I’m no flexitarian, vegetarian, pescitarian, vegan or whatever but I do try to eat well. I enjoy food a lot (especially bacon) but something I try to do is go meat free at least once or twice a week. It makes sense for lots of reasons and has many health benefits.
Some of the benefits include:
- it reduces the risk of cancer
- it can aid weight loss
- it can help lower cholesterol
- it can save you money
- it’s eco friendly
I do believe that as a family we don’t eat enough vegetables and as I am in charge in the kitchen and the menu I have decided that we will cut down on eating red meat and we’ll eat more plants! Actually this is something I’ve been doing for a long time and my family no longer say “What no meat?” when I dish up, which is a bonus.
Hence today’s blog post ‘Meatless Monday.’ Tomorrow is Tantalising Tuesday so come back and see me for a recipe tomorrow!
Vegetable Casserole –
A simple and nutritious recipe you can prepare before work and cook in your slow cooker, or cook up in your oven in 70 minutes.
2 medium onions
1/2 butternut squash
3 medium carrots
3 small sweet potatoes
2 vegetable stock cubes
600ml boiling water
400g chopped tinned tomatoes
400g tin of chick peas
1 tsp paprika
salt and pepper to taste
handful of peal barley
Preheat the oven to 200 C/ 400 F/ gas mark 6 (or if using the slow cooker turn it on)
Peel and chop the squash, sweet potatoes and carrots into medium sized chunks. Peel, halve and slice the onions and add to the pot with the other vegetables. Dissolve the stock cubes in boiling water and add to the vegetables. Open the tinned tomatoes add to the casserole. Drain the chick peas and add theses as well. Rinse the pearl barley in clean water and add them to the mixture. Season with the paprika and a generous tablespoon of mixed herbs as well as some black pepper.
Cook in the oven for 70 minutes. Taste and adjust the casserole (you may want to use some chilli sauce)/ Serve in bowls for a hearty, healthy supper.