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