‘Truly yummy’ Thai curry – for everyone

Thai and Indian cuisine is the easiest way to cook plant based dishes that everyone will love. By plant based I mean with no animal produce and suitable for a vegan diet, but to reserve this for vegans only would be a crying shame. I can 100% guarantee there is 0% compromise in cooking this dish without a whiff of anything animal. We have dishes that are better with meat and dishes that aren’t and this is the latter.

As I’ve mentioned before, I struggle to write down recipes as I am a ‘chuck it together’ cook, so bear with me, if anything is unclear please message me and I’ll edit the post.

We love a rich, spicy Thai red or green curry so I’ve tried long and hard to replicate the taste and texture you get in a true Thai curry. Watching the chefs on the beach in Thailand chucking in handfuls of herbs and spices I realised our problem was the lack of ingredients, I have endeavoured to achieve similar depth of flavour from products that are available and affordable.

Ingredients marked in bold:

Serves 4:

  • Heat oil in frying pan over medium heat, add 1 medium onion – finely chopped
  • Add 1-2 fresh red or green chillies – chopped into four pieces ( I leave all seeds in but chop into large pieces so I can pick them out). 2 red chillies makes a fairly hot curry, so tune down to taste.
  • Add 3-4 garlic cloves – crushed and chopped
  • Cook until onion softened, watch that garlic doesn’t burn – add water if it dries too quickly.
  • Bart has been a huge help to me in this see – http://bart-ingredients.co.uk. In simple terms it is preserved versions of the freshly chopped ingredients. You can use fresh but I prefer to have things in store and use whenever I need them
  • Add 1.5 heaped teaspoons of each Bart Coriander, Galangal and Lemon grass paste
  • Add a splash of water if it is dry or sticking, basically just keep it wet
  • Add about a thumbs worth of peeled and finely chopped fresh ginger
  • Add 4-5 Kaffir lime leaves – Don’t sweat if you don’t have these
  • Add 0.5 teaspoon of each ground Cumin and Cayenne pepper
  • * secret ingredient – add a teaspoon of syrup from stem ginger. I keep stem ginger in the fridge as it adds amazing flavour to dishes but if you don’t have stem ginger add a good pinch of sugar. Wherever there is spice, sweet gives perfect balance. Thai would use Palm sugar.
  • Add 1 medium/large sweet potato – peeled and chopped into approx 1cm2
  • Add 1.5 teaspoon of Bouillon vegetable vegan stock
  • I assume you’ve been stirring all of this as you’ve gone along!
  • Add enough water to nearly cover the mix 2/3. Enough to cook the sweet potato, not too wet
  • That is your curry base prepared
  • Taste it at this point – it should be hotter than you want, you’ll be adding coconut milk so this is the intense version. Just check it has deep but balanced flavour, add any flavour you think is missing. If you’ve added the above I doubt that will be the case.
  • Bring to the boil, turn down to simmer and cover for 15 mins ish – basically long enough until the potato has cooked and most of liquid has gone. You can’t really overcook, so go longer than less if you are not sure. Check occasionally, stir and add more water if needed
  • Get the rice on it takes around 15-25 mins. We love sticky rice so use Jasmine. Follow the instructions on the packet. I cook rice to absorbs water rather than having to drain water off, you can achieve this by adding water as it cooks, then when it is 7/8ths cooked take it off the heat and leave with the lid on so it continues to absorb and cook but doesn’t stick and burn.
  • With the rice cooking the last cooking job is the veg. I cook the main veg for the dish separately from the sauce. This prevents the veg going mushy and the sauce going runny.
  • You can put in whatever veg you like but our favourite for this dish is aubergine and mushroom. Cut 1 large aubergine into quarters longwise, cut approx 0.75 cm triangle slice from the middle (to remove bitter pips bit), cut each quarter into four long slices length wise, then cut sidewards into thirds. You can cut into any shape really but this works for me.
  • Cut loads of mushrooms, I used 6 medium closed cups into slices, again any shape works.
  • In a large bowl, add oil ( I use cold pressed Rapeseed) and seasoning – either salt and pepper, 7 Thai spice or Seasons all – whatever you have. Toss veg well until coated
  • Heat a pan on a high heat, I use an casted skillet for frying, add the veg in batches and fry quickly to cook it just enough to taste. (See pic 2)
  • I also serve green veg with the curry. Green beans work well, but broccoli is just as good or peas work. I never show green veg water. Again I get the skillet really hot, add finely chopped veg dry, just as they brown I add a tablespoon of apple juice and cover for 2-3 mins. Check, stir and remove when done. This is super secret trick, veg tastes amazing
  • So now you have your sauce prepared, your veg to add, greens ready and your rice cooked. Now bring it all together
  • If your curry sauce is still quite wet I would cook it with the lid off until more water has evaporated. It should be wet but not with excess liquid otherwise your curry will be too watery. (See pic 3)
  • Add the cooked aubergine and mushroom, stir well then add a 400ml can of coconut milk, give it a good stir and heat until ready to serve. I try not to boil coconut milk, just heat it to serve
  • Serve the rice, curry and greens on the side. Add fresh coriander if you are really keen but no one will notice otherwise ( See pic 4)
  • Watch the plates clear before your eyes (See pic 5)

*You could serve with fish if you have a mixed group for dinner, but I promise you won’t need to.






Enjoying the sun!

There is nothing better than relaxing in the sun 🙂

Everyone deserves to enjoy that as a basic right. Factory farmed animals never get to feel the warmth of the sun on their backs. Support either free range, pasture fed, organic, all lamb and mutton and outdoor raised produce when you choose any eggs, meat and dairy. #rollonthesummer

Chilling with The Ethical Omnivore.







What about the dog?

You are changing your diet, but what about your best friend. Lola, Max, Jasper, Lexi, no not your porn star name, your pet!

Pet food is a perfect example of our gross manipulation by the food industry. Yes it is convenient, yes it can be cheap, but….there are a lot of buts.

The focus is on dog food as that is where I have done the majority of my research but it can be applied to any pet food – research and question your choices. Also with my four dogs in their sixth year of eating my homemade food, it is the area I am most comfortable in. I will write a separate post about homemade dog food.

Where do you look for real advice? It is a hard one to research. The food industry spends millions on marketing, government legislation is wordy and not written in plain english, so you have to read between the lines and use your common sense. We all know that poor quality ingredients go into human food what do you think goes into pet food that is made from the left overs of that process?

Straight from the Purina website https://www.purina.co.uk/meet-purina/what-goes-into-purina-petfood ‘Strict legislation assures the quality of the protein and means that no ingredients such as spinal cord, euthanized pets or sick animals go into our pet foods.’ To be fair to the folk at Purina this is a marketing cockup on their part. In reality this is not allowed in the EU, I assume it is lifted from their .com website. People in the USA do need to worry about dead pets ending up in their dog food, for example the city of Los Angeles alone sends about 200 tons of dead pets to a rendering plant each month which ends up in dog food. We have better protection under EU policy, but be under no illusion, dog food is still well and truly in the red zone.

One could argue that pet food is ethical on the basis that it is generally made of a by-products, so it is good from a waste perspective, but that is where it ends. Pet food is on the ethical debate list for many reasons:

  • We are brainwashed into believing it is the only and best thing we should feed our pets
  • The cost of the product versus the ingredients is miles away from an acceptable ratio
  • The production methods and the permitted ingredients are proven to be putting our dogs health at both long and short term risks
  • Ask your dog – it tastes bad! What comes out of the factory as grey mush is recoloured and reformed to look like food, for your benefit
  • The low quality dog food debate has led to an explosion in high end dog foods and whilst some of them are better for your dog, the cost is often prohibitive. Plus this opens the door wider for consumer manipulation, leaving you in a spin in the supermarket aisle.
  • My personal favourite is the special diets, (unless your dog REALLY needs it), you maybe paying over the top for now reason – vet diets, the science diets, senior, food for dogs with long hair, the list goes on. Often the reason they make all of these is again consumer manipulation and often to fix the problems the other food has caused. Two wrongs don’t make a right, they just cost more!

Your dog has 1000’s of year of evolution revolving around sense of smell, they know it is grey mush. The majority of the cost you are paying is for the packaging and how it looks. For your benefit, not the dogs. I hear of so many instances of dogs picking at their food, eating slowly. Does your dog ever give you that ‘you can’t be serious’ look? Well they are trying to tell you something – listen! Dogs are designed to eat on the run, to get what they can when they can, there is nothing in a dogs DNA to make them eat slowly or to leave food (unless they are very old or unwell).

Modern dog food was invented by James Spratt, who launched the first complete dog food – a biscuit made of wheat meal, vegetables and animal blood – in England in 1860. Mill owners saw its potential as a way of selling their unwanted by-products (basically floor sweepings) and low-cost meat off-cuts at a much higher price than they’d otherwise achieve.

Over the years with better meat recovery systems what is left for pet food, is actually waste, it is food that is not suitable for human consumption. For anyone that has ever seen the Jamie Oliver series about school dinners and the mechanical recovery of chicken from a carcass to make chicken nuggets, you’ll know what I mean! There is nothing much left. Now don’t get me wrong, grinding up bones to make dog food isn’t such a bad idea and dogs can eat that, that is not the issue here, but they don’t grind up fresh bones and serve them to your dogs. The left overs next go to a meat rendering plant see http://www.midukrecycling.co.uk/compliance-legislation/animal-by-products.aspx, you’ll notice their catchy slogan, ‘converting waste’ again it is all a good idea, but if you are under any illusion that your pet is eating good quality food think again. The real issue is that you are being sold on a picture of fresh chicken and a dog with a glossy coat jumping in the air for a frisbee.

OK so it tastes bad, it is from waste product, but what about the health aspects, I mentioned earlier. Regarding general health the same applies to your dog ‘they are what they eat’. Nutrition and a good diet supports good health and it starts with the ingredients we use. But more troubling is specific health issues. This is an extract from the Food standard agency website “For pets, the main part of the risk assessment when setting the maximum permitted levels for undesirable substances will generally be the extent to which the animal can tolerate them” https://www.food.gov.uk/business-industry/farmingfood/animalfeed/animalfeedlegislation/pet-food In other words, it is legal to use ‘undesirable substances’ in dog food if they don’t do the animal immediate harm. A quote from http://www.independent.co.uk/news/uk/home-news/chemicals-in-pet-food-can-lead-to-bad-behaviour-says-top-vet-913907.html “Over the 12 years I’ve been a practising vet, I have seen a substantial rise in cases of problems caused by poor diet, including allergies and intolerances, and behavioural issues linked to artificial additives in food.”

This post is not about condemning dog food. It is about being informed and making better food choices. There is a great variance in the quality and cost of dog food as well as the ethical aspects.

Labelling requirements for pet food is very relaxed. It is way more relaxed than labelling for human food and even for farmed livestock feed. This gives the manufactures a lot of flexibility and helps to keep you in the dark. Looks for labels that list ingredient in specific quantities and whole foods rather than a derivatives of.

See these examples of ingredients:

GOOD – Lily’s KitchenThree bird feast – 60% Freshly Prepared: Turkey (40%), Goose (10%), Duck (10%), Parsnips (4%), Organic Carrot (3%), Cranberries (3%), Broccoli, Organic Apple, Minerals & Herbs.

BAD – PedigreeSmall dog with chicken – Cereals, Meat and Animal Derivatives (including 4% Chicken in the Brown Kibbles), Oils and Fats (including 0.5% Sunflower Oil), Derivatives of Vegetable Origin (including 2% Dried Beet Pulp), Minerals (1.8%, including 0.7% Sodium Tripolyphosphate, an active ingredient on the Brown Kibbles), Vegetables (4% Carrots in the Orange Kibbles, 4% Peas in the Green Kibbles), Vegetable Protein Extracts, Antioxidants, Colourants

GOOD – NaturoChicken and lamb – Chicken 30%, Lamb 30%, Brown Rice 20%, Carrots 5%, Peas 5%, Potatoes 5%, Minerals, Sunflower Oil, Salmon Oil, Dried Tomato, Dried Kelp, Dried Basil

HONEST but LAZY! – ButchersTripe in jelly – Meat & Animal Derivatives (53%, of which Tripe 35%, Fresh 49%), Minerals, Natural array of Ingredients min. 99%

WHAT? – Royal CaninMedium adult dry food – (At around £8 per kg, this ingredients list depicts everything that is wrong with the food industry, IMHO) Maize flour, dehydrated poultry protein, rice, maize, animal fats,hydrolysed animal proteins, wheat, dehydrated pork protein*, chicory pulp, soya oil, minerals, fish oil, flax seeds (0.5%), fructo-oligo-saccharides, borage oil (0.1%),marigold extract (source of lutein), green tea and grape extracts (source of polyphenols),hydrolysed crustaceans (source of glucosamine), hydrolysed cartilage (source of chondroitin)….etc

I have reviewed over 40 different dog food products and my conclusion is. If you don’t really mind what your dog eats or you are on a tight budget, then go for the cheapest food, e.g. ‘Tesco own’ as I have found very little quality difference at the lower to mid end so you are just paying for marketing. There are a few mid range products that contain fresh meat worth looking at, then there a select few brands we would consider to be ethical (sourcing free range or organic ingredients). I can’t find a really cheap ethical dog food but I have found mid range through to over the top price versions. Price alone dictates the quality of products. Look for an independent UK brand, avoid big brand food manufactures and companies that have pages of information about nutrition but don’t list their ingredients, always read the ingredients labels and ultimately use common sense.

Ethical omnivores pick:

  • Homemade – 1st place (see next post)
  • Natural dog food company (full range, ethically sourced meat and fish) @ £3.67 per kg it gets 2nd place
  • Simpsons premium (organic products)
  • Lily’s Kitchen (organic products)
  • Honey Raw dog food (full range – it is all free range or organic)
  • Forthglade (beef and lamb products)
  • Other brands and products containing fresh lamb (on the basis lamb is free range)

A rough view on some well known brands, based on cost and quality of ingredients:

  • Cheap but not so cheerful – Chappie, Bakers (Purina) Winalot (Purina) Harringtons, Wagg, Tesco own (cheaper), Winalot, Cesar (Mars)
  • Worth a look – Naturo, Forthglade, Lily’s kitchen, Step up to naturals, Butchers choice, James Wellbeloved, Wainwrights, Edgardcooper, Natures harvest.
  • Not sure – price v ingredients – Nature’s table (Mars), Vet’s kitchen, Iams, Hilife, Freshpet, Applaws, Arden grange, Burns, Hills, Royal Canin, Taste of the wild

Final thoughts – Dog treats cost more per kg than the best quality human foods, go for carrot sticks and raw beef marrow bones from the butcher.

If you dog is overweight, avoid jumping to diet dog food. Try dog food that contains less junk food (less grain and other bulking agents), feed your dog more pure meat, veg, rice etc. and ideally do a bit more exercise – #goodadviceforusall

Woof woof!

The Ethical omnivore and my doggy friends.








Discover the Foods Scientifically Proven to Prevent and Reverse Disease

Whether you read this book cover to cover or dip in to references online, it is well worth a look. It has changed the way I look at food and my food choices. We follow the daily dozen which is a great guide to a balanced diet. I will never look at saffron the same way again.

4.8/5.0 from 484 reviews on Amazon and wide scale endorsement:

“This book brims with valuable insights. Dr Greger tends to rely on the gold standard of medical research randomised controlled trials rather than the latest fads. Vegetarian or not, this book is a great way to improve your diet.” -Financial Times

“”How Not To Die” is one of the most important books on health ever written. Dr. Greger shows us how to prevent and sometimes reverse all the major diseases that are killing us. We have the genetic potential to live disease free lives full of health and vitality until we are past 100. This book is the scientific road map we need to do exactly that.” -John Mackey, CEO of Whole Foods Markets

“We strive to make the best of our lives by maintaining our physical health and mental happiness. As food is the fuel for our survival, how healthily we survive and how well we recover from illness may also depend on what we eat. Michael Greger’s How Not to Die suggests different preventative and curative measures for tackling ailments we are all vulnerable to. I hope that this book may help those who are susceptible to illnesses that can be prevented with proper nutrition.”  –His Holiness the Dalai Lama

“An absolute rhapsody of informational wisdom on how to achieve a life of health and longevity without disease.”–Caldwell B. Esselstyn, Jr. M.D., author of “Prevent and Reverse Heart Disease”


Have you checked your cupboards?

Our focus for January is caged hens eggs. With 48% of eggs produced in the UK coming from caged hens, we question who is still buying them? The sad truth is that most of us are. Until I started researching into this that included me! I never thought about croissants, ice cream, deserts, sauces, pasta, sponge cake, or even when I picked up an egg mayonnaise sandwich (thinking it was a good non-meat choice).

Read the label and there it is shock horror – egg (15%), egg white (3%) etc. – this is caged hen eggs used as ingredients. When we eat out, how many of us ask the waitress if the soufflé or the bearnaise sauce is made using free range egg?

Read labels, ask in the cafe, check the ingredients list when you do online shopping. You will quickly get used to what brands and products contain free range rather than caged eggs. Remember if it doesn’t state free range it is most likely a caged hen egg. By law boxed (shell) eggs have to be labelled as caged hen eggs but this does not apply to eggs used as ingredients.

I’ve done a mini comparison of everyday goods from our leading supermarkets and a brand equivalent to help demonstrate some issues:

The clear message is that this is not a cost issue, the use of free range egg relates to our perception and expectation. The producers copy each other, Hellman’s mayonnaise moved to using free range eggs and made it very public, so lots of producers of mayonnaise did the same. Mayonnaise is a low value product but because the public expectation is for free range eggs they use free range eggs.

Fresh pasta is another story. Weight for weight fresh pasta is more than double the price of dried pasta, some even have it made in Italy so they can label it ‘authentic’, BUT then still use caged hens eggs because that is the industry standard and we don’t seem to notice.

Mary Berry shame on you! I thought you were such a lovely lady and made such lovely cakes. The cake reviews are terrible which isn’t a surprise, any real baker knows that a great cake start with good quality eggs. I always smile when I crack my chickens eggs into the flour and marvel at the naturally strong yellow colour they add.

Thanks for reading

The ethivore girls (my hens!)