We recently joined Meat Free for a week from the 23rd March. We decided to do this to raise awareness about excessive meat consumption and the impact it is having on our health, animals and the environment. In the process, we raised money for Voiceless which was great. However, what gave us the most satisfaction was realising that going without meat isn’t really that hard, is more than satisfying and delicious!
So I thought I should share the recipes I made for us during our meat free week. As an added bonus the vegetarian child was in her element, every meal was something she could eat and I was grateful that I didn’t need to make two meals like I usually do! (Mental note -I probably should stop calling her the vegetarian child now she has turned 21.)
A fabulous recipe from taste.com.au using the second to last zucchini from the garden. I cooked the fritters in the sandwich press rather than in a pan swimming in oil; far healthier and tastier too. I adjusted the recipe slightly by using more green beans and substituting tzaziki for the eggplant dip the recipe asked for.
Butternut pumpkin penne and with a mint and avocado salad from Jamie Oliver. I used our homegrown kent pumpkin rather than butternut, and substituted buckwheat pasta but other than that stayed true to the recipe. The sauce made three times as much as we needed so I froze half and we all had leftovers for lunch! The mint and avocado salad was the perfect accompaniment; Jamie Oliver certainly knows how to combine flavours!
Day three was takeaway as we were late home after visiting our daughter and brand-new grandbaby at the hospital. Lucky for us the local Nepalese restaurant had lots of vegetarian choices. Singadas, Mismas Tahkaari, Dahl, Ryoko Saag, Dahee and rice – translated mini vegetable pasties, mild vegetable curry, stir-fried greens, dahl and rice!
I raided the freezer for Linda McCartney Farmhouse Vegetable Pies – not sure the vegetarian child was too happy at having to share! I served them with baked herb and parmesan potato slices (potatoes are sliced in the food processor, tossed with a little oil, garlic, onion powder, oregano, parsely, thyme, rosemary, sea salt and parmesan and baked for 30 minutes at 200°) caramalised leeks from the garden, carrots and peas.
Another Jamie Oliver recipe, this time for Vegan Chinese Noodles using our very last zucchini. Our noodles weren’t vegan though as I substituted honey for the agave syrup. Still tasted good!
Probably my favourite meal of the week. Jamie Oliver’s Jalfrezi Curry only I substituted sweet potato for pumpkin. This was served with paneer and spinach salad, basmati rice and yoghurt mixed with grated cucumber. A great success!
We went to one of our favourite cafes for breakfast and had poached eggs, vegetarian baked beans, sauteed spinach and a corn and potato cake served with toasted Turkish bread and a carrot, pear, lemon and mint juice. Perfect! Dinner that night was leftover curry 🙂
As we grow so much of our own produce we already eat a lot of vegetarian meals. But what this week has shown us is that we need to cut down our meat consumption even further and while we are not committed vegetarians yet we shall see what happens once the freezer is empty of meat!