Why Meatless Mondays?…
Lots of reasons but healthwise I know we should eat more plant-based meals not only for our health but for the environment…But there is so much information out there that to read, test and digest it takes a while …I have decided to do it in stages as to me it should be a permanent commitment and I wish to find some tasty dishes which are equal in taste to what I normally cook for my family.
I have stated many times that I will never be fully vegetarian or vegan as I believe in a healthy balanced diet coupled with exercise…but eating more plant-based meals seems to be the way to go…
Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.
Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.
Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…
This week my Meatless Monday’s recipe is a Thai red curry with Mushrooms and purple eggplants ...I was going to use lentils this week but I had a glut of mushrooms which I love and I hate waste… lentils keep mushrooms don’t…
- 2tbsp Thai Red Curry Paste
- 200ml Coconut Milk
- Half cup of water
- 4-6 kaffir lime leaves torn
- 8-10 small purple eggplants
- 2lb mixed mushrooms
- 3-4 stalks Thai Basil
- 1 scant tbsp Thai Fish Sauce (optional)
Wash and slice mushrooms…I used portabello and white mushrooms.
Prepare eggplants and wash Thai basil.
Add a tiny drop of coconut oil to a pan and add curry paste heat through stirring to loosen the paste if required and add the coconut milk, water and torn lime leaves cook for a few minutes to release the fragrance and add the eggplants if using.
Cook for 2-3 mins and then add the mushroom, stir to combine.
Cover and cook on low for 4-5 mins…Then remove the lid ..taste to check the seasoning this is when I added the fish sauce…Taste and add the Thai basil…Just allow the basil to wilt and it is ready to serve.
Serve with rice or noodles and enjoy!
You could add any vegetables to this curry I love purple eggplants and although the original recipe didn’t have fish sauce I felt it needed just a little…This dish would be suitable for vegans if you omitted the fish sauce or used a vegan alternative.
I love dishes like this as they are so quick to make particularly if you are short of time or hungry.
As with all new recipes, I half a recipe make it as it is and then tweak if required…My taste testers actually liked it very much which surprised me as they are hardened meat eaters but also love mushroom so I know I would get away with any mushroom-based dish I cooked for them.
Healthy eating and meat-free plant-based meals is a commitment…a commitment we make to ourselves to enjoy our food and eat as healthy as we can ….MOST of the time…
That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx
Thank you for reading this post If you have enjoyed this post please leave a comment as any tips or comments I love as you all know I just love to chat…Love Carol xx