Healthy Eating

Nadia Sawalha Shares Her Favourite Vegan Recipes

This month, Nadia reveals some of her favourite vegan recipes

Wow, long time no see guys! It’s lovely to be back with you talking all things food. I’ve been having the most wonderful time filming my ITV cookery show, Nadia’s Family Feasts – I’ve eaten amazing dishes from across the globe and learnt so much from all of the fabulous chefs I’ve met.

I threw myself into Veganuary this year, which I loved doing. I’m now eating a lot more plant-based food, which is good for the mind, body, soul and planet! Although, if I’m totally honest, I may have overindulged in the vegan-friendly alternative to Reese’s Peanut Butter Cups that the fabulous chef Ben Whale, from The Body Camp Ibiza taught me how to make! They’re gorgeous little devils made with vegan chocolate and peanut butter. See below and have a go yourself – they’re super-healthy and delicious.

Since I wrote my last column, I’ve also trekked the Himalayas to raise money for the charity Coppafeel, which was challenging to say the least! But my God, the food was good and I’ve made it my mission to use more spices and pulses this year in my cooking. I love this super-easy pepper and bean dish that I’ve shared below – I serve it with brown basmati rice and coconut yoghurt. Whenever I make it for dinner, I always make double so I can take the leftovers into Loose Women the next day for lunch and make everyone jealous!

Vegan-style peanut butter cups

You will need a tray of silicone chocolate moulds, which you can buy quite cheaply from Amazon.

100g raw cacao powder • 100g raw coconut butter • 100g almond butter • 100g cashew butter • 100g agave nectar • 1 tsp of vanilla extract • 1 orange, zested and juiced • 4 tbsp peanut butter

1. Melt the coconut butter in a bowl over a pan of simmering water, then add the raw cacao powder and stir until smooth.

2. Add the almond butter, cashew butter, agave nectar, vanilla extract and the juice and zest of one orange, and stir until smooth.

3. Pour the mixture into the chocolate moulds until they are half way full, then chill for 10 minutes. Next, spoon peanut butter equally onto each chocolate, cover with the rest of the chocolate mix and return to the fridge to set. Yum!

Garlicky peppers and beans

3 tbsp olive oil • 3 onions, sliced • 6 garlic cloves, chopped • 1 tsp ground cumin • 1 tsp smoky paprika • 6 peppers, sliced (a mix of red, green and yellow) • 4 fresh tomatoes • 1 can of black beans, rinsed

1. Heat the olive oil and fry the onions and garlic until softened. Next, add the spices and stir them in, followed by the peppers, and season well.

2. Cook on a very low heat for 40 minutes, adding the beans in the last 15 minutes. It’s so easy and tasty!

Health & Wellbeing