Category Archives: Meatless Mondays

Meatless Mondays…

 

 

Why Meatless Mondays?…

Lots of reasons but healthwise I know we should eat more plant-based meals not only for our health but for the environment…But there is so much information that to read, test and digest it takes a while …I have decided to do it in stages as to me it should be a permanent commitment and find some dishes which are equal in taste to what I normally cook.

I have stated many times that I will never be fully vegetarian or vegan as I believe in a healthy balanced diet coupled with exercise…but eating more plant-based meals seems to be the way to go…

What are the best meat substitutes which I have tried and my family like…

1.Jackfruit...Luckily I have a jackfruit tree in my garden which I share with the wildlife predominantly the birds and the squirrels.

Jack Fruit on tree in my garden

My Jackfruit Tree

The first time I tried Jackfruit I did add some pork mince I now don’t and continue to be surprised at how like meat it is in both texture and taste…

https://carolcooks2.com/2020/09/25/fruity-fridays-the-jack-fruit/

2.Lentils

My second Chilli recipe from a friend of mine …Richard and it is his vegetarian chilli…Thank Richard it is very nice. It is Richards recipe with a Thai twist and tasty…

Meat-free Chilli with lentils.

vegetarian chilli with lentils

Ingredients:

  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 3 cloves of garlic
  • 3 chillies
  • 125 gm mushrooms chopped
  • A handful of chopped green beans
  • 100 gm black lentils
  • 1 tbsp each of fish sauce, soy sauce, oyster sauce and sugar
  • Basil Leaves

Then cook as normal ensuring lentils are cooked through.

The instructions are as I received them as Richard obviously knows I can cook…lol

For anyone needing more details then cook as my chilli recipe above but adding lentils instead of the meat. I did add a couple more tomatoes and some kidney beans to Richards original recipe….I also soaked my lentils… he doesn’t as he likes his lentils al dente…

Cooking is all about personal taste and I sometimes just chuck it in the pot and take it from there… That’s how I cook most of the time and TASTE…

Enjoy!

3. Black Beans.

Whether you buy them canned or dried, black beans are a great way to enjoy a high protein meal without meat. If you buy them canned, you can drain the packaging liquid to incorporate into other recipes — or simmer the beans in that very liquid for a rich dish with a built-in sauce. Black beans are of course a delicious component in tacos and burrito bowls, but you can also try blending them up and incorporating them into homemade veggie burgers and creamy dips.

4.Chickpeas.

Chickpeas are one of the legumes which I have used the most over the years…I mean who doesn’t love hummus with some lovely crisp veggies?

But as I am discovering there is so much more including aquafaba which you can use as a substitute for raw egg whites…

store cupboard basics banner

https://carolcooks2.com/2019/09/27/this-week-in-my-kitchen-store-cupboard-basics-part-4-dried-beans-lentils-and-peas/

For more info on using dried peas, beans and lentils please click the link above.

I will, of course, add to this list as I try more different products…it does, of course, depend on what I can purchase here as not all foods as you know are available around the world.

That’s all for today on my first foray into eating more plant-based meals on a Meatless Monday…

If you have enjoyed this post please leave a comment as any tips or comments I love as you all know I just love to chat…Love Carol xx

It’s Tuesday! The 1st Tuesday of the New Year 2020…

The first Tuesday of the New Year…2021…

 

Time to start again…at this time of year most of our thoughts turn to our waistlines…There are no quick fixes though…they may work in the short term that is one thing I have learnt over the years…I have tried most quick fixes and now I have accepted that I can safely keep the pounds at bay by being sensible…by accepting that at certain times of the year I will indulge BUT I shelve the guilt and enjoy my indulgences and guilty pleasures but without the guilt…Hey, this is real life…

I have decided to repost my Healthy Eating posts with a few updates as my thoughts on eating and cooking have changed in some ways…

I will never be vegan or a full vegetarian HOWEVER I do believe that we should cut down on our meat consumption…I also love my veggies as do my family…We WILL be having a Meatless Monday in our house and one clever clog said oh we will be having fish then…with a smile as he ducked…haha…

My first e-mail from Meatless Mondays has arrived with some great ideas some of which I already follow, some I will try and some which I am unlikely to try BUT something for everyone which is great…Lots of choices…Thank you, Becky, for the introduction…

https://www.mondaycampaigns.org/meatless-monday/21-ways-you-can-eat-more-plant-based-foods-in-2021

Which means this week I will be trying out some of the recipes ready to start next Monday…My family are overjoyed(NOT) but have admitted if I can provide the taste they will AT LEAST try it…

Baby steps…Slowly, slowly catchee monkey…

All in all, I am looking forward to trying some new recipes and a slightly different way of eating but as always I am a firm believer in eating a varied diet unless of course, you have a confirmed medical reason to exclude food groups or you have a confirmed diagnosis of an allergy…

We need variety and moderation in our diets…I also believe we should encourage children to cook as I was as a child and they then carry this forward into adulthood.

It is also a known fact that if children help to prepare their food they will eat it and it encourages them to cook and experiment with food and flavours…no fussy kids in my family…they don’t like everything but none of us does but they try it and as their tastes develop and change they may eat it in the future…

My posts will contain choices and also maybe I will end up liking tofu which I don’t at the moment but I am willing to try it now and again…sigh…who knows I may come across a great recipe which changes my mind…

In the meantime, Sally posted a great post on Healthy Eating which I will share here...She shares many of my beliefs like intermittent fasting..which works for me and the 80/20 approach (which) allows for those moments when you just have to…

Sally also delivers lots of other great health advice…Sally is the trained nutritionist I am not… I just trust my gut, my instincts, what my mother taught me and what I have learnt which works for me over the years…

Please pop over and have a read and say hello…Sally can answer any questions and will always make you welcome…x

My recipe today is Prawn(shrimp) stir fry with beansprouts…

  • 200g raw, peeled tiger prawns from a sustainable source
  • 1 green Thai chilli, chopped
  • 3 garlic cloves, 1 crushed and 2 finely sliced
  • 1 bunch coriander, leaves and stalks separated
  • A scant half tbsp caster sugar(optional)
  • juice 1 lime
  • 3 tbsp fish sauce
  • 2 tbsp oil
  • 3cm piece ginger, finely sliced, then shredded
  • 8 spring onions, finely sliced
  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce

To serve:

  • Egg or rice noodles or rice.
  • Lime wedges.

Let’s Cook!

Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.

Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts(my) favourite stir fry ingredient and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper.

..Gently push the mixture to the side…heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then gently stir into the veg.

Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles/rice with extra lime for squeezing over.

Enjoy!

Let me leave you with this to ponder on…

Thought for the Day!

There are too many people counting calories and not enough people counting chemicals x

Thank you for popping in and reading this post I hope you will leave a comment as you know I love to chat…Love Carol x