{"id":5731,"date":"2021-05-09T00:08:26","date_gmt":"2021-05-08T23:08:26","guid":{"rendered":"https:\/\/sigbi.org\/lichfield\/?p=5731"},"modified":"2021-05-09T09:31:10","modified_gmt":"2021-05-09T08:31:10","slug":"national-vegetarian-week","status":"publish","type":"post","link":"https:\/\/sigbi.org\/lichfield\/2021\/05\/09\/national-vegetarian-week\/","title":{"rendered":"National Vegetarian Week 2021"},"content":{"rendered":"<p>It&#8217;s National Vegetarian Week! Committing to eating less meat can help reduce the greenhouse gas emissions we produce. Plant-based food is a healthy option but it&#8217;s also delicious too&#8230;.Nothing bland or boring here!<a href=\"https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/V123_PLANET_RGB.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5732 alignleft\" src=\"https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/V123_PLANET_RGB-300x187.jpg\" alt=\"National Vegetarian Week Image\" width=\"300\" height=\"187\" srcset=\"https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/V123_PLANET_RGB-300x187.jpg 300w, https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/V123_PLANET_RGB.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>You can <a href=\"https:\/\/www.nationalvegetarianweek.org\/join-the-challenge\">join the Veggie Challenge<\/a> or just build in more plant based meals to your regular diet.<\/p>\n<p>Here&#8217;s a few ideas taken from our Club Cook Book (which is work in progress) to take you beyond National Vegetarian Week:<!--more--><\/p>\n<p><strong>Harissa Chick Peas &#8211; Serves 2 <\/strong><\/p>\n<p class=\"a-b-r-La\"><strong>Ingredients <\/strong><\/p>\n<ul>\n<li class=\"a-b-r-La\">2 tbsp olive oil<\/li>\n<li class=\"a-b-r-La\">\u00bd red onion,<\/li>\n<li class=\"a-b-r-La\">thinly sliced 1 courgette, halved lengthways and sliced<\/li>\n<li class=\"a-b-r-La\">400g tin chickpeas, drained and rinsed<\/li>\n<li class=\"a-b-r-La\">2 tbsp harissa paste<\/li>\n<li class=\"a-b-r-La\">8\u201310 cherry tomatoes, halved<\/li>\n<li class=\"a-b-r-La\">\u00bd lemon, juice only<\/li>\n<li class=\"a-b-r-La\">6 tbsp plain yoghurt<\/li>\n<li class=\"a-b-r-La\">finely chopped flatleaf parsley or coriander<\/li>\n<li class=\"a-b-r-La\">salt and freshly ground black pepper<\/li>\n<\/ul>\n<figure id=\"attachment_5738\" aria-describedby=\"caption-attachment-5738\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/PXL_20210508_174717740_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5738\" src=\"https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/PXL_20210508_174717740_2-300x225.jpg\" alt=\"Harissa Chick Peas\" width=\"300\" height=\"225\" srcset=\"https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/PXL_20210508_174717740_2-300x225.jpg 300w, https:\/\/sigbi.org\/lichfield\/files\/2021\/05\/PXL_20210508_174717740_2.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-5738\" class=\"wp-caption-text\">Harissa Chick Peas<\/figcaption><\/figure>\n<p class=\"a-b-r-La\"><strong>Method <\/strong><\/p>\n<ul>\n<li class=\"a-b-r-La\">Heat the oil in a frying pan and gently fry the onion and courgette for 4\u20135 minutes, stirring regularly, until softened and beginning to brown.<\/li>\n<li class=\"a-b-r-La\">Add the chickpeas, harissa and tomatoes and cook for 3\u20134 minutes, stirring occasionally, until the tomatoes are softened but still holding their shape.<\/li>\n<li class=\"a-b-r-La\">Add a splash of water if the mixture begins to stick.<\/li>\n<li class=\"a-b-r-La\">Add a squeeze of lemon juice and season with salt and pepper. Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately with warm pitta bread.<\/li>\n<\/ul>\n<p><strong>Warm Pesto Lentils with Feta and Spinach &#8211; Serves 2<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">1 tbsp extra virgin olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400\">1 onion, diced<\/span><\/li>\n<li><span style=\"font-weight: 400\">100g firm feta, diced<\/span><\/li>\n<li><span style=\"font-weight: 400\">4 balls frozen spinach (about 100g), defrosted<\/span><\/li>\n<li><span style=\"font-weight: 400\">250g cooked lentils , from pack or drained from a tin<\/span><\/li>\n<li><span style=\"font-weight: 400\">2 tbsp pine nuts or cashews (or any seeds or nuts \u2013 best toasted)<\/span><\/li>\n<li><span style=\"font-weight: 400\">\u00bd small jar of pesto (about 50g)<\/span><\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">In a medium pan, sweat the onions in the oil for about 5 min until soft and starting to turn golden.<\/span><\/li>\n<li><span style=\"font-weight: 400\">Add the lentils, feta, spinach, pine nuts and the pesto. Stir then add 4-5 tbsp water to loosen.<\/span><\/li>\n<li><span style=\"font-weight: 400\">Season with generous amounts of black pepper, and salt to taste.<\/span><\/li>\n<li><span style=\"font-weight: 400\">Tips: Switch ingredients or add more, depending on what you have available, e.g. swap feta for fried halloumi, add some spices. If you don\u2019t have pesto, add a tbsp lemon juice<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p class=\"a-b-r-La\"><strong>Black-eyed bean and vegetable chilli bowl &#8211; Serves 4 with rice<\/strong><\/p>\n<p class=\"a-b-r-La\"><strong>Ingredients <\/strong><\/p>\n<ul>\n<li class=\"a-b-r-La\">2 teaspoons olive or other vegetable oil<\/li>\n<li class=\"a-b-r-La\">4 shallots, peeled and finely chopped<\/li>\n<li class=\"a-b-r-La\">2 garlic cloves, crushed<\/li>\n<li class=\"a-b-r-La\">2 celery sticks, cut into 1.5cm dice<\/li>\n<li class=\"a-b-r-La\">1 large carrot, peeled and cut into 1.5cm pieces<\/li>\n<li class=\"a-b-r-La\">1 red pepper, deseeded and cut into 1.5cm pieces<\/li>\n<li class=\"a-b-r-La\">1 tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder<\/li>\n<li class=\"a-b-r-La\">400g can chopped tomatoes<\/li>\n<li class=\"a-b-r-La\">200ml vegetable stock<\/li>\n<li class=\"a-b-r-La\">400g can black-eyed beans in water, drained<\/li>\n<li class=\"a-b-r-La\">400g can red kidney beans in chilli sauce &#8211; add extra chilli flakes\/powder if you like it spicy<\/li>\n<li class=\"a-b-r-La\">4 tbsp finely chopped fresh coriander leaves<\/li>\n<li class=\"a-b-r-La\">Cooked plain dried white or brown basmati rice, to serve<\/li>\n<li class=\"a-b-r-La\">Lime wedges, to serve if wished<\/li>\n<\/ul>\n<p class=\"a-b-r-La\"><strong>Method <\/strong><\/p>\n<ul>\n<li class=\"a-b-r-La\">Warm the oil over a medium heat.<\/li>\n<li class=\"a-b-r-La\">Add the shallots, garlic, celery, carrot and red pepper and stir-fry for 2-3 minutes.<\/li>\n<li class=\"a-b-r-La\">Add the dried herbs, ground cumin, ground cinnamon, chilli powder, tomatoes and stock and bring to the boil.<\/li>\n<li class=\"a-b-r-La\">Reduce the heat, cover and allow to cook gently for 10-12 minutes, or until the vegetables are tender.<\/li>\n<li class=\"a-b-r-La\">Stir in the black-eyed and kidney beans and cook for 2-3 minutes or until piping hot.<\/li>\n<li class=\"a-b-r-La\">Season lightly, remove from the heat and sprinkle over the coriander. Serve with rice and the lime wedges to squeeze over.<\/li>\n<\/ul>\n<p>Enjoy!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s National Vegetarian Week! Committing to eating less meat can help reduce the greenhouse gas&#8230;<\/p>\n","protected":false},"author":735,"featured_media":5738,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64,1],"tags":[138,137,47],"class_list":["post-5731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-uncategorized","tag-go-veggie-for-the-planet","tag-national-vegetarian-week","tag-planet-sub-group"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>National Vegetarian Week 2021 | Club Recipes | SI Lichfield and District<\/title>\n<meta name=\"description\" content=\"Why not try something new to celebrate National Vegetarian Week 2021? Here are a few luscious recipes for you to try! 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