As a reluctant vegetarian (so reluctant that I’m not vegetarian at all) and a reluctant risotto eater, I made it my challenge to cook up an entirely vegetarian risotto that’s enjoyable to eat.
When summer arrives (or even just a sunny day arrives) I’m generally up for a BBQ. This is a super simple dish that shows you how to use seasonal fresh ingredients to create the easiest of salads.
Dish of the day: The Reluctant Vegetarian’s recipe for rye barley with courgette, feta and crispy roasted red onions, topped with mint, pea, coriander, caper and fresh lime dressing
This one doubles up as a healthy, easy mid-week meal or the perfect accompaniment to a BBQ or weekend roast. This would then have to include BBQ’ing/roasting some good quality meats, maybe some lamb chops, steak or a few good quality burgers.
Dish of the Day: The reluctant vegetarian’s recipe for Goats cheese, crispy oyster mushrooms and spinach cheats tart with pomegranate, orange & gem salad
This dish is ideal if you’ve got a few people over for dinner. You can whip it up pretty quick and although it’s not carb free, it’s not far off. The pomegranate and orange really livens the whole dish up, while the oyster mushrooms offer a good meat alternative.
Dish of the Day: The reluctant vegetarian’s recipe for White pepper, spinach & Parmesan dumplings in a Yorkshire bake
Despite my attempts to eat only ‘happy’ meat, I can’t help but wonder if someone caught me sneaking in a few late-night kebabs (like I said, I really love the stuff) because I’ve now been served my comeuppance in the form of a vegetarian (not even a pescetarian!) boyfriend which has forced me to explore the world of meat-free cuisine.
Whatever is happening to our food? Or to our meat, to be precise. Up until now meat – fatty, grisly, chewy meat, glistening in tallow – has played a central role on our plates. It has been accessible to everyone, everywhere and has become a food cheaper, quite literally, than chips.
People call me “the Turbaned Tornado” – I’m the oldest marathon runner in the world. Last month, just three weeks after my 101st birthday, I ran the London Marathon in seven hours and 49 minutes. I’ve completed eight other marathons in the past 12 years, including the Toronto Waterfront Marathon, which I ran when I was 100 years old. How do I do it?
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I love meat. I love nothing better than sinking my teeth into a big juicy steak or burger or sausage or just about anything meaty for that matter. In fact, now that I come to think of it, eating a big piece of flesh would be right up there in the top five things I’d like to be doing at this moment.
But I can’t. Because I’m vegetarian.
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