Category Archives: 40 days without meat

Forty days without meat: day 14

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Breakfast:

  • Orange juice
  • Musli with milk

Lunch:

  • Leek soup
  • Usual half sandwiches

Dinner:

  • Tofu with soy sprouts, rice

Snacks:

  • Mandarines
  • Banana
  • Pastry

Bonus recipe:

Tofu with soy sprouts

Ingredients:

  • 1 block firm tofu (~250g gr), pressed for at least an hour
  • 4 tbsp soy sauce
  • 4 tbsp mushroom sauce (vegetarian oyster sauce)
  • 2-3 tbsp olive oil
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled, cut in slices
  • 3 bell peppers (red, yellow & green), chopped into 1.5 cm pieces
  • 250 gr soy sprouts
  • 1 tsp vegetable broth powder (or 1/2 cube)
  • 4 tbsp water
  • 1/2 tbsp ginger powder

Make it:

  1. Cut the pressed tofu in cubes, and marinate for 15 minutes in a sauce made with the soy sauce & mushroom.
  2. Heat olive oil in a wok. Add drained tofu (keep marinade!). Cook for a few minutes until slightly golden. Remove tofu from wok and keep warm.
  3. Add garlic, carrots & pepper to the wok. Cook for a few minutes, then add ginger, broth powder and water. Bring to a boil and cook fast for a couple of minutes. Add sprout and cook another two minutes.
  4. Add reserved tofu and marinade. Heat through.
  5. Serve with rice (1 tsp olive oil, 1/2 tsp salt, 125 gr basmati rice, 300 ml water)

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Forty days without meat : day 8

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Breakfast:

  • Musli with milk (surprise!)
  • Orange juice

Lunch:

  • Chervil soup (I’d never thought you could make soup out of something akin to parsley – live and learn, they love it in Belgium!)
  • The usual three half sandwiches (spread cheese, sliced cheese, veggie salami – Delhaize brand)

Dinner:

  • Rice with spinach, raisins & pine nuts
  • Quorn cordon bleu

Snacks:

  • Apple
  • Fresh cheese
  • Cookie

 

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Bonus recipe:

Rice with spinach, raisins & pine nuts

 Ingredients:

  • 125 gr whole grain rice
  • 400 ml water
  • 300 gr frozen spinach, thawed in the microwave, liquid removed but not squeezed dry
  • 1 shallot, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2-3 tbsp raisins
  • 1 tsp olive oil
  • 2-3 tbsp pine nuts

Make it:

  1. In the bowl of a rice cooker (or a stove top pot) put all ingredients except pine nuts. Cook until all liquid has been absorbed.
  2. Before serving, heat a pan until very hot and dry roast the pine nuts for a minute or two, shaking often, being careful that they don’t burn.
  3. Mix pine nuts into rice, serve warm

Makes two side servings.

Forty days without meat: day 6

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The menu of the day:

Breakfast: (yes I am that boring)

  • Orange juice
  • Musli with half skimmed milk

Lunch:

  • Broccoli soup
  • Bread with spread cheese, veggie “ham” & nutella (3 half sandwiches)

Dinner:

  • Roasted root vegetable soup (it is a lot tastier the day after!)
  • Spinach filled tortellini with spicy tomato sauce & some grated cheese

Snacks:

  • Cuppa tea
  • Soyjoy bar – got it for free, won’t buy it for myself
  • Apple

Forty days without meat: 4 & 5

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Still at it!

Breakfasts:

  • Musli with milk
  • Orange juice

Lunch:

  • Open faced sammiches on day 4
  • Tomato based curry, with random veggies & quorn, and tandoori spices, on day 5 (bonus recipe)

Dinner:

  • Salad: pasta, sun dried tomatoes, lettuce mix,  apples, cherry tomatoes, walnut pieces and goat cheese, honey dressing (day 4)
  • Open faced sammiches (day 5)

Snacks:

  • Coffee, tea
  • Waffle
  • Chips (crisps)
  • Fruit
  • ….

Tomato tandoori curry

Ingredients:

  • 500 gr assorted sauteed veggies (I cook a big pot and portion it. It contains a mix of: garlic, onion, carrot, bell pepper, aubergine & courgette).
  • 300 gr quorn pieces (it could also be made with lentils or beans)
  • 2 heaping tsp tandoori spice mix (or to taste)
  • 70 gr tomato puree (one small tin)
  • 500 gr tomato pieces (from a tin)
  • 1 dl water
  • 165 ml coconut milk (one small tin)
  • 1 tbsp  + 1 tsp olive oil, divided
  • 240 gr basmati rice
  • 600 ml water
  • 1 flat tsp salt

Multitask:

  1. In a 3l pot, heat up 1 tbsp olive oil. Once it’s hot, add the quorn pieces and cook until slightly brown. Then add the vegetables and cook for a couple of minutes. Add the tandoori spices and stir through. Cook for a couple of minutes on medium heat.
  2. Add the tomato paste and stir through. Cook it for a couple of minutes before adding the tomato pieces & 1 dl water. Bring to a boil. Add the coconut milk, stir and lower heat so that the curry simmers. Simmer for at least 15 minutes.
  3. While the curry simmers, cook the rice. Put 1 tsp olive oil, 1 tsp salt, rice and 600 ml water in a 2l pot. Bring to a boil, lower heat so it just simmers, and let simmer, covered, until all water has been absorbed, about 10 minutes. Turn off the heat and let rest for 5 minutes before fluffing up with a fork.
  4. Serve curry over rice.

Makes four servings. Curry freezes well on it’s own (no rice).

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Extra bonus recipe:

Roasted root vegetable soup

 Ingredients:

  • 1 onion, chopped
  • 2 cloves garlic, peeled, whole
  • 2 turnips, peeled, chopped
  • 2 parsnips, peeled, chopped
  • 2 carrots, peeled, chopped
  • 1 yellow bell pepper, clean, chopped (remove the inner white nerves)
  • 1 medium potato, peeled, chopped
  • 3 tbsp olive oil
  • salt & pepper to taste
  • 1,5-2 l vegetable broth
  • 1 tbsp lemon juice

Make it:

  1. Preheat oven to 200°C / 400F.
  2. In an oven proof dish, mix all the vegetables with the olive oil, some salt and pepper. Roast in the oven for 45 mins, stirring half way through.
  3. Once veggies are roasted, transfer to a big enough pot. Add 1,5l broth and simmer for 10 minutes. Blend soup until smooth (you might need to add more broth). Add lemon juice and adjust seasoning.
  4. Serve hot!

Makes 6-8 servings.