#JanuaryJoy – Try a Veggie Day

I’ve never been a vegetarian and a rare steak would be among my favourite meal choices. Couple that with a husband who LOVES his meat and veggie days are few and far between in my house.

There are a lot of benefits to trying a vegetarian day or week though. You’ve got the obvious positives of packing more of your five a day in and if you stay away from cheese as a meat substitute, you’re often going to end up with a healthier, lower fat meal too. If you want to save a few pennies this January, you can bring down the shopping bill when you don’t have to spend money on decent cuts of meat. So for all of those reasons and simply for the sake of variety in our usual meal repertoire, I thought it would be fun to explore some vegetarian recipes.

Pasta recipes often get a bad reputation for seeming student-y, but I think this one strikes the balance between fast simple food and elegant complex (if rustic) flavours. Plus it has the added benefit of being one of those dishes that you can always knock up with store cupboard ingredients. Taken from a Christmas gift we received, Gordon Ramsay’s Ultimate Cookery Course┬áit’s a great week-night meal.

Pasta with tomatoes, anchovy and chillies. (Serves 4)
400g dried spaghetti
Olive oil, for frying and drizzling
2-3 galric cloves, peeled and finely chopped
1 dried red chilli, crumbled.
1 x 50g tin anchovies in oil, drained and finely chopped
200g pitted black olives, roughly chopped
3 tbsp capers, drained and rinsed
250g cherry tomatoes, halved
Seasoning and basil leaves to garnish.

  • Cook the pasta until al dente
  • Heat a frying pan with some olive oil and fry the chilli, anchovies and garlic for 1-2 minutes until the anchovy starts to melt into the oil
  • Add the remaining ingredients and stir for another 4-5 minutes until the tomatoes collapse and the ingredients are well combined.
  • Drain the pasta and toss into the pan with the sauce. Toss until the sauce coats the pasta. Season to taste and serve topped with basil leaves and a drizzle of olive oil.

Do you try to eat vegetarian food regularly and why? Have you got a favourite veggie dish that you make?

Love,
Rebecca
xo

Friday Food: Beetroot, Goats Cheese and Walnut salad

Today’s Friday food is inspired by a dish I ordered at Gordon Ramsay’s Plane Food restaurant in terminal 5 at Heathrow, on route back from my last holiday. After too many hours to count in the air, tons of crappy plane food and feeling sleep deprived, I wanted something light and clean and fresh but still filling enough that I didn’t need to bother with dinner later that evening.

This beautiful dish fit the bill perfectly and I snapped it to remind me to make it again!

It’s not an official recipe, but here goes…

  • Take a couple of handfuls of rocket (or other green leaves like spinach and watercress) and dress with a splash of olive oil and a sprinke of sea salt. Toss to coat the leaves.
  • Chop 4 beetroots (not the pickled kind) into quarters and throw on.
  • Roughly chop and add to the salad, half a handful of walnut halves – don’t make them too small.
  • Crumble over some goats cheese – amount to taste, and toss the whole salad again.

Consume in the sun preferably, with a chilled glass of white.

Happy weekend readers!

Love
Rebecca
xo

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