This week is National Vegetarian Week. As part of the week the Vegetarian Society is visiting seven cities across the UK and offering delicious pizzas to share. To check out if they will be near you this week visit http://www.nationalvegetarianweek.org/ Also, why not download a toolkit from their website, to help you organise your National Vegetarian Week?
We have included two of Love Your Gut’s favourite vegetarian recipes for you to try out this National Vegetarian Week. Enjoy!
Tofu and mushroom
These are great kebabs for the barbecue or grill. Tofu is fermented soya bean curd, which not only contains protein but is also full of beneficial phytoestrogens. Serve with brown rice.
75ml (3fl oz) light soy sauce
75ml (3fl oz) fresh unsweetened orange juice
1 tbsp rice vinegar
1 tbsp sesame oil
1 garlic clove, finely chopped
2 tbsp chopped coriander
2 tbsp finely chopped ginger
1/2 teaspoon finely chopped chilli
1 head pak choy
450g (1lb) firm tofu, drained and cut in 2.5cm (1in) cubes
20 shiitake or button mushrooms
1 red onion, cut lengthways into 8 wedges
Wooden skewers, soaked in water for about 30 minutes
1 Prepare the marinade by combining the first eight ingredients. 2 Separate the pak choy leaves and cut the stems into 2.5cm (1in) sections. Marinate with the tofu, mushrooms and onion for up to 1 hour, depending on how strong a flavour you want. 3 Thread the ingredients (you¹ll need to roll the pak choy leaves) onto four large (or twelve small) thick wooden skewers, and cook on a barbecue or under a grill for 7 – 10 minutes, basting with the marinade and turning regularly.
Risotto with peas & asparagus tips
Not one for impatient cooks – you can’t make good risotto in a hurry so do make sure you have Arborio rice for this recipe! Peas and asparagus are valuable prebiotics, so are great foods for the digestive system, while added with spinach makes this risotto, light, creamy and nutritious.
Perfect for summer evenings – let us know how you enjoy it!
4 plump spring onions (chopped into large sections)
3tbsp olive oil
225g (8oz) arborio rice
150g (6oz) frozen peas
12 asparagus tips
900ml (1 3/4pints) vegetable stock
110g (4oz) baby spinach/rocket
3 tbsp mascarpone cheese
1. Heat the oil in a large saucepan and gently sauté the onions for 2 minutes.
2. Add the rice and stir for 1 minute. Mix in the peas and asparagus tips and add enough stock just to cover. Stir until the stock is almost absorbed.
3. Continue gradually adding the stock and stirring until the rice is tender.
4. Add the spinach or rocket and stir for 1 minute. Stir in the mascarpone cheese.