Ren Behan - Author Wild Honey and Rye

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National Vegetarian Week – 5 Tasty Recipes

This week the National Vegetarian Society is urging us to ‘go green’ and have a go at being vegetarian for a week beginning Monday 19th May to Sunday 25th May 2014. We’ve decided to join in as a family with National Vegetarian Week this year and we’re very much looking forward to experimenting with some of the tasty seasonal recipes highlighted in the slider below. I’ve also got plenty of vegetarian cookbooks to keep us going, favourites include Hugh Fearnley Whittingstall’s River Cottage Veg Every Day, Eat Your Veg by Authur Potts Dawson and Green Kitchen Stories inspired by this amazing blog. I’ll also be keeping an eye on Jacqueline’s blog, Tinned Tomatoes, as she will be posting a new vegetarian recipe each day (starting today with a bright and colourful rocket hummus)  as well as trying some of your recent entries into Simple and in Season Spring.

For more information on the health benefits of ‘going green’ you can download or order plenty of free information booklets via the Vegetarian Society here. 

I hope you’re inspired to try it – if not for the whole week, then perhaps for one day or even just a few meals?

National Vegetarian Week Banner

Click on the right-hand arrows to scroll and on the recipe title at the bottom for the recipe links

Asparagus and Cheddar Tart

Asparagus and Cheddar Tart

A savoury, vegetarian tart made with shortcrust pastry, eggs, British asparagus and Westcombe Cheddar cheese as featured on JamieOliver.com

Asparagus and Cheddar Tart
Mexican Burritos

Mexican Burritos

Soft scrambled eggs, with spring onions/scallions and a good kick of chilli wrapped in a soft tortilla - great for a veggie-friendly breakfast or brunch

Mexican Burritos
British Asparagus, Spinach, Beetroot and Halloumi Salad

British Asparagus, Spinach, Beetroot and Halloumi Salad

A fresh, spring salad with British asparagus, baby spinach, beetroot, grilled halloumi cheese and a scattering of pomegranate seeds - perfect for an 'al frecso' lunch

British Asparagus, Spinach, Beetroot and Halloumi Salad
Polish Potato Salad

Polish Potato Salad

A simple salad using potatoes, eggs, sweet pickled cucumbers, dill and a tasty mayonnaise dressing - inspired by My Polish Kitchen

Polish Potato Salad
Rainbow Salad Wrap

Rainbow Salad Wrap

A lovely, easy vegetarian for children to try, created for Food Revolution Day by Jamie Oliver. We tried it at home and loved it! With beetroot, carrot, cabbage, pears and a tasty yogurt dressing

Rainbow Salad Wrap

 

Let me know if you come across any especially tasty vegetarian recipes in the comments below!

 

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  3. They all look beautiful and that asparagus tart is really making me hungry. I’ve been veggie for over 25 years and have never felt I’m missing out on anything – you get very creative with flavour when you can’t just reach for the meat 😀 I cook meat/fish dishes for the kids a couple of times a week, but we mostly have veggie meals so these ideas all being bookmarked to try.

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  4. Lovely selection Ren! I really like the look of the wrap and polish potato salad in particular. Am bookmarking the potato salad to try next week. I hope you are comfortable as can be…come on baby ..,;) xx

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  5. Great recipes and happy to see Jac is doing daily postings – phew!! Because of my cancer nutrition and health promotion work we are mainly vegetarian – actually bordering on vegan most days, so every week is Vegetarian Week at food to glow! I’m glad to see so many bloggers getting involved. Gorgeous recipes and photos as always, Ren. Hope you are well and as comfortable as you can be 🙂

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    • Thanks Kellie, yes you are already very good with your veg-centred recipes, I must try harder…///

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  6. We eat vegetarian food a lot as Matthew is veggie, so it means the boys and I often have meat free meals to save cooking lots of different things. I think it makes you more creative in your cooking and also saves money as meat can be so expensive. I tend to have meat when I eat out and really savour it…

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  7. I think I could be vegetarian for a week very easily but my husband and Ted would complain.

    I am using lots of asparagus at the moment and I just bought a rectangle tin like that at the weekend for exactly that reason!

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    • Yay – hope you get to try this, you make some lovely puff pastry tarts, too, which are lovely for a quick asparagus dish. Enjoy the half term x

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  10. There are some great ideas here. I especially like the look of the beetroot and halloumi salad. Halloumi is one of my favourite cheeses at the moment and is great for replacing the meat part of a dish.

    Reply

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