#veggieweek

[netangbalisa]

03/28/2024

Ginisang Repolyo with Itlog 💪😀✌

Holy Week Special

[daughter-of-rowan]

Heavy #veggieweek continues with #mukimame, Normandy veg blend, and #mungbeannoodles in turkey #bonebroth. Munchie loves it, so it's going in the rotation. #dinnerpost #yummyinmytummy #soupson https://www.instagram.com/p/BxLoRPSlzHdOfLDMeBl72_HdFpdQi1D50c0pzw0/?utm_source=ig_tumblr_share&igshid=1allmz862dm64

[unpetitoiseaudanslacuisine-blog]

Hey everyone! Both recipes of my 2 latest posts are now on the blog : kale pesto and quinoa bowl with kale pesto, avocado, nuts and egg! Enjoy this deliciousness! .... Hello tout le monde. Les recettes de mes deux derniers posts sont en ligne sur le blog: Pesto de kale et et bol de quinoa au Pesto de kale, avocat, noix et oeuf mollet. Bonne soirée à vous ..... #unpetitoiseaudanslacuisine #veggieweek #recipes #recipesoftheday #buddhabowl #quinoabowl #kalepesto #kalepesto #kale #plantbased #avocado #blogsuisseromande #healthydiet #healthychoice #homemade #veggie #noglu #quinoa #bowls #newidea #cooking #cuisinemaison #espritveggie #vitalfoodmagazine #yummy #defiveggie #powerfood #igfood (at Lac Léman, Lausanne)

[beathsd]

Getreu der heutigen Idee von @datjulschen habe ich mich ihrem Motto #nichtrumlabernsondernmachen angeschlossen. Seit einer Ewigkeit wollte ich mal eine Woche ohne Fleisch "leben" und genau damit fange ich heute an. Heute gab es bereits zum Mittag vegetarisch und das führe ich nun fort. Außerdem jammere ich immer, dass ich zu wenig für mich tue. Also gibt's gleich noch Wellness - Fußbad + Gesichtsmaske etc. So das übliche Programm. Also - einfach mal machen. Nicht erst ständig drüber nachdenken. Danke für diesen tollen Anstoß @datjulschen #bowl #veggie #veggieweek #sobuntundlecker #yammi (hier: Sandersdorf-Brehna)

[d3adkid]

Y'all can tempt me all you want with your burgers and fries and pasta and pizza (rolls eyes) but I'm sticking to my diet; I need this for a week. #waterspinach #veggieweek #borderline #pescatarian #JNNE

[alltheplantsiate]

Avocado as a cream replacement

I figured that if I was going to let myself eat a giant bowl of durum wheat pasta, I should probably cut back on the luxuries elsewhere in the recipe.

This concoction started life as a parmesan-cream-watercress pipe dream, however with some pointers from some dubious "clean eating" Pinterest boards (last time I checked, just because something was green didn't mean it was a superfood) it morphed into a meal I could happily look Jesus in the eyes and tell him it was healthy. But then again I'd tell that guy anything, what's he gonna do? Katie: "Jesus, this pasta is really healthy." Jesus: "OMG I could just die" *dies*

Anyway, here it is.

Green Eating Pasta

One avocado

half a block of feta

150ml low fat natural yoghurt

half a packet of spaghetti

most of a big bag of baby spinach

half a bag of watercress

Juice of one lemon

One onion

two cloves of garlic

salt & pepper

EVOO

1. Boil a pan of water and add a big old pinch of salt. Add the dry spaghetti to the boiling water.

2. Chop the onion and sautee in a big pan in some olive oil. When cooked, chop the garlic and add to the pan, stirring for 30 seconds.

3. Add the spinach handful by handful, then the watercress, until it's all wilted. Turn off the heat. It should look like you hardly put any in, but you know you put loads in, and that's the main thing.

4. Add the lemon juice, salt and a decent amount of pepper. Pour in the yoghurt and mix well.

5. Get a stick blender (or pour it all into a blender if you haven't got one, or mash it up as best you can with a potato masher if you haven't got either) and blitz the ingredients until they turn into a bright green sauce.

5. Drain the pasta which should be cooked by  now and add to the pan of sauce.

6. Crumble the feta over the top - you can use parmesan if you really must - mix well and serve straight away.

7. Eat.

This meal is the only one I've had all week where I've thought "some chicken would go really nicely with this", but then it has been 10 days since I ate any meat.

I'd recommend coating chicken breasts in green pesto or a herby crust and pan frying to go with this, but that's just me.

[alltheplantsiate]

GoBurrito ain't got shit.

In my hometown everyone goes totally ducknuts over a Mexican food place called GoBurrito. 

I have to admit, when it opened it was the most amazing place in Lancaster, just what the City needed, but I've heard that it's going downhill a little. Shame when a good restaurant starts to rest on its laurels. (I haven't been in a while though so I'll have to visit again before I make any more judgments.)

I don't live there anymore and over the weekend I was craving it so bad that I nearly drove the hour up the M6 just to get one.

Lucky for me I found these recipes instead. If you're a part-time veggie, this is probably even better than GoBurrito itself because you don't have the added torture of walking through a deli full of pulled pork and marinated chicken.

Veggie Burritos

One tin sweetcorn

One bunch coriander

Two handfuls of rice

Two poblano (I used romano) peppers

One tin kidney beans

A pack of Halloumi (optional)

Four tortillas

One dessertspoon tomato puree

One white onion

Two chubby cloves of garlic

One teaspoon of cumin

One heaped teaspoon of chilli powder

One teaspoon of oregano

One bay leaf

One vegetable stock cube

Two limes

Olive oil

Salt and pepper

Various sauces and dips

1. Put a milk pan of water on to boil and add a pinch of salt. When boiling gently, add the rice, turn down as low as you can (move to the smallest ring too) and cover with the pan lid or failing that, a small plate. Check in about 10 minutes to see if the water has been absorbed. DO NOT ADD MORE WATER. When the water's nearly gone, turn off the heat, cover and leave for five minutes.

2. Chop the onion and add to a medium-ish pan with a glug of olive oil. Fry on a medium heat until the onions are translucent. Chop/crush the garlic and add to the onions along with the bay leaf. Fry for another 30-40 seconds.

3. Add tomato puree and fry for a little longer, then add the vegetable stock cube, a teaspoon of salt and lots of black pepper. Add about 200ml of freshly boiled water and drain the kidney beans and add those too.

4. Mix around until the stock combines with the tomato puree and then start smashing up the beans. Use a potato masher if you have to - try and keep some of them whole-ish, maybe smash up about 3/4 of the beans. Add the cumin, chilli powder and oregano. Stir well.

5. Turn down the heat and leave to simmer with the lid off, stirring well from time to time to make sure it doesn't stick.

6. Drain the sweetcorn and tip it into a bowl. Spear your peppers with something you can use as a handle - I used a fork - and burn and blister the skin on the hob by holding them over the open flame. Do this until the pepper is hot and pretty charred in places but try not to actually burn the whole thing to a crisp.

7. Put the peppers in a different bowl and cover tightly with clingfilm. Leave for ten minutes to steam.

8. Chop the corriander stalks and all and add half to the sweetcorn. Squeeze one of the limes over the corrander and sweetcorn and then add a generous pinch of salt. Once the peppers have steamed all they're going to, peel off the most burnt bits and chop the remainder and add to the sweetcorn mix. Mix thoroughly.

9. Slice the halloumi into 12. Fry in a little olive oil and set aside.

10. Uncover the rice and add a drizzle of olive oil, the juice of your second lime, salt, pepper and the rest of the chopped corriander. Stir well.

11. Make a clear space on your kitchen worksurface. Place a sheet of foil on the surface just bigger than your tortilla wraps. Put a tortilla on top and spread with the kidney bean mixture. Then add two spoons of rice, as much sweetcorn salsa as you like and three slices of halloumi.

12. Wrap the tortilla up and roll up the foil so it's secure. Serve as is. Make the remaining tortillas up in the same way.

13. Eat.

I recommend trying without any sauce first, then going nuts with Sriracha, garlic and chilli mayo, sour cream and guacamole.

[alltheplantsiate]

A week and a day

It's now Tuesday 27th May, so I've been a vegetarian for eight days and one breakfast.

Things I've learned:

Spinach is probably the greatest foodstuff ever

I couldn't live without cheese

Vegetables are surprisingly filling

My mum still thinks being a vegetarian will make me get anemia

Bacon is quite overrated

I care more about conservation than animal welfare

I am continuing my pescatarian (I will always still eat fish) diet for as long as I feel like it, because I like it. A week of not eating meat has taught me that aside from a couple of brief black pudding cravings, I've not really missed it, and I certainly don't want to eat it just because it's there.

I still care more about the way meat is farmed than the actual animals it affects. I guess it sounds strange for a person to openly admit that they don't mind animals being raised and slaughtered for food, but I have my own reasons. The issues it causes for wild animals and their habitats/our own environment is far more pressing an issue to me, and this is what's making me want to change my diet.

I also am enjoying being a bit healthier and having a lot more variety, which is what this was all about in the first place.

I'll keep updating this with veggie recipes as I go along, I hope it'll help you to think about maybe having a meat-free meal every week :)