Making kind choices in your everyday life.

Meat Free Week – it’s here again !

Posted by on Mar 22, 2014 in Recipes - Savoury | 4 comments

“For the sake of some little mouthful of flesh we deprive a soul of the sun and the light, and of that proportion of life and time it had been born into the world to enjoy” – Plutarch.

fork pig image

Image from Voiceless

It is Meat Free week next week (24th – 30th March 2014). The Meat Free Week website is a wealth of information from recipes to facts on why eating meat (particularly factory farmed meat) at the rate we currently do is bad for our health, the environment and, of course, the animals involved.

To celebrate this awareness raising week, I want to share my top 3 vegetarian recipe recent discoveries . They have been tried, tested and devoured many times in our house. You can also head on over to any of my previously posted recipes for some more guaranteed uncomplicated, mouthwatering creations (my spicy lentil and zuchhini soup found in this post remains one of my quick, mid week specialties and my pad kee mao is a must) Anybody who knows me will be able to vouch for how “good on the tooth” I am so, be assured, any recipe I share will be keepers (and you will no doubt uncover my shameless, unabated love affair with garlic and quinoa).

Number One : Smokey Corn and Quinoa Chowder. Adapted from The Vegan Pantry. Serves 4.

Ingredients : 1 tablespoon oil, 3 cloves of garlic – crushed, 1 diced brown onion, 1/2 cup quinoa, 1 teaspoon of chilli flakes or ground chilli, 1 teaspoon of smoked paprika, kernels from 2 corncobs, 4 diced potatoes, 1 400g-ish tin of kidney beans, 1 400g-ish of tinned crushed / diced tomatoes, 1 tablespoon of tomato paste, 1/2 teaspoon of liquid smoke (great stuff btw, for that delicious smoky taste), 5 cups of vegetable stock, salt and pepper.

Do : Saute garlic and onions in oil in large pot for a couple of minutes. Add everything else and simmer for 40 minutes.

You can top with many things, including sour cream (tofutti sour cream is very nice if you want to stay animal product free). I opted to top with a generous dollop of  homemade Tzatziki which I made as follows :

Ingredients : 200g Greek Yogurt (sourced from a kind dairy), 1 Lebanese cucumber – seeded and grated, 1/2 teaspoon salt, 4 cloves minced garlic, squeeze of lemon juice.

Do : Mix together.

Number Two : Beetroot falafels. Thanks to the consistently wonderful The Kind Cook. Makes about 10 balls.

Ingredients : 1 packet of falafel mix, 1 grated small beetroot, 1 handful parsley, 1 handful coriander, 2 minced garlic cloves, 1/2 teaspoon of salt, pepper to taste.

Do : Prepare falafel mix as per instructions on packet (takes 5-10 minutes). Whilst doing this grate 1/2 cup of beetroot and chop parsley and coriander. Mix everything together. Roll mixture into golf ball sized balls. Shallow fry in rice bran oil and drain on paper towel.

It is up to you what you eat them with but we have them with pitta bread, quinoa tabbouleh and spicy hummus.

Number three :  Thai Red Curry Pumpkin soup with “prawns”. Adapted from a recipe by Michelle Southan. Serves 3-4.

Ingredients : 2 tbsp peanut oil, 1 chopped brown onion, 2 tbsp red curry paste, 3 cups vegetable stock, 1.3kg butternut pumpkin chopped and peeled, 2 kaffir lime leaves, 1 cup of coconut milk, 1/3rd cup chopped corriander leaves, lime wedges to serve, 275g Lamyong Vegan Prawns (believe it or not, they look and taste like real prawns).

Do : Heat oil in large saucepan, add onion until soft and add curry paste, stirring continuously, until aromatic. Stir in stock and bring to boil. Add pumpkin and kaffir lime leaves. Reduce heat, cover and cook for 30 minutes. Remove from heat and blitz however you can (I use a handheld blender), leaving a few lumpy pumpkin bits. Place over low heat and add coconut milk, stir until heated through. On the side, fry “prawns” in  oil and add to soup. Top with coriander and a few squeezes of fresh lime juice.

Feeling inspired for some more vegi cooking ?? Subscribe to these sites, they are my top 3 vegetarian (mainly) Australian bloggers.

The Kind Cook

The Mindful Foodie

My Darling Lemon Thyme

Are you going to participate in meat free week ? Would love to know how you found it ! Do you have a favourite vegetarian recipe to share with the world – if so, please post in the comments section below x





Join the conversation and post a comment.

  1. Alex Rodoreda

    Hi Ing, this is my second attempt to write a comment on your fab blog, the first one a few weeks ago just didn’t work – I was trying to do it on my phone, which probably didn’t help. Anyway now I am doing it from the computer so hope it works! Andy and I are going to do a sort of meat free week – in that we are not going to eat any red meat or poultry but are still going to eat fish. Al x

  2. Alex Rodoreda

    Oh, and I am so going to try your lentil and zucchini soup recipe – yum!

    • admin

      Thank you my lovely friend…am glad your comments worked this time. You two are very good doing meat free week..let me know how you find it. The lentil and zuchhini soup is divine !

  3. Alex Rodoreda

    Oh, and of course we will make a donation to it.

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