You don't have to be vego to enjoy vegetarian meals -- in fact, including a few meat-free days during your week is a great way to bump up your vegetable and nutrient intake.
This month is No Meat May, making it the perfect time to experiment with these vegetarian recipes.
From lunch to dinner to dessert, these recipes from Lifestyle: Hopewood's Recipe For Wellbeing have got you covered. They are all easy to make, delicious and filling.
And if you're already living sans meat (you go, Glen Coco!), these dishes are bound to re-inspire your vegetarian culinary repertoire.
This dip is like a home-made, slightly healthier Philly cheese -- it's creamy, smooth and packed with flavour thanks to the sweet chilli sauce, lime juice and fresh coriander. Eat it with some whole grain crackers and veggie sticks and you're practically Gwyneth Paltrow.
- ½ cup unsalted cashews
- 1 cup parmesan cheese
- 2 tablespoons sweet chilli sauce
- 1 lime, juiced
- 1 teaspoon tamari (or soy sauce), or to taste
- 1 bunch coriander
Combine all ingredients in a blender until it is a firm and smooth consistency. You may need to add water, small amounts at a time.
Lasagne is the perfect comfort dish on a frosty night. But you don't need mince to make a delicious, hearty lasagne. This veggie version is full of pumpkin, eggplant and -- most importantly -- cheese.
- 500 grams dark pumpkin or sweet potato, thinly sliced
- 1 eggplant, sliced into rounds
- 6 tomatoes, sliced into thin rounds
- 2 teaspoons fresh basil
- 2 red capsicums, sliced into wide strips
- 2 zucchinis, sliced into rounds
- 2 tablespoons tomato paste
- 2 tablespoons tamari
- 350 grams light ricotta
- 200 grams light mozzarella cheese, grated
- 200 grams parmesan cheese, grated
- pasta sheets
- Place pasta sheets in boiling water for five minutes before layering.
- Cover the base of the lasagne dish with a layer of pumpkin or sweet potato, followed by a layer of eggplant brushed with one tablespoon of the tamari, then one of tomatoes sprinkled with half the fresh basil.
- Cover this with pasta sheets edge to edge, and spread with tomato paste.
- Top this with ricotta cheese, a little of mozzarella and parmesan, conserving most for the final topping.
- Repeat a layer of pumpkin and eggplant with tamari, tomato, remaining fresh basil and capsicum. Add the final layer of pasta.
- Top the pasta with zucchini and cover with the remaining cheeses.
- Cover with foil and bake in a pre-heated oven at 200°C for 45 minutes.
- Remove foil, reduce heat to 150°C and bake for a further 10 minutes until the cheese is golden.
- Test pasta and vegetables with a fork to ensure they are tender.
- Rest lasagne for 10 minutes before serving.
Whoever says you can't win friends with salad (cheers, Bart Simpson) has never tried this fresh, tasty salad. Packed with cauliflowers, broccoli, snow peas and tomatoes, and dressed with a flavoursome honey, tamari and sesame dressing, salad eating is achievable, and pretty damn delicious, too.
- 1 cup cauliflower, cut into small florets
- 1 cup broccoli, cut into small florets
- 1 cup snow peas, chopped
- ½ cup almonds, toasted
- ¼ cup cashews, toasted
- ¼ cup coconut, shredded and lightly toasted
- 1 cup tomato wedges or halved cherry tomatoes
- 2 tablespoons tamari
- 1 garlic clove, pressed
- 1 tablespoon honey
- 1 teaspoon sesame oil or toasted sesame seeds
Combine all salad ingredients in a bowl. Mix together dressing ingredients. Toss salad through with dressing and serve.
Last but not least, dessert. Because what's life without dessert? These date and walnut truffles satisfy that sweet tooth, all the while being refined sugar free and packed with healthy fats and fibre.
- ½ cup pitted dates
- ½ cup walnuts
- ½ cup dried raisins or cranberries
- ½ cup sultanas
- 1 cup shredded coconut
Combine all ingredients (except the shredded coconut) in a food processor. Roll into balls, then roll in shredded coconut. Store in an airtight container in the fridge.