Meatless Mondays

Stuffed Portobello mushrooms with a tomato-mozzarella-eggplant tower

For the past few months, Mondays have been busy. Trying to embrace the Meatless Monday and come up with a full meal without meat, without relying on carbohydrates like pasta, has been a challenge. It really shouldn't be, as so many countries around the world sustain a mainly vegetarian diet. Here are some meals I have come up with from using some familiar recipes, but without the meat. I actually feel great after eating these meals, and working on going meatless 2-3 times a week. Veggies need more prominence in any meal, to have a whole meal with all that natural goodness is so much better for you!

Moroccan chickpea and eggplant 
tagine with pinenut couscous and 
plain Greek yoghurt

EGGPLANT/AUBERGINE - CHICKPEA TAGINE 
(derived from BBC Good Food)
2 Tbsp vegetable oil
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1 Tbsp ground coriander

1 Tbsp ground cumin
1/4 tsp cayenne pepper (optional)
1/2 tsp sea salt
1 box POMI chopped tomatoes
1 large eggplant/aubergine, 1" (3cm) cut into cubes.
1 box chickpeas/garbanzo beans
1 bunch fresh spinach, washed, dried and chopped

Heat the oil in a medium-sized stockpot. Gently sauté the onion and garlic for 5 minutes until soft. Add the spices and salt, tossing to coat. Incorporate the chopped tomatoes, eggplant, chickpeas. Cover and let simmer on a low heat for 20-30 minutes until the eggplant is soft – but not mushy. Stir in the spinach leaves and let cook for another 2-3 minutes.

Aloo gobi (cauliflower and potato) and dal (green lentils), arugula salad 
with almonds and pomegranate seeds. Freshly fried pappadums 
with a cucumber yogurt sauce

ALOO GOBI (derived from BBC Good Food)
2 Tbsp vegetable oil
1/2 onion, finely chopped
1" piece of ginger root, peeled and grated
2 garlic cloves, finely chopped
1 tomato, finely chopped

1 1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sea salt
1 small green chili, seeds removed and finely sliced (optional)

1 small head of cauliflower, cut into florets
1 potato, peeled and cut into small cubes
2 Tbsp water
1 tsp fresh lemon juice
3 Tbsp fresh coriander / cilantro, chopped
Fresh yoghurt, to serve

Heat the oil in a medium-sized stockpot. Gently sauté the onion, garlic and ginger for 5 minutes until soft. Add the tomato, spices, salt and chili (if using) and cook for another minute. Toss in the cauliflower, potato and water. Cover and let simmer on a low heat for half an hour, until soft – but not mushy. Make sure to toss occasionally, for even cooking and to prevent burning. Toss with fresh lemon juice and coriander to serve. 

Brie, portobello 

and kale pies

Carrot, parsnip and sweet
potato gratin (made with
2% low fat milk) with
fresh breadcrumbs and
parmesan sprinkled on top.
Green beans and cannelli
beans, sauteed with red
onion and topped with
pumpkin seeds. Wild rice
on the side.

Mixed Mushroom "Stroganoff"
and a salad with quinoa,
edamame, cress and almond

Sweet Potato, kidney bean 
and sweetcorn chili

Sweet potato, tomato
quinoa salad