Im considering giving myself a break from meat for a while, I've gotten a bit fed up of it and fancy a change.
So does anyone have any good vegetarian websites/cookbooks they can recommend me? Im not into beans and pulses or tofu/quorn etc. Im just wanting to have more veggie based meals rather than just some veg bunged on the side of my plate.
Things that you would normally cook with meat are really nice with a bunch of mixed veg instead. For example, a veggie lasagne is gorgeous. I would never make it with quorn mince or anything, just lots of mushroom, courgette, tomatoes, onion, peppers etc. You can use the same sorts of veg to make veggie fajitas.
We must accept finite disappointment, but we must never lose infinite hope.
- Martin Luther King
i like veg stirfrys. you can buy those packets of stirfry mixes (shredded veg and beansprouts) and add broccolli, mushrooms whatever you fancy with some noodles or rice and a yummy sauce like thai or black bean.
veg pasta bake or lasange like littlemissy said is nice too.
Don't know of any websites/cookbooks specifically for vegetarian, but this is my favourite vegetarian thing.
Mediterranean Vegetable Bake
1 block ready made puff pastry
1 tin chopped tomatoes
1 onion, chopped
2 cloves garlic
one veg stock cube
a squeeze of tomato puree
1/2 - 1 tsp sugar
1/4 lb mushrooms, sliced
2 courgettes, diced small
1 red pepper, diced small
1 green pepper, diced small
salt and pepper
Fry the onion and the garlic in the oil till browned, add the courgettes and peppers and fry for a few mins until softened.
Add the tomato puree, tin of tomatoes, herbs, stock cube and sugar. Season and bring to boil. Simmer 20 mins.
Add the mushrooms and simmer another roughly 10 mins until slightly thickened. Leave to cool until almost completely cold or else it'll melt the pastry.
Roll out the pastry into a large rectangle big enough to cover the base of a baking tray and fold over the top. Put the veg and tomato filling onto the base, leaving a small gap round the edge.
Brush the edge of the pastry with olive oil, fold over and press down. Make a couple of small slits in the top of the pastry to allow steam to escape, and then bake it according to the instructions on the pastry packet.
You might find you've got too much filling for the pie, but it's nice with pasta too.