This Sunday 1st October is World Vegetarian Day and the beginning of Vegetarian Awareness Month. For some people going meat-free even for a day can be a daunting thought in itself. So to help all you carnivorous cavemen out there, The Social Kitchen are on hand with delicious vegetarian recipes to give you that meat-free ingenuity.
Parsnip & Butter Bean Soup
This quick and easy recipe is an ideal starter for a Vegetarian Day dinner party or any other day for that matter.
- 2 tbsp olive oil
- 2 x 400g can butter beans
- 2 parsnip, peeled and chopped
- 1 large potato, peeled and chopped
- 1/2 white onion, peeled and chopped
- 2 carrots, peeled and chopped
- 1/2 small butternut, peeled and chopped
- 1 vegetable stock cube dissolved into 600ml boiling water
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- Sprinkle of parsley
- In a large, heavy-based sauce pan, heat the olive oil and stir in the onions.
- Cover and cook gently for about 5 minutes, until they are glassy.
- Add the parsnips, carrots, butternut, the potato, and 1 can of butter beans (including the liquid from the can) into the pan.
- Dissolve vegetable stock cube in 600ml of boiling water and add into the sauce pan.
- Bring to boil then reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
- Turn to puree using a blender. Add seasoning (taste and add extra if you want) and the left over can of butter beans with the juice from the tin.
- Bring to boil and simmer for 10 minutes.
- Sprinkle with a bit of paprika and chopped parsley to finish. A warming, winter treat!
Rosemary & Caramelised Pecan Hassle-Back Butternut Squash
This dish is the perfect accompaniment to a nut roast. Full of flavour and goodness, it’s going to blow your guests away.
- 1 large butternut
- 3 sprigs of rosemary
- 1 tsp rock salt
- 2 tbsp honey
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 tsp cinnamon
- 1/2 cup pecans
- Preheat the oven at 180C.
- Cut the butternut vertically in half and remove the hard layer of skin with a vegetable peeler. Scrape the seeds and pulp out, so you have two lean halves of butternut.
- Place them both on a chopping board, flat side down. Take one half of the butternut to start with and place a wooden spoon either side of it to act as barriers. Cut thin slices all the way down to create the hassle-back effect. Try not to cut the entire way through the butternut (this is tricky, so just do your best).
- Place both halves tummy side down onto a baking tray. In a small sauce pan, on a low heat, add water and sugar. Bring to boil then allow to simmer and cool a little. Add the honey, salt, cinnamon, rosemary and some pecans. Mix everything together.
- Pour the mixture over the butternut and place into the oven. Bake for around 20 minutes. When you remove it, spoon juices from the tray over the top of the butternut and place the whole thing back in the oven for another 20 minutes. Repeat until the butternut is soft.
- To garnish chop pecans and rosemary and sprinkle over the top.
Autumnal Roasted Veg & Pearl Couscous with Crushed Pistachio Salad
Make the most of the last days of summer with this nutritious couscous dish, which will have you dreaming of the warmer climates of the Mediterranean.
- 250g pearl couscous
- 300g baby rainbow carrots (if you can’t find use normal size and cut them up)
- 200g baby courgettes
- 1 Red onion, peeled and coarsely chopped
- 200g baby aubergine
- 300g baby parsnips
- 100g pistachio nut kernels
- 200g pomegranate seeds
- Drizzle of olive oil
- Drizzle of honey
- Pinch of rock salt
For the dressing:
- 1/2 cup olive oil
- 1/4 cup honey
- 1/4 cup balsamic
- 1 Lemon
- Salt and pepper
- Preheat the oven to 180C.
- Wash all the vegetables and place onto a large baking tray. Drizzle with olive oil, honey and sprinkle with a pinch of rock salt. Allow to bake for around 20 minutes then toss and turn the vegetables so they cook evenly. Bake for a further 20 minutes or until the vegetables are soft.
- While they are cooking, you can make the couscous. Boil 1 ½ cups of water in a pot. Add a drop of olive oil, a little bit of salt and then add 3 cups of couscous to the pot. Cover and allow to simmer for 8-10 minutes, stirring occasionally. Once the couscous is cooked, drain the remaining water and place into the serving dish.
- Add pomegranate seeds (keep a few back to add to the very top as a garnish) and 100g of pistachio nut kernels into the couscous.
- Allow the roasted vegetables to cool a little then place on top of the couscous mixture. Chop the remainder (100g) pistachio nuts and sprinkle on top. Drizzle the dressing and garnish with pomegranates.
Chocolate Avocado Brownies (Dairy Free)
You’ve nailed it, the meat eaters are converted, but now it’s time to really win them over by bringing out the pièce de résistance.
- 4 large eggs
- 1 cup white sugar, sifted
- 1 cup brown sugar, sifted
- 1 cup coco powder, sifted
- 1 cup plain flour, sifted
- 2 tsp vanilla extract
- 150g chopped dark chocolate
- 1/2 tsp salt
- 200g mashed avocado (roughly 2 avocados)
- Preheat the oven to 140C. Brownies cook at a lower heat than a cake if you want a gooey texture.
- Beat the eggs in a medium bowl with either an electric or hand beater until light and fluffy.
- Add in the brown and white sugar and beat until it is all combined. Add the remaining ingredients and beat together on a low speed.
- Once all the ingredients are well mixed, pour the batter into a greased 10-inch cake baking tin.
- Bake for around 30-40 minutes. Poke the centre with a sharp knife – it should come out clean.
- Dust with icing sugar and a sprinkle of rock salt.
We hope you enjoy The Social Kitchen’s vegetarian recipes. Discover more on their Instagram @the_social_kitchen.