Meat Free Week is upon us! I’ve been on a bit of a flexitarian kick (I’m so GQ) recently–that is, eating vegetarian the majority of the time. Less meat and far healthier food for a few weeks and I’ve really noticed a difference, particularly in my complexion and the feel of my skin. I know alot of -arian things can be trendy, as can various changes in diet, but I think it’s best to eat what works for you–everyone is different, and different bodies respond to foods in various ways. In addition to personal health, there are a lot of ethical concerns with over-consumption of meat, things tied to economics, global food supply, ecology and the subjugation of the developing countries by the developed. If you want to do more for yourself and others, make simple, every day choices. Here are some examples:
1) Only eat one meal a day with meat in it
2) Limit red meat intake to once a week
3) Choose fish from sustainable sources and chicken and other meats that are more ethically raised and killed.
4) Choose organic, free-range eggs
5) Consider “meatless Monday” family dinners
Of course you don’t have to do all of the above, but if you want to, pick one and start working your way through the list. If you want more information, check out http://www.meatfreeweek.com for recipes and the issues, and maybe consider sponsoring me or joining in the Meat Free Week yourself.
2 small tubs of low-fat cottage cheese
Asparagus, peas, onion, garlic and zucchini–or whatever veg you like
300ml vegetable stock
200ml cream or half and half milk/cream
Fresh grated parmagiano cheese
This Vegetarian Lasagne is simple, cheap and pretty fuss-free to make. Just cook up various vegetables (I chose thinly sliced asparagus [reserve the heads for later], zucchini, onions, peas and garlic) in some olive oil or rice bran oil for around 10 minutes until soft. Add about 300ml of vegetable stock and simmer for an additional 5 minutes. Stir in around 200ml cream or half cream/half milk (you could even use soy milk I think) and 1 small tub of low-fat cottage cheese. Simmer until the texture is smooth and creamy but still loose. Spoon a ladle-full of the veg mixture into a casserole dish and spread around. Layer with fresh lasagne sheets (from your fresh pasta section at the grocery…or homemade if you dare) and some cottage cheese from the other tub on top. Continue layering veg mixture, pasta sheets and cottage cheese until you’ve run out of one or the other two. Finish the top layer with cottage cheese and drop the asparagus heads all over. Bake in a 200 celcius oven for around 30-45 minutes, until golden on top. Serve with salad and fresh grated parmagiano cheese.