Meat Free Week is upon us and it’s going to be a fantastic opportunity to learn more about vegetarian meals, helping you to understand that they can tick the boxes of being delicious, satisfying and of course, beneficial for your health. For those of you who are taking part in Meat Free Week – which is from 23rd-29th March, I’ve selected some of my favourite blog posts – where I shared simple and straightforward recipes for fantastic vegetarian dishes. To learn more about Meat Free Week – please click on this link.
See below my selection of previous blog posts that could help you to eat a variety of vegetables, with recipes that uses ingredients you’re likely to have in your kitchen store cupboard.
A very recent post- see the link for my crispy potato with leek and fennel salad.
Another salad but one using some root vegetables that are still good enough to eat in March – here’s my root veg rocket salad with mascarpone.
Giving you something with a bit of spice and all things nice, here’s a potato curry in coconut milk.
Soup can be full of such goodness and flavours, so see my sweet potato soup with spiced pumpkin seeds.
Comforting and packed with flavour, this is my leek and potato skins.
More potatoes but mixed with the popular celebrity vegetable – kale. This is my kale and potato cakes with paprika mayo – it’s quick, simple and good enough to make extras for leftover lunch.
Now who doesn’t love mushrooms combined with cheese? Mushrooms are such a meaty vegetable, making you forget that you’re not eating meat this week! See the recipe here.
More of an extensive list of ingredients, but well worth it and if anything, the perfect dish to make for the weekend – This is a Jamie Oliver inspired spinach and ricotta cannelloni.
Now to finish this post, I’d like to share a whole new recipe – one that represents spring and is perfect to make one evening when you’re short for time. To nobodies surprise I’m sure, it is a pasta based dish, with the addition of garlic, lemon and beautiful spring onions and sweet peas. It’s taken from Hugh Fernley-Whittingstall’s ‘Three good things’ – but his is with scallops, which I’ve replaced with the humble and reliable pasta.
250g pasta – any shape you like
1 large bunch of spring onions, sliced at an angle
100g peas, frozen
1tbsp olive oil
A knob of butter
1 garlic clove
A squeeze of lemon juice
Salt and pepper
Extra virgin olive oil
Cook you pasta according to packet instructions, then drain and leave to the side. Heat the olive oil in a heavy-based frying pan and add the spring onions, cook for a minute or so till they soften. Add the peas for another minute then add the garlic and lemon juice. Cook and toss around for a good minute or two till it all comes together, then add the pasta. Season and take off the heat and stir to coat in the spring onion mix. Serve, with extra virgin olive oil drizzled over to add more seasoning/flavour.
I hope that many of you will try out meat free week and that these recipes come of use – whether if you use the one or all of them!