Reducing the amount of meat you eat may sound like a good idea—and it totally is!—but unless your meatless meals are just as satisfying as the ones with meat, your good intentions won’t last very long. We’ve got you covered, though. Here are our top three recipes for Meatless Mondays, to be made before or after your Monday sweat session at Reformation Pilates in Eastland Shopping Centre:
Sweet Potato Curry (via bon appétit)
● 1 lemongrass stalk, tough outer layer removed, coarsely chopped
● 1 2” piece of ginger, peeled, chopped
● 4 garlic cloves
● 2 tablespoons vegetable oil
● Kosher salt
● ¼ cup red curry paste
● 2 tablespoons tomato paste
● 1 14.5-oz. can crushed tomatoes
● 2 13.5-oz. cans coconut milk
● 1½ pound[Office1] sweet potatoes, peeled, cut into 1” pieces
● ¾ pound small or young carrots, peeled, cut on a diagonal into 2” pieces
● 6 medium shallots, peeled keeping roots intact, quartered lengthwise
● 1 red Thai chilli, thinly sliced (optional)
● 1 tablespoon fresh lime juice
● Steamed jasmine rice (for serving)
● Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)
1. Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
2. Place oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavour, 20–25 minutes.
3. Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.
4. Add chilli, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
5. THINK AHEAD: Curry can be made 2 days before serving. Let cool; cover and chill.
Brilliant Veggie Burger (via Jaime Oliver)
● 200 g frozen sweetcorn
● 200 g frozen peas
● 200 g frozen broad beans
● ½ a bunch of fresh coriander
● 75 g plain flour, plus extra for dusting
● 1 pinch of ground cumin
● 1 teaspoon cayenne pepper
● 1 tablespoon sesame seeds
● 1 tablespoon sunflower seeds
● Olive oil
● ½ an iceberg lettuce
● 2 ripe tomatoes
● 2 sprigs of fresh basil
● 2 gherkins
● 1 ripe avocado
● 1 lime
● 4 large quality burger buns
● 1 punnet of cress
● Tomato ketchup
● 2 spring onions
● ½ a fresh red chilli
● ½ a clove of garlic
● 2 heaped tablespoons jarred chickpeas
● 1½ tablespoons sun-dried tomato paste
● 1 teaspoon English mustard
● 1 splash of brandy
● 1 lemon
● Extra virgin olive oil
● 1 large onion
● 2 tablespoons red wine vinegar
● 120 g self-raising flour , plus extra for dusting
● ½ teaspoon baking powder
● 200 ml cold golden ale or IPA
● 600 ml sunflower or sunseed oil
1. Remove the frozen veg from the freezer, and leave to defrost for around 15 minutes.
2. Add the defrosted veg, coriander (stalks and all), flour, cumin and cayenne to a food processor. Season well, then blitz to a rough paste. Add the sesame and sunflower seeds, then pulse to combine.
3. Divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Add the patties to a lightly flour-dusted tray, turning them over in the flour to coat. Place in the freezer for 10 minutes to firm up, then pop in the fridge while you make the vegan mayo.
4. Trim, roughly chop and add the spring onions and chilli to a blender. Peel and add the garlic, along with the chickpeas, tomato paste, mustard, brandy, lemon juice and a good pinch of sea salt and black pepper. Blitz well to combine then, with the liquidiser still running, slowly pour in 4 to 5 tablespoons of extra virgin olive oil until smooth and the same consistency as mayonnaise.
5. To make the onion rings, peel and slice the onion horizontally into rounds, roughly 2cm wide. Separate them into rings, then place into a bowl with the vinegar and a pinch of salt. Leave for 5 minutes.
6. Meanwhile, combine the flour and baking powder in a bowl, pour in the ale and whisk gently until smooth, thick and coating the back of a spoon nicely.
7. Place a medium, deep pan over a high heat, pour in the sunflower or sunseed oil and allow to heat up. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right.
8. Drain the onions, dust a handful of them with flour until lightly coated, then dip into the batter. Remove with a slotted spoon and allow any excess batter to drip off, then carefully lower into the hot oil. Cook for around 1 minute, or until golden and crisp, turning halfway with the slotted spoon. Transfer to a double layer of kitchen paper, then repeat with the remaining onion.
9. Preheat the oven to 160ºC/325ºF/gas 3.
10. Heat a splash of olive oil in a large frying pan over a medium heat, add the burgers and cook for 10 to 12 minutes, or until cooked through and golden, turning halfway and pressing down with a fish slice to get them nice and crispy. Transfer to a baking tray, then pop in the oven while you prepare the remaining ingredients.
11. Finely shred the lettuce. Add to a large bowl with half of the vegan mayo (keep the rest in the fridge for up to two days and use as a tasty dip or in sandwiches). Mix well.
12. Slice the tomatoes and place on a plate lined with kitchen paper. Sprinkle over a little salt and pick over the basil leaves. Top with another piece of kitchen paper and pat lightly to remove any excess water. Slice the gherkins lengthways, then halve and de-stone the avocado. Scoop out the flesh and cut into slices, then squeeze over the lime juice.
13. Halve and toast the burger buns on a hot griddle pan or under the grill. Once ready, pile the lettuce and sliced tomatoes onto the burger bun bases. Pop a burger on top, snip over the cress, then layer over the gherkins and crispy onion rings.
14. Add a good squeeze of ketchup to the burger tops, place them on top, squeezing down gently, then tuck in.
Spicy Veggie Tacos with Guacamole (via Meat Free Mondays)
For the Taco Filling
● 600 g vegetarian mince, frozen
● 1 large onion, sliced
● ½ red pepper, sliced
● ½ green pepper, sliced
● ½ iceberg lettuce, shredded
● 100 g cheddar, grated
● 1 handful coriander, leaves picked
● 1½ tablespoons olive oil
● 1 pinch salt
● 1 pinch pepper
For the Spice Mix
● 1 tablespoon chilli powder, mild
● 2 tablespoons onion powder, or celery salt
● 1 teaspoon ground cumin
● 1 teaspoon paprika
● 1 teaspoon oregano
● 1 teaspoon garlic powder
● 1 teaspoon sugar
● 1 teaspoon salt
● 1 teaspoon cornflour
For the Guacamole
● 2 avocados, ripe
● 1 tomato, diced
● ½ red onion, finely chopped
● ½ lime, juice only
● ½ teaspoon Tabasco, to taste
● 2 teaspoons olive oil
● 1 handful coriander, chopped
● 6 crunchy taco shells
1. To make the taco filling, put a frying pan over a medium-high heat and add the olive oil. When the pan’s hot, fry the peppers and onion for 1 minute.
2. Add the frozen vegetarian mince and cook for 5 minutes.
3. When the pan starts to dry out, add the sugar, salt, spices and cornflour and stir to combine.
4. When the mixture has combined, pour in 200 ml of water and bring to the boil. Cook for 4-5 minutes until the mixture thickens to coat the mince. Season with salt and pepper and keep warm.
5. To make the guacamole, halve the avocados and take out the stones. Scoop out the avocado flesh into a mixing bowl.
6. Add the olive oil, onion, coriander, lime juice, tomato and some drops of Tabasco.
7. Season with salt and pepper. Mix the ingredients together using your hands to form a thick paste.
8. Warm up the mince in the pan and heat the tacos through in a hot oven according to packet instructions.
9. Place the tacos on plates and add the coriander, lettuce, grated cheese and Tabasco. Top or serve with the guacamole.