Here are plant-based recipes to try at home and avoid buying anything packaged – enjoy!
Crunchy Asian Slaw
This Asian-inspired coleslaw with seasonal cabbage and juicy apple makes for a healthy main course or a delicious side dish.
200C/180C fan/gas mark 6
Preparation time: 10 minutes
100g cashew nuts
50g pumpkin or sunflower seeds
2 tsp soy sauce + 1 tsp runny honey
2 apples, finely sliced
juice of 1/2 a lemon or lime
1/4 white or red cabbage, finely shredded
2 large carrots, grated
1 tbsp white wine or rice wine vinegar
3 tbsp toasted sesame oil
1 1/2 tsp runny honey or 1tsp sugar
Put the seeds on a baking sheet and toast in the oven for 4 minutes.
Remove from the oven, pour over the soy sauce and honey and return to the oven for a further 2 minutes or until caramelized. Set aside to cool.
Toss the sliced apple in the lemon or lime juice and put in a large bowl with the cabbage and carrot.
Mix the dressing ingredients and add to the salad, tossing everything together.
Sprinkle the cooled nuts and seeds on top and serve immediately.
Recipe: Charlotte Dunne
Photograph: Richard Dunne
Prep Time: 5 minutes
Cook Time: 50 minutes
1 ¾ cups flour (You can use unbleached all-purpose or spelt. If you are gluten-free feel free to use a GF blend or even oat flour)
⅓ cup cane sugar or ¼ cup cane sugar with 2 tablespoons coconut sugar
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup applesauce
1 teaspoon vanilla extract
3 large overripe bananas, mashed
¼ cup almond milk (or oat milk)
- Preheat oven to 350 degrees and grease a loaf pan.
- In one medium sized mixing bowl: mash the bananas, add applesauce and vanilla extract, then mix again.
- To this mixture, add the flour, sugar, baking soda, baking powder and salt. Mix well, but don’t overmix, just until the flour is combined. Batter will be a little thick and there will be a few lumps, so no worries. If the mixture seems a little too thick, add a bit more milk, especially if using heavier flours such as whole wheat or spelt.
- Pour batter into the loaf pan and bake for about 50 minutes.
- Insert toothpick in bread to test if it’s done. If it comes out clean it means your bread is ready!
- Remove from oven and let cool for 10 minutes before slicing.
From Earth Day www.earthday.org/eat-plant-based-one-meal-for-a-week/