According to the Vegetarian Society, choosing more vegetarian food is one of the best things we can all do for the planet – and our health!
Next week is National Vegetarian Week 2022 and it is all about choosing more vegetarian food to help tackle the climate crisis. Choosing more vegetarian food means less of an impact on animals whose habitats are adversely affected by climate change.
This year, the week is supported by a host of famous faces from Dame Joanna Lumley and Stephen Fry to Chris Packham and one of Jamie Oliver’s apprentices Anna Jones.
You don’t have to go ‘full veggie’. Just swapping some meals or adding less meat overall can make a real difference. Plus, there’s a whole host of TV programs, supermarkets, chefs and books out there to help inspire you, including 2 new books; Living Plantfully and The Magnificent Book of Vegetables. (PLUS, you can win a copy of EACH – see below)
In Living Plantfully (out in May), Lindsey Harrad, former editor of the UK’s bestselling and award-winning vegetarian magazine and journalist, brings together advice and experience of trusted experts in food, health, gardening and sustainability to offer ideas, recipes and simple tips that anyone can do to help live a more plant-based, healthy and happy life.
Lindsey Harrad runs the Vegetarian Living social media channels, these currently have over 70,000 followers across Twitter, Facebook and Instagram. We’re delighted to feature one of her recipes below.
Our second featured book is The Magnificent Book Of Vegetables. A beautifully illustrated book by Alice Hart, featuring over 80 vegetarian (and some vegan) recipes arranged according to the seasons. Alice Hart encourages you to make vegetables the star of the plate, and eat what is plentiful at the time. It’s come with great praise including Nigella Lawson who says “I could cook from this book every night and have the perfect supper on the table daily’.
If it’s good enough for Nigella, it’s good enough for me!
Living Plantfully – Nutty Banana Maple Nice Cream
5 ripe Bananas
3 tablespoons of unsweetened plant milk
1 heaped teaspoon of peanut or almond butter
1 tablespoon of maple syrup and extra to serve
Chopped walnuts or dark choc chips to serve
Peel and slice the bananas then place them on a layer of baking paper on a tray. Pop the tray in the freezer overnight.
Tip the frozen bananas into a high speed blender with plant milk, peanut or almond butter and maple syrup. Pulse until the mixture is smooth and creamy.
You can eat this immediately – it is very soft like gelato at this point – or freeze it in a lidded container overnight for a more scoopable consistency. To serve, drizzle with the maple syrup and scatter the chocolate chips.
Well, I know what I’m making this weekend!
Enter our Competition to WIN one of the following books; Living Plantfully and The Magnificent Book of Vegetables. HERE
(competition entries to be received by 2nd June 2022)
See you next week and see you at the Club soon!