Another year has rolled around and New Year’s resolutions are well under way. For me, a meatless Monday tradition will continue and the new goal of a vegan dinner during the week begins. The emphasis will be on plant-based ingredients, preferably home-grown. This could be challenging but with a little extra effort and bartering with my friends with great gardens, I believe it can be achieved.
At this time of year it is easy to hunt out some home-grown tomatoes for this refreshing vegetable bruschetta. With a little crunch in the edamame and lemony avocado, it's the nicest way to start a meal or to enjoy for lunch.
Next, try this tofu take on a scramble. I use firm tofu and find the best way to crumble it is with your fingers. Adding ginger and spring onion gives it a spicy hit with two of my favourites - mushrooms and spinach. You could get carried away here adding spices or topping with any array of fresh herbs. I enjoy the taste and texture of tofu, so don’t like to camouflage it with too many flavours.
Going vegan does not mean missing out on treats like the ever-popular chocolate brownie. With a generous dollop of coconut yoghurt on top it makes the perfect dessert and looks gorgeous with a sprinkle of raspberry powder, which is available in supermarkets.