Finally, I have a minute to update my blog. I’ve been able to make home cooked meals every night but photographing the results and indeed having the energy to write up the recipe is pretty difficult much to my annoyance. I must say though that my Vegan diet is sustaining me well and I know I would be feeling a lot worse if I were eating animal products – particularly dairy, as it did seem to zap me. There’s so much conflicting information out there and as a relatively new vegan convert it can make your head spin sometimes so I try my best to listen to my body and make an extra effort to get all the nutrients I need to be healthy and strong.
I’ve been eating a lot of marmite and fortified foods, as well as taking a B12 supplement so I think I’m covered on that front. I’m also conscious of getting enough vitamin D, C, K and iron so I endeavour to eat a balanced diet right throughout the day. I must admit that I am consuming a heck of a lot more food than I normally would just because this job is so physically demanding. If you think being an actor is glamourous, think again! This is hard graft. Lots of lifting and two shows a day playing multiple characters is not for the faint hearted. It’s a high energy show too so there’s never a minute during the performance when you’re not doing something either on or off stage. Of course, it is tremendously rewarding and seeing those smiling faces makes it all worthwhile.
Anyway, this is a recipe I’ve used time and again when we’re eating Mexican style. It’s gone down well with everyone who’s ever tried it – Olive loved it so much she now makes it regularly too (by the way, hope you liked her wicked recipe!). It’s so simple but incredibly tasty and goes well with just about any Mexican dish. Here I made a sort of tofu fajita mix with paprika roasted sweet potatoes, brown rice with freshly chopped flat leaf parsley and the mexican sweetcorn, which was absolutely the star of the show.
Make it, eat it, love it x
1 can of organic sweetcorn or 1 cup frozen sweetcorn
3/4 spring onions
1 green chilli or 1 tablespoon chopped jalapeno peppers (optional)
large handful freshly chopped flat leaf parsley or coriander
1 cup soya cream
1 tbsp olive oil
1 tsp soya butter
salt and pepper
Heat the oil and butter in a frying pan/skillet. Roughly chop the spring onions and add to the pan. Season with sea salt and pepper and lightly fry for a few minutes.
If using the frozen sweetcorn, place it in a bowl and cover with freshly boiled water. Allow to defrost for a few minutes and drain. If using the canned variety just drain and add to pan. Lightly fry for a several minutes. Season.
Finely chop the chilli or jalapeno peppers. Add to pan and cook for a minute or two.
Add the cream and heat through. Chop the parsley/coriander and just before serving add to pan. Give it thorough stir, taste, season if necessary and serve with anything from quesadillas to fajitas to chimichangas.