Nic’s Meat-Free Wednesday!

Nic’s Vegetarian Week: Happy Wednesday

I am half-way through my adventure and I have to say that I am not missing meat that much. Hmmm….. (Ed – yay! It’s working…)
I was in the office today and had to leave the house earlier than normal. I am not really human until about 10am so I was a bit discombobulated and not organised enough to make lunch so the pitta bread/falafel idea did not happen so when I got home I put them in the freezer (not sure what they will be like when they defrost).
What I am finding useful this week is having a meal plan and everything that I have cooked has been bought already so there have been no last minute trips to the shops to get something for dinner. I am not chucking away food either which I am a devil for.
So, here is what I had today:
Breakfast: I wasn’t hungry at all this morning so I had a bowl of cereal when I got to work.
Lunch: As I had a late breakfast I didn’t bother with lunch although there some Pear Drops knocking about the office. I have a ‘the palette of a 6 year old’ according to the man in my life and these were hard to resist. I was not sure whether they would be veggie as they were red (cochineal?) so I didn’t have any. Yes, Emma-I turned down sweets! (Ed – Yay again! Well done on both counts – cochineal definitely not veggie!)
Dinner: Of course when I got home I was pretty peckish so I had a handful of Lentil Chips from Hornett Wholefoods and got dinner on straight away.

One-pot mushroom & potato curry
Ingredients
• 1 tbsp oil
• 1 onion, roughly chopped
• 1 large potato, chopped into small chunks
• 1 aubergine, trimmed and chopped into chunks
• 250g button mushrooms
• 2-4 tbsp curry paste (depending on how hot you like it)
• 150ml vegetable stock
• 400ml can reduced-fat coconut milk
• chopped coriander, to serve
Method
Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 minutes until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more minutes.
Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 minutes or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

NVW Wednesday BBC pic

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