People have this week been asking if I am a vegetarian. The answer is No. However if I lived on my own I probably would be. I’m one of those people who apparently “looks like a vegetarian”. Nope, I’ve no idea what that means either, but I get told it. I’m going to assume it means I look healthy. Once, even in a supermarket at a tasting session they refused to give me the meat option as they assumed I was vegetarian.
What we do eat at home is less meat and more plant based meals. Why?
Firstly because I love vegetarian food and although I do eat meat I’m just not a huge fan on it on a nightly basis.
Secondly because it is healthy to eat more plant based protein and foods. We don’t have a limited supply of meat in our world and there are such a range of options that taste yummy so let’s be creative.
Thirdly because we like to buy free range meat, which is tastier, appeases my ethics, but more expensive. Lentils are cheaper!
So this week I accidently came up with this smasher of a recipe. Miss K asked for pasta for tea and the J boy agreed saying “past mumma”. Who can refuse the cuteness? We had been away so the veggie rack was a bit bare – carrots and a pepper, onions and garlic, but the garden had a huge courgette. The rest is history.
I was hoping for leftovers as I made loads but the family ate the leftovers on it’s own without pasta. A good sign.
- 1 tbsp olive oil or chilli oil
- 1 medium onion diced
- 2 cloves garlic crushed
- 2 large carrots peeled and grated
- 1 large courgette grated
- 1 red pepper chopped
- 1 tin chopped tomatoes
- 100ml water
- 1 small chilli, chopped
- 1 tbsp tomato puree
- 1 tsp paprika
- Chives or mixed herbs
- Sweat the onion and garlic in the oil.
- Then add the grated veggies and cook for a few minutes.
- Add the pepper and chopped tomatoes and water. Bring to a simmer.
- Now pop in the chilli, tomato puree, paprika and herbs.
- Simmer for 20-30 minutes until thick and saucy.
- Serve with spaghetti and parmesan.