Although I'm not a vegetarian, I try to omit meat from my menu at least a couple times a week. We all know that meat is hard on the environment, not to mention the whole animals are living creatures thing. Why not give it try once in a while...plus, it's a nice challenge.
I dedicate this page to vegetarians and all those who love them. These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
Eating seasonally and locally is something that we should all try to do. So around Hallowe'een, when I came across pumpkins, I thought that rather than carving a scary face into it, I would use it in a lasagne! It was amazing! I recommend mozzarella balls in brine as they are the best melting cheese you can get.
BLUE CHEESE & FIG TART
I had never tried a fig until this year. As usual, I saw in the grocery store and bought a few. I instantly cut one open when I got home to give it a try. The best way I think to describe them is raspberry jam in a soft rind. Sweet, a bit tart with a graininess that is one of my favourite things about raspberries and now, figs! They work well with sweet or savoury dish, or a combo of the two.
Trying to a bit healthier for our bodies and for the environment too, we decided to be vegetarian for 2 days a week. Coming up with recipes that aren't covered with cheese or cream was going to be the biggest hurdle to over come. Well, this works perfectly! Creamy and smooth, just perfect with nice salty pecorino (or you can use parmesan, but then it's not vegetarian). So easy and fast...and serves 2 easily.
FRENCH ONION FLATBREAD
French onion soup is such a comforting classic and why not toss it onto some flatbread and cover with that amazing Gryere, which is so fragrant and inviting. I made this vegetarian version for a friend and he was amazed that there wasn't any meat at all, really delivers and just as satisfying as the real thing. Serve this up, topped with some dressed arugula, as a starter or a snack that is sure to impress.
MUSHROOM PATE WITH BLACKBERRY AND PICKLED WALNUT COMPOTE
I decided to try my hand at mushroom pate and wanted to make something sweet and tangy to go on top. In my local grocery store, I was looking for a new vinegar that might work when I came across pickled walnuts! Apparently they date back to Victorian times, so I thought I'd give them a go. They are delicious, tangy and earthy with a really nice texture. If you can, try them!!
How can you not love simosas? Curried vegetables in a nice hand held pastry package. So why not in a pie? I think this elevates the simosa a bit and can be served for lunch with a tangy salad. This is absolutely easy to make and is sure to please!
ROASTED TOMATO, ONION AND GARLIC PIZZA POPS
Pizza pops are something everyone loves! Kids and grownups. I wanted to make these a bit different, so I roasted all the ingredients and the flavour turned out amazing. Roasting the vegetables made them sweet but with a nice depth of flavour. I kept these simple, but you could add any of your favourite pizza topping. You could also cook them in the oven if you like.
MUSHROOM AND ARUGULA BARLEY RISOTTO
Risotto is a classic dish known for being creamy and hearty yet elegant and refined. Barley is a perfect substitute for arborio rice and is served the exact same way. While it does get creamy on it's own with the usual risotto cooking method, I like to help it along with a nice dollop of creme fraiche right at the end. In this recipe, I used arugula, but you can use any greens you have. Enjoy!