As well as its significance as a period of fasting in the Christian calendar, Lent is often used as an opportunity to abstain from something we enjoy, be it chocolate or social media. You would not be blamed for feeling like the last year has been an extended test of willpower, as we have been deprived of so many simple pleasures in life, and the thought of further limiting ourselves may not appeal! However, if you are tired of the same meals on repeat, choosing to go vegetarian or vegan for Lent may give you the ideal chance to be a bit more creative with your cooking. This week’s recipe is the easy kale, tomato and cashew nut stir-up from the Scottish Vegan Cookbook by Jackie Jones, the perfect brunch alternative to eggs or meat, and just as hearty!
Prep time: 5 minutes
2 tablespoons rapeseed oil or avocado oil
2 large garlic cloves, peeled and crushed
200g cherry tomatoes, halved
200g kale, thick stalks removed and chopped finely
2 tablespoons tomato purée mixed with 5 tablespoons hot water
Salt and freshly ground black pepper
1 teaspoon ground nutmeg
This dish is so quick and easy to prepare. It is also highly nourishing: the cooked tomatoes provide vitamin C and lycopene and the cashews are a good source of protein, magnesium, iron and vitamin B6.
In a heavy-based pan heat the oil on medium-high heat. Add the garlic and fry for a minute, stirring. Then add the cherry tomatoes and cashews and cook them for 3–4 minutes, stirring often. Next, add the kale and the tomato purée mixture, salt, pepper and nutmeg and cook for 6–7 minutes or until the kale has wilted and is tender. Serve on wholemeal, rye or