A taste of vegan/vegetarian living

Over the last 4 weeks my family and I have been trying to eat a more plant based diet. For the last few months I reduced the amount of meat I eat as a part of my journey to help my PCOS (Polycystic Ovaries Syndrome). But since watching more programmes like 'What the Health' and reading more articles about the damage that excessive meat and dairy consumption can do the human body we decided as a family to give up meat and reduce dairy intake for at least 2 weeks. And somehow those initial 2 weeks has now stretched to 4 weeks with some bumps along the way (the school barbecue being one of them!). I have also been inspired at which members of my family have taken on the challenge which certainly helps when you have spent 30 minutes chopping vegetables (my least favourite part of cooking!)

If you have young kids who are used to eating meat and dairy, this is difficult switch to make. Ok way more than difficult in the face of a determined 3-6 year old or even a stubborn teenager. But it can be done!

The thought that I would be helping my children's future health by reducing the risks of heart disease, inflammatory diseases and a possibly a whole host of other issues was a good motivator to at least give it a try. I am not advocating giving up meat and dairy altogether and going cold turkey. That is not for everyone and I don't think it is for all of my family. But we can make small changes in the family routine so that you eat more vegan or vegetarian dishes for most of the week with meat dishes and dairy foods as a treat once or twice a week. Its a huge reduction if you are used to eating meat and dairy every single day but your taste-buds become used to it and your body adjusts (for the better). Its about changing habits isn't it. What we eat and how often we eat are really formed through habit. Changing a habit to form another habit is not an easy task but it is possible and knowing that there is an entire community of vegan and vegetarian families to get advice definitely helps

With this in mind I'd like to share this easy couscous dish I've discovered and adapted for my family which can either be eaten on its own or served with baked sweet potato or roasted half butternut squash.

Easy Vegetable Couscous

Ingredients
1 red onion
500g couscous
1 cube vegetable stock
handful of pistachio nuts (optional)
3/4 ready roasted red peppers (you can buy these in jars)
2/3 ready sun-dried tomatoes (also available in jar)
handful of fresh mint
1 large aubergine (eggplant)
1 large or 2 small courgettes

To serve with
Sweet potato or roasted half butter nut squash (optional)

glass of wine (optional) 😏

Method
Put your sweet potatoes or half butternut squash (no need to peel) in the oven at 200/180 degrees (for fan asssisted ovens) for 40mins

Next, slice and roast the aubergine and courgette under the grill for 20 mins. While that is roasting. Chop the red onion and mint and put to one side. Then chop up the ready roasted peppers and sun-dried tomatoes and put in a separate bowl. This will be added to the roasting aubergines once finished and returned to the oven to warm through. In the meantime, boil a kettle and add the vegetable stock to 1ltr of boiling water. Stir until dissolved and then add the couscous and cover for around 10 mins or until all the couscous is soaked through. Fluff the couscous with a fork. Remove the roasted ingredients from the oven and mix in the couscous and the chopped red onion and mint. Add chopped pistachio nuts for crunch if you wish.

Pour yourself a well earned glass of wine for all that hard work and serve with the baked sweet potato or roasted half butternut squash.

Happy Healthy Eating!