Anyway, I've decided to get some more regular blog features on the go because I enjoy writing the Thankful Thursday posts so much; its something to look forward to each week and its also great if I'm ever a bit stuck for something to blog about. I thought I'd maybe try out a few ideas but posting weekly on a theme which will last a month and then I will change to a different theme. This way I get to try out a few ideas to see what comes most naturally, what I enjoy writing about and what you guys enjoy seeing on the blog (please feel free to write comments on anything I blog about, I love love love reading what you think!).
So to get the ball rolling, I thought I'd make this month Meat-Free Monday May. Every Monday in May I'm going to cook a vegetarian dinner and share it with you all. I came up with this plan when I realised how much I've cut down on my intake of meat in the past few weeks. My housemate is a vegetarian and, although I don't think I could ever give up all meat products forever as he has, seeing him cook has definitely inspired me to try out new meat-free recipes, simply because when he cooks it just looks and smells so yummy. For example, he made this butternut squash casserole and I copied him and now make it quite regularly. I'd never used butternut squash before I made this casserole and its safe to say I am now an butternut squash fangirl. Eating less meat recently has definitely saved me money and made my meals healthier, and I've come to realise than a vegetarian meal doesn't necessarily equate to rabbit food. I really want to continue to enjoy trying new meat-free meals and hopefully Meat-Free Mondays throughout May will encourage me to carry on.
So this first week I've made roasted vegetable couscous. It really is the easiest thing in the world to make and that's because I didn't have the opportunity to go shopping for ingredients for a planned meal. so I just grabbed a few veggies out the fridge and got down to chopping. I chose to use sweet potatoes, red bell pepper, courgettes and butternut squash. You could add pretty much any vegetables which are suitable for roasting; other goods ones include red onion, aubergine, and tomatoes.
Once chopped I simply placed these all together in a roasting tin and drizzled liberally with olive oil before popping them in the oven which I had preheated to a high temperature. Depending on which veggies you are using you might want to put those which take longest to roast in the oven first and add the others later but, to be honest, I couldn't be bothered with such organisational skills.
This recipe is great for if you have something else to be getting on with as now all you have to do is wait for about half an hour until they are roasted to your liking. I had nothing really to be doing though so I read my book and grabbed some doggy love.
Just as the vegetables were starting to look yum-tastic I sorted out the couscous (the food so nice they named it twice!). Simply add boiling water, stir, wait 5 minutes and then fluff up with a fork. And voila!
It might not look it from the picture but this meal was very filling, and most importantly delicious. I would definitely make this again on an evening when I am running low either on ingredients or time.
Any one got any ideas for some other vegetarian dishes I could try out next Monday? Until then, I challenge all the meat eaters out there to try a new meat-free meal this week. Be sure to comment below and let me know if you do!!
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