Well I have another 3 vegetarian recipes for you today to help you with the upcoming week. This is a difficult week so I wish you the best of luck.

One of the issues that I have thought about in the previous week is how you do a meat free month if you have children? Do you continue to feed them meat, meaning you need to cook two meals instead of one, you don’t actually save money and you put yourself in the way of temptation?

Or do you explain to them the evils of eating meat? The down side being they may never eat meat again!

I don’t have an answer, my child is still 2 years old, I don’t have to explain why she eats what she does. But please put answers below I would love to know and I am sure others will as well.

Anyway, back to the recipes. This week you will have used most of the leftovers so you can actually use some new ingredients. However this week is also when most people end up giving up. So the recipes this week need to be exciting to keep you passionate. I hope these help!

Recipes

Baked Onion and walnuts

This is an interesting dish that is a great way to use up onions, apples and the rest of that feta cheese from last week! It is sweet and sour with salty cheese and bitter walnuts. A nice light tea that is easy to make and prepare.

Ingredients

• A handful of rocket to serve

1. Cut the four red onions in half and remove all the outer layer. Brush oil into the new flat edge of the onion so that it can fall between the layers. Sprinkle salt over the top.
2. Chop the apple up into thin slices horizontally-so the core is in the centre of each slice. Each slice should be as thin as you can make it.
3. Cut the core out of each slice leaving a donut shape apple slice.
4. Pour the apple cider vinegar into a pan and mix with the same amount of water. Add the tablespoon of sugar. Heat gently to dissolve the sugar and blend the flavours. Place the apple slices into the pickle. Let these rest for 20 minutes while you cook the onions.
5. Place the onions in a hot oven (225°C). Let them bake for about 20 minutes.
6. Chop up the walnut pieces into small chunks and place on one side.
7. Chop the feta into small squares and place on one side.
8. Place the rocket onto a serving board and when the onion is cooked gently place the onion halves around the board.
9. Place the halves of apple around the board and then scatter the feta cheese and walnut halves.
10. Finally use a small amount of the pickling mix and drizzle over the entire board.

• 1kg carrots
• 1 parsnip
• 1 winter radish
• A handful of fresh coriander
• 1l vegetable stock
• 1 teaspoon chilli flakes
• 1 lime
• 2 tablespoons of rapeseed oil

1. Start by cutting the root veg into chunks, size doesn’t really matter, just as long as they are all equal size.
2. Place in a roasting tray and roast at 200°C until soft.
3. Juice the lime.
4. Take the vegetables out and blend with the stock, the chilli flakes and the lime juice. Place in a pan and heat through to mix the flavours. Season at this stage.
5. Chop the most of the coriander finely and place in the pan. Stir through.
6. Finally place the soup into bowls and top with some of the left over coriander.

• 3 carrots
• 1 tin of chickpeas, split into chickpeas and aqua faba (chickpea water – do not drain this)
• 1 onion
• 2 cloves of garlic
• 1 clove of garlic1 teaspoon salt
• 1 teaspoon pepper
• 3 cloves
• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• Half a teaspoon ground chilli
• Half a teaspoon paprika
• 1 tablespoon baharat spice mix
• Rapeseed oil for frying

1. Start by grating the carrots. Mix with salt and black pepper and leave to rest.
2. Make your spice mix. Add the cumin seeds, coriander seeds and cloves into a pan and dry fry. When they start to pop and smell fragrant add these into a mortar and grind until fine.
3. Add the ground chilli, paprika and baharat powder and mix well.
4. Add this spice mix to the carrots and coat the carrots.
5. Chop the onion garlic into a blender and blitz until you have a smooth paste. Pour into the pan that you had the spices in and cook for a few minutes to thicken the paste.
6. Then in the blender, roughly chop the chickpeas until you have a rough paste. Mix this in with the onion garlic paste and then pour the whole lot into the carrots and spices.
7. Pour the aqua faba into the carrot mix and stir.
8. With your hands, roughly shape the mix into patties. Aim for 1cm thick and about 5/6 wide.
9. Place a small amount of rapeseed oil in the pan and heat over a high heat, then reduce to medium.
10. Once hot enough (test by dropping a small amount of the mix in the oil; if it sizzles immediately then it is right) place the first 2 patties in. Cook on each side for 10 minutes, or until brown.