Let’s Celebrate: National Vegetarian Week!May 18, 2015
National Vegetarian Week 18th-24th May 2015
Happy Monday guys!
As you may have guessed from the title, it’s National Vegetarian week. I can almost hear the sound of all the vegetarians’ feet hitting the ground around the country, as you jump with joy! But to all our lovely non-vegetarian readers, who are somewhat cynical about the joys of meat-free cuisine, this is your chance to expand your cooking horizons and see how a chick pea can be just as delicious as a steak. *Cue: raised eyebrows of steak enthusiasts*.
Here are some quick ideas on how to make vegetarian dishes tastier:
Learn to slow roast your veggies
Slow roasting removes a lot of the water content of both meat and veg. So, slow roasting your tomatoes and peppers before putting them in a sauce will intensify the flavour.
Meaty but meat-free
If you want to try a meat-free meal but you know you will miss the meat, try halloumi, firm tofu, or grilled mushrooms – nuts are also great. They have some of the substantial nature of meat and fill you up too!
if you lightly steam your veggies, this ensures that they don’t lose their plant power!
Did you know…?
Mel Blanc, the guy who did the voice for Bugs Bunny, hated the taste of carrots. Ironic much?
In celebration of National Vegetarian Week, we are sharing this plant based recipe from our friends at PLENISH: juices to boost, cleanse and heal.
Miso Sesame Carrots and Leeks with Black Beans
- 4 small-medium carrots (peeled and sliced)
- 2 leeks (sliced)
- 400g can black beans (drained)
- 2 tbsp sweet white miso paste
- 2 tsp mirin
- 2 tsp tamari
- 2 tsp cold-pressed sesame oil
- Pinch of Himalayan salt
- 2 tsp sesame seeds
- Lightly steam the carrots and leeks for about 6 minutes until they are al dente.
- Transfer to a bowl and stir thought the beans, miso paste, mirin and tamari.
- Drizzle over the sesame oil and season with the salt.
- Sprinkle with the sesame seeds and serve.