Need Vegetarian Inspiration? My Favourite Veggie Recipes for National Vegetarian Week (20-26 May 2013)
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
It doesn't look very appetising, but it will surprise you. Soft slices of ripe avocado, on (usually) wholemeal toast spread with a little butter or sometimes soya spread and then sprinkled liberally with salt and pepper. It's from Gwyneth Paltrow's book It's All Good, although she uses mayonnaise instead as the base. To my surprise, my seven-year old loves this.
Sweet Potato, Quinoa and Chickpea Burgers
I've made veggie burgers from scratch before, and up until now they've been a bit hit and miss. Sometimes they break up too much in the pan and other times they have a sandy texture. But not these. These are divine and really simple to put together. They come from the Ambitious Kitchen blog, where she also suggests covering them in breadcrumbs and serving with a spicy yoghurt sauce. I usually just stick to the plain burgers and eat them either in a bun or with salad. Check out the recipe here.
Garlic Mushroom Burger with Polenta Fries
I blogged about this in March, and it appears quite regularly on lists of my favourite foods. Garlic-scented mushroom, stuffed between two halves of a wholemeal roll with peppery rocket and golden, crisp polenta fries on the side. What's not to love? Here's the recipe.
Quinoa with Kale and a Fried Egg
Another one from It's All Good. The quinoa is really filling, and the fried kale gives it a 'bubble and squeak' flavour. The rich yolk runs between the grains and makes it a satisfying breakfast, although I've craved it (and eaten it) at all times of the day. You can keep cooked quinoa in the fridge so you can whip this up in minutes. It's basically a really healthy stir-fry, and is also great with garlic mushrooms.
Roasted Mushroom Pasta
I don't know how I went so long without roasted mushrooms. They darken and shrink in the oven and turn sweet, woody and intensely flavoured. Perfect stirred into pasta, or into a risotto too for that matter. Here it is.
Bill Granger's Sweetcorn Cakes with Avocado and Lime Salsa
This one is from Bill Granger's book, Bill's Open Kitchen and uses tinned sweetcorn which makes it handy enough to whizz together whenever you feel like it. Sweet, nutty sweetcorn with fragrant coriander, soft avocado and all held together with a squeeze of lime juice. I love it. You can find the recipe here.
What are your favourite vegetarian dishes?