Watch out for these two recipes!
Today, we bring you two recipes loaded with vitamins and minerals to tackle the autumn!
We know the return from summer has been tough; getting back to our healthy habits is challenging, and that's completely normal. There's no need to rush into acquiring them again; it's a process that takes time.
Nevertheless, reviving habits is always easier with a little push. What often challenges us the most is incorporating vegetables into our daily routine. Since we've started a colder autumn than expected, those colorful summer salads aren't as appealing anymore. Now it's time for soups, creams, and hearty dishes.
At VFC, we agree with you that cooking vegetables can be quite laborious: buying, washing, peeling, cutting, and preparing take up a lot of time. Besides, vegetables can be a bit ungrateful and lose a lot during cooking.
That's why we've created new recipes to make this autumn warmer and cozier for you. These recipes include healthy ingredients to prepare your immune system for the upcoming winter.
If your body receives vitamins (like A, K, E, C) and minerals such as phosphorus, magnesium, iron, or calcium, it will be better equipped to face possible viral or bacterial infections and, ultimately, the typical colds that come with winter.
So, we propose our two new recipes loaded with these micronutrients:
The first one is roasted cauliflower with sun-dried tomato hummus. This recipe includes cauliflower, chickpeas, red onion, green beans, sun-dried tomatoes, extra virgin olive oil, parsley, lemon juice, iodized salt, garlic, cumin, and black pepper.
We chose this combination of nutrients for several reasons:
Legumes and vegetables get along very well: combining the plant protein of legumes with the fiber and water from vegetables is a fantastic combo for your health, enhancing the absorption of certain nutrients.
We added fresh parsley, which, if you didn't know, has 15 times more vitamin C than oranges per 100g, so we didn't hesitate to use it.
The vitamin C from parsley and lemon juice helps the iron in legumes to be absorbed much better, and this iron is essential for our immune system.
This recipe is a source of protein, meaning that over 12% of its calories come from proteins. The entire serving contains 13.5 grams of protein, mainly from the chickpeas.
The second new recipe is our broccoli and pea cream. This recipe includes broccoli, peas, white onion, extra virgin olive oil, tahini (sesame paste), basil, vegetable broth, iodized salt, and black pepper.
Broccoli is one of the most interesting foods nutritionally, despite its bad reputation and how challenging it is to accept due to its smell or taste. We cooked it together with peas to mix flavors and textures, making it your favorite green cream!
In addition to essential nutrients, broccoli contains sulfur compounds like sulforaphane, which prevents precancerous cells from developing, induces the death of sick cells, and prevents the appearance of vessels that feed and develop tumors. That's why it's among the most interesting foods for preventing any type of cancer in the long term.
Both are very healthy recipes designed to help you consume vegetables in your daily life. They only contain natural ingredients, simple seasoning, and as allergens, only sesame and sulfites, making them suitable for people with allergies or intolerances such as gluten or nuts.
Both recipes have something in common: they include two very beneficial legumes, chickpeas and peas. Legumes are undoubtedly the best source of plant protein; you can also check out other interesting plant proteins in this article.
At Vegan Food Club, we use legumes in their natural form (lentils, chickpeas, soy, beans...) for many of our dishes, and we also turn to legumes in a more processed but healthy format (texturized soy, tempeh, seitan, heura...).
Don't make it complicated; take a look at our dishes in our weekly menus ;) and you'll have all your meals sorted with our vegan meal prep in your fridge.