THEGAYUK

Tag: Vegetarian

If you’re looking to lay off meat for a while or you are cooking for some vegetarian guests, but aren’t sure what to prepare, here’s some food ideas to help you cut out meat and get creative in the kitchen with fruit and veg.

  • RECIPE | Griddled Romaine Lettuce Hearts

    Serves 2  | Prep 5 mins | Cook 5 mins

     

    Simplicity at it’s very best. I actually now prefer these lettuce hearts cooked as opposed to in a cold salad. Slightly charred matched with a sharp, creamy dressing this simple side could match any main, or you may even want to serve it as an unusual starting course.

    – Just 94g of romaine lettuce provides you with 107% vitamin K, 45% vitamin A, and 31% of folate, of your recommended daily intake, to name a few!

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=61 ). Make the romaine your new romance with lettuce. Compared to the standard iceberg lettuce, the romaine has; less sugars and salt, twice the amount of protein and calcium, three times the vitamin K, four times the amount of iron, eight times the vitamin C, and seventeen times the amount of vitamin A. It’s a no-brainer. SOURCE: (http://www.care2.com/greenliving/10-powerful-advantages-of-eating-lettuce.html )

    Ingredients.

    For the dressing:

    1 ½ tbsp olive oil

    1 tbsp mayonnaise

    1 tbsp worcestershire sauce

    1 lemon, juice of

    1 garlic clove, crushed

    Salt & pepper, to tase

    1 Romaine lettuce heart, halved

     

    Method.

     

    1. Mix all the ingredients for the dressing together in a small bowl with a whisk. Set aside.
    2. Lightly oil the lettuce halves on their cut sides with a brush, and heat a griddle pan to a medium-high heat.
    3. Griddle the lettuce halves cut side down for 2-3 mins.
    4. Remove from pan and serve drizzled in dressing.

  • RECIPE | Cannellini & Fennel Dip

    For me and my kitchen stress head it’s all about taking it easy in the kitchen and not overloading yourself with too much to do before your guests arrive. Getting up early and prepping is key. I decided to make my own bread which is laced with pureed beetroot, later turned into my Camp Crositini served alongside a warm Cannellini & Fennel Dip.

    We have aniseedy fennel with garlic, rosemary, lemon parmesan, white beans and smoked cheese, blitzed then baked in the oven making this one hot yes!

    Ingredients.
    2 fennel bulbs, outer leaves removed and cored cut into chunks
    4 cloves garlic
    440g cannellini beans, cooked
    1 sprig rosemary, leaves removed and finely chopped
    1 tbsp fresh lemon juice
    45g parmesan, grated (with extra for topping)
    45g smoked cheese, grated (with extra for topping)

    Method.
    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

    On a baking sheet combine the fennel chunks and 2 of the garlic cloves with a drizzle of oil. Season. Roast for 30 minutes, having tossed around once during. Set aside and raise the oven temperature to 230c / 210c (fan) / Gas Mark 8.
    In a frying pan, pour 120ml of olive oil in over a medium heat. Add the remaining 2 garlic cloves and cook until golden.
    Add in the beans and rosemary, cooking for a couple of minutes more. Remove from the heat.
    In a food processor, blitz the beans and garlic, fennel and garlic, lemon juice, smoked cheese, parmesan, and 60ml more of olive oil, until smooth.
    Transfer the blitzed mix into a small casserole dish, sprinkling with some extra grated cheeses. Bake until bubbling and gold for around 30 minutes.