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Category: Meat options

Meat options recipes

About Me

Your go to place to know what vegetarians actually eat

Hi, I am Monika and I will teach you some easy ways to satiate your craving for good plant-based food. There will be few options to add meat or fish if you really want to so that cooking for carnivore and herbivore will become a blast (rather than a horrible, relationship threatening experience that it has been so far).

Anti-anxiety 3
Brunch 3
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Christmas 1
Cook to impress 5
Dairy-free 2
Diet types 11
Drinks 0
Fish and sea food options 0
Freezable 5
Gluten-free 4
Lunch 3
Main meal 5
Meal prep 5
Meals 0
Meat options 0
More effort 3
One pot 4
Other categories 0
Side dish 2
Snacks and starters 0
Soup 2
Speedy 7
Supertaster approved 6
Sweet tooth 5
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Vegan 3
Vegetarian 13

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November 2024 1
August 2024 3
July 2024 9

helpmygfisvg

Truffle potato bake ❤️ Equipment 10 inch baki

Truffle potato bake ❤️

Equipment
10 inch baking dish
few cooking pots and bowls to have around

Ingredients

Base
120 g red lentils
1 red onion
3 cloves of garlic
150 ml double cream
100 g blue cheese
100 g mushrooms
150 ml white wine optional
50 g butter
3 tbsp truffle oil
salt, black pepper
a bunch of chopped fresh parsley

Potato layer

700 g potatoes
a bunch of fresh rosemary

Béchamel sauce

50 g butter
50 g plain flour
salt, pepper
1 tbsp truffle oil

For instructions, head to the blog! Link in bio 🥰

#foodblogger #foodblog #potatobake #autumncooking #vegetariancooking #trufflerecipe #feedme

Gluten free High protein No more gate keeping! Th

Gluten free
High protein

No more gate keeping! The ultimate French date recipe is out there. Go and cook with some love, I promise, it's worth the effort 😍

Ingredients

Galettes- batter

100 g buckwheat flour
250 ml oat milk or any other milk
1 egg
a pinch of salt
frying oil

Galettes- filling and garnish

6 eggs
spring onion
150 g green beans optional

Cottage cheese hollandaise sauce

160 g cottage cheese
1 tbsp oat milk if needed
2 egg yolks
1 tbsp lemon juice
1 tsp dijon mustard
½ tsp sugar
2 cloves of garlic
salt
black pepper

Full method and more tips on the blog as always. Tag me if you cooked it, I'd love to see you enjoy it! ❤️

#daterecipes #valentinesrecipes #romanticrecipes #frenchrecipe #frenchfood #frenchfoodie #foodphotography #foodbloggers #foodblogger #foodtok #vegetariancooking #vegetarianrecipe #dinnerfortwo #datefood

Here's a time for a confession: I don't like banan

Here's a time for a confession: I don't like banana bread.

I know, it's horrible! I can't help it. The taste of overripe bananas is just unbearable for me. Saying that, it does sometimes happen that I leave my bananas for a bit too long and they reach the stage just before turning into wine when they are perfect for baking with. I hate wasting food, especially if it travelled thousands of km (or miles) to get to me. So I found a way of hiding the overbearing (for me) flavour of overripe bananas and I am going to share it with you!

Equipment

1 metal tin mine is 25x15cm
baking parchment
1 hand mixer
1 spatula or spoon
1 fork

Ingredients

150 g butter at room temperature
150 g golden caster sugar
150 g self-raising flour
1 tsp baking powder
2-3 overripe bananas
2 eggs
1 tbsp almond extract
handful of dried dates- chopped optional
3 tbsp poppy seeds

Instructions

Heat the oven to 180℃. Wrinkle your parchment paper into a bowl to make it easier to assembly in a form. Sprinkle few drops of water into a tin, place baking parchment on top, it should stick in place fairly easily now. Arrange it so it will be easy to take the cake out when it's baked by holding the extra paper and lifting the cake out of the tin.

Add butter and sugar, mix with a hand mixer for a couple of minutes until light and fluffy. Add two eggs, mix again. Now peel bananas and add them to the mixture, using a fork mash it into pieces. Add almond extract, flour, baking powder and fold in using a spatula (you don't want to overbeat the mixture now so don't stir too rigorously). Pour in your extras and fold in gently.

Pour the mixture into a form and cook for 30-50 minutes. The cooking time will vary greatly depending on the shape of your tin. With mine, it took 40 minutes. Check with a wooden stick- when you stick it in the middle of the cake it should come out clean, then you know it's ready.

Cool for 10-15 minutes before serving. Store in fridge for up to 3 days.

Enjoy!
#foodphotography #bananabread #bananabreadrecipe #bananabread🍌 #easybaking #easybake #quickbake #homemadebaking #foodblogger

A fun, tasty way to clean your fridge of leftover

A fun, tasty way to clean your fridge of leftover veg and add 30g of protein per portion? Sign me up!

Ingredients

3 good quality eggs
1 tin tomatoes
½ onion
1 tsp harissa paste or chilli paste
tsp ground cumin
10 g butter or oil
1 garlic clove

Garnish

50 g feta cheese
spring onion
black pepper

Instructions

1. Melt butter on medium heat and add onions. Cook for about 8 minutes until golden but not brown- keep the heat low to achieve that. Add chopped garlic and cook for a minute until aromatic, add harissa paste, cumin, a pinch of salt, tinned tomatoes and cook for about 10-15 minutes until you are happy with the consistency and flavour of the sauce. The longer you cook it (on a small heat) the better so you can take your sweet time if you have it.

2. With a spatula, move the sauce away to expose the bottom of the pan and crack an egg in there. Continue with the rest of your eggs. Put a lid on if you have it (it doesn't have to match you pan perfectly, it can be a bit bigger) and cook for 5 minutes until your eggs are cooked enough- aim for runny egg yolk.

3. Garnish with crumbled feta cheese, black pepper and chopped spring onion. Best served with fresh bread- baguette, sourdough or flatbread will all work great. Eat hot and enjoy.

Save for later!
#foodphotography #foodblogger #shakshoukarecipe #30gprotein #highproteinmeals #highproteinlowcarb #highproteinvegetarian #brunchrecipes #brunchrecipe #vegetarianfitness

Sweet potato and cheddar soup with bonus protein

Sweet potato and cheddar soup with bonus protein

I might be mad but this Summer all I crave is a pot of soup. Over 20 degrees does not cool my enthusiasm. It might be that they are delicious, insanely nutritious and very simple to make. You can set a soup to cook on the stove and walk away for a bit (not too far though, safety first after all!).

Equipment
1 hand blender

Ingredients

500 g sweet potato
2 carrots
100 g red lentils dry
1 l vegetable stock
100 ml double cream
80 g cheddar or other strong cheese
black pepper
20 g butter or oil

Garnish

fresh coriander leaves
yoghurt
toasted bread

Instructions
Melt butter in a pot (or heat up oil of your choice), add peeled and chopped sweet potatoes and carrots. Let them cook on a medium heat for few minutes to brown them just a little bit and let them become more aromatic.

Add stock, red lentils and cook for about 15-20 minutes until all vegetables are soft.

When ready, blend using hand blender. Add double cream, cheddar, black pepper and check if you need any extra seasoning.

Serve hot with a splash of yoghurt and coriander leaves on top. It tastes best with a slice of toasted sourdough.

Notes

You might need to add a bit more water- aim to add enough to cover raw vegetables. Remember it’s easier to add more water later if you need it so don’t add too much just yet. If you reheat soups containing lentils sometimes they can become a little thick, just add a splash of water to reach the desired consistency.

More recipes for delicious mostly plant-based food on the blog. Link in bio ❤️

#foodphotography #foodphotographyuk #sweetpotatorecipe #sweetpotatosoup #healthydinnerrecipes #vegetarianfood #easydinnerideas #easydinneridea

Spinach and walnut pesto It’s finally hot in th

Spinach and walnut pesto

It’s finally hot in the UK! After what felt like an eternity, we finally got our share of sunshine. With raising temperatures I feel like cooking elaborated dishes is put to the side. I crave quick, flavoursome yet nourishing meals. This wonderful spinach and walnut pesto hits the spot for me!

Equipment
blender

Ingredients

100 g fresh spinach
100 g walnuts
100 g Parmesan cheese
100 ml olive oil
3 cloves of garlic
1 tsp black pepper
½ lemon
splash of water if needed
Flavour punch
a bunch of fresh mint
1-2 tsp capers

Instructions

Wash spinach and drain, peel the garlic, juice the lemon. Add all the ingredients to a blender and blend until you achieve the consistency you like. Add a little bit of salt if needed. Serve immediately or store in air tight container. It will keep in the fridge to 3 days.

See more recipes for healthy, flavoursome food at the blog.

#pestopasta #spinachpesto #spinachrecipes #vegetariandinner #summerdinner #summerdish #vegetarianfood #foodphotography #foodblogger #foodbloggers

Naughty, *freezable* cookies! Ultimate hack to alw

Naughty, *freezable* cookies!
Ultimate hack to always have a dessert ready.

I don’t want to overindulge and eat 18 cookies on my own. Luckily enough those chocolate cookies freeze like a dream and will quickly become your favourite last minute dessert on a lazy day. Simply take them out of the freezer and pop them in the air fryer or microwave for a couple of minutes to defrost them.

Ingredients

Section 1: Dry ingredients

280 g plain flour
1 tsp cornstarch (7 g)
1/2 tsp salt (3 g)
1 tsp baking powder (5 g)

Section 2: Wet ingredients

175 g butter unsalted
100 g golden caster sugar or any other light sugar
150 g light muscovado sugar or molasses sugar although it might be a bit bitter

Section 3

1 egg
2 tsp vanilla extract (11 g)
100 g chocolate chips or chopped chocolate reserve some for topping after you take cookies out of the oven or prepare more chocolate chips in advance
20 g almonds feel free to skip or change to any other toppings
20 g hazelnuts feel free to skip or change to any other toppings

For method and full recipe go to the blog.

You can type in Google: Low effort *freezable* chocolate cookies help my girlfriend is vegetarian

or use the link in my bio.
#cookies #cookiesrecipe #easycookies #healthycookies #freezable #sweettoothforever #sweetbaking #chocolatecookies🍪 #chocolatecookies

Are you ready for a bougie next level breakfast th

Are you ready for a bougie next level breakfast that is also good for you? Those rhubarb crêpes might steal your heart then ❤️
Full of antioxidants, slowing down aging, helping digestion and bone health. They are not difficult to make at all and pack well for later (if you manage to have any leftovers, that didn't happen to me). Perfect date recipe to impress your other half.

Bougie rhubarb crêpes to impress

Save the recipe for later!

Ingredients
For crêpes
1 egg
300 ml plant based milk
150 g plain flour
1 tbsp sugar
a pinch of salt
For filling
350 g rhubarb
50 g sugar (about 4 spoons)
1 tbsp water
1 tsp almond extract
⅛ tsp ginger paste
Garnish
icing sugar
rose petals 🌹

Full details on the blog. Save the post for later 🥰

#rosepetalsrecipes #rhubarbrecipes #rhubarbseason #sweetbreakfast #datefood #daterecipes #crêpe #foodphotography #foodphoto #pornfood

Delicious and quick, sad courgette soup 😋 Okay

Delicious and quick, sad courgette soup 😋

Okay, that soup was supposed to just let me clear the fridge from those forgotten vegetables at the back of the drawer but in fact- it’s delicious! It way exceeded my expectations so I decided to share the secret with you. Perhaps together we can give a decent life to those sad, forgotten veggies at the back of the fridge.

Ingredients
1 big courgette
2 celery sticks
2 medium potatoes
1 small onion
1 clove of garlic
10 g butter or oil if vegan
1/2 stock cube
500 ml water
100 ml white wine optional
100 ml double cream optional
salt
black pepper

To garnish
a bunch of capers
olive oil

Full recipe on a blog.

#zerowastecookingrecipes #zerowastecooking #whitesoup #vegetarianrecipes #quickdinner #mealprepideas #souprecipe #soupseason #foodphotography #foodblogger #easycookingathome

Weekend is only few days away so why not plan a fa

Weekend is only few days away so why not plan a fancy breakfast? Grab the supplies and get ready to enjoy the best brekkie you had this week 😍 It’s way easier than you think! Full recipe on a blog as always 🙌

#foodphotography #foodpics #foodpic #foodphoto #dutchbabypancake #dutchbaby #breakfastideas #breakfastlover #breakfastrecipes #foodblogger #weekendbreakfast #foodblog #sweettooth #sweetrecipe #brekkietime #brekkie

How to whip a satisfying, nourishing vegan dinner

How to whip a satisfying, nourishing vegan dinner in 25 minutes? Budget-friendly, full of iron, folate and protein. Pack leftovers for lunch at work as it reheats really well.

Main ingredients:
Gnocchi
Tim of tomatoes
Butter beans
Garlic
Henderson’s relish

Head to the blog for full recipe. Link in bio.

#gnocchirecipe #veganlunchideas #vegangnocchi #quickdinnerideas #vegandinner #veganfood #veganrecipes #quickveganlunch #vegetariandinner #foodphotography #foodphoto #foodphotographer

The weather in the UK is very far Summery. It has

The weather in the UK is very far Summery. It has its perks though. Catching up on reading for example. I came across kruidnoten (Dutch Ginger Nuts biscuits) when reading ‘On the bright side. The new secret diary of Henrik Groen’ and I felt this unbearable urge to make them. They are very Christmassy, with strong Ginger flavour to them. They disappeared from office kitchen rather quickly so I am sure they will steal your heart too. Don’t wait till Christmas, make them now.

Full recipe on the blog as always. Link in the bio.

#christmasbiscuits #gingernuts #kruidnoten #bakingaddiction #bakinglover #easybaking #easybiscuits #gingerbiscuits #foodblogger #foodblogfeed

Some days you just need an easy, comforting meal a

Some days you just need an easy, comforting meal after a long day at work. Well, this one works quite well if you ask me. It’s nourishing, doesn’t require too much fiddling with and it only takes about 25 minutes from start to finish. Also, butter beans are a great source of vitamin B9 (folate), iron and zinc so if you are in the Hashimoto disease club you should definitely add them to your diet as we are more prone to be deficient in exactly those nutrients. Leftovers heat pretty well in the microwave the day after so you can always pack them for next day’s lunch. If you have any leftovers that is, as this flavour combination is truly addictive.

Check the full recipe on the blog!

#misopasta #vegetarianrecipe #beansrecipe #comfortingfood #quickdinner #foodphotography

When I need a quick lunch, Asian food is my go to

When I need a quick lunch, Asian food is my go to option. Nutritious, packed with flavour and ready as soon as the rice is cooked. How could I live without the rice cooker too?

Sushi rice, hoisin sauce tofu, pickled ginger and spiralized cucumber.

It doesn’t get easier that that.

#foodphotography #foodphotographer #foodphotooftheday #quicklunch #quicklunchideas #asianlunch #vegetarianrecipes #vegetarianfood #vegetarianlunch #veganlunchideas

That’s what Sundays are for. #foodporn #breakfas

That’s what Sundays are for.
#foodporn #breakfast #brunch #coffeetime #foodphotography #foodphotographyuk #coffeephotography

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Help! My Girlfriend is Vegetarian 2024

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