Five After-Work Suppers for Meat-Free Week

I’m not usually a fan of a ‘national day or week’. National mulled wine day on March 4th anyone? And I’m always torn between celebrating national carrot cake day (3rd Feb) and international carrot cake day (4th April). But to me any day/week that shine the light on eating more veg is a good thing.

Every year, Meat Free Week encourages us for a week to put a spotlight on delicious vegetable-centred meals. We all know we should be eating more vegetables and less meat, fish and dairy, for both our bodies and the planet so here are 5 quick, flavour packed weeknight recipes which, I hope, will make it easy for you to do, even on a school/work night. They make the most of the seasons best too and are layered with texture and flavour so they are satisfying on every level, bridging this difficult gap between the end of summer and the colder days ahead.

MONDAY: LATE SUMMER SWEETCORN TOMATO CURRY

Late corn, less sweet than its earlier renditions, still in paper husks, is all the better for a gentle braise with some spice and a few tomatoes, easy chapati breads as a sidekick, which are even quite meditative to make.

TUESDAY: DOSA-SPICED POTATO CAKES 

So often the recipe that people tell me they make the most. A brilliant way to use leftover mash, borrowing flavours from my favourite Masala Dosa.

WEDNESDAY: RICOTTA + ROMESCO SANDWICH

I love a sandwich. Why are they so often relegated to lunchtime? As far as I am concerned, they are a meal as worthy of fanfare as any other. The romesco takes a little time to make, but once you have a jar of this flavour-packed wonder sauce in your fridge, it will boost so many meals, you’ll be patting yourself on the back after each one.

THURSDAY: CRISPY BUTTERBEANS WITH KALE, PARMESAN AND LEMON

A simple dinner. I eat this with a green salad and, if I am hungry, a slice of bread, toasted and rubbed with a little garlic and drizzled with olive oil.
 

FRIDAY: CHARD, LENTIL + BAY GRATIN

With flavours firmly rooted in Italy, this gratin tastes more indulgent than the sum of its parts.

 

Posted: 23.09.18 0 Comments

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