You might remember a couple of weeks ago I ate too much. This was a good week, but probably not very good for me. It involved a LOT of meat.
To try and counteract that a bit, the OH and I ate (almost) vegetarian food for (almost) a week last week… (It was five days, and there was a tiny bit of belly pork involved).
Anyway, we found some tasty recipes to cook, and i really didn’t miss meat much, so i thought i’d share them with you.
Normally on a weekend we will indulge in an english breakfast or a variation on one at some point. It’s normally grilled, and the eggs are often poached, so not the worst meal you could have – but having just watched a programme about how bad processed meat is for you, we didn’t feel much like indulging in sausages and bacon anyway! Instead we had sweetcorn and spring onion fritters, grilled halloumi, grilled cherry tomatoes, and lambs lettuce. It looks colourful and vibrant and it tasted yum. Fritters were adapted from Lavender and Lovage.
Nigel Slater’s Sweet Onions with Lentil Stew
This is the recipe with the teeny bit of meat, but it’s really just to add depth of flavour. This isn’t the healthiest of recipes, as the onions are slowly cooked in butter, but considering the rest of the ingredients are lentils, carrot and some spices, it’s so delicious! We had it with creme fraiche and a seeded roll, it’s a really good autumnal tasty stew, and you could easily forgo the meat if veggie.
Smoky Sweet Potato & Bean Cakes with Citrus Salad
These vegetables cakes are a BBC Good Food recipe and are four of your five a day! They have a bit of a kick with coriander, spring onions and chipotle paste, and are surprisingly filling. You could always treat them as a burger and have it in a bun if you wanted too…
Lemon & Aubergine Tagine with Almond Cous Cous
Another BBC Good Food recipe, aubergine is a great meaty vegetable, and this Tagine is only 361cals, but filling. The Harissa makes it pretty spicy so we had some natural yoghurt with it too, and the almonds in the cous cous are a nice extra.
Spicy Buckwheat Noodles with Tamarind Sauce
This is a recipe by Hemsley Hemsley, two sisters who create healthy recipes without gluten, or refined sugar. We substituted the buckwheat noodles for whole wheat ones, as they were easier to find, and we used honey instead of maple syrup because I didn’t want to spend five pounds on maple syrup that we probably wouldn’t use up in time. This had broccoli, mushrooms, green beans, spring onions and cashews in, and a really flavourful sauce, using tart tamarind (which I love). A dish we will be making again…
If anyone’s got any other tasty vegetarian dishes I should try let me know!