❤ LOVE LOCAL ❤
But we do sometimes feel guilty of neglecting the humble vegetable. All too often, a whole week will go by where either meat or fi sh has been the centrepiece of our meals. But the fact is that eating meat and fi sh every single day is probably a bit excessive and more a result of a slim repertoire of inspiring vegetable-based dishes than anything else. Now we’re not suggesting we should
MEAL IDEAS D
Meat free
DO YOU STRUGGLE TO MAKE VEGETABLES THE STAR OF THE SHOW? WE SHARE SOME CREATIVE RECIPE IDEAS TO EASE YOU INTO COOKING WITHOUT MEAT
on’t get us wrong, we love eating meat and fi sh, and who could blame us given the brilliant selection available on our doorstep?
Meat Free Mondays
the meat free monday campaign was introduced in 2009 by Paul, mary and Stella mcCartney in a bid to encourage people to have at least one veggie day a week. the mcCartney family has a long history of personal interest in sustainable food and decided to launch the campaign as ‘a meaningful way of helping to slow climate change’. the campaign also cites health, budget and animal welfare as reasons to take part.
become vegetarian, although of course there’s nothing wrong with that, but more that we should make a bigger effort to treat vegetables as the star of the show. We like the idea of trying to eat meat free meals at least one day a week as a way to celebrate vegetables and the many creative meals you can make with them. Here at FOODLOVER we like the idea
of meat free Monday as a challenge to come up with fun ideas for cooking with vegetables. But it doesn’t have to be a Monday, we just like the fact that one day is an achievable target! Rachel Demuth of Bath’s Vegetarian
Cookery School supports the Meat Free Monday campaign and posts regular meat free meal ideas. She says: “Meat Free Mondays is a great start in encouraging people that a meal without meat is delicious and can be easy to make.” Rachel’s top tip for easing into meat free meals? “Start by making the vegetables the centre of the plate and the main part of your meal and serve, if you want to, the meat on the side.”
36 | THE WEST COUNTRY FOODLOVER
PAD THAI Serves 4-6
❤ 2 tsp sunfl ower oil for frying ❤ 3 green chillies, thinly sliced ❤ 2 garlic cloves, thinly sliced ❤ 1 lemongrass, thinly sliced ❤ 1 large red pepper, thinly sliced ❤ 4 pieces of fried tofu, thinly sliced ❤ 100g thai rice noodles cooked and drained
❤ 2 heads of pak choi, sliced ❤ 100g cashews, toasted ❤ 2 tbsp shoyu ❤ 1 tbsp of tamarind liquid ❤ Juice of a lime ❤ Bunch of spring onions, thinly sliced ❤ Handful of bean sprouts, rinsed and drained
❤ Handful of freshly chopped coriander ❤ Choice of garnish ❤ Chilli, coriander leaf, spring onion, fried shallots, pea shoots, lime wedges
1 heat a large wok or frying pan. add a small splash of sunfl ower oil.
2 Stir-fry the chilli, garlic and lemongrass, until the garlic is just golden.
3 add the red pepper, fry until softened.
4 add the tofu, quickly stir-fry and then add the rice noodles, shoyu, tamarind and lime juice, making sure everything is well mixed, then add the pak choi.
5 add the cashews, spring onions, bean sprouts and check the seasoning before adding the coriander leaf.
6 Serve with your choice of garnish.
THAI OMELETTE ❤ 2 tsp sunfl ower oil for frying ❤ 2 eggs ❤ 1 tbsp water ❤ 1 tsp rice vinegar ❤ 1 tsp palm sugar or soft brown sugar ❤ Pinch of salt ❤ 1 spring onion, fi nely chopped ❤ 1 tsp fi nely chopped coriander leaf
1 mix together all the ingredients, whisking
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