It’s January and as some of you might know that there’s something called Veganuary happening. It’s an initiative that supports people to try or make the transition to a vegan lifestyle every year in January. I think this is a fantastic initiative and I was thinking about how maybe I could join in and support it somehow in my own way. I decided to make one video where I show you what I eat in a day every week for the whole month and this is the first one. I’m hoping this will give you guys and others out there inspiration as to what you can make to replace what you are used to. I will post one recipe in conjunction with each video here on my blog and this week it’s a roasted parsnip chickpea soup with lots of herbs, scroll down to find it.
I also thought that each week I’ll talk on a specific topic that can support in the process of transitioning to a vegan lifestyle. I’m starting with 10 simple tips to a beginner vegan that will hopefully motivate and ultimately help in the process. Check out the video and listen to my top ten tips and if you have an idea for what next week’s topic might be – let me know in the comments!
For the recipes I will try to keep them fairly simple and straight forward using ingredients available to me in Sweden at this point in time, i. e. I will strive to keep them more or less seasonal. As always I will mainly be focusing on cooking and eating whole foods which in my opinion is the best way to feel good both inside and out. I hope you’ll enjoy this little special here on the blog and that it can bring something new to your life, enjoy! x
A list of inspiring resources
good eatings vegan chat:
HERBY ROASTED PARSNIP CHICKPEA SOUP
YIELDS: 3-4 servings / TIME: 45 min
500 g parsnip, roughly chopped
1 small apple, quartered
1 large brown onion, in eight pieces
1/2 leek, roughly chopped
4 garlic cloves, smashed
A drizzle of olive oil
2 sprigs fresh rosemary or 1/2 tbsp dried
Small handful fresh thyme or 1/2 tbsp dried
1 can chickpeas, drained and rinsed
4-5 cups hot vegetable stock or water + 1 stock cube
1/4 cup nutritional yeast
1 tbsp dried mixed herbs
Sea salt and black pepper, to taste
Crunchy chickpeas, find recipe here
Preheat oven to 200 degrees celsius.
Place parsnip, apple, onion and leek pieces as well as garlic on a lined baking tray and drizzle with olive oil.
Tear leaves off rosemary and add to the pan along with thyme (or dried spices if using) and sprinkle with sea salt and black pepper before tossing.
Roast in oven for roughly 30 min or until vegetables are tender.
Place your hot vegetable stock or water and stock cube in a high speed blender.
Add your roasted vegetables, chickpeas as well as nutritional yeast and dried mixed herbs, blend until smooth.
Taste and adjust with salt and pepper before serving with a drizzle of olive oil, crunchy chickpeas and sunflower shoots or simply eat as is.