Blog — plant based

Vegan Bolognese with Courgetti

Vegan Bolognese with Courgetti

1 Courgette
1 chopped Onion
4 finely chopped cloves of garlic
1 can of Kidney beans
Handful of cherry tomatoes
Passata
Balsamic
Salt/pepper
Flaked almonds

1. Spiralise the courgette
2. Gently simmer the onion and garlic in olive oil
3. Mash up half of the kidney beans in a bowl and add to the pan along with remainng beans.
4. Add a good dash of balsamic and salt/pepper.
5. Add the courgette and cover all ingredients with the passata.
6. Allow to simmer until thick, add in the full cherry tomatoes a few minutes before serving.
7. Garnish with basil leaves and flaked almonds.


My Transition into Veganism

My Transition into Veganism

I stopped eating meat after a road trip across the USA nearly 10 years ago. I had been eating fast food for 3 months on the road and felt like the trash I had been consuming. I flew to Australia from LA and as soon as the plane landed, I made a decision to consciously cut meat out from my diet. I continued to eat fish and dairy, before too long, the thought of meat never really entered my mind, I was over it.

However, my diet still wasn’t great. I was eating a lot of processed foods still and under...