January, a month doomed with fad diets, busy gyms and the oh so disappointing moment when your go-to Pret salad has sold out; Everyone is on a health kick! Statistics show that after a month more than 50% of us have lost our resolution to the new year, and that at least 30% of those are diet related goals. So why is it so hard for us to achieve them? Nobody can live off salads all day-everyday, we need some sustenance, some indulgence – but averse to what some may think, that doesn’t mean it has to be unhealthy. Approaching the new year, my diet isn’t restrictive but embracive: Cramming in goodness, and finding ways to fill my cravings nutritiously. Easier said than done, but with an open mind you can achieve your health and fitness goals without a ‘resolution’ but with smaller more attainable goals.
I’m taking part in Veganuary this year, a month dedicated to reducing our intake of meat and boosting health through plant based meals. One month and a simple goal, absolutely achievable!
I’m not Vegan but do have a mostly plant based diet (I eat eggs, bee products and fish on occasion). I learnt a few years ago that the eczema I’d been suffering with for years had been related to my Dairy intake, cutting it out with brilliant success. Since then I’ve been trying all sorts of dairy free products, finding my favourites. I tried Flora Freedom’s wonderful new Dairy Free Spread, and have since started working with them, creating some really fabulous dairy free dishes. It is a really great ingredient to bake with, but my favourite use has been in the recipe I’m sharing with you today, recreating a garlicky-butter spaghetti with a Mushroom Mince Bolognese sauce!
This dish is proof that you can eat well, have a free-from diet and still enjoy really great food.
- 2 punnets chestnut mushrooms
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- A bunch of parsley
- 2 servings brown rice spaghetti
- 4 tablespoons Flora Freedom
- generous pinch of salt
- 2 cloves of garlic, crushed
- 2 tablespoons nutritional yeast
- Start by making the mushroom ‘mince’. Peal and chop the mushrooms into very small pieces as shown in the image above. Add to a pan with a drizzle of olive oil, and cook over a medium-high heat. Cook for around 5-10 minutes until the mushrooms are almost perfectly soft, then add in the tomato sauce, cumin, garlic powder, onion powder and salt to taste. Simmer this mix for a further 5 minutes or more until the majority of the sauce is absorbed by the mixture.
- Meanwhile pop a big pan of boiling water on the hob, once boiling add 2 servings (as advised on branded packet) of brown rice pasta and boil as directed.
- In a small pan add the butter and melt over a low heat. Add in the crushed garlic and nutritional yeast. Simmering on a low heat for 5 minutes.
- When the pasta is done, drain and toss in the garlic-butter and minced parsley. Plate up and top with your mushroom mince.