We always make large amounts of food and enjoy using the leftovers.
We like colourful meals, as we've mentioned before on the blog.
Cooking healthy vegan food really doesn't need to be complicated and each of these dishes were on the table within an hour... Which is quick for those of us who love to cook!
The sauce from this brown lentil cottage pie started out as a spicy miso gravy and before that it was a bean chilli.
The lentil mixture was topped with potatoes mashed with leeks, which were slow fried in soy sauce. Served with steamed carrots and kale and red cabbage, braised with seasame seeds, soy sauce and freshly squeezed orange.
The previous day's brown lentil mix and red cabbage reheated and served up with dry roasted cauliflower and potato wedges, steamed kale and pureed carrots, swede and turmeric.
The next day, we put all the leftover vegetables into the food processor, along with some scrambled tofu, mushrooms and garlic left over from our second breakfast, some walnuts, a couple of large old crusts of homemade bread, juice of half a lemon, cumin and black pepper. We baked this in a loaf tin for 40 mins in the oven. Served with oven baked tomatoes, steamed potatoes and broccoli and topped with onion, turmeric and nutritional yeast sauce.
We love to eat lots of fresh garlic, ginger and turmeric everyday - keeps our immune systems topped up during these colder, dark months.
Hope you feel inspired!
Love Kay and Sime xx