Cook up a storm this National Vegetarian Week!

By Naomi Biltcliffe | 21/05/2014 | Posted in Recipes

From 19th – 23rd May, Brits are celebrating National Vegetarian Week and it is the perfect excuse for meat-eaters and veggies alike to take to the kitchen and cook up some vibrant vegetarian dishes. 

 

This week allows people to explore a variety of different food creations, and disproves the notion that vegetables are boring. 

As many people look to eat lighter meals, due to the summery weather, National Vegetarian Week is the perfect opportunity to try some fresh, new recipes. 

Meat dishes can easily be replaced with delicious and filling veggie alternatives. No longer does the humble pea need to stand alone, nor does the aubergine need to be constrained to use solely for moussaka - there are a whole range of delicious vegetable combinations that can cater to all tastes!

Feeling inspired? Grab your Morphy Richards Sear and Stew Slow Cooker, or your Morphy Richards Soup Maker and have a go at these delicious vegetarian recipes!



Butternut Squash & Chickpea Coconut Curry


250g diced butternut squash
150g dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can organic coconut milk 
1 bunch of fresh spinach, roughly chopped 
150g cups freshly shelled peas (you can use frozen here, if you wish)
1-2 large tomatoes, diced
3 cups water
3 tablespoons yellow curry powder 
1 teaspoon salt
Rice – brown basmati or jasmine preferable


1. Add all ingredients, except from the peas and spinach to your Morphy Richards Slow Cooker
2. Cook on high for 6 hours
3. 20 minutes before serving, add fresh peas and spinach
4. Cook rice to instructions on packet
5. Serve with rice and coriander to garnish


Greek Stuffed Peppers


4 large peppers
1 can cannellini beans, rinsed and drained
30g crumbled feta (4 ounces)
20g cup couscous
4 spring onions, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Salt pepper


1. Slice very layer from bottom of each pepper, so they can stand on a plate
2. Slice tops and remove stems and seeds
3. In a bowl, mix together all ingredients, apart from peppers
4. Fill peppers with mixture
5. Stand upright in Morphy Richards Slow Cooker and cook on high for 4 hours


Pea & Mint Soup


1 medium red onion, peeled and finely chopped
1 garlic clove, peeled and minced
750g fresh or frozen peas, shelled 
75g mint leaves, roughly chopped
1 litre vegetable stock
Sea salt and freshly ground pepper, to taste


1. Place onion and garlic in your Morphy Richards Soup Maker, and select either ‘chunky’ or ‘smooth’ option
2. After 5 minutes, add peas, mint leaves and stock and continue to blend
3. After 10 minutes, serve. If it is not at your desired consistency, select the ‘blend’ function to puree the soup further
4. Serve with a sprinkling of salt and pepper


If you have had a go at these – or any of your own – veggie concoctions, why not share them on our Facebook or Pinterest pages? 


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