A few weeks ago, I was lucky enough to attend a fabulous retreat with the herbal tea brand Pukka. I hope to share more about the retreat in a future post, but one of the biggest eye-openers for me was that we ate vegan the whole time we were there.
I’ve blogged before about my difficulties with a plant-based diet with having Crohn’s: in terms of meeting my nutritional needs, getting enough variety and struggling with the sheer amount of fibre.
However, I felt great the whole time (once I’d got over my arrival nervous stomach!) and I didn’t struggle with any of the dishes. It inspired me to think more openly about perhaps having one meat-free day a week and get a bit more creative in the kitchen!
Yes, I will struggle with lots of raw salad type dishes, but there’s no reason why I can’t try cooked veg based-dishes and tofu! I’ve been wanting to try something with aubergine for a while as it’s relatively low in fibre and is softens considerably when cooked.
Roast Aubergine Recipe
Today’s roast aubergine recipe comes from Niki, founder of vegan blog Rebel Recipes (a great blog to check out, if like me, you’re thinking of trying more vegan, gluten-free dishes)
The aubergine recipe itself is super-simple and a great vegan side-dishes for BBQs. Just drizzle with olive oil and grill and garnish how you’d please.
This delicious recipe also comes with two side options…
- Avocado and Pea Hummus-A smooth and refreshing dip.
- Rainbow Slaw-A vibrant and colourful take on coleslaw
Avocado and Pea Hummus Recipe
I don’t usually consider myself a pea person-but I did try an amazing mint and pea dip the other day; and I was wondering how easy it would be to create for myself! The peas are blended so should be easy to digest; whilst the avocado is a great source of healthy fats. This is the perfect summer dip!
I’ll be honest, this one is a little too fibre-heavy for me personally, but I thought I’d include it anyway since many of you can do just fine with raw dishes. We all know how great cabbage is for gut-health and by combining with beetroot; there’s also a much needed dose of plant-based iron too!
Roast Aubergine with Rainbow Slaw and Pea, Avocado Hummus
A delicious roasted aubergine dish with a side of slaw and pea and avocado hummus.
- 2 Aubergines sliced in half
- 1 tbsp olive oil
Pea & Avocado ingredients;
- 1 avocado
- 1 cup peas (defrosted by running them under a hot tap.)
- Handful mint and coriander
- 1 tbsp tahini
- Juice 1 lemon
- 1/2 tsp sea salt
- Twist black pepper
- 1/3 cup water
- 1/2 red cabbage sliced
- 2 beetroots sliced thinly
- 1 pepper chopped up
- 3 spring onions chopped
- Handful seeds – I used sunflower and pumpkin
- Handful rocket
- 2 tbsp olive oil
- 4 tbsp organic apple cider vinegar
- 2 tsp dijon mustard
- 2 tsp maple syrup
- Pinch sea salt
- Twist black pepper
To make the avocado and pea hummus;
Add all the ingredients to your food processor and blitz until smooth and creamy.
To make the rainbow slaw;
Add all the chopped veggies to a large bowl and mix.
Pop the dressing ingredients into a jar with a lid. Close the jar then shake to combine.
Pour the dressing over the veg and stir to combine.
To make the griddled aubergine;
Heat your griddle pan, large frying pan or BBQ to a medium to high heat.
Coat the sliced aubergines in a little olive oil them place them skin side down on the griddle.
Turn the aubergines every few minutes until they are lovely and charred on the outside and soft in the inside.
Top the aubergines with the avocado and pea hummus and lots of crunchy slaw.