This Middle Eastern dish makes a great spread or dip and takes the edge of your hunger before your meal. It’s is a great way to take the edge of your hunger in the form of a protein boost plus it’s vegetarian. For anyone on a weight control diet, you could substitute Tahini with greek yogurt. Enjoy!
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I adore this vegetable curry with its mix of orange root vegetables and pulses. The photograph in no way does it justice, failing to capture the array of orange tones and varied textures. There are no set rules for what ingredients to add. I throw in whatever is available from frozen peas to green soya beans. These pulses are wonderfully high in vegetable protein. You can use dried lentils instead but remember to include them at the start as they take longer to cook. This can be served as a min course for a vegetarian meal or as a vegetable accompaniment to meat. It freezes well, so may be divided into smaller portions and taken out whenever needed.
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I adore the mix of flavours in ratatouille. It is so intense a little will go a long way.
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This is a simple Tofu Stir-Fry in a light ginger sauce, suitable for a vegetarian or a vegan.
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Egyptian in origin, Falafel make a delicious snack or form part of a main course in a Vegetarian meal.
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