Katinka Day is a vegetarian (and part-time/aspiring/attempting vegan).The writer of Aussie blog, The Thoughtful Eater, she’s all about showing how simple it is to become more involved with your food by making delicious veggie and vegan food:
“I love food but am concerned with where it has come from. I think more and more people are becoming increasingly curious about how and where their food is produced and want to know about the animal/s that have provided it.
Compared to 100 years ago, our food now goes through many distribution channels before it reaches our plate. We are no longer buying directly from the farmer, but at supermarkets where products claim to be ‘free range’, ‘organic’, ‘hormone free’. It’s difficult to know what to believe anymore. My blog aims to clear this muddiness surrounding ‘ethical’ food and eating. It will help you find food from ‘sustainable’ sources, show who you how easy and diverse vegetarian and vegan cooking can be and will also deal with some generally tasty food.”
Brown lentil casserole with vegetables & thyme
Chunky celery, carrot and leek bulk up this earthy lentil casserole - comfort on a plate.
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Black bean, corn and avocado tostadas
A vegan version of the Mexican tostadas, this meal is refreshing and light with an added crunch from the toasted tortillas.
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Bulgar, spinach and apricot pilaf
Adding a twist to the Middle-Eastern Pilaf by replacing rice with the more chewy bulgar wheat grains, this is a meal that is filled with sharp flavours and interesting textures. Great as a meal on its own but also works really well as an accompaniment to curries and stews.
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Wild rice salad with roasted hazelnuts
This dish just bounces with texture and colour. Drizzle with a generous serving of the tangy cranberry dressing for a play on traditional rice salads.
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Spicy baked beans
A great little dish that works well as a casual meal at home or as a packed lunch for those constantly on the go.
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