Vegetarian recipes are today often seen as the healthy option, but easy vegetarian recipes provide a lighter alternative for meat eaters as well as staunch vegetarians. Indeed in the Victorian era a diet without meat was seen as positively unhealthy as the great Irish author playwright and vegetarian George Bernard Shaw observed

“When a man of normal habits is ill, everyone hastens to assure him that he is going to recover. When a vegetarian is ill (which fortunately very seldom happens), everyone assures him that he is going to die, and that they told him so, and that it serves him right. They implore him to take at least a little gravy, so as to give himself a chance of lasting out the night”.

Although vegans and those on a lacto free diet (no milk products) might need the occasional supplement for vitamin b12 and one or two other thing that you cannot get from purely vegetable based products, it is usually seen as a positive contribution to health and well-being. Though this is not the only reason for steering clear of the “formally mobile” section of the menu.

Many people will occasionally take the vegetarian option purely on taste, and there are some wonderful easy vegetarian recipes out there. This style of cooking although it has a fine history and tradition of its own seems to have taken off recently, and a well thought through and prepared vegetarian menu can hold it’s own against most meaty opposition.

The addition of nuts pulses and seeds to fresh preferably seasonal vegetables is a winning combination. There is a whole sphere of cooking usually unexplored by most people which deserves more attention and appreciation. Let me give you a few reasons why you should try some easy vegetarian recipes soon

Almond and sweet chestnut loaf with wild mushroom sauce

Goat’s cheese and pepperonata filo pastry parcels

Mini artichoke and walnut strudel with cranberry jelly

Winter root vegetable stew with cheesy mashed potato

Roasted Mediterranean vegetable lasagna with green salad

Sweet potato and red onion tart tatin with Brie and basil sauce

Cep mushroom and roquette risotto with a ratatouille sauce

Asparagus and toasted pine nut tart with white wine sauce

Griddled red lentil and pecorino slice with Provencal sauce

Fresh herb and mushroom pate with Melba toast

Spinach roulade with roasted balsamic cherry tomatoes

Moroccan vegetable and apricot tagine with home made flat bread

Aubergine and zucchini gratin with parsley sauce and lyonnaisse potatoes





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