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Vegetarian armoury: things you might need

I've been cooking more and more vegetarian food this year. It's better for the climate and why not. You don't have to give anything up, in my opinion - you don't ned to go full veggy, just go in that direction.

So, to mark World Vegetarian Day here are my secrets, as a meat-eater, for how I'm cooking vegetarian for myself and not going hungry or getting bored. It's not really a glamorous list. The point is everyday eating. These are things that I didn't always have in the past but are now really handy go-to things to have in the cupboard:

  • Halloumi - lasts ages in the fridge. It's a classic veggie standby but the main reason I've added it is I've worked out a few different recipes with it - it's not just a one-trick pony. Most veggies will tell you "just grill it and eat it, it's lovely" but you need to have a few options. One unusual but easy and good is griddled halloumi+carrot+orange - a trick I got from the "River Cottage Fruit" cookbook - those three flavours go together great as a fast warm salad.
  • Black beans - a tin of black beans is really handy. A full flavour, and versatile. My top tip is my "black bean chorizo": Drain & mash 1 tin black beans, marinate with red wine, paprika, fennel, crushed garlic, salt&pepper. Then keep that in a sealed box in the fridge - it lasts for weeks and weeks and you can add a dab to stews or whatever to add a deep developed flavour that sometimes is missing from veggy life. Other things you can do with black beans include putting them in a wrap/taco, using them in stews, salads, you get the idea.
  • Puy lentils (ready-cooked and vacuum packed) - a pack lasts for ever in the cupboard, can be an emergency meal in itself, and is a great ingredient for a roast tomato lasagne, or a stew. The roast tomato lasagne is a great recipe in Take One Veg by Georgina Fuggle.
  • Chickpeas - kinda obvious, but: chickpeas are (a) handy for curries or tagines, (b) can be whizzed up for a nice fresh hummus at the drop of a hat, and as a bonus trick, (c) the water from a tin of chickpeas can be used for those bonkers vegan meringues.
  • Spinach - lasts ages in the fridge, and versatile - it can be salad, or cooked, or put into curries etc.
  • Cauliflower/broccoli - in British cookery, the tradition is to have these as just a veg on the side of your meat dish. But a cauliflower or a broccoli can totally be the centrepiece of lots of good veggie main courses. Cauliflower cheese is an obvious one. Roasted cauli/broccoli makes a good basis for a warm salad like this one. This year has also seen lots of recipes for "cauliflower couscous" or "cauliflower pesto" in which you put a cauliflower in a blender. Not my favourite thing to do with a cauli, I'll admit, but at least it's showing its adaptability.
  • Nuts! I've now got an old ice-cream tub full of different types of nuts. peanuts (plain), almonds, pine nuts, walnuts, etc etc. again, they last forever, they add protein and sweetness and variety, and yeah loads of recipes.

None of this is big news, especially not to anyone who's already a vegetarian. But if you're a meat eater, try getting these things in stock, and adding a couple more recipes to your inventory.

There are a couple of things not included in that list above. I'm too impatient to spend a lot of time with tofu (I don't see why I should spend ages marinating tofu to add some flavour to it, when I could just fry some halloumi or some paneer instead), though I love tofu in a thai green curry. Avocados are great but they don't last long, they're expensive, and although people do various weird things with avocados (like make cakes from them), I usually find the best thing to do with an avocado is just to eat it!

Sunday 2nd October 2016 | food | Permalink
Comments:
Name: Alex
Email: mcld art alexbird dort co dort uk
Date: Sunday 2nd October 2016 19:08
I know from experience of buying far too many nuts, that they don't last forever. Rancid nuts don't taste good, and are almost certainly not good for you. I buy in small bags now and try to get through them when they're fresh.

We don't eat a lot of tofu, but I'd recommend tofu that's made with added ingredients over trying to impart flavour by marinating. Tofu doesn't even seem very absorbent! For example Taifun Basil Tofu which has a decent flavour to add to Italian style cooking. They do other recipes.

Happy veggie cooking!

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