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Veganuary - Back to our Roots

Writer's picture: jane1251jane1251











It’s back to our roots for this second week of Veganuary. And not just roots but cabbages too! We’ve all got so used to having Mediterranean produce

available all year round that we rarely stop to think how strange it is to be eating peppers, tomatoes and courgettes in January. And their poor local cousins – the cabbages, parsnips, turnips and carrots – often get overlooked.


So this week let’s make an effort to appreciate the good things on our doorstep and especially the great work of our local super-farmer, Thomas Graham Elder of Chapel Farm, East Lothian, who supplies most of our traditional winter veg. All organic of course.


We’re featuring cabbage and turnip in our recipes this week. You’ll find printed copies in the Storehouse!


Winter coleslaw is a refreshing mix of finely shredded seasonal vegetables such as cabbage, carrots, and beets, tossed in a tangy dressing. It’s a healthier twist on traditional coleslaw, designed to complement the heavier dishes often served during the colder months.


Super Winter Coleslaw


Ingredients


  • ½ head red cabbage, finely sliced

  • ¼ head white cabbage, finely sliced

  • 2 carrots, coarsely grated

  • 1 apple, coarsely grated

  • 1 red onion, thinly sliced

  • Extra veg if available: -

  • 1 beetroot, grated

  • ½ small celeriac, grated.

  • Dressing:

  • 3 tbsp extra-virgin olive oil

  • 2 tbsp cider vinegar

  • 1 tsp Dijon Mustard

  • 1 tsp honey

  • Variations – add lemon juice and/or vegan yoghurt


Method

  1. Using a large knife, shred/grate/slice all the veg and place in a large bowl. If you’re making a lot, a food processor can be useful!

  2. Whisk all dressing ingredients, check for your preferred balance of sweet and sour and adjust vinegar/lemon juice/honey. Add salt and pepper to taste.

  3. Pour over the veg and toss.

  4. Sprinkle with toasted chopped walnuts or pumpkin seeds for extra plant power!


Creamy Coconut & Swede Daal Soup

Let’s agree to disagree about the name! Swede in the south of England and in

official seed lists, turnip in the north, turnip or neeps in Scotland, wherever it is

it’s vastly underrated.

You can’t beat a simple swede mash, with or without potatoes, but if you’re looking for something different, this one really works and will surprise you.


Ingredients


  • About 500g swede grated or chopped fairly small

  • 1 onion chopped

  • 2 garlic cloves chopped

  • 1 tbsp mild curry powder

  • 50g coconut cream

  • 1 vegetable stock cube

  • 75g dried red lentils

  • 1 tbsp olive oil

  • Sea salt


Method

  1. Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion and garlic and stir in 1 tbsp mild curry powder. Sprinkle in a little salt and pepper and fry for 3-4 mins, stirring often.

  2. Tip the grated swede into the pan and stir well. Grate in the coconut cream and add the vegetable stock cube. Tip in the lentils. Pour in 750ml boiling water and give everything a good stir to mix. Bring to the boil, then reduce to a simmer. Pop a lid on the pan and cook gently for 15-20 mins or more, till the lentils and swede are tender.

  3. Use a blender to whizz the soup a few times to thicken it slightly, leaving things a bit chunky.

  4. Adjust seasoning and serve.

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