Have you ever been caught out when you invite someone for dinner and they tell you they are vegetarian or when one of the grandchildren has decided to give up meat? I had this conversation recently with a couple in the library who were looking for ideas now that their daughter had announced she was going to be vegetarian. It’s worthwhile having one or two recipes up your sleeve in case you’re faced with this dilemma yourself. There’s also a trend now to have one or two meat free days each week. You can really cut the weekly food bill in this way and enjoy being inventive while at the same time providing yourselves with plenty of nourishment.
I like to eat vegetarian myself though my husband is partial to some meat. To help out I would like to share a couple of easy recipes with you. You won’t need to buy in special ingredients because I am sure you will have what you need in your cupboard already. The recipes serve 4 but you can cut back on the quantities or reserve portions for another day. Believe me, with these recipes you won’t miss the lack of meat. I challenge you to try them out.
1 medium tin red kidney beans
1 clove garlic, 2 onions
4 mushrooms, 4 medium carrots
300ml/half pint stock (I use vegetable)
2 cooking apples
3 large potatoes
2 tsp curry powder
1 tsp yeast extract1 clove garlic, 2 onions
Fry onion and garlic gently in a little oil then add sliced apple and continue cooking until pulped. Add sliced mushrooms and carrots together with curry powder, stock and yeast extract. Cut potatoes into small chunks and add to curry mixture. Bring to the boil then reduce heat and simmer very gently for half an hour. Add kidney beans and continue cooking for a further 20 minutes. If preferred you can cook the curry in the oven.
CHEESEY VEGIE BURGERS
2 medium potatoes and 2 large carrots grated
1 onion finely chopped
1 zucchini grated
100g/3oz cheddar cheese grated
100g/3oz flour and 1 tbs butter
Melt butter and add vegetables, cheese, eggs and flour and stir to thoroughly mix. Mould into burgers and fry gently on either side until browned. Halve quantities if you want to make less.
Last week I spent quality time with Jo Marty who is the author of How to Eat for next to Nothing (available through Amazon). She has some amazing recipes and, as previously in this Blog has allowed me to reproduce one of them for you here.
ZUCCHINI, CHEESE AND PASTA
This fabulous recipe makes excellent use of zucchinis which are very economical in summer. It is a complete meal with plenty of carbs and protein to fill and nourish. The recipe allows for 2 batches from a 500g packet of penne pasta and a 500g tub of cottage cheese. These slices would also be suitable for serving cold for lunches and picnics.
250g penne pasta
3 medium zucchini, grated
250g cottage cheese or ricotta
1/4 cup/60ml vegetable oil
4 large or 5 small eggs
1 cup/150g self raising flour
Salt and pepper to taste
70g grated cheddar cheese
Preheat oven to 180C. Cook the pasta in salted boiling water for 9 minutes or until al dente. Drain. Whisk the eggs in a large mixing bowl, then whisk in the oil, cottage or ricotta cheese, flour and seasoning. Stir in the zucchini and cooled pasta. Spoon into a greased and lined 24cm x 24cm square baking tin or similar rectangular tin (do not use a tin with a removable base). Sprinkle with grated cheddar cheese. Bake for 40 to 50 minutes or until golden and cooked through. Set aside for 10 minutes or so before cutting an serving. Serves 6 – 8.
I hope you enjoy trying out these recipes. Good eating.
Well done Janice. Not only is vegetarian food delicious, nutritious and satisfying but a vegetarian diet may be the only way to continue to feed a world population of over 7 billion and counting….