Vegetarians don’t half get it unfair. Well – some would argue that their choice to not eat meat is their choice and more fool them – but that’s not really very fair or very nice. I’ve also got a vegetarian sister so perhaps a bit biased!
What that does mean is I’ve spent lots of time thinking about and cooking vegetarian food. Forget meat substitutes, TVP and the like – vegetarian cooking means we have to get creative and play around with pulses – red, white and black rice, brown, red, yellow and Puy lentils. We’ve got to make them sing with fresh herbs, with beautifully, luscious vinaigrettes and give vegetables and dairy products centre stage – steamed purple sprouting broccoli with a sharp, thin cream dressing topped with chilli and a crispy duck egg – vegetarian starter of champions.
The toughest deal in the vegetarian market must go to Goat’s cheese – relegated to a thousand veggie tarts served with the ubiquitous roast vegetables and balsamic reduction. Well, that has to change and here are some top ideas to test out on your veggie friends.
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