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.
My 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.
My fairly recent transition into veganism has rekindled a love for cooking I had briefly lost and has made me a more experimental and healthy cook. My commitment to veganism is for simple reasons, I’m not comfortable eating another animal; the meat and dairy industry are generally both incredibly corrupt and cruel; and the modern industrialised food industry has a devastating effect on our fragile planet. There are lots more reasons for choosing a vegan diet but I’ll save that for another time!
My intentions with this series of blog posts are also simple. I aim to bring you healthy, tasty and cruelty free meals that are easy to prepare. This will hopefully encourage you to eat more ethically, and to see ethical eating as a stress free and rewarding alternative to heading to the supermarket for a ‘ready meal’. I know veganism can be a slightly alien concept to a lot of people so I want to make it a more approachable and enjoyable way of cooking. So for those of you that are dedicated meat eaters, I’d love for you to try my recipes once a week for Meat Free Monday, and I’m sure you won’t be disappointed!
My first recipe is for a Mexican mixed bean pie with a sweet potato top. This is served with a delicious crunchy lime and chilli salad. This simple recipe that I made up a while back is always a winner and it is a particular favourite of mine as the ingredients never have to be same. The beans can be varied, you can replace some for lentils or just add more vegetables and it is delicious with aubergine in too. Whatever you have got in your cupboards or whatever your favourites are, it pretty much works any way you like. This recipe will serve about 5 adults but you can use smaller quantities or just freeze half the mix and have with rice another time.