We try to have a few meat free days a week.
Our favourite risotto is pumpkin, mushroom and zucchini.
Pasta - mushroom and spinach (I drain the pasta over a bag of spinach and then use my stick blender to mix to a pulp and stir through)
We do a Vego bolognese sauce that we serve with pasta or add beans to for chilli con carne, or as the base for veg moussaka.
Tonight we are having eggplant parmigiana.
Thanks for the responses
We don't eat any fresh fish. Id have no idea where to start with it lol
We eat mince and chicken and things like the birds eye crumbed fish fillets etc (the 'crappy meats')
We have vegetarian cottage pies. We generally make them on a Sunday - lentils, beans, onions, garlic, whatever veg we have on hand, lots of tomatoes with rosemary, bay leaves and parsley, and top with mashed potatoes and vegetarian cheese. We put them in large ramekins and freeze them, and take out what we need.
Everything else we do has been mentioned.
Oh... except I have an amazing recipe for a free-form feta, roast pumpkin and caramelised onion tart.
Last edited by Tiny Dancer; 28-02-2016 at 17:19.
Microwave risotto is a big favourite here - pretty much add any vegies you have (we usually do zuchinni, capsicum, sweet potato with occasionally egg plant, peas, corn. 1 cup aborio rice, vegie stock, garlic, onion, oregano, basil. Cook covered in microwave for 15-20 minutes stopping every 5 mins to stir. Stir through butter and cheese to taste once cooked.
It's great with chicken or leftovers meats too.
Add onion, garlic, olive oil and wine to fry pan and heat until bubbling, add a can of tomatoes (or 4-5 fresh), finely diced capsicum, basil and zuchinni. I add a little vegie stock too. Mix in cooked pasta until combine and serve with cheese.
You can also add any meat you like - chicken, salmon etc are good options.
Red (or green) Thai Curry stirfry
Fry chopped firm tofu with oil (we use peanut) and 1 heaped teaspoon curry paste. Once golden, set aside in bowl. Fry carrot, capsicum, zuchinni, green beans, peas, corn, broccoli (or any vegie of your choice) with 1 heaped teaspoon of curry paste for 5mins (or until cooked through). Added cooked tofu and 1 can of coconut milk (you can also use cocount cream). Cook until heated through then serve with rice (we use basmati).
Lentil curry - fry onion/garlic in oil add cumin seeds, mustard seeds, turmeric, garam masala. Add can of diced tomatoes and soaked red or yellow lentils. Add water and cook for 30-40min. Serve with rice.
Hash brown fritatta. Grate sweet potato, normal potato and carrot.
Whisk eggs/ricotta /milk together. Add nutmeg.
Fry onion/leek add garlic and pepper. Add grated veg, spinach and pan fry. Pour over egg/milk/cheese mixture. Gently mix the potato/spinach into egg. Then cook on slow till done. Add grated cheese on the top. Serve with a salad.
Pesto Pearl barley
Cook barley and drain.
Pan fry garlic, onion. Add either home made pesto or packaged. Add spinach, peas/beans/sliced zucchini. Add Cooked barley. Top with crumbled feta.
Cheesy rice fritters.
Using leftover rice. Add 3-4 eggs or how much you need. Some cheese. Grated veg and herbs. Mix. Pan fry. Great for school lunches. Can also bake in muffin trays.
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