It’s #NationalVegetarianWeek next week and with their motto Get Stuck In! I’ve got a few new recipes up my sleeve to enjoy eating veggie and have some fun creating new, exciting meals!
I’ve always tried to stick to #MeatFreeMondays so I’m just continuing the theme for the rest of the week. There’s no better time than Spring and early Summer to make the most of fresh, seasonal and local produce stocked in our markets and shops and introduce them onto our plates.
So here’s three ideas to have a go at next week…enjoy!
Pea, mint, feta and asparagus frittata
A super simple pimped-up omelette with some classic combinations – throw spring onions, steamed peas and asparagus spears into a big frying pan and sauté before adding whisked egg, chopped mint and feta. Cook until just set then sprinkle some pumpkin seeds on top before popping under a grill until it’s golden and the cheese is slightly melted. Serve warm and save half for lunch the next day, it tastes even better as leftovers.
Buddha Bowl with homemade hummus
Another easy one to throw together and adapt depending on what veggies you have to hand, just make it as colourful as you can. To make the hummus, blitz together a tin of cooked chickpeas (drained and rinsed), a tablespoon of tahini, the juice of a lemon, a few cloves of garlic and a glug of olive oil. Serve topped with smoked paprika and a sprinkle of toasted pine nuts, together with some roasted veggies – try miso aubergine (slice and score an aubergine, spread with miso paste and roast for 30 minutes), red pepper, courgette and some broccoli florets for a complete rainbow plate.
The Alternative Full English Breakfast
A lovely lazy weekend brunch idea from sister Tess and her blog, The Scottish Nutritionist – perfect boiled eggs, halloumi soldiers, mushrooms, kale and sweet potato.
Will you be joining me in National Vegetarian Week and do you have any veggie packed recipes to share? Comment below!