Tasty, Delicious Plant Based Meals To Enjoy Not Only This Week But For The Rest Of The Year!
Whether you're a meat eater or already adopt a vegetarian/vegan diet, you can all get involved. Many people already have adopted the "Meat Free Monday" method into their diet but why not try incorporating a few more vegetarian meals into your week. There are so many great vegetarian/vegan foods available nowadays & it's so easy to make vibrant, delicious meals from scratch at home too, so why not give it a go!
RECIPES
Cajun Veggie Sausage Traybake
Serves 4
Ingredients
750g sweet potatoes, scrubbed and cut into wedges
3 tbsp flavourless oil
4-6 tsp Cajun seasoning mix (according to taste)
1 large garlic clove, crushed
4 corn cobettes
2 red peppers, deseeded and cut into wedges
1 bunch spring onions, trimmed
8-12 vegetarian sausages
2 tbsp chopped coriander
Preheat the oven to 200°C, fan 180°C, gas 6, putting a large baking tray in the oven to preheat.
Parboil the sweet potatoes for 5 minutes then drain well. Toss with half of the olive oil and half the Cajun seasoning. Spread out on the hot tray, season and roast for 10 minutes
Combine the remaining oil, Cajun seasoning and garlic in a large bowl then toss the corn cobettes and the peppers in the mixture to coat. Add to the sweet potatoes on the oven tray and roast for 10 minutes more.
Add the whole spring onions and the vegetarian sausages to the spicy oil that’s left to coat. Add to the roasting veg and cook for another 20 minutes
Serve With A Squeeze Of Lime (Optional)
Pea, Basil & Feta Frittata Slices With Salsa
1 tbsp olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, finely chopped
6 large eggs
250g frozen peas, defrosted
200g feta cheese, crumbled
14g fresh basil, chopped
Salsa:
135g cherry tomatoes on the vine
1 tbsp chopped fresh basil
1 tbsp olive oil
1 tbsp balsamic vinegar
Preheat your oven to 200°C, fan 180°C
Heat the olive oil in a frying pan and cook the onion and garlic for 5 minutes until soft. Leave to cool. Line a large baking tin with greaseproof paper.
Beat the eggs together in a bowl then add in the onion, garlic, peas, feta and basil. Season with a pinch of salt & black pepper. Stir well to combine and pour into the prepared tin.
Bake in the oven for 25-30 minutes until set and lightly golden. Remove from the oven and allow to cool before slicing up. In the meantime, chop up the tomatoes and mix with the basil, olive oil and balsamic vinegar. Season with salt and pepper. Pour into a dish and serve alongside the sliced frittata.
Raspberry Cheesecake
Walnut Crust
125g walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
¼ teaspoon sea salt
Cheesecake Filling
225g plain cream cheese
125ml coconut milk
75ml maple syrup
75ml lemon juice
1 teaspoon pure vanilla extract
Raspberry Layer
340g frozen raspberries, 90% thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds
In a food processor/blender, pulse the walnuts, dates, coconut oil and salt together until they resemble a crumbly mixture.
Line an 8x4” loaf tin with greaseproof paper, allowing 1 inch of overhang on each side.
Press the crumbly mixture into the bottom of the tin firmly. Place in the freezer
Blend together all the ingredients for the filling. Take the base mixture back out of the freezer & pour over the filling. Smooth using a spatula until evenly distributed
Add the raspberries, lemon juice, maple syrup and chia seeds to the blender & blend until smooth. Pour the mixture over the frozen filling layer & then place back in the freezer for at least 4 hours to set.
Remove from the freezer to thaw slightly for 30mins. Carefully lift out of the tin using the paper and slice with a sharp knife. Leave each individual slice to defrost for another 20-30mins until fully thawed and the filling layer has turned back to a creamy consistency.
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