To help the environment, get more creative and make conscious choices, I don’t think you have to go fully vegan or vegetarian. I occasionally can’t resist a slice of prosciutto or a piece of grilled salmon, but since I started eating more of less vegetarian food I feel more inspired to cook and try new flavours and my body feels happier and I less often fall into a food coma.
I wanted to write this article series to inspire others to try new things and change the still quite common notion that vegan/vegetarian food is just salads and diet food. I want to show that becoming vegetarian, flexitarian or just less meat-y is simple and doesn’t have to be a big decision or statement.
I love lunch, just as I love breakfast and dinner. If I was wealthy enough to afford a private chef, my lunches will be just as complex and filling as my dinners. In reality, it’s unrealistic to spend as much time and energy on lunches as on dinners, which is why I tried to find easier and less time consuming recipes for this article.
When it comes to vegetarian food, you need to find your favourite vegetables and cheese. After that, you can vary them to infinity. I personally think vegetables are much more versatile than meat. My favourites are chickpeas, halloumi and goat cheese, aubergine, beetroot, spinach and rocket salad and mushrooms.
I’ve translated a Swedish recipe and I cook it whenever I try to convince someone that vegetarian food doesn’t have to be healthy food. This soup is super easy to make and very filling and tastes great to freshly baked bread.
1 onion (chopped)2 cloves of garlic (chopped)1 tablespoon olive oil800 g sweet potato (peeled and chopped)8 dl water3 tablespoons vegetable broth150 g goat cheesejuice from half a lemon0,5 teaspoon cayenne pepper1,5 teaspoon salt0,5 teaspoon black pepper50 g pumpkin seeds3 tablespoons olive oil2 tablespoons fresh mint
1) Gently saute the onion and garlic in olive oil in a large saucepan for 2 minutes. Add the sweet potato, water and broth. Cook until the sweet potatoes are soft, around 15 minutes.
2) Add 3/4 of the goat cheese, lemon juice and spices. Mix with a hand blender to a smooth soup. If the soup is too thick, dilute with more water.
3) Toast the pumpkin seeds in a dry hot pan for 3-4 minutes. Stir constantly, they burn easily.
4) Mix or grind olive oil with the mint leaves. Garnish the soup with the rest of the goat cheese, drizzle with mint oil and sprinkle the toasted pumpkin seeds.
Delicious grilled sandwich with lovely flavours. I also added some honey after it had been in the oven and it really complimented the Chèvre.
Recipe and image by eat in my kitchen.
I hated chickpeas when I grew up because I thought they were dry and tasteless. But in the past few years I’ve learned that you can do amazing things with them. In Marrakesh, one restaurant served roasted chickpeas with amazing seasoning. This buddha bowl reminds me of those roasted chickpeas, and it’s easy to make.
Recipe and image by Well and full.
Beetroot salad can be eaten as a side dish or by itself. It’s fresh and the beetroot tastes great with the goat cheese. A perfect summer lunch!
Recipe and image by The Cook's Pyjamas.
I love quesadillas and they can be varied in many ways – spinach, black beans and corn or mushrooms. I haven’t tried this recipe myself but it sounds and looks delicious.
Recipe and image by Top with Cinnamon.
Falafel is a great way to start if beetroot and goat cheese intimidates you. Thanks to the diversity in Sweden, falafel has become a signature fast food dish here, along with pizza, sushi, tacos, kebab and thai food.
Recipe and image by A Beautiful Mess.
Thanks for reading, I hope you’ll try some of the recipes or other new things! If you have any other feedback, hit me up on Twitter.
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