Saturday, January 18, 2025 |
|
|
This week, we're diving deeper into Veganuary, from bold Thai flavours to irresistible comfort bakes, alongside some easy wins to cut back on ultra-processed foods.
If last week's Veganuary recipes inspired you to experiment in the kitchen, then Saiphin Moore's creations will keep that momentum going. The co-founder of Rosa's Thai shares her vibrant take on vegan cooking, with recipes that celebrate the bold, fresh flavours of Thailand. From a creamy tempeh chu chi curry to a fragrant coconut soup, these dishes remind us that going plant-based doesn't mean sacrificing taste. Her tofu holy basil stir-fry is a standout, bringing heat and herbaceous brightness to your plate – perfect for adding a little spice to your January.
If you're looking to refine your diet further, food writer and nutritionist Delicia Bale makes cutting down on ultra-processed foods accessible without sacrificing convenience. In her debut cookbook, Unprocessed Made Easy, Bale highlights straightforward swaps to recreate favourites like granola, pizza and even mac and cheese at home. Her wholemeal Greek yogurt pizza dough is a revelation – protein-packed and simple to make, it's a satisfying alternative to shop-bought options. And her maple cinnamon granola is as wholesome as it is versatile, perfect for breakfast or a snack. Comfort food fans will love Bale's butternut squash mac and cheese – a creamy, indulgent take with none of the guilt, thanks to its fibre-rich wholegrain pasta and a velvety squash-based sauce.
For those craving something sweet, this vegan banana bread is the ultimate fuss-free bake. Courtesy of the Easy Peasy Baking campaign, it swaps out dairy and eggs for simple, plant-based ingredients, resulting in a moist, moreish loaf that's perfect for breakfast or an afternoon treat. It's a wonderful way to use up overripe bananas and embrace Veganuary with a touch of sweetness. Whether toasted with a dollop of vegan spread or enjoyed fresh from the tin, it's a versatile bake you'll want to make again and again.
As we embrace Veganuary, remember that small steps can lead to big changes. Whether you're spicing things up with Thai-inspired dishes, recreating comfort food classics, or baking up a storm, this week's recipes are here to inspire, delight and make plant-based eating a joy.
|
|
|
Are we eating too many ultra-processed foods? Here's how to cut back without cutting corners |
|
|
Food writer and nutritionist Delicia Bale wants us to ditch the packet pasta sauces and plastic-wrapped bread – but without the guilt. Her new cookbook promises easy, affordable swaps to help you eat better, one meal at a time |
It's hard to look at a packet of Monster Munch or a chocolate biscuit now without the words "ultra-processed food" (UPF) flashing through your brain. It's almost enough to put you off, but then you get sucked in by the nostalgia factor of Frazzles or a desperate need to dunk a Hobnob in a cup of tea…
Or maybe not. If you've read Ultra-Processed People by TV doctor Chris van Tulleken, you might already be religiously checking the labels on your favourite snacks, pasta sauces, cereals, yoghurt, sausages, vegan meat alternatives and – worst of all – bread.
You might even be putting them back on the supermarket shelf when you realise half the ingredients are pure gobbledegook; a confusing blur of additives, emulsifiers, preservatives and flavour enhancers, none of which resemble any real ingredients you could buy individually.
UPFs "are industrially processed foods and contain ingredients that aren't typically used in home kitchens," explains food writer and registered nutritionist Delicia Bale. "They're also normally high in calories, fat, saturated fat, sugar, salt and low in fibre and micronutrients. In research, they have been described as 'hyper palatable' – they're designed to be over-consumed."
That's why, once you pop you can't stop with crisps, why a packet of chocolate buttons is gone without you even realising, and why two slices of white bread doesn't seem to touch the sides...
Read the full article here |
|
| Don't forget to complete your registration |
We've noticed that you still have not completed your registration to The Independent. Registration is a free and easy way to support our journalism. It allows us to better understand our readers and tailor your experience. |
By registering, you'll also gain access to a range of exclusive benefits, including: |
- Limited access to Premium articles
- Access to The Independent app
- Access to more than 20 newsletters
- Commenting on independent.co.uk
|
|
|
| More tasty recipes inside |
Enjoy endless inspiration with recipes, interviews and more in your latest Indy/Eats food and drink magazine, one of your Independent Premium subscription benefits |
|
|
| Unprocessed Made Easy by Delicia Bale |
Much-loved recipe writer and nutritionist Delicia Bale makes reducing the number of ultra-processed foods (UPFs) you eat simple with these 75 easy recipes. From maple cinnamon franola and meal prep noodle jars to katsu chicken curry and peanut butter swirl brownies – these convenient UPF-free breakfasts, lunches, dinners and snacks will help you eat healthier, while keeping you energised and satisfied all day long. |
|
|
Take a look at our subscriber-exclusive newsletters |
As a subscriber, you'll also enjoy unlimited access to Premium analysis and opinion along with ad-free reading, the daily edition newspaper, and more exclusive newsletters. |
| |
| Written by Victoria Harper, Assistant Premium Editor |
|
|
| The Weekend Edit | Sundays |
Written by Victoria Harper, Assistant Premium Editor |
|
|
A weekly round up of the best features, columns and reviews |
| The Weekend Edit | Sundays |
Highlights of the week, carefully curated by our Premium team | |
|
Join the conversation or follow us |
|
|
Download the free Independent app |
|
|
Please do not reply directly to this email You are currently registered to receive The Independent's IndyEats newsletter. To unsubscribe from The Independent's IndyEats newsletter, or to manage your email preferences please click here. This e-mail was sent by Independent Digital News and Media Ltd, 14-18 Finsbury Square, London EC2A 1AH. Registered in England and Wales with company number 07320345
Read our privacy policy and cookie policy
|
|
| |
0 comentários:
Postar um comentário