One of the key ways we as individuals can have a big impact on climate change is to eat less meat and dairy products. Here Heather Keats shares with us some of her favourite recipes.
Hi I'm Heather. I run the Core Strength for Mums courses at the Church every Wednesday evening. As an ex nurse-turned 'health coach', healthy eating is very much a part of my life and my work. I became vegetarian when I was 11 years old, being persuaded to do so for animal rights reasons by my older sister. Amongst other things, I'm also now working to reduce my dairy intake in a bid to 'do my bit' in supporting the climate crisis mission.
This first recipe came from my wonderful Nana, Ivy-Rose, who has now passed away. It has been handed down to my mum and now to me. It has changed a little since the original no doubt and I encourage you to play around with it as you like. If you've never cooked with lentils before, don't be scared. Both of these recipes are loved by my carnivorous, BBQ loving husband and even our young kids!
1 onion
1 garlic clove
1 carrot
1 red pepper and/or courgette
any other veg you like (mushrooms do well as does spinach layered on top).
8oz split red lentils
3/4 pint of vegetable stock
1 tin chopped tomatoes
1 tablespoon tomato puree
1 bay leaf (optional) lasagne pasta
milk, flour, cheese and butter for the topping (or vegan alternatives)
Gently fry the onion and garlic followed by the other chopped veg.
Add the washed lentils stock, tomatoes, tomato puree and bay leaf and simmer for approx 20 mins till the lentils are soft. Remove the bay leaf.
Make the sauce by melting a large spoonful of butter/olive spread in a pan on a low heat and slowly adding 2 heaped tablespoons plain, sieved flour, mixing all the time to be sure it doesn't burn. Slowly add up to 1/2 pint milk (or dairy-free alternative) whisking constantly to avoid lumps. Leave for a 30 seconds to allow it to thicken.
Pour half of the lentil mix into a lasagne dish, layer with the lasagne pasta and repeat, finishing by pouring the sauce over the top. Add a sprinkle of grated cheese (or vegan cheese) and bake on 180 for approx 45 minutes or until the pasta is cooked through.
Serve with salad or veg of your choice. Reheat the leftovers for lunch or freeze for another night.
A winter favourite in our house. I'll often throw in some kale or spinach right at the end for extra goodness. Again, if I make this with mild curry powder, my kids love it. Make a double batch and freeze half for those busy or lazy days.
1 onion
8ox split red lentils
1 3/4 pints veggie stock
1 tablespoon curry powder (mild or hot depending on your preference)
Simply fry up the onion in a little olive oil with the curry powder for 1-2 mins.
Add the lentils and stock and simmer for 20-30 mins until the lentils are soft.
Whizz up with a hand blender for a smoother consistency if you prefer and add a dash more water if necessary. This is also nice with coconut milk added, especially if you find you've made it a little too hot.
Serve with wholegrain bread or oatcakes and a side of crunchy veg crudites.
I hope you enjoy these recipes and make them your own.