Today we're celebrating World Vegetarian Day! If Veganuary isn’t for you, why not try going veggie for World Vegetarian Day? We’ve put together five really tasty and simple recipes to get you going.
1. Halloumi Fries
The latest food craze, this tasty recipe serves 4 (or a very hungry one).
- 225g block of Halloumi
- 3 tbsp chilli powder
- 3 tbsp paprika
- 6 tbsp soy sauce
- 50g of plain flour
2 cloves of garlic, chopped finely
Slice your halloumi into sticks of your own size preference. In a bowl, mix together the chilli powder, paprika, soy sauce and garlic to create a marinade. Add in your halloumi and mix gently, ensuring it is evenly coated in the marinade. Leave to marinate in the fridge for a few hours.
When ready to fry, pour vegetable oil into a heavy bottomed pan until 2-3cm deep and put on a medium heat. Take the halloumi from the fridge and gently roll each piece in flour so they are lightly coated. Place into the oil and fry for 2 minutes, making sure to flip the halloumi over. When fried, remove from the pan and place on a kitchen towel to absorb the excess oil. Leave to stand for one minute before serving.
Best enjoyed with friends so you can show off how good your cooking is.
2. Chunky Guacamole
Super yummy and good for you. Serves 2.
- 1 Ripe Avocado (check it’s ripe by giving it a squeeze; if it gives a little then it’s ready)
- ¼ of a big tomato, cubed
- ¼ of red onion, cubed
- 3 jalapeño slices, chopped fine
- A handful of coriander, chopped fine
- A squeeze of lime juice
- Salt and pepper to taste
Carefully slice open your avocado lengthways and pull apart. Remove the seed using a spoon to lift it out, minimising the risk of ‘avocado hand’. Spoon out the flesh into a bowl and mash using a fork. When chunky to your preference, add the tomato, onion, jalapeno, coriander and lime juice. Taste and then add salt and/or pepper as required. Eat with nachos, tacos, or even by itself!
3. Chilli Cheese Toast
A spicy take on a classic. Perfect for brekkie on a lazy Sunday. Serves 1.
- 2 slices of bread (white or brown)
- 1 small garlic clove, finely chopped
- ¼ white onion, finely chopped
- A pinch of sliced green chillies (or more if you like spice)
- A small handful of grated mozzarella cheese
- A small handful of grated Red Leicester cheese
Put the grill on a low heat and grill one side of the bread until it begins to colour. While grilling, mix the cheeses, onion, garlic and chillies in a bowl. Once one side of the bread is evenly grilled, remove from grill and flip over to the softer side. Top this side with the chilli cheese mix and return to the grill until the cheese has melted and is colouring slightly. Remove from grill, slice in half and enjoy hot, while catching up on your missed TV shows from the week.
4. Vegetarian Spring Rolls
Not as hard as it sounds, promise! Serves 2-4.
- 8 sheets of circular rice paper
- A very small boiled potato,
- A handful of tofu, cubed
- A handful of boiled rice vermicelli
- A handful of grated carrot
- 2 tbsp of mint
- 2 tbsp of coriander
- 1 clove of garlic, finely chopped
- 2 mushrooms of your choice, cubed
- A small amount of paste made from 1 tbsp of rice flour and 2 tsp of water
In a bowl, mix together the potato, tofu, vermicelli, carrot, mint, coriander, garlic and mushroom. Make sure the tofu and potato are mashed completely. Get one piece of rice paper and place a thumb-sized amount, in a sausage shape, 1 cm from the edge. Fold in the two sides of the circle so the part with the filling is narrower than the opposite side. Sort of like a skirt. Then roll over the filling once and get some paste as a glue, spread a thin layer across the rest of the rice paper. Fold the edges in and continue to roll down. There is your spring roll! Now lightly fry on a medium temperature, making sure to drain off all the oil before eating. Enjoy with a mixture of soy and chilli sauce and feel like you’re still on your gap year!
5. Pea and Cauliflower Curry
This is a great substitute for meat curry and just as tasty - proper authentic Indian food!
- 1 small cauliflower head
- A pinch of mustard seeds
- A pinch of cumin seeds
- 100g of frozen peas
- 1 tsp of salt
- 1 tsp of red chilli powder
- 1 tsp of turmeric
- 1 tsp of blended coriander seeds
- 1 tsp of blended cumin seeds
- (You can buy a ready mix of blended coriander and cumin seeds called Dhania Jeera powder)
Chop the cauliflower into small pieces. Next, temper the mustard seeds and cumin seeds in a small amount of oil until they start spitting slightly. Add the cauliflower and turn the heat down so it doesn’t burn. Cover and leave to cook for 5 minutes. Then add the frozen peas and put the lid back on - this will create steam in the pan.
After another 5 minutes add your salt, red chilli powder, turmeric and Dhania Jeera and mix gently. Put the lid back on and leave it for another 15 minutes on a low heat. After the 15 minutes is up, check it and give it another gentle mix. Then turn the heat off, put the lid back on and let it sit for a while. Best enjoyed with onion, poppadoms and plain yoghurt; best eaten with your hands!
Hopefully, this is enough to get you inspired for World Vegetarian Day. Go forth and cook!
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