Vegetarian meal plan
The below is a photo taken by Sin Mei. It represents a cross section of our meals over a 2 week period. All of the ingredients were grown in our garden (except for the salt and the cream) You can see: Blackberries and cream. Rosti, Pinto bean stew, Chick pea salad, grid charred aubergine, fried green peppers, tomatoes, fried Okra, cucumber salad, felafel, fried eggs, courgettes, home made mayonnaise, tortilla, savory rice, corn on the cob, cauliflower, general salad which includes lettuce, pickled beetroot, parsley, mint etc. Thank you to Sin Mei for taking the photos.
The aim of this vegetarian meal plan is to provide some ideas for tasty vegetarian meals. We are not normally vegetarian but have recently have been eating more vegetables. As the season progresses and we grow more and more of our own vegetables, it makes sense for vegetables to play a larger role in our meals. The criteria for a recipe to be included in the vegetarian meal plan was that it was tasty and worth cooking again.
The inspiration for this vegetarian meal plan was Hannah – a Canadian girl who came in April. The original challenge was to write a post with a 14-day vegetarian meal plan. The food varied according to what was in season and what was available. As time went by, the meal plan grew and now totals 31 meal ideas. As I discover new recipes they will be added.
The recipe and video for how to make the garlic mayonnaise can be found here.
DAY 1: tortilla de patatas, steamed broccoli with soy sauce and sesame oil, guacamole, green salad, garlic mayonnaise.
DAY 2: spicy chickpea stew, fried eggs, red cabbage coleslaw, green salad, garlic mayonnaise.
DAY 3: vegetable cauliflower and broccoli curry, brown basmati rice, pimientos padrón, green salad.
DAY 4: fried eggs, rosti potatoes, steamed broccoli, green salad.
DAY 5: pizzas, green salad.
DAY 6: moussaka, green salad.
DAY 9: huevos rancheros (pinto beans and friend eggs), steamed broccoli, green salad, garlic mayonnaise.
DAY 10: spaghetti puttanesca, salad.
DAY 12: vegetarian tagine with couscous, green salad.
DAY 14: leek, mushroom and goat’s cheese quiche, green salad.
DAY 15: spinach and ricotta pasties, small jacket potatoes, salad.
DAY 16: Mexican meal: kidney bean stew, tortilla wraps, sour yoghurt, tomato salsa, green salad.
DAY 18: pumpkin risotto, steamed broccoli, green salad.
DAY 19: vegetarian chilli sin carne, brown rice, green salad.
DAY 20: pasta with tuna and tomato sauce, green salad.
DAY 21: spinach and ricotta omelette, tomato salad, cucumber and mint raita, salad.
DAY 23: rosti potatoes, sautéed broad beans, fried eggs, salad.
DAY 26: scrambled eggs with garlic sprouts and oyster mushrooms, fried jacket potatoes, tomato salad, green salad.
DAY 27: fennel and lemon risotto, tomato salad, salad.
DAY 30: cheese and mushroom omelette, cucumber tomato rice salad, green salad.
DAY 31: pumpkin canneloni, green salad