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Fresh red chilli

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Malaysian noodle soup

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Spicy Noodle AwesometimePicking up the Meat Free Mondays mantle this week is Sam from our design team. He’s sharing his recipe for an aromatic classic – Malaysian Noodle Soup. Here’s what he has to say about this recipe:

I freaking love this dish, it’s probably my favourite thing to eat and it’s relatively easy to make.

This recipe can probably serve four people, I’ve only ever made it for two and then we inevitably come back for seconds… Last time I checked, ingredients cost roughly £12.

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World Vegan Month: Vegan Curry

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World-Vegan-Month-earthThis week’s recipe is really quick and simple, and one of my favourite treats.

For me it doesn’t get much better than a home-made curry.

“The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.” From Wikipedia


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World Vegan Day and Month: Mexican Mixed Bean Pie

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I’d like to introduce a new member of the Ecotricity Team – Jodie. She’s only been with us a couple of weeks as a Teleservices Assistant, but is already getting stuck in and has proposed to treat us all to some of her vegan recipes in support of Meat Free Mondays and World Vegan Month. It’s great to be in a team of people that are so passionate about making a difference. We’re giving Jodie a regular Monday slot on here for the month (and possibly beyond!), so without further ado, I’ll hand over to Jodie.

New Image 1My interest in food and cooking began at a young age. I grew up as a vegetarian for much of my life, and lived in a bus with my parents for the most part of my early childhood. My unconventional interest in food stemmed largely from my Mother who was an innovative, resourceful and talented cook. Her Jewish heritage and nomadic background gave us a wide ranging experience of different culinary traditions with a focus on fresh, unprocessed ingredients. It’s fair to say I have pretty much learnt everything I know about cooking from her. (more…)