Certainly there have never been so many meat substitutes on the market for those who like to see their plate laid out as they are used to or just change their usual recipes.
Spring around the corner so it is a fabulous time to give some veggie dishes a go where no fakes are needed. Why not try these healthy recipes this month – they might just stay in your repertoire for the rest of the year too…
Beans are such a gift to anyone looking to eat a healthy veggie diet. Whether you buy them ready-cooked in a tin or dried and boiled they are a cheap and easy way of getting protein in your diet. They also don’t have to be boring! These Mexican Beans are so tasty thanks to the smokiness of the smoked chilli and the cayenne pepper tang. Best of all they are easy to make, gluten-free and freeze brilliantly. Which makes them fabulous as a quick meal on toast, in a baked potato, with rice, in a burrito or with a side of quinoa and salad.
Risotto is a fabulous one-pan meal and can be served with salad or vegetables on the side. This one takes it’s unique flavour from saffron and Parmesan. Look out for vegetarian versions of the Italian hard cheese as most contain rennet which is an animal product. It’s a fab light dinner or easy lunch for friends. It’s also a brilliant dish for kids to make as it’s happy with plenty of fussing and interaction!
Add the saffron to the hot stock.
Melt the butter in a large pan then stir in the shallots. Cook on a low heat for around 5mins until they are soft but not browning.
Stir in the rice so it’s well coated in the butter. Cook for around 3mins until the grains are slightly translucent.
Add the wine and stir in, cook on a medium low heat until all the wine is absorbed, this should take a few minutes. Add ¼ of the stock, stir through and cook on a medium to low heat. When it looks like the stock has almost all been absorbed add another ¼ of the stock. Keep repeating and stirring the rice intermittently so it doesn’t stick.
After around 20 to 25min all the stock should be added (be sure to scrape out any of the saffron from the bottom of your jug or pan) and the grains should be plump and cooked through but with a little bite in the middle.
Remove from the heat and stir in the cheese so it melts. Serve with a garnish of freshly grated Parmesan.
Fully load your bun with salad and sauces of your choice and enjoy a burger to not only get your teeth into but also count towards your five-a-day! These can be made in advance and chilled before cooking. Simple to throw together and so tasty. This recipe makes four burgers.