So let me begin by saying this, “I really LOVE meat!”
For the last, wow, must be almost two years?, my wife tbV and i have been doing our best to do a week of normal eating [as in what we’re used to, which is not a crazy amount of meat actually] followed by a meat-free week.
But we were chatting last night and realised [or confessed] that we don’t find it all that easy. It feels like more of a task or mission to make it through a veg week than a meat week. But we are soldiering on [i think].
What would be super helpful [and i know i’ve done this before so i should just go back and look at those] would be for YOU, the reader, to share with us your favourite veg dish… you don’t have to be vegetarian or vegan or anything, but if you have a fun veg dish that doesn’t involve raiSINs in any way, shape or form [cos come on!] then please share it with us, preferably in the comments section so others can enjoy them as well.
In fact if i get five cool veg dishes i will put them together and share them in a post – if i get ten, two posts…
They must be something you have made, that is not too crazy expensive and that you really enjoy and preferably something not too complicated to make.
What you got?
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Pretty boring, but here it goes. Mushrooms, garlic, onion, ginger, extra mild salsa, crushed tomatoes, cook together, add cheese, stir until melted, then put over rice, or noodles.
Thanks Melissa. New is not boring…
My pea and mint soup is pretty awesome! Recipe is on my blog.
https://louisebowley.wordpress.com/2016/07/27/royalty-dinner-pea-and-mint-soup-with-minty-flavour/
Zucchini Quiche:
4 cups chopped zucchini
1 chopped onion
1/4 cup butter (or margarine)
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
3 large eggs, beaten
2 cups shredded sharp cheddar cheese
9-inch pie crust
Preheat oven to 350 (Farenheit)
Saute zucchini and onion in melted butter and drain well. Add seasoning and saute for an additional minute.
Mix sauteed ingredients with eggs and cheese.
Place pie crust in pie dish. Pour mixture into pie crust.
Bake for 45 minutes until browned and set.
Serves 6-8
You know, its so great that there are people like you guys who are actually trying to make a difference. Meat eating is something that I feel is not that necessary for most. I’ve been vegetarian for 16 years now and I’m still here. If we were indigenous Kalahari bushmen then so be it, but I think for he most part its a cruel industry where animals are mistreated and hurt. Chickens have their beaks burnt off and confined to a prison cage. Its a terrible industry. I have nothing against natural meat eating, hunting it and killing the animal humanely, but this factory farming is terrible.
Thanks for trying to make a difference in this modern detached world. Humans and animals should co-exist on a peaceful level.
Did you know that vegetarianism is very big in India as well as Israel? Google some Zucchini recipes as well as kofta balls. Lots of delicious recipes.
I do sometimes crave meat when I smell boerewors, but it soon passes after eating say a falaffel (try Yoffi Falaffel in Muizenberg).
A great indian vegetarian place is Maharaj in Rondebosch. Its across the road from Steers (just walk a bit more down). Its got all kinds of indian vegetarian – delicious.
There is also the Hari Krishna Temple, but if you are Christian then you might not want to go there. The food is very cheap and lots of students – ver peaceful vibe. Its a restaurant you go into that the public can visit – very laid back and relaxed. Kofta, indian vegetarian – delicious!
So try out Yoffi, Maharaj in Rondebosch and the Krishna Temple.
Thank you so much Jerome. This is all VERY helpful and we will definitely have to try thhat Indian place – LovE indian food and it was my favourite restaurant to eat out at when we were living in Oakland in the US and we made it a mission there to try out as many different country’s cuisine’s as we could. Thank you for the suggestions!
OK… This is one my carnivorous husband loves and even requests…
Fry some halloumi cheese and mushrooms with tikka paste.
In a separate pan, fry spring onions, a teaspoon of mustard seeds and a teaspoon of cumin seeds in a little oil. Add in some puy lentils and a crushed fresh tomato and warm gently.
Make a yoghurt sauce by blending a large bunch of coriander (cilantro) stalks, some creme fraiche or natural yoghurt, a tablespoon of mango chutney, a handful of cashew nuts and a tsp turmeric.
Pile it all on a bed of spinach and top with some peeled thins of cucumber and carrot, the coriander leaves, and serve with warm naan bread.
It’s an adapted Jamie Oliver recipe; the original has chicken instead of halloumi.