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[mcmurphy79]

G and I are going to have a meat free week.

I did used to be a veggie when we met and have been a vegan (for 6 months!) in the past but would love suggestions for things that we could eat during this week.  We don't eat meat every day (I don't think it's good for you to eat meat all the time) and I'm sure I could cobble stuff together but if anyone knows any really tasty receipies please let me know. When I say meat free I also mean know fish.

Comments

[cmcmck.livejournal.com]

Howzabout my veggie lasagne then?

You'll need:

A courgette cut into long strips lengthways
A carrot, ditto
A small aubergine also ditto
A small red onion finely sliced
A clove of garlic chopped

Lasagne sheets
Cream cheese (this can be a low fat one if you wish)
A little grated parmigianno (parmesan)
A veggie stock cube
Italian mixed herbs (what I know as 'erbe piccante'- they contain a little chilli flake and are quite spicy)
A small tin of chopped tomatoes
Black pepper

Steam the three kinds of vegetable strips until softened but not too squishy.

Fry the onion and garlic to get a little colour add the stock and tomatoes and continue to cook then add a dollop of cream cheese and cook down so you get a nice thick sauce- add the Italian herb mix and pepper at the end.

Meanwhile, partly cook the lasange sheets- again don't make them too squishy- they'll finish cooking in the oven.

In an ovenproof dish (square or rectangular works best if you have it) place a layer of the sauce, then a layer of lasagane then a layer of veggie strips and keep going until you've used all the goodies- finish with a layer of lasgane and the grated cheese.

Pop in the preheated oven about 180c and cook until the cheesy topping turns golden brown then serve up with a rocket salad or similar. Any green leaf salad works, but rocket it nice and peppery!

If you want more, let me know :o)

Enjoy!

[cmcmck.livejournal.com]

Oh and I'm doing my mushroom and walnut rissoto tonight- that's so simple that I don't need to give you a recipe, but it is soooo yummy served with a little garlic bread on the side! :o)

[lucybutler.livejournal.com]

Ooooooh I'm thinking about making a stilton & walnut risotto tomorrow night, now!

[cmcmck.livejournal.com]

Nice- blue cheese works so well in risotti- but being of Italian extaction this is one where I tend towards gorgonzola- I keep the stilton for baked taties :o)

Try doing a blue cheese risotto with pears and walnuts some time- unbelievably good! The trick is to add the chopped pears right at the end of cooking so they just warm through in the rice.

[lucybutler.livejournal.com]

I'd a different blue cheese, but I have loads of Stilton to use up from Christmas (also walnuts) :-)

The pears sound like a yummy addition!

Another thing we have in common, here; my mother-in-law is Venetian! :-)

[cmcmck.livejournal.com]

Aha! Some of my ancestors came from Umbria- little place called Castelnuovo :o)

[lucybutler.livejournal.com]

Not Newcastle then? ;-)

I'm so hungry now!!!

[cmcmck.livejournal.com]

Sounds better in Italian, dunnit? My granny came from Sunderland just up the road from that Newcastle though :o)

[lucybutler.livejournal.com]

AGREED! :-)