I’m not a vegetarian by any means. I love a good steak (medium please-pink but no blood), roast chicken (obv), sausages, bacon butties, slow cooked lamb and pulled pork. However, we quite often eat vegan meals at home. I like the cheapness of the meals, for one thing, and I also like the feeling-full-without-feeling-stuffed result they achieve, especially at this time of year. Plus they’re just so good for you.
Usually I end up eating far more veggies throughout the week like this, plus lots of beans and lentils, which I love for their ability to soak up flavours of other ingredients in the way that the way that potatoes never quite can. Apparently they’re supposed to make you feel more happy-not sure I’ve ever noticed that.
So a week for us might involve meat on Saturday and Sunday plus some kind of leftovers made from it for a mid week meal or two, plus a bean/lentil based meal, plus another one of pasta and veg. My favourite vegetables are unashamedly all the child-friendly sweet ones: peas, carrots, parsnip and sweetcorn.
I made this for a work lunch for a change after a run of ‘normal’ salads, and there’s a lively balance of sweet and spiciness to cheer up the middle of a busy day. I’m reposting it here for Jacqueline’s No Croutons Required where you can find all manner of fresh and wonderful vegan yummies 🙂
Spicy Sweetcorn Salad
(serves 2, just)
for the salad:
1 large can of sweetcorn, drained
50g pumpkin seeds
1/2 teaspoon mustard seeds
for the sauce:
2 cloves garlic
1 tablespoon olive oil
juice of one lemon
salt and pepper
- Dry fry the pumpkin and mustard seeds and the peanuts for about 3 minutes-keep shaking the pan and don’t let them burn!
- Blend all the sauce ingredients together in the food processor
- Put the sweetcorn mixed with the nuts and seeds in the bowls first, then top with the sauce