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  • FIRST POST
    • MrsLurcherwalker
    • By MrsLurcherwalker 7th Aug 18, 7:54 AM
    • 12,869Posts
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    MrsLurcherwalker
    Meatless meals
    • #1
    • 7th Aug 18, 7:54 AM
    Meatless meals 7th Aug 18 at 7:54 AM
    Climate change is and has been an ongoing thing for decades now and given the brutality of this summer here in the UK it would be a very good thing to consider how we might be able to help slow it down on an everyday living basis. A suggestion from an expert this morning included the idea that eating less meat would be a good thing as farming livestock for food is expensive both in terms of land tied up, crops grown to feed them and emissions because they are living beings.


    If we take the suggestion to eat less meat as a good one it would be helpful to have some tasty and satisfying meat free recipes to help us eat in an alternative way that would be more beneficial to the planet and therefore to us, our children and their children in the fullness of time and take a very small but significant step to help keep the temperatures down.


    I like meat as well as most folks but I'm prepared to eat less if the end result is a better world for future generations and also us now!


    So, any meat free recipes that are tried and tested and delicious enough to make as part of a regular weekly menu plan would be very helpful


    My favourite soup is Lentil Soup, we eat many bowlfuls in the colder months

    Lentil Soup

    200g split red lentils (picked over for stones and well rinsed)
    1 large onion, chopped
    1 large carrot chopped
    1 celery stalk chopped
    1 large potato diced
    2 and 1/2 litres of vegetable stock (salt free of low salt)
    1 teaspoon dried sage
    1 teaspoon dried thyme
    good grinding of black pepper
    2 x bay leaves

    to finish when the soup is cooked
    1 heaped teaspoon of yeast extract
    celery salt
    seasoning of salt and pepper

    In a very large pan put all the soup ingredients except those to finish it. Bring to the boil and simmer partly covered on the hob until the lentils have completely broken down to a soft consistence, this can take a couple of hours so I cook the soup on a heat spreader to stop it catching on the bottom of the pan, stir it occasionally. When the soup is done, remove the bay leaves and add the ingredients to finish the soup in quantities to suit your own personal taste. This amount gives around 6 good meal sized portions.

    It makes sense also in a time when prices are rising and there is some small question over both this years harvests and availability of produce from around the globe t have at our fingertips some ideas to feed us and our families with both local produce from the UK and things that are easy to store dried and tinned which will also help all of our futures.
    Last edited by MrsLurcherwalker; 07-08-2018 at 7:57 AM.
    Thumpers mum was right - if you can't find anything nice to say don't say anything at all!
Page 2
    • VJsmum
    • By VJsmum 7th Aug 18, 2:28 PM
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    VJsmum

    But even simply not having meat on pizza toppings, or choosing a cheese/onion quiche instead of a quiche lorraine is doable for most ... although not cheaper than choosing the meat content
    Originally posted by PasturesNew
    I am really fussy about the meat that I eat and just detest any that comes on a pizza so this is an easy win for me. Similarly pasta, I eat lasagne occasionally and the odd bolognaise but otherwise wouldn't have a meat sauce (though I don't eat much pasta anyway)

    A cheese omelette or jacket spud with cheese and beans is a treat...

    I think being vegan would be an issue, however
    You're out with a friend in the capital, I'm a thousand leagues under the sea
    You're hovering worriedly over your eggs, And I'm pondering trees
    I'm wandering long, And I'm pondering trees
    For you and me
    Guy Garvey
    • NaughtiusMaximus
    • By NaughtiusMaximus 7th Aug 18, 2:32 PM
    • 1,438 Posts
    • 3,530 Thanks
    NaughtiusMaximus
    Here's a couple of very tasty egg based recipes:

    https://www.gordonramsay.com/gr/recipes/north-african-eggs/
    I use halved cherry tomatoes instead of regular ones, add a shake of worcester sauce and for a little extra kick I don't de-seed the chill.

    https://www.nigella.com/recipes/mexican-scrambled-eggs
    As with the previous recipe, I use cherry tomatoes and don't de-seed the chilli.
    • Doom_and_Gloom
    • By Doom_and_Gloom 7th Aug 18, 2:51 PM
    • 3,703 Posts
    • 12,288 Thanks
    Doom_and_Gloom
    Sainsbobs are also selling it in the chilled vegetarian section and in the prepped veg section. I haven't tried it yet though.
    Originally posted by SpikyHedgehog
    I found jackfruit in tin there. It's not organic but i believe it was 1.20 for the tin. It's summer pride 'brand'. May not be available in all stores though. I got it a while ago and have yet to try it .

    Vegan bibimbap.
    Vegan pizza.
    Veggie stir fry with rice/noodles.
    Veggie fajitas; bean, mushroom, tofu, tempeh, could use jackfruit.
    Veggie curry with rice/quinoa/potatoes etc.
    Veggie chilli with rice/quinoa/potatoes etc.
    Stuffed butternut squash/peppers.
    Onigiri/onigirizu/sushi veggie options. (I like aduki onigiri and umeboshi onigiri and eat this twice a week or more)
    Soup; lentil, miso, veg etc
    Of course you can do salads, include things like roasted butternut squash seeds (roast the seeds from a squash in smoked paprika, chilli powder a little salt and some pepper), sunflower seeds, pumpkin seeds etc and maybe a dressing or just some thahini or houmous. Salads don't have to be boring at all.

    Sorry I have ideas and rarely follow recipes to the letter.
    Last edited by Doom_and_Gloom; 07-08-2018 at 3:59 PM. Reason: Typo
    29 year old vegan woman. My OH is a lovely omni guy
    • Prinzessilein
    • By Prinzessilein 7th Aug 18, 3:56 PM
    • 2,550 Posts
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    Prinzessilein
    I was veggie for a time...then went back to the omni life...however, I still eat regular veggie meals...partly because ethically sourced meat is a little expensive, and partly because some veggie food is just so tasty!



    I will share a favourite curry recipe...even die-hard carnivores have been know to wolf down portion of this! It's really easy to make - the toughest bit is gathering together all the ingredients!

    Coconut, chickpea and Courgette Curry (Adapted from a Riverford recipe)

    2tbsp oil
    1 onion, peeled and sliced
    400g courgettes - wiped and sliced
    400g tin of chickpeas - drained
    400ml tin of coconut milk
    4 tomatoes - chopped up
    1tspn each of cumin, mustard seeds, turmeric and coriander
    1 cinnamon stick
    1 tbsp tomato puree
    About 4cm ginger - peeled and finely chopped
    I chilli chopped (deseeded if you want a milder curry)
    200ml veg stock

    In a large pan, heat the oil, add the onion, when they start to cook, add the spices and the tomato puree - cook for a couple of minutes.
    Add the stock and the coconut milk and cinnamon stick - simmer for about 15 minutes.
    Add the veggies - cook until the courgettes are tender (should be 10 to 15 minutes)
    Remove the cinnamon stick and serve.

    I like to add a good double handful of fresh, rinsed, spinach just for the last minute or so - it only needs to wilt.
    I serve this with naan bread (I cheat and buy this!) but feel free to serve with rice.


    And an everyday family fave quickie...

    Himmel und Erde (Heaven and Earth)

    Equal weight of potatoes and apples which you cook together...different parts of Germany cook them in different ways - some mash them together with butter and nutmeg, then make them into patties and lightly fry them....I like them pan fried together with onions....either way they go REALLY well with a veggie sausage!


    And a really useful using-up-the-leftovers recipe


    Auflauf


    Whatever leftovers you have...cold cooked pasta is the perfect base, plus chopped up veggies...a cut up veggie sausage could be thrown in to the mix...whatever is at the back of the fridge....layer these into an ovenproof dish ...add some grated cheese if you have a bit

    Then you beat up some eggs with milk (or sour cream but this is MSE so we go for milk!) and season well...pour this on top of your scraps ...maybe dot with a bit of butter...and bake until the egg mixture is risen and cooked.

    You can add a topping of breadcrumbs and/or cheese if you like
    • dangerbadger
    • By dangerbadger 7th Aug 18, 5:07 PM
    • 209 Posts
    • 2,119 Thanks
    dangerbadger
    I eat mostly vegan, and my current favourite meal is butternut squash falafel. No measurements, cause Im just a chuck it all in type of person, but roughly:

    Few cans of chickpeas
    1 or 2 large onions, sauteed til soft and starting to caramelise
    Flesh of one large roasted butternut squash
    Cumin
    Coriander
    Garlic (powdered or fresh)
    Smoked paprika
    Splash of tamari
    Black pepper

    Blitz it all up until as smooth or chunky as you like, (if it's too sloppy, chuck in some bread crumbs) make it into golf ball sized spheres, bake til they're crispy on the outside.
    • caronc
    • By caronc 7th Aug 18, 7:39 PM
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    caronc
    One I discovered earlier this year and have made loads since is https://thecookreport.co.uk/tomato-halloumi-bake/ if you want replace the tumeric, cumin & paprika can replaced with a couple of tablespoons of mild curry powder.



    Spanakopita (Greek spinach & cheese pie) is another firm favourite, I don't follow a recipe as such but this looks pretty close to how I make it.

    • MrsLurcherwalker
    • By MrsLurcherwalker 7th Aug 18, 7:45 PM
    • 12,869 Posts
    • 177,790 Thanks
    MrsLurcherwalker
    I'm very fond of 'Bowl Food' and often make us a Buddha Bowl that is cooked basmati rice, spiced roasted butternut or sweet potato (spices are cumin, coriander, tiny bit of cinnamon and pinch of paprika and chilli), diced avocado, quick pickled red onion, spicy chick peas in slightly curried coconut milk and wilted spinach with a lemon tahini sauce and a scattering of toasted cashew nuts on top. A little pfaff to get all the component parts together but totally toothsome when you do!
    Thumpers mum was right - if you can't find anything nice to say don't say anything at all!
    • Brambling
    • By Brambling 7th Aug 18, 8:24 PM
    • 541 Posts
    • 2,690 Thanks
    Brambling
    I'm another one who cooks by eye, stuffed peppers are a tasty meal and can use up odds and ends from the fridge. Sorry no measurements it's normally what's in the fridge or LOs

    I soften my peppers in the microwave first, cut them long ways through the stalk and remove seeds, place cut side down in a dish add about an inch of water cover and cook for about 5 minutes

    Whilst cooking prepare filling this can be LO cooked rice, couscous, bulgur wheat or a grain of your choice with lots of veg

    Cut up a section of veg, try to keep it roughly the same size, not too big. It depends what's in the fridge so often onion, garlic, courgette, broccoli (I keep the stems for this) carrots, LO green beans etc - 'sweat' off the veg by lightly frying in a little oil, you can add a little water if it starts to stick, I usually soften rather than brown it. Add chilli or herbs of choice

    Once the veg is soften add the cooked grains and mix together. Place the peppers in oven dish and stuff with above mix. You can add feta cheese which holds it shape when cooked and slice tomatoes on top. Cook in oven for about 20 mins
    • Gem-gem
    • By Gem-gem 7th Aug 18, 11:27 PM
    • 2,961 Posts
    • 8,945 Thanks
    Gem-gem
    Hubby and I live our meat and fish but I do try and make sure that we have at least veggie day a week.
    On the rare occasion that we go out for an Indian meal. I normally have all vegetarian dishes. I love lentil dahls, aloo gobi, sag aloo and a sweet potato and spinach curry.
    Hm Cheese and onion Quiche always goes down well.
    Jacket potato with baked beans
    Vegetable lasagna
    Quorn mince - to make a chilli con carne
    Quorn 1/4 pounders in a bun with red currant jelly on one side, mustard on the other, rocket and tomato.
    Ricotta and spinach ravioli - (fresh pasta) with a sauce
    Roasted vegetables then mixed with a flavoured cous cous. Then either eaten with salad, olives and feta or goats cheese; Or stuffed in a pepper.
    2 Savers Club 2018 no 1 - 500 + 220 + 150 = 870
    Save 12k in 2018 no. 56 - Jan 7342/6,000 + 220
    • JIL
    • By JIL 7th Aug 18, 11:48 PM
    • 3,322 Posts
    • 21,083 Thanks
    JIL
    Here's my nut roast recipe.
    Bag mixed nuts from Lidl
    A few spring onions
    100g cheese (I like smoked cheddar)
    5 slices bread brown or granary works best.
    An egg, salt and pepper.

    Make breadcrumbs out of the bread, chop the onions, whizz up the nuts but leave some chunky. Grate the cheese, beat the egg. Mix it all together and pop into a lined loaf tin. Bake for about half an hour. Slice up and serve. This freezes really well. You can add in leftover roasted veg such as butternut squash or parsnips, grated carrot, pumpkin seeds, anything really.
    The mixture is also good on big mushrooms and baked. Use a little stilton or some cream cheese with garlic and herbs.


    Pancake gallete.
    Use a greased deep round cake tin.

    Make six pancakes and set aside.
    Make a ratatouille, with aubergine, courgettes, pepper, tomatoes, onion.try not to make it runny.

    Lay one pancake in the bottom of the tin, add some ratatouille, sprinkle on some cheese, mozzarella is good, cover with a pancake and repeat.finish with a pancake and top with some grated cheese. Bake for half an hour, serve it cut into wedges.
    • JennyP
    • By JennyP 8th Aug 18, 8:39 AM
    • 958 Posts
    • 755 Thanks
    JennyP
    My favourite veggie recipe:

    https://www.bbc.com/food/recipes/slow_cooker_chickpea_12414


    I also love spanakopita but I make it with puff pastry rather than fill and add a spreading of tomato puree.



    I buy ready made Puff pastry, chop into five equal portions and freeze four. Roll out so it's thin rectangle and cut in two. Then soread with puree.



    For filling, fry garlic (usually use wild garlic from our freezer) and spinach (straight from freezer). In a bowl, beat one egg and set a bit aside. Add half a packet of feta (chopped first) and then the spinach and garlic. Put this mix onto the pastry and fold to make triangles. Glaze with the remaining egg and bake for about 20-25 mins. I guess the temperature. Probably about 180 but depends on what else I am doing with the oven!!!
    • bouicca21
    • By bouicca21 8th Aug 18, 8:56 AM
    • 4,106 Posts
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    bouicca21
    I've been looking for a no faff spanakopita recipe, so ta muchly!
    • juliettet
    • By juliettet 8th Aug 18, 9:48 AM
    • 653 Posts
    • 4,215 Thanks
    juliettet
    Thank you all so much for these. I have been vegetarian for most of my life too and sometimes get into a rut.
    One of my favourite lunches, I take to work is mashed black beans, left over salsa and grated cheese. I put in wraps or over salad leaves. You can add anything. Lemon juice and feta cheese is good too.
    • MandM90
    • By MandM90 8th Aug 18, 10:16 AM
    • 1,517 Posts
    • 8,115 Thanks
    MandM90
    Some of our favourites:

    Roasted veg and hummus on baked potatoes (I roast a huge tray of veg then can use in this, pasta and curry/soup in the week). Peppers, broccoli, cauliflower, mushrooms and carrots all work well.

    Lentil and spinach curry

    Cabbage and potato curry. This recipe: https://www.theguardian.com/lifeandstyle/2018/feb/03/meera-sodhas-vegan-potato-and-cabbage-curry-recipe is amazing...and the ingredients are super cheap

    Some of my recipes, including 17p pasties, baked bean lasagne (yes, really!), and creamy peanut curry:

    http://www.littlemissmiser.com/p/budget-grub.html
    I'm a Board Guide on the Marriages & Family,
    Old Style, Mortgage Free Wannabe, Green & Ethical
    boards. I'm a volunteer to help the boards run smoothly, and I can move and merge threads there. Any views are mine and not the official line of moneysavingexpert.com. Board guides are not moderators. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com
    • Teasedale
    • By Teasedale 8th Aug 18, 10:50 AM
    • 45 Posts
    • 29 Thanks
    Teasedale
    As a lazy unimaginative old single bloke, an important veggie discovery** for me was gram flour.

    One eating apple grated, three spoonfuls of gram flour, bit of tap water, mushed up and fried in oil = almost too much breakfast!

    Yes, I miss bacon sarnies (3 years now) but so far this year no pigs have had to die for me. No chickens either, it used to be about 30 a year I reckon. Chickens, that is, and a couple of pigs.

    ** apart from how nice most other vegetarians are.
    • VJsmum
    • By VJsmum 8th Aug 18, 10:58 AM
    • 5,395 Posts
    • 79,378 Thanks
    VJsmum
    so far this year no pigs have had to die for me. No chickens either, it used to be about 30 a year I reckon. Chickens, that is, and a couple of pigs.
    Originally posted by Teasedale
    I've never thought about it like that....

    Some really nice ideas here - thanks all
    You're out with a friend in the capital, I'm a thousand leagues under the sea
    You're hovering worriedly over your eggs, And I'm pondering trees
    I'm wandering long, And I'm pondering trees
    For you and me
    Guy Garvey
    • MandM90
    • By MandM90 8th Aug 18, 11:04 AM
    • 1,517 Posts
    • 8,115 Thanks
    MandM90
    As a lazy unimaginative old single bloke, an important veggie discovery** for me was gram flour.

    One eating apple grated, three spoonfuls of gram flour, bit of tap water, mushed up and fried in oil = almost too much breakfast!

    Yes, I miss bacon sarnies (3 years now) but so far this year no pigs have had to die for me. No chickens either, it used to be about 30 a year I reckon. Chickens, that is, and a couple of pigs.

    ** apart from how nice most other vegetarians are.
    Originally posted by Teasedale
    Ooooh that's a great idea with gram flour. I've made 'omelettes' with it before, by frying a few veggies and adding a gram flour batter. Yummy and plenty of protein.
    I'm a Board Guide on the Marriages & Family,
    Old Style, Mortgage Free Wannabe, Green & Ethical
    boards. I'm a volunteer to help the boards run smoothly, and I can move and merge threads there. Any views are mine and not the official line of moneysavingexpert.com. Board guides are not moderators. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com
    • Nonnadiluca
    • By Nonnadiluca 8th Aug 18, 2:24 PM
    • 206 Posts
    • 2,103 Thanks
    Nonnadiluca
    Brilliant thread! I don't eat meat and OH does, but will quite happily eat meatless meals. A favourite is Baked Greek salad:
    Roast veg in olive oil for about 30 minutes - courgette, red pepper, red onion, cherry tomatoes, aubergine or whatever you have, when cooked, add 150 g couscous and 250 ml water, cover with foil and bake for another 10 minutes. Fluff up with a fork and add 2tbsp red wine vinegar. Top with fried slices of halloumi. Really easy and everyone loves it. Some great ideas, keep them coming please!!!
    • VJsmum
    • By VJsmum 8th Aug 18, 8:18 PM
    • 5,395 Posts
    • 79,378 Thanks
    VJsmum
    I just did a veggie peanut noodle thing

    Lightly boiled some diced carrot and broccoli florets, added a layer of egg noodles. Made a sauce of 2tbsp peanut butter (I like crunchy best), same of water and then added some lime juice, tabasco, soy sauce and a little maple syrup. then tossed the whole thing together... It was lish... and so filling that i couldn't eat it all so have saved some for lunch tomorrow. Probably as part of a salad..
    You're out with a friend in the capital, I'm a thousand leagues under the sea
    You're hovering worriedly over your eggs, And I'm pondering trees
    I'm wandering long, And I'm pondering trees
    For you and me
    Guy Garvey
    • tori.k
    • By tori.k 8th Aug 18, 8:30 PM
    • 3,330 Posts
    • 8,813 Thanks
    tori.k
    A really easy one for those not overly vegetable inclined is veggie hash
    mushroom, onions, peppers, spuds, broccoli and cherry toms diced and cooked in a fry pan or skillet served with side of eggs. sometimes its easier to keep the lentils hidden
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