Have you taken the challenge? Can your family commit? What will you eat? We’ve been invited to eat two meat-free meals a week during November. This is one of Lake Macquarie City Council’s Living Smart Beyond 2020 events encouraging us to consider our impact on our environment. Now, I’ll admit, I like meat. I enjoy a medium-rare steak, marinated chicken, or grilled lamb. Dinner tends to have a piece of meat or fish served with it every night. When my kids ask what’s for dinner, I say ‘Chicken’, or ‘Steak’ or ‘Salmon’.
Reduce the amount of meat we eat
While we enjoy meat, I’ve also encouraged my kids to eat their veggies, and with two kids that are pretty open to most things I’ve signed up. A MasterChef contestant from our very own Lake Macquarie, Steph De Sousa, has produced some delicious recipes to inspire us. My eldest daughter has been doing a project at school about our impact on our environment. Reducing the amount of meat we eat, even by just one or two meals a week will impact the number of greenhouse gases that we emit into our atmosphere. We’re lucky. We live in a country where our supermarkets are full of choice and everything we need to keep us healthy can be easily sourced. So, here we go. Let’s hope the kids can cope!
Yesterday I received a parcel in the post. It contained my free start-up kit. I’ve received 9 recipe cards, 2 packets of organic seeds, one for tomatoes and one for eggplant. I got a set of 4 reusable produce bags from Green + Kind which come in a great little bag that can be clipped onto my shopping bags. All this in a canvas drawstring bag. Guess we’re ready to go! My children sat and looked through the recipe cards. They were immediately attracted to the Vietnamese rice paper rolls with peanut sauce. Looks like those might be lunch for tomorrow. While stocks last!
If you’d like to join us in this challenge sign up here: Meat-Free Meals Challenge
There are a couple of meals that my kids love that I make meat-free. Here’s my recipes to inspire you.
Asian inspired Vegetable Noodle Soup
- 1 Leek
- 4 Garlic cloves, crushed
- 2 cm Fresh ginger, peeled and chopped
- 3 Carrots, peeled and sliced into rounds
- 5 Potatoes, peeled and sliced into chunks
- 1 Brocolli floret, peel the stalk and chop all of it up into small pieces
- 1/2 Cauliflower, chop into small pieces including the stalk
- A few leaves of kale, stalk removed and sliced into ribbons
- Knob of butter
- Vegetable stock
- Rice noodles
- Salt & pepper
- Melt butter and cook leek until soft and translucent.
- Add garlic and ginger and cook for a further minute.
- Add potatoes and carrots and stir.
- Pour in cold stock until veggies are covered with enough to still accommodate other veg and noodles and bring to the boil.
- Once boiling, reduce to simmer and add broccoli and cauliflower.
- Once they are close to being cooked add kale.
- In a separate pan, boil noodles until they are ready. Drain and add to soup.
- Season with salt and pepper to taste.
- 1 Red onion, sliced
- 3 Garlic cloves, crushed
- 1 Red chilli, sliced (optional)
- 1 handful Mushrooms, sliced
- 1 can 4 bean mix
- 1 can Tomatoes, diced
- 1/2 Lemon (squeezed juice only)
- Olive Oil
- Salt & pepper to taste
- 1 handful Fresh coriander (optional), you could also use parsley if preferred
- Heat the oil in a large frying pan, cook onion, garlic and chilli until the onion is soft and translucent.
- Add capsicum and mushrooms and cook for a couple of minutes.
- Drain bean mix and add to the pan and add tomatoes.
- Add the lemon juice. Allow to cook so that the sauce thickens.
- Add salt and pepper to taste and sprinkle with coriander.