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It's always Veganuary at Easter Greens, your friendly neighbourhood 100% plant based grocery shop. So whether you're a seasoned plant-based pro or a curious carnivore dipping your toes into the world of veggies, welcome to Veganuary – the month where plants take centre stage, and we are here to help every step of the way. 

So let's start off with some hints and tips to help you navigate the wonderful world of plant based eating:

1. Embrace the Veggie Rainbow 🌈:
When it comes to going vegan, think beyond the usual suspects like lettuce and tomatoes. Dive into the rainbow of vegetables – from vibrant bell peppers to exotic aubergines. The more colours on your plate, the better! It's not just about being healthy; it's about making your meals look as good as they taste.

2. Discover the Magic of Nutritional Yeast 🧀:
Missing that cheesy goodness in your life? Hullo nutritional yeast! This magical ingredient is not known as Vegan Fairy Dust for nothing. It adds a cheesy flavor to your dishes but also packs a nutritional punch (especially if it's the all time favourite blue tub with added B12). Sprinkle it on popcorn, pasta, or even roasted veggies for an instant flavour upgrade... we laos like it on toast with a bit of spread. Yum!

3. Make Friends with Legumes 👫:
Chickpeas, lentils, and beans – yes they are old school but they aren't as boring as they sound! These protein-packed pals will be your go-to companions in the vegan world. Explore different ways to cook them, from hearty stews to crispy roasted snacks. These humble ingredients have been kicking around for a while for a reason, they have so many different uses, are delicious and nutritious. 

4. Invest in Some Stellar Plant-Based Swaps 🔄:
Missing your morning omelet? Fear not! There's an incredible world of plant-based swaps waiting for you. Tofu scrambles, chickpea flour omelettes, and even avocado toast are just a few of the tasty alternatives that will leave you with long term, easy and delicious swaps to add in to your daily routine. 

5. Get Creative in the Kitchen 🎨:
Veganuary is the perfect excuse to unleash your inner kitchen artist. Experiment with new spices, herbs, and cooking techniques. You might just discover a love for roasted Brussels sprouts or a talent for crafting the perfect vegan lasagne. 

Did you know we've got some friends down the road at The Edinburgh Community Bookshop? They always have amazing recipe books on plant based and vegan cooking for some inspiration!

6. Don't Forget Dessert 🍨:
Yes, vegans can have their cake and eat it too! Explore the world of dairy-free sweets and treats. From coconut milk ice cream to avocado chocolate mousse, there's a dessert out there that will satisfy your sweet tooth without compromising your commitment to Veganuary. 

Why not pop down the road to our friends at Little Fitzroy, they have some amazing vegan cakes on offer all year round. 

7. Connect with the Community 🌱:
Feeling a bit overwhelmed or unsure? Join the thriving online vegan community! From Instagram to Reddit, there's a supportive network ready to share tips, recipes, and encouragement. Don't forget we're always on hand for hints, tips and advice. Have a question just ask! 

So there you have it – a pocketful of tips to kickstart your Veganuary adventure with a grin on your face and a plant-based plate in hand. Remember, it's all about enjoying the journey, delicious food, and making choices that are not just good for you but for the planet too. 🌱✨

You might of seen this brand appear in the fridges recently but watch out... there are even more flavours now! Choose from -  

Blue: Rich, tangy, bold, creamy and distinctive.
Farmhouse: Rustic, balanced, versatile and a great texture.
Garlic and Herb: Aromatic, herby, flavourful, think Boursin in bar form.
Smoked: Robust, smoky, savoury and well... delicious.
Summer Truffle: Earthy, indulgent, aromatic and luxuriously finished with edible petals.

There is even a spread for all elements of the cheeseboard - Lemon and Dill Spread: Zesty, fresh, herby, tangy, perfect for spreading on your favourite crackers

Our Christmas roasts aren't fancy looking like the ones you'll see in major supermarkets... but ours are a great base so you can make it yours, make it special and make it exactly how you want it to be. 

Need some inspiration? Let's start with the 'turkey'

Herb-Roasted:
Roast the 'turkey' with a generous amount of fresh herbs like rosemary, thyme, and sage for a classic and aromatic flavour.

Speaking of herbs? Why not go for a za'atar 'Turkey' with charred aubergone mash. Very Ottolenghi!

Maple Glazed Roast... it doesn't have to be 'Gammon!'
Roast the 'turkey' with a sweet and savoury (and simple) maple glaze for a caramelised, sticky crust.

Bacon-Wrapped... like a giant pigless blanket:
Why not combine the maple and bacon? Use it to stick the bacon strips on before roasting to add a smoky, savory layer to the turkey.

Pomegranate Molasses-Glazed:
Another Ottolenghi inspired idea - tangy and sweet pomegranate molasses for a festive and vibrant flavour. Why not finish it with a sprinkling of mint and fresh pomegranate seeds. 

Cranberry and Orange-Glazed:
Mix Mrs Darlingtons port and cranberry sauce with fresh orange juice and zest for a fresh flavour.

Cajun-Style Roast Turkey:
Rub the turkey with a Cajun spice blend, Peri Peri or any spice blend you like for a spicy crust. 

There's lots of ways you can take this simple roast and make it your own. What are you making? Tag us and let us know Instagram, Facebook or Twitter? X? What is it these days? You know where we mean.

Winter squash chutney is a delightful and flavourful condiment that pairs well with various dishes. Here's a simple recipe for you from our lovely helper at The Edinburgh Community Bookshop - Seonaid:

Winter Squash Chutney

Ingredients:
4 cups winter squash (butternut or acorn), peeled and diced
1 large onion, finely chopped
1 cup apple cider vinegar
1 cup brown sugar
1 cup dried cranberries
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Instructions:
1. Prepare the Squash: Peel and dice the winter squash into small, uniform pieces.
2. In a large saucepan, heat olive oil over medium heat. Add finely chopped onions and sauté until they become translucent.
3. Add the diced winter squash to the pan and cook for about 5 minutes, stirring occasionally.
4. Pour in the apple cider vinegar and add brown sugar, dried cranberries, mustard seeds, ground ginger, ground cinnamon, ground cloves, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Allow it to cook uncovered until the squash is tender and the chutney thickens, stirring occasionally. This may take about 20-25 minutes.
6. Taste the chutney and adjust the seasoning if necessary. You can add more sugar for sweetness or more vinegar for tanginess, according to your preference.
7. Once the chutney has reached the desired consistency, remove it from heat and let it cool to room temperature.

Transfer the chutney to sterilized jars if you plan to store it. It can be refrigerated for a few weeks.

Now how do you use it?
Serve the winter squash chutney as a condiment with roasted meats, grilled vegetables, or as a tasty addition to sandwiches and cheese platters.
This winter squash chutney combines the natural sweetness of squash with the tartness of cranberries and the warmth of spices, making it a perfect accompaniment to your winter meals.

Did you make this? Tag us and let us know what you think on Instagram, Facebook or Twitter? X? What is it these days? You know where we mean.

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