Tag Archives: Meat Free Week

Meat Free Week Recipes Revisited

30 Aug


Roasted brussels sprouts dish

Growing up I had to be the only kid on the block who loved brussel sprouts and still do. This is my new favourite side dish and is perfect for both the warm and cooler weather. {Recipe adapted from this lovely blog}




500 grams of fresh brussels sprouts, cut into quarters
100ml olive or rice bran oil
1 teaspoon salt
1 teaspoon garlic powder
1 garlic clove, minced
1 lemon, grated and juiced
1/4 cup bread crumbs, toasted
1/2 cup toasted walnuts, toasted
1 red salad onion, chopped


Preheat your oven to Moderate and line a baking tray with baking paper. Whisk together half your olive oil along with the garlic powder and salt. Coat your sprouts in this mixture and arrange evenly onto your baking tray. Bake for around 20 minutes or until the sprouts become slightly golden. Once done toss together your sprouts with the onion, the remaining oil, bread crumbs, lemon juice and walnuts. Serve warm with a drizzle of olive oil and a sprinkle of salt. Serves 6 as a side.
Enjoy and feel free to add in which other vegetables you enjoy, some cheese or make a spicier version by adding some crushed chilli.

Meat Free Week Recipes

18 Mar


champignon soup

Today is the start of Meat Free Week and as promised I will be sharing some of my favourite vegetarian recipes throughout the week. Yesterday I was lucky enough to find a huge bag of button mushrooms at the local market for $3 and decided that some creamy mushroom soup was in order. This recipe is easy to make and freezes well for around a fortnight.

What you will Need:
1 kg button mushrooms, peeled and sliced
2 tablespoons butter
2 cups thickened cream
4 cups vegetable stock
2 teaspoons garlic powder

champignon soup

What to do:
In a large saucepan sauté your mushrooms in the butter and sprinkle with the garlic powder. Turn down the heat an gradually add in the thickened cream, stirring constantly to reduce the risk of curdling. Pour in your vegetable stock 1/2 a cup at a time whilst stirring. Simmer for around 20 minutes, stirring occasionally. Remove your saucepan from the heat and puree using an immersion blender or food processor. Season as required and serve. Serves 8.

Meat Free Week!

4 Mar


This March 18th- 24th is Meat Free Week and although I am already a vegetarian I am still participating in spreading the word. I am using this week as a way to not only raise some money for a great cause but to also educate people about vegetarianism. A lot of people including those close to me believe as a vegetarian I live on salad and steamed vegetables, am nutrient deprived and despise those who do consume meat. All of which are untrue. Since becoming a vegetarian I have expanded my culinary horizons, have learnt to use herbs and spices to add flavour and have tried many new things. I honour of Meat Free Week I will be sharing some of my favourite meat free recipes here on my blog and answering any questions people may have about vegetarianism via Twitter. If you would like to learn more about Meat Free Week or participate you can do so here. I am also hoping to earn a few dollars for this cause so if you would like to sponsor me you can do so here. Thanks Becky xo


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