Feel Good by Melissa Hemsley

Author:Melissa Hemsley [Hemsley, Melissa]
Language: eng
Format: epub
ISBN: 9781473593404
Publisher: Ebury Publishing
Published: 2022-05-10T00:00:00+00:00

lemony spinach and feta quinoa

/ vegetables are forever the star of the show /

Vegetables are forever the star of the show at mealtimes for me. I don’t count the number of portions of veg I eat each day, but my plate is always full of them, in a vibrantly multicoloured mixture. You’ll find the vegetables in this chapter are fresh for the most part, although I try to keep a freezer drawer filled with my favourites – frozen sweetcorn, peas, green beans, spinach and kale (dark leafy greens are top of my feel-good list and they’re quick to cook too) – so I never run out of veg on busy weeknights.

Eating seasonally is one of the most delicious, sustainable and affordable ways to enjoy vegetables at their best, so let your shopping basket and plate be guided by nature and eat what’s best according to the season. You can really taste the difference when something’s grown and picked at the right time.

If it’s not already a fully plant-based recipe, everything in this chapter can be tweaked to be vegan friendly; I’ve suggested alternatives along the way, but do also take a look at page 245 for vegan swaps and for taste tips and tricks, so you never need to compromise on flavour.

One of my favourite recipes in this chapter is the Shiitake Mushroom Adobo (page 154) – a vegetarian version of chicken adobo, the unofficial national dish of the Philippines that my mum (who comes from the capital Manila) cooked every week throughout my childhood in the suburbs of London. I also recommend the Sweetcorn-Carrot Fritters (page 146); they’re a total hit with kids and make great party bites too. For a spiced twist on that nostalgic classic, eggs and beans, try the One-pan Masala Beans with Eggs (page 152). And I make the shawarma-spiced sweet potatoes and cauliflower (page 162) all the time. Enjoy it as part of a hearty vibrant salad or load it into a toasted wrap and top with the creamy Tahini Yoghurt (page 166). Don’t forget the pink pickled onion (page 246) for a beautiful tangy flourish. For more delicious homemade condiments, chutneys and vegetable pickles, check out pages 246–7.

In other chapters, look out for:

Cosy Coconut Lentils with Kachumber (page 64)

No-bake Chewy Nutty Bars (page 227)

Roasted White Beans with Caesar-style Tahini Dressing (page 76)

Scrambled Spiced Tofu (page 18)

Three-Ingredient Chocolate Pots (page 230)

Zingy Vietnamese-style Noodles with Fried Sesame Tofu (page 131)

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