Dish Up Some Delicious Recipes For National Veggie WeekPosted on: 14 May 2009 by Gareth Hargreaves
Being a vegetarian doesn’t mean sticking with the same dishes on a daily basis, for a change turn to canned food.
To celebrate National Vegetarian Week on 18th - 24th May, Canned Food UK has put together some exciting veggie recipes with the help of celebrity chef James Martin – which prove that leading a meat-free lifestyle needn’t be boring.
The annual awareness-raising week celebrates the benefits of eating a meat-free diet, which is followed by roughly 5% of the British population. However, when leading a vegetarian lifestyle it is important to maintain a balanced nutritious diet by replacing the protein found in meat and fish with foods such as lentils and beans.
Canned Food UK launched its free Switch2 recipe pack earlier this year with the help of leading celebrity chef James Martin, which consists of 20 tasty recipes perfect for any culinary occasion. The campaign demonstrates how canned food can be incorporated into any lifestyle, including a vegetarian diet, and provides key nutrients and vitamins.
As breakfast is the most crucial meal of the day, Canned Food UK has devised the delicious Rhubarb & Blackberry Breakfast Muffin recipe that contains two portions of your 5-A-DAY and is packed with vitamin C.
James Martin demonstrates how cans can be used to create tasty recipes for vegetarians without compromising on key nutrients essential to our health and wellbeing.
“As vegetarianism is becoming increasingly popular, National Vegetarian Week becomes a great platform to promote the nutritional benefits of this lifestyle. When devising the Switch2 recipes it was important to us to create healthy and exciting recipes for vegetarians,” says James
“Canned food is a great source for consuming key nutrients including carbohydrates and minerals, and can even count towards your 5-A-DAY. People can often think that vegetarians don’t include enough protein in their diet, but foods such as canned beans, peas and lentils are all extremely high in the nutrient, making it easy to maintain a well-balanced diet.”
Amaretto Peaches With Sweet Vanilla Rice
Preparation & Cooking: 20 minutes
- 1 (410g) can peach halves, in natural juice, drained
- 1 (425g) can creamed rice pudding
- 50g amaretto biscuits, lightly crushed
- 25g butter, softened
- 25g soft brown sugar
- 1 egg yoke
- 4 tbsp amaretto liquor
- 1/2 tsp vanilla extract
- Preheat the oven 180C/ 350F/Gas5.
- Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well.
- Mix the rice pudding with the vanilla extract and divide between 4 ramekins.
- Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
- Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling.
How To Serve: Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.
Preparation & Cooking: 60 minutes
- 6-8 sheets lasagne
- 2 (283g) cans creamed mushrooms
- 2 (390g) tin ratatouille
- 50g mature Cheddar cheese, grated
- 50g gruyere cheese, grated
- 50g Parmesan cheese, grated
- Pinch fresh nutmeg
- Salt and freshly ground black pepper
- 600ml/1 pint milk
- 25g/1 oz plain flour
- 25g/1 oz butter
- Preheat oven to 200C/ 400F/ Gas 6.
- Melt the butter in a saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Take the pan off the heat and gradually stir in the milk to get a smooth cheese sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 minutes.
- Add ½ the grated cheese and heat gently for 1 minute, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.
- Put the creamed mushrooms into a bowl and combine with ½ the cheese.
- Put ½ the cheese and mushrooms sauce in the bottom of an oven proof dish and pour over 1 can of ratatouille. Lay 3-4 pasta sheets over the top then repeat.
- Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and parmesan.
- Bake in the oven for 30-40 minutes. Allow to stand for 10 minutes before serving.
Rhubarb & Blackberry Breakfast Muffins With Strawberry Yoghurt Pots
Preparation & Cooking: 40 minutes
- 75g unsalted Butter, melted
- ½ tsp Bicarbonate of soda
- 150g plain flour
- 50g wholemeal flour
- 2 tsp Baking powder
- 75g caster sugar
- 1 pinch Salt
- 200ml Buttermilk
- 1 large egg
- ½ 290g can blackberries
- ½ 539g can rhubarb, drained
For the yoghurt pots:
- ½ 406g can strawberries in juice, drained
- 150g pot Greek yoghurt
- Honey to drizzle
- Preheat the oven to 200c/400F/Gas mark 6.
- Combine all the dry ingredients in a large bowl and mix well.
- In a measuring jug, beat together the buttermilk, egg and melted butter and pour over the dry ingredients, carefully combine taking care not to over work the mixture.
- Fold in the blackberries and spoon the mixture into well-greased muffin tins.
- Make a well in the centre of each muffin with a teaspoon and add a spoonful of rhubarb. Bake in the centre of the oven for 20 minutes, and transfer to a rack to cool.
- Swirl the strawberries through the Greek yoghurt, spoon into tumbler glasses, drizzle with honey and serve with the muffins.
To order your free Switch 2 Canned Food recipe pack or find more Canned Food UK vegetarian recipes, you can visit www.cannedfood.co.uk, call 0800 24 33 64 or write to Canned Food UK, PO Box 145, Birmingham, B24 8WR.
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