vegetarian – Page 2 – #ThisGirlEats

RECIPE: Low Fat Roasted Vegetable Lasagne with Home Made Chips | #ThisGirlEats

Serves: 4
How much does it cost? This recipe cost me less than £1.50 per person.
What are the benefits? This recipe is totally vegetarian-friendly, provides at least two – if not three! – of your five a day and is low fat.

I remember the first time I ever made lasagne at home and you know what I thought? “I am never doing this again!” There were so many components that seemed like very hard work for something I could nuke for two minutes in the microwave 🤷‍♀️

Credit where it’s due, this recipe on BBC Good Food inspired me to reconsider this classic pasta dish. No meat ragù, no béchamel sauce, just sieved tomatoes, a dollop of crème fraîche and a handful of cheese. So it got me thinking, if I made this at home myself, how would I do it..?

This is my take on a low fat roasted vegetable lasagne with the addition of a few home-cooked chips, because I love dipping chips in my lasagne! This recipe easily packs in your five a day, not to mention being much lower in fat than the traditional version. There are so many health benefits here – potassium from tomatoes and potatoes, Vitamin C from onions and peppers, protein from mushrooms, antioxidants from courgettes and aubergines, fibre from sweetcorn and carrots… the nutrition is endless!

INGREDIENTS
2 Medium Onions, Quartered
2 Bell Peppers, Sliced
1 Aubergine, Chopped
1 Courgette, Chopped
1 Medium Carrot, Chopped
4 Mushrooms, Chopped
4 Medium Tomatoes, Quartered
4 Medium Baking Potatoes, Sliced Into Chips
1/2 Cup of Frozen Sweetcorn
1 Carton of Passata
4 – 6 Fresh Lasagne Sheets
300ml Low Fat Crème Fraîche
1 Cup of Low Fat Cheese, Grated

SEASONING
When the veggies go into the roasting tin, add some dried garlic flakes and dried thyme as well as the usual salt and pepper to get the most out of them. Do the same with the chips, swapping out the thyme for dried rosemary if possible. When it comes to the passata sauce, we want to make this simple ingredient taste as rich as possible, so stir in a good helping of dried garlic flakes, dried basil, dried oregano, salt and pepper to give it flavour. With the top layer of crème fraîche, add a pinch of salt and pepper to increase its savoury taste.

So, this is how I did it…
(Serves 4)

1. Throw the onion, aubergine and carrot into a roasting tin, coat with cooking spray or a drop of oil along with salt, pepper, garlic and thyme. Roast on 200°C for around 45 minutes, adding the pepper, tomatoes and courgette to the tin after about 20 minutes.

2. Pour the passata into a bowl with garlic, basil, oregano, salt and pepper and mix well so the sauce has plenty of flavour.

3. Meanwhile, spread the sliced potato chips out on a baking tray with cooking spray or oil, season with salt, pepper and rosemary (or thyme) and cook for 50 minutes, turning halfway through.

4. Once all the veggies are cooked, begin layering the lasagne. In an ovenproof dish, start with one layer of roasted vegetables, as well as the uncooked mushroom and sweetcorn. Spoon over a layer of the passata, sprinkle over a small amount of grated cheese and top with a lasagne sheet. Repeat until the dish is full.
For the final sheet of lasagne, spread a layer of the crème fraîche on top, add a pinch of salt and pepper and top with a generous helping of cheese.

5. Pop the dish back into the oven for around 20 – 25 minutes until cooked through – make sure the cheese doesn’t catch on top!

6. Serve the lasagne with homemade oven-cooked chips for dippin’!

Being Vegan is Awesome – But You Don’t Have to Go ‘All The Way’ to Make a Difference! | #ThisGirlEats

My friends have told me the many ethical, health and environmental reasons that they did away with animal products. I’ll be honest, none of it really stuck – I respected their views and was definitely interested, but carried on tucking into my chicken club sandwich as I nodded along. Sorry guys.

For me, the only thing that really hit home was watching Cowspiracy – for the first time ever, I really started to think about the ethics of meat and dairy.

Below are just a few Cowspiracy facts that really opened my eyes.

I want to put it out there right now – I’m NOT vegan. I’m not vegetarian. Sadly, even with these mind-boggling facts, I’m not brave enough to make the move right now – but that’s the point. I’m writing this as someone who eats meat but would still like to start making positive changes when it comes to this whole issue, at least until I get the guts to make a heavier commitment.

Perhaps I’m not ready for a full-on transformation. But after watching the documentary, my boyfriend and I decided we could definitely shake up our diets a bit – we did a few really simple things that, I hope, make a difference when it comes to the staggering consumption of animal products. And here they are…

1. The thought of drinking cow’s milk made us feel a little queasy, so we decided to swap to alternatives – hazelnut and oat milks are yummy, almond milk is great in recipes, and soya milk can be bought super cheap. 🥛

2. We used to buy eggs every week and almost always throw them away because we hadn’t managed to use them up – so we simply stopped! I can’t remember the last time we bought eggs, so that’s a lot less waste.

3. Our first attempt at cutting down on meat was to only eat one meaty meal a day – for example, bacon sandwiches for breakfast meant we wouldn’t eat meat for the rest of the day. If we planned pepperoni pizza for dinner, we’d have a veggie lunch. It’s easy, really.

4. What started out as a way to make our food shop cheaper actually turned into a conscious ethical decision – all our weekday meals are now veggie (vegan on a good day!) and we only let our carnivorous side out on weekends, or when we’re ordering in / buying out.

I really do try to make better choices. I try to buy cheese and tomato pizza instead of meat feast 🍕 order mixed bean instead of chilli con carne 🌶️ choose mushroom tagliatelle instead of lasagne 🍝. I’ve gone from eating ham sandwiches every lunchtime to eating meat twice, maybe three times, a week. It’s not perfect – but it’s better!

I’m definitely not one to preach about what you “should or shouldn’t” eat. Like, at all. I just want to show anyone who is reconsidering how they consume animal products that yeah, going vegetarian or vegan is scary, especially if it’s an alien concept. But you don’t have to go cold turkey (excuse the pun)! If we all make little changes, just try to cut down or choose alternatives every once in a while, the impact really could be huge.

Think about it.

RECIPE: Vegan Chilli Dogs | #ThisGirlEats

I always feel a bit childish going to a restaurant and ordering a hot dog but, man, they’re just so delicious! Chilli dogs are my absolute favourite; sausages topped with messy, spicy chilli spilling out of the bun with every bite… Okay, I need stop, I’m salivating here.

#ThisGirlEats finds healthy alternatives to my most loved foods and, as I’m sure you know, chilli dogs are usually made with very fatty meats. This version cuts that fat down with vegan sausages and a hearty bean chilli, but holds onto a super satisfying flavour.

I think the word “vegan” freaks people out sometimes, conjuring up ideas of scary new ingredients and complex cooking, things we don’t always understand. But, as you can see here, it doesn’t have to be like that! This recipe is so easy, and it all starts with frozen sausages – you can’t get much simpler than that!

INGREDIENTS
4 Vegan Sausages
4 Hot Dog Rolls
1/2 Tin of Mixed Beans
1/2 Tin of Chopped Tomatoes
1/2 Medium Carrot, Sliced
1 Medium Onion, Sliced
1 Bell Pepper, Sliced

SEASONING
Every chilli needs a kick and this is no exception! Once you’ve added the chopped tomatoes to the pan, top it up with dried garlic flakes, paprika, cumin, cinnamon, tomato puree, salt, pepper and a sprinkling of chilli flakes for spice.

So, this is how I did it…

1. Cook the sausages according to packet instructions – the Linda McCartney ones I’ve used here (and are SERIOUSLY yummy!) take 15 minutes on 180°C, but double check the timings for other brands.

2. While the sausages cook, heat a frying pan with a small drop of oil or a spritz of cooking spray and fry off the onions and carrots for a couple of minutes.

3. Throw in the bell pepper and tinned tomatoes, season well and cook on a medium-high heat for around 10 minutes – make sure it doesn’t start to stick!

4. Empty the tin of mixed beans into the pan and simmer on a low heat for the last 5 minutes of cooking.

5. Serve up the sausages in hot dog rolls, top with the bean chilli and get messy!

RECIPE: Gooey Mixed Bean & Rice Quesadillas | #ThisGirlEats

Serves: 1
How much does it cost? This cost me less than £1.25 per person.
What are the benefits? This recipe is great for vegetarians, bursting with loads of fibre and packed with protein, too.

Got a big appetite but looking for something low maintenance and healthy?

Same. Literally every day.

Finding something that 1) curbs my cravings, 2) isn’t too demanding, and 3) is good for me, can be so hard. It’s like some mythical being, a legend told in days gone by.. is it even possible, we wonder?!

Yes, yes it is! These quesadillas are super filling (hello carb heaven! 🌯), really easy to create (hello microwave 👩‍🍳) and are vegetarian friendly (hello environment! 🌱) What’s not to love?!

INGREDIENTS
2 Wholemeal Tortilla Wraps
70g Brown Rice
1/2 Cup Low Fat Grated Cheese
200g Mixed Beans in Tomato or Chilli Sauce
1/2 Bell Pepper, Chopped
1/2 Medium Onion, Chopped

SEASONING
To make this recipe really zing, throw as much seasoning at it as you possibly can! Dried coriander, salt and pepper can go in with the rice as it cooks, and some dried garlic flakes, chilli flakes and a touch of paprika can go in the pan with the onion and peppers to give the whole thing a kick.

So, this is how I did it…

1. Cook the rice according to packet instructions (I’m lazy and use the microwave, takes about 30 minutes).

2. Heat the beans – again, according to instructions (and again, I’m lazy, so I nuke them in the microwave). Stir these into a bowl with the cooked rice.

3. Throw the chopped pepper and onion into a hot frying pan with a little cooking spray and fry until they soften, then stir these in with the beans and rice to make a chunky, yummy filling.

4. Lay a wholemeal tortilla flat in a dry pan and spread the bean, rice and veg evenly, leaving small gap between the mixture and the edge of the tortilla. Sprinkle a hefty dose of cheese – don’t worry, I won’t judge – on top.

5. Heat until the cheese begins to go all gooey and melty and delicious, then lay another tortilla over the top. Kinda like a sandwich! Quickly pop the pan underneath the grill and cook until the top tortilla crisps up.

RECIPE: Chunky Vegetable Curry with Crispy Tortilla “Naans” | #ThisGirlEats

Serves: 4
How much does it cost? This cost me less than 50p per person
What are the benefits? You get at least 3 of your 5 a day, it’s vegetarian friendly and makes a great takeaway alternative

I’m a thief. I’ve nicked the idea for this from two different recipes; one a cheap student affair and one a low-fat chicken curry.

I’ve shamelessly pinched my favourite bits from both to make this yummy mid-week meal. It’s fairly straightforward, low in cost, full of nutrition and incredibly versatile, as you can use any vegetables in the house for a delicious outcome.

The tortilla “naans” (which are not naan breads at all, but are an alternative side to this curry dish) were an idea born from a combination of having leftover tortillas dangerously close to going off and forgetting to buy actual naan breads in the week. They turned amazing!

It’s a lower carb option than fluffy naans and, being chock-full of veggies, it’s much lower in fat than the usual creamy carnivorous curries we get. Butter chicken and onion bajhis may have my heart, but this is a pretty second choice!

tumblr_mml50yIGSr1qbq5v7o4_250 — *tumblr.com*

INGREDIENTS
1 Medium Potato, Chopped
1 Carrot, Sliced
1 Onion, Chopped
1 Bell Pepper, Sliced
4 Mushrooms, Sliced
1 Tomato, Chopped
1 Apple, Chopped
400g Tin Chopped Tomatoes
400ml Coconut Milk (reduced fat if you can)
2 tbsp Curry Paste
1 tsp Tomato Puree
1 Vegetable Stock Cube

SEASONING
Each part of this recipe kinda lives and dies with the seasoning. For the curry, you want to add some dried garlic, dried coriander leaf, salt, pepper and chilli flakes to the pan. If, like me, you find rice quite bland, add some salt, pepper, thyme and coriander leaf as the rice cooks just to give it a pop. And, finally, before you put the tortillas in the oven, you want to cover them with a sprinkling of garlic flakes, coriander leaf and cracked black pepper.

So, this is how I did it…

1. First thing’s first, heat up the frying pan and add your chunkier vegetables – potatoes, carrots, anything that takes a little longer to soften up. Fry these off for about 5 minutes.

2. Then add the rest of your veggies, along with the chopped tomatoes, coconut milk, curry paste, tomato puree, crumbled stock cube and seasoning. Cook this for about 15-20 minutes, and just keep an eye on the liquid levels – if it starts to dry up, add a splash of water to tide it over.

3. Following the packet instructions, along with some seasoning, and cook the rice, either on the hob or in the microwave.

4. Place the tortillas on a baking tray, brushed with a teeny tiny amount of oil, sprinkled with seasoning and put them in the oven for about 5 minutes, until they crisp up.

Tips & Tricks

An excellent way to bulk this up even further (as if it doesn’t have enough going on already!) is to add lentils or chickpeas. They’re both really filling, are great for you, and are awesome ingredients for a curry.

If you’d like the sauce a little thicker, sprinkle in a small pinch of flour and stir. It’ll help thicken everything up (I’m not a fan of runny sauces).

Got a slow cooker? This recipe is wonderfully tasty and so incredibly easy in a slow cooker, just bung the ingredients into the crockpot and cook up the rice when you’ve got the chance.

RECIPE: The Cheese Lover’s Quesadilla | #ThisGirlEats

Serves: 1
How much does it cost? This cost me less than 50p per person
What are the benefits? The wholemeal tortillas are high in fibre, the fillings are low in sugar, and it’s a great takeaway alternative

Mexican food is the best, isn’t it?!

I’m a lover of enchiladas and, damn, in my eyes a world without guacamole isn’t worth living. My cooking hasn’t stretched too far into the cuisine yet (mostly because I can’t resist over-stuffing burritos to the point that they physically won’t wrap and it basically ends up as rice, chicken and salsa slopped on a tortilla plate…)

I did recently try making my own version of quesadillas which, as it turns out, is super easy! You can fill them with whatever you like which makes them hugely versatile and you can spend as much, or as little, as you want.

The whole thing honestly takes about five minutes (ten at a stretch!) which is perfect for when you can’t really be arsed to cook.

I’ve chosen fillings that I always tend to have at home but, of course, you can absolutely swap these for pretty much anything you like, so it’s convenient as well as being tasty, quick and easy. What more could you want?!

INGREDIENTS
2 Wholemeal Tortilla Wraps
25g Grated Cheese (low fat if you can)
2 Mushrooms, Sliced
1/2 Medium Onion, Chopped

SEASONING
This really depends on what you put into the quesadilla. With mine, which was made with cheese, onion and mushroom, a touch of mixed herbs gave a nice extra touch, but feel free to play around with your options.

So, this is how I did it…

1. Heat up a large frying pan and placing one tortilla straight on there, no oil or cooking spray needed.

2. Sprinkle the grated cheese and the rest of your fillings across the entire surface of the tortilla, being careful not to overdo it with a mountain of toppings. If you’re a feeder like me then just watch out for that!

3. Once the cheese begins to melt, it’s probably about time to whack the second tortilla on top.

4. Then it’s just a simple (ha ha HA!) case of flipping the tortilla over with a spatula so it cooks on both sides. Yes, some of the filling will probably fall out. Yes, there’s a good chance it will get a little messy. But hey, practise makes perfect and it’s a great excuse to just keep making yummy quesadillas!

5. Give them a couple of minutes on each side, making sure the bottom of each tortilla doesn’t burn, and then slide it out of the pan with a spatula, slice into quarters and dig in!

Tips & Tricks

You don’t even really need two tortillas for this – use one, sprinkle the toppings over only half, and then fold it over. Ta-da! 👏

Obviously, a quesadilla would be bloomin’ marvellous dipped into some traditional dips to go alongside it. If you can make up some salsa, guacamole or sour cream (or buy some from the shops, who’d know the difference?) I promise you won’t regret it! 🥑

I know I’ve already said this, but this recipe truly is so versatile – so use your imagination! But make sure whatever you put into the quesadilla cooks thoroughly. Safety first, kids. ⚠