Our latest Meat Free Monday find is a rather exciting one. We have always known that Sir Paul McCartney is an advocate for healthy vegetarian eating, and now he and his family have put together a Meat Free Monday campaign! Focusing on how making better food decisions and cutting out meat just one day a week can vastly improve our health, and help the earth at the same time they bring news, and ideas together in a simple and easy to understand way. Below are two hearty recipes that will leave you feeling warm and full during these chillier months of the year. Be sure to check out their website for other recipe ideas and ways to get involved!
Asparagus and Lemon Risotto:
What you will need:
3 tbs of olive oil
2 shallots, chopped finely
1 clove of garlic, finely chopped
1 stick of celery, finely chopped
10oz of Srborio risotto rice
2 1/2 cups of warmed vegetable stock
1 bunch of asparagus, trimmed and chopped
6 fresh sage leaves, finely chopped
Juice and zest from 1/2 lemon
4 tbs of goat cheese or soya cream
Sea salt and black pepper to taste
In a large saucepan, heat the oil and gently cook the shallots, garlic and celery for about 4 minutes. Add in the rice and stir well. Add two ladles of warm vegetable stock and stir until the rice has absorbed most of the liquid. Keep adding the stock gradually for about 10 minutes, stirring frequently.
Add in the asparagus, the herbs and the lemon zest and continue to cook gently, stirring frequently. for approx another 10 minutes. Don't let the mixture dry out, add more stock if necessary. When the rice is cooked, mix in the goat cheese or soya cram and lemon juice, season to taste with salt and pepper. Sprinkle with parmesan if desired after.
Spaghetti with Sun-dried Tomatoes, Aubergine (eggplant) and Chili:
What you will need:
4 shallots, finely sliced
2 cloves of garlic, finely sliced
2 tbs of olive oil
1 medium eggplant cut into small cubes
1 tsp of dried mixed herbs of your choice, or 1 tbs of fresh parsley finely chopped
Sliced sun-dried tomatoes packed in oil and drained
1-2 fresh red chili peppers, seeded and very finely sliced
8oz of light cream
Sea salt and pepper to taste
Grated cheese for serving
In a frying pan, sautee the shallots and garlic in oil., covered, until soft for 5-6 minutes. Stir in the eggplant and cook for 2-3 minutes. Add the herbs, sun-dried tomatoes, and chili peppers and stir well to mix. Turn the heat down to very low, cover again and steam for 10 minutes, stirring occasionally. Add the cream and heat through for another 5 minutes. In the meantime cook the spaghetti.
Puree the eggplant mixture in a food processor or mash to a paste and season to taste. Toss the sauce into the hot, well drained spaghetti and serve immediately with grated