One of the best things about having a birthday is getting new cookbooks to play with. This year, I got two from The Runner- he was definitely trying to drop a hint or two because both are quite health conscious. I’m not complaining- but he was definitely trying to send a message.
So we’re 12 days into our Vegetarian Challenge and we have been doing really well. Truthfully, I don’t crave or miss meat like I thought I would. We had a lovely dinner with friends on Friday night, it was a veritable feast! (It was also one of the only non-alcohol, non-meat dinner parties I’ve ever been to but it was LOADS of fun and the food was delish!)
Last night and today we had picnics! The Runner and I went to see Chaka Khan in The Domain and today I caught up with my best friend in Sydney for a picnic for her birthday. Amazingly (because I LOVE prosciutto in the sunshine) both picnics were vegetarian and almost completely gluten free and 80% dairy free too! I have to say, overall, it wasn’t that hard to make a yummy, vegetarian, gluten free and dairy free picnic that was relatively kid friendly!
The Runner and I had olives (he did, I hate olives!), dips, insalata caprese (a fancy name for tomato, bocconcini and basil), rice paper rolls, rainbow rice salad, and vanilla vodka strawberries for dessert. It was lovely!
This morning’s picnic featured potato cakes with sage, corn fritters and avocado, rainbow rice salad, rice paper rolls, dips, crackers, fairy bread (because it’s not a birthday party without it!), and vanilla strawberries (no vodka before 12!). Again, it was lovely and as much as I would have loved a couple of prawns in the rice paper rolls, I didn’t miss them.
I’m adjusting to this meat free life and I’m loving it!
So, what are we eating this week??
Lentil Burgers (The Runner is making them, from Scott Jurek’s recipe- what a treat to have The Runner in the kitchen!!!!)
Hooray! Have a great week!
It’s fast, easy and looks pretty tasty! A great vegetarian weeknight meal.
I adapted the recipe from BBC Good Food but added emmenthal and tasty cheese to give it a bit more flavour than the original recipe called for…. and also because I happened to have extra cheese leftover from the eggplant au gratin last night!