Being vegetarian

Despite being vegetarian, I don’t like vegetables…well not all of them, I can’t just eat vegetables and enjoy them, they have to be disguised!

I was a right pain in the ass when I was a kid (and still am!), I would only eat potatoes and peas, didn’t really like meat that much either. We always had ‘high tea’ which involved all sorts of salad stuff, so while everyone else had a plate piled high with lettuce and tomato, on mine was usually a slice of ham and some cheese, I’m surprised I didn’t waste away, actually if you see photos of me as a kid, I was very skinny.

Eventually I started eating carrots and cabbage, but only with gravy and potatoes. It wasn’t until I was in my 20’s that a girlfriend made me eat salad, I wasn’t that impressed, but found I did like sweetcorn and coleslaw!

Well now everything is about to change, I am going to try and be a ‘proper’ vegetarian, I’ve ordered a recipe book and on the next grocery order there will be a feast of veggies, including peppers, aubergines, courgettes, lettuce and tomatoes. I obviously know how to cook, but up until a few years ago, it was always meat dishes, they’re easy, I’ve never quite made the transition to cooking vegetarian. I’m actually quite excited by the prospect, who said you can’t teach an old dog new tricks!!

vegetarian recipes




Marinara on a Monday

I’m pretty sure my version isn’t traditional, but it tastes good so who cares! I always make the sauce in the morning and let it stand to develop the flavours, it’s a struggle to keep Chris away, his oft used phrase is “Give me a baguette”, though he pronounces it ‘bayget’, but never mind, back to the recipe.

These are the ingredients I use:
Olive Oil
Diced Frozen Onions (not because I’m lazy but because they’re fresher than the ones in the shops!)
English Provender Very Lazy Chopped Garlic (same reason as above!)
Sundried Tomato Puree
Tin Chopped Tomatoes
Black Pepper

I have an ancient Le Creuset Saucepan I use for nearly all my cooking, it’s about 30 years old, a bit chipped here and there, but does the job. So I put in a dollop of olive oil, add some onions and cook for a while until soft, then add a couple of heaped teaspoons of garlic. When all that’s cooked through nicely, I throw in the tin of tomatoes, rinsing out with a bit of water so I don’t lose any, then add a good squeeze of puree. This is followed by a damn good sprinkling of Oregano and Basil, and just a little Coriander, add fresh ground black pepper, cook through for a few minutes, cover and leave until dinner time.

In the evening I’ll chop up some Rosemary & Red Onion Vegetarian sausages, give them a quick browning before adding to the sauce. Then some cooked pasta is added and given a good stir. It’s served with grated cheese on top and then nommed, that’s Chris’ favourite part…and he doesn’t really have a baguette…does he?!