A while ago, one of my colleagues announced he was going to try “going vegetarian” for a bit. Normally, he’s a fully paid-up, card-carrying member of the carnivores’ club so I asked why and he said, in true journalistic fashion, he just wanted to “find out what it was like”.
In the end, I think he only did a couple of weeks; long enough, he said, for him to realise how “limited” his options were…!
It’s weird because I’m not vegetarian but often, and without meaning to, I go without anything non-vegetarian for days. I’ve never eaten that much meat, although I love fish, and I almost always order the vegetarian option if I’m out for dinner because it’s often the most interesting and the tastiest!
This week, for instance, I think all my dinners have been meat- and fish-free. There was Monday’s (and Tuesday’s lentil
Made this time with mushrooms instead of sweetcorn and puree instead of chopped tomatoes but just as nice…
Today’s (and tomorrow’s!) cauliflower risotto
And Sunday’s mushroom/chick pea burgers:
Little Bookworm mentioned the other day that she’d found some mushroom burgers. Intrigued, I asked her which ones and whether or not they were gluten-free. Sadly, the Cauldron ones she mentioned weren’t. 😦
But I’ve got used to making my own if I can’t eat something, and I had some chick peas begging to be used so….
135g chick peas
50g mushrooms, chopped
1tbsp liquid egg white
1tbsp flour (I used Doves Farm brown bread blend)
30g mozzarella, chopped
I blended everything together (flour last) then formed it into three burgers, which I baked at 180C for 15 minutes. I turned them over and baked for another 10.
With hindsight, I think next time I’d season more, with garlic, and leave the cheese out of the burgers and melt it on top instead…. but they were still delicious, served with garlic-roasted butternut chunks and a veg mountain:
Yum. Who needs meat?!