Gone are the days when chefs and homemakers scrambled to find a tasty dish for vegetarian guests.
We Brits have had an education in all things green, graduating from a plate of carrots and broccoli to vibrant dishes full of fragrant herbs and spices. And fake meat is so good, most of us can’t taste the difference!
Many of us get on board with meat-free Mondays as part of a healthy diet. Dr Divya Sharma, author of Doctor Bowl, has whipped up a few fresh ideas to help us get our five (or more!) a day.
Want breakfast, lunch and dinner sorted?! Here are our three favourites…
Super berry smoothie
120g frozen berry mix (strawberries, blueberries and raspberries)
20g rolled oats
2 tbsp coconut yoghurt
1 tbsp chia seeds
1 tbsp maple syrup or agave syrup
350ml oat milk (or your milk of choice)
Toasted coconut flakes
Put all the ingredients in a high-speed blender and puree until smooth.
If it’s too thick, slowly add cold water, a tablespoon at a time, until you get the desired consistency.
Serve in a bowl with your choice of toppings.
3 tbsp olive oil
2 white onions, finely chopped
3 garlic cloves, crushed
1 tbsp peeled and minced fresh ginger
2 tbsp tomato puree
1 carrot, sliced into 1cm discs
2 floury potatoes, peeled and chopped
1 green pepper, deseeded and sliced
½ cauliflower, chopped into small florets
2 tsp salt
½ tsp pepper
1 tsp chilli powder
2 tsp garam masala
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
950ml vegetable stock
370g basmati rice, well rinsed and drained
A handful of roughly chopped fresh coriander (optional)
Pour the olive oil into a large, lidded pan over a medium heat.
Add the onion and cook until translucent, about 3-4 minutes.
Stir in the garlic, ginger, tomato puree and water.
Bring to a simmer and cook until the water has evaporated, about 10 minutes.
Add in the peas, carrot, potato, green pepper and cauliflower and stir well.
Stir in the salt, pepper, chilli powder, garam masala and ground turmeric, cumin, coriander and cinnamon.
Pour in the stock and bring to the boil.
Add the rice to the pan, reduce the heat to low and cook, covered, for 20-25 minutes.
Turn off the heat and cover for 5 minutes. Garnish with chopped coriander, if using.
3 ripe avocados, halved and stone removed
½ cucumber, diced
1 red pepper, deseeded and diced
1 jalapeno pepper or green chilli, deseeded and diced
Juice of 1 lemon
½ red onion, diced
1 garlic clove, crushed
A handful of cherry tomatoes, diced
100g tinned sweetcorn, drained and rinsed
4 tbsp garlic aioli (you can substitute with mayonnaise or hummus)
Salt and pepper
Put the cucumber, red pepper, jalapeno, lemon juice, red onion, garlic, tomatoes and sweetcorn in a mixing bowl.
Add the garlic aioli and mix well until it all comes together.
Fill the prepared avocados with the filling and season to taste.
Gluten-free recipes from best-selling chef including beef tacos and pikelets
Kelly Brook shares how to make your favourite takeaways for under 600 calories
Beat the heatwave with 4 cracking recipes from fancy bagels to fabulous blondies
Spice up your life with three heat-packed dishes from around the world
Sign up to our daily newsletter for more exclusive recipes and lifestyle stories
Source: Read Full Article