Seven Suppers for Meat Free Week
All my friends, whether or not they are vegetarian, want to eat more simple, seasonal, vegetable-led food. As the number of vegetarians in the UK slowly creeps up, the number of people reducing the amount of meat in their diet is sky-rocketing.
For me eating without meat opened up a new and exciting world of food, where meat is no longer the focus, allowing me to be more creative in the kitchen, to think about layering flavour and texture. For me being vegetarian is easy and how I live; for you it might be different, a few nights a week without meat maybe, or perhaps a Meat Free Week in September.
It’s an all-round win. Here’s to vibrant, joyous, knock out delicious food that’s kinder to our bodies and the planet, starting this week.
MONDAY
QUICK COURGETTE RATATOUILLE WITH CRISPY HARICOT BEANS ( via THE GUARDIAN)
I’m not sure if it’s just me, but it seems that ratatouille got left behind in the 90s – but it’s a great dish that deserves reviving. This is my quick version – the ideal thing to make on a weeknight.
TUESDAY
You can use any grain here – I like pearl barley for its chewy, pillowy heartiness, but quinoa, millet or even brown rice would work a treat. It’s just as good the next day and travels particularly well, so I often make extra for lunch.
WEDNESDAY
BLACK EYED BEANS WITH CHARD + GREEN HERB SMASH
The beans are cooked simply and in keeping with tradition with tomatoes, chilli and spices, cinnamon and nutmeg both used in Syrian kitchens.
THURSDAY
ANY NIGHT OF THE WEEK PIZZA (via THE GUARDIAN)
This is not a run-of-the-mill pizza – the base is made from cauliflower, oats and ground almonds, and makes a crispy, hearty and delicious vehicle for the mozzarella, tomato and fennel that sit on top of it.
FRIDAY
THE ALL PLEASING CHILLI (via THE GUARDIAN)
This is based on one of my most-cooked recipes, but made a little simpler and easier on the wallet. Mix and match the grains as you like – this is a great way to use up those odds and ends left at the bottom of a jar, but steer clear of couscous, as it cooks too quickly.
SATURDAY
Please be assured that this is not the breaded sweetcorn and mushroom mush excuse that usually shows up between two white buns. This is a hearty health-packed wonder that makes no apology to anyone.
SUNDAY
DOSA SPICED POTATO CAKES WITH CUCUMBER PICKLE
This is how I like to work the deep, fragrant, southern Indian flavours into my day. It’s an anytime dish with big flavour hitters in the shape of curry leaves and black mustard seeds, which give the potato the warm subtle punch that is the deeply clever balance of southern Indian food.
Illustration: Jess Lea-Wilson
Comments
Posted by Geraldine at 10:46 on the 20.09.17
Great a weeks menu of delicious meals all sorted!
Thanks Anna
Posted by Katharine Pincham at 4:22 on the 08.10.17
With the recipe for Ratatouille with crispy haricot beans, the actual recipe in the Guardian says to use chickpeas. Can haricot beans be used as a direct swap for chickpeas in this recipe or do you have to do something different if you’re using haricot beans instead?
Posted by Sue at 3:13 on the 16.09.22
Something happened , maybe my scales are dodgy . I added too many lentils , twice the amount to the recipe Proper Chilli . Should I just add more tinned tomatoes when we heat it up ?!