Happy Tuesday Goddesses!
Did you try last week's recipe? I hope so! I'm super confident it will end up on your family's list of favourite recipes ;)
This week's recipe is just as tasty AND is also low calorie for those of your who like to eat a lighter meal at dinner time. I actually found this recipe in the Coles magazine, which surprised me at first, but looking back over the magazines we have collected at home, it's obvious they have been making a concerted effort to include a lot more vegetarian and vegan recipe ideas in each months issue.
San chow bow is a traditional Chinese recipe that included pigeon meat(??!!). Thankfully we have plant-based mince options now to use instead! The competition in the plant-based meat market is heating up as well, which works in our favour as consumers. Pressure by health-conscious consumers has forced companies to look for more natural ingredient options to use when creating their products. When selecting a plant-based mince option, look for the following:
- try to select one that uses natural food colouring such as beetroot
- always opt for non-GMO ingredients (mystery meat is definitely not a healthy swap for real meat!)
- hydrolysed ingredients are also on the unwanted list
- preservatives such as ascorbic acid are much more natural than random chemicals you can't pronounce
Here is the San Choy Bow recipe
1Tbs olive oil
400g packet plant-based mince
1/3c (100g) red curry paste
1Tbs vegetable stock
200g broccoli cut into small florets (don't be scared to finely dice the stems too!)
1 red capsicum, seeded, finely chopped
3 celery sticks, finely chopped
2 spring onions, thinly sliced
1/3c coriander leaves (optional)
12 small iceberg lettuce leaves
1c bean sprouts
1/4c (20g) flaked almonds
1. Heat the oil in a large non-stick frying pan over medium-hic heat. Add mince and cook, stirring with a wooden spoon to break up lumps for 10 minutes or until browned.
2. Add the curry paste to pan. Cook, stirring, for 2 minutes or until aromatic. Add stock, broccoli, capsicum and celery. Cook for 3 minutes or until broccoli is tender. Season. Add spring onion and half the coriander (if using). toss to combine.
3. Divide the mince mixture evenly among the lettuce leaves. Arrange the bean sprouts, almond flakes and remaining coriander over the mince mixture to serve.
If you're interested in incorporating more plant-based foods into your diet but aren't a fan of cooking, then check out our My Healthy day packs :)