I never get bored eating a vegan diet but I’m often asked if I do- daily in fact. I think endless innovation is key as is planning and prepping your meals where possible. I love scrolling through Pinterest for inspiration and often combine dishes or recipes together, testing flavour and texture combinations, making sure every dish is packed with plant protein, carbs and lots of colour…
I can’t take the credit for this beauty one though, this vegan red cabbage and cannellini bean salad is my husband Peter’s invention (nothing is an invention by the way, as with storytelling, recipes are not originals, they’re just made original by you, the chef who adds their own brushstrokes to the dish).
To recreate (serves 2):
- 1 tin of Cannellini beans, washed and drained (boil if you prefer them hot in a salad)
- Half a red cabbage, finely chopped
- 1 yellow pepper, de-seeded and cubed
- half a cucumber, chopped
- 1 avocado, peeled, de-stoned and chopped
- 2 small beetroot, cooked and pickled, chopped
- handful of black olives
- Handful of fresh coriander, finely chopped
- 1 red onion, thinly sliced
- 1 spring onion, chopped
- 1 clove of garlic, peeled, crushed
- Balsamic dressing
- Extra Virgin Olive Oil
- dried oregano
- sea salt and freshly ground pepper
Bread to serve (we love Sourdough which mops up the juices perfectly)!
Compile the salad ingredients together. Drizzle in balsamic and oil, season with salt, pepper and sprinkle oregano and mix. Add fresh or dried chilli for a kick. Delicious and nutritious!
This dish is packed full of antioxidants, iron, calcium, copper, vitamin A, C, E, B6, K, folate, potassium, manganese and omega 3 fatty acids and the slow releasing carbs and protein from the beans will keep you full for hours. A super salad or what?!