One of the things I was looking forward to most about “going vegan for a month” was cooking 🙂 I enjoy cooking all the time, but I get stuck in a rut with my regular foods, and it’s been ages since I’ve tried anything new. This vegan experiment has forced me to get creative and rethink how I construct meals.
(Side note: I was Googling “Tempeh” earlier – as you do – and realised how difficult it is to find tempeh in supermarkets. Then I discovered that our local farmers’ market/food co-operative sells it! Locally made and fresh. I’ve ordered some and will collect it on Tuesday. Hit me up with your best tempeh ideas?!)
Back to my food prep…
My friends at FitPro Client Recipes (the online recipe database for PTs) gave me a free log in for the month. This amazing resource has around 2000 recipes at the time of writing, and almost 20% of them are vegan.
Look how easy it is to select food by diet type, food type, meal type or anything else a PT client might want to know! I narrowed it down to Vegan recipes and main meals.
For tonight’s food prep, I decided on a Split Pea and Cauliflower Curry (mainly because I had all the ingredients).
I altered it a bit, so I’ll give you my recipe rather than the FCPR one (I never was any good at following recipes to the letter!) Thanks FitPro Client Recipes for a ton of ideas.
This made 4 Nicola-sized servings.
Split Pea, Tofu, & Cauli Curry
- 20g oil
- 400g tofu (I used the Cauldron brand) – pressed and chopped
- 140g (dry weight) split peas (I used 1/2 green, 1/2 yellow mainly because I didn’t know if they taste the same)
- Vegan stock
- 400g cauliflower (chopped)
- 200g tomatoes (chopped)
- 100g red bell pepper
- 2 garlic cloves (chopped)
- 1/2 green chilli (chopped)
- Bit of lemon rind (sliced really thin) plus lemon juice
- Bit of fresh ginger (chopped)
- Coriander powder, black pepper, turmeric
- Fresh coriander (chop the stalks, keep the leaves aside for later)
How to make it:
- Cook the split peas in the stock (they will take about 40 mins)
- Heat the oil in a heavy pan (one that has a lid)
- Cook the garlic, coriander powder, black pepper, lemon rind, coriander stalks, and ginger for a minute or so
- Add in the tofu and let it cook through (stir it a bit)
- Add the tomatoes and red pepper and cook for a bit (put the lid on)
- Add the cauliflower, stir it, put the lid on (cook for about 5 mins)
- Put the split peas in (if there’s any stock liquid left, don’t drain it off just add it in too) and some lemon juice.
- Stir, cover the pan, leave it for 5-10 mins.
- Add the fresh coriander leaves, turn it off and ideally leave it to cool (it tastes even nicer once it’s been left for a bit).
Per (huge) serving
I made this earlier today and got home famished from a “road trip” gym visit. I was SO GLAD I’d made this! The house smelled great, and the food tasted amazing. It’s spicy and rich with a ton of flavour, but not too hot (green chilli instead of red).
Tomorrow I’m going to attempt to do some vegan baking. I’ve honestly no idea if it will work (without eggs) but if it does, I’ll post the recipe.
Let me know if you have a favourite vegan recipe so I can expand my repertoire!
Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.