Meatless meals #1 – Dinner

A while back I wrote an article with the negative impact the meat production process has on our planet. So, what can we do to reduce this impact? It’s easy! Just eat less of it (: This article will show a few examples of good, tasty meals without any exploitation of animals!

The first recipe is an Italian inspired Pasta Pesto, the second recipe is a Mexican inspired Guacamole-Beans-and-Rice-Burrito and the last one is a Thai inspired red vegetable curry! Actually, these meals are my top three ‘go-to’ meals after I get back home after a long day at work.

The Italian: Pasta Pesto

vegan pasta pesto meals earthlyiris
Image via www.unsplash.com
Ingredients (for 3 or 4 persons)
  • 500 grams of Farfelle (or any other kind of pasta)
  • 250 grams of cherry tomatoes
  • 200 grams of peas
  • 50 grams of rucola
  • 50 grams of fresh basil
  • 150 grams of pine nuts
  • 1 clove of garlic
  • 3 to 5 spoons of olive oil
  • Pepper and salt
  • (optional) 20 grams of nutritional yeast
Equipment needed

An oven, baking plate with baking paper, a large pot, a pan, a food processor (or a blender) and a colander.

Here’s how to prepare the dish:

(This recipe will take approximately 30 minutes of your time)

  1. Preheat the oven to 200°C.
  2. Boil 1L of water, add a spoon of olive oil and some salt.
  3. Cut the cherry tomatoes in half and place them on a baking plate. Drizzle them with some olive oil and place in the oven for 10-12 minutes.
  4. Boil the farfalle for 10 to 12 min (or as described on the package). Stir from time to time to avoid the farfalle to stick.
  5. (Add the peas to the boiling water after 5 minutes).
  6. Put the basil, 100g of pine nuts, 3 spoons of olive oil, the garlic and the nutritional yeast in the food processor and grind all the ingredients. Add some salt and pepper if you like. Tadà, home-made pesto!
  7. Toast the remaining 50 grams of pine nuts in a pan (keep shaking: they burn easily!)
  8. Pour the mixture of farfalle and peas in the colander.
  9. Mix the farfalle well with the pesto.
  10. Divide the pasta over the plates and garnish the dish with toasted pine nuts, grilled tomatoes, and some rucola.

The Mexican: Guacamole, Bean and Rice Burrito

vegan wrap meals earthlyiris
Image via thespruceeats.com
Ingredients (for 2 to 3 persons)
  • 4 burrito’s
  • 150 grams of uncooked (brown) rice
  • 250 grams of (canned) black beans
  • 2 onions
  • 2 cloves of garlic
  • 25 grams of parsley
  • 3 avocado’s
  • 3 cherry tomatoes
  • 1 lime
  • A few spoons of olive oil
  • A pinch of salt, pepper, chili powder, and cayenne pepper.
Equipment needed

A large pot, a pan, a garlic press, a microwave and a food processor (or a blender).

Here’s how to prepare the dish

This recipe will take approximately 30 minutes of your time:

  1. Boil 0.25L of water and some salt.
  2. Add the rice and let it boil for 20 to 30 minutes (depending on the type of rice). Don’t forget to stir from time to time! In the end, all the water should be absorbed.
  3. Cut 1.5 onions into thin slices, while dicing the left-over 0.5 onion.
  4. Dice the cherry tomatoes.
  5. Chop the parsley.
  6. Peel the avocado’s and remove the pit (you can use the pit to grow your own avocado plant!).
  7. Put the avocado’s, 0.5 diced onion,  the diced cherry tomatoes, the chopped parsley, one pressed garlic clove, a pinch of cayenne pepper in the food processor and press out the lime on top.
  8. Mix the ingredients into GUACAMOLE! Add some salt and pepper if you like.
  9. Heat up a pan and add a tablespoon of olive oil.
  10. Add the 1.5 sliced onion, one clove of pressed garlic and the chili powder to the pan. Gently mix the ingredients until the onions show a brown color.
  11. Open the can of black beans and let the liquid leak out.
  12. Add the beans to the pan and stir gently for about 2 minutes.
  13. Warm the burritos using the microwave (usually 30 seconds should do the trick).
  14. Spread out the guacamole on the burrito, add the rice, beans and onion mixture.
  15. Roll up and enjoy!

The Thai: Red Vegetable Chickpea Curry

red curry vegan meal earthlyiris
Image via www.copymethat.com
Ingredients (for 3 to 4 persons)
    • 300 grams of uncooked (brown) rice
    • 1 cube of vegetable bouillion
    • 200 grams of (canned) chickpeas
    • 300 grams of vegetables of your own choice (for example 75 grams of sugar snaps, 75 grams of  paksoi, 75 grams of cauliflower and 75 grams of taugé)
    • 100 grams of cashew nuts
    • 2 tablespoons of olive oil
    • 400 mL of coconut milk
    • Red curry paste *
    • A few leaves of basil and  2 limes for decoration

*Red curry pastes are available in almost every supermarket but it is also possible to make your own. To prepare this, you’ll need approximately 15 minutes of additional time. Mix the following ingredients in the food processor:

  • 1 medium red bell pepper (remove the seeds and chop)
  • 2-4 medium red chilies – depending on how spicy you would like your dish to be (remove the stem and chop)
  • 1 stalk of lemongrass (remove the root and the tip // chopped)
  • 3 tablespoons of lemon juice
  • 3 pressed cloves of garlic
  • 2 shallots (diced)
  • 1 tablespoon of cumin
  • 1 tablespoon of ginger
  • 1/2 tablespoon of black pepper
  • 1/2 tablespoon of salt
  • 1 tablespoon of turmeric
  • Optional: some agave syrup (or sugar) to balance the spiciness
  • Optional: a few drops of water to mix the ingredients
Equipment needed

A large pot, a large wok pan, a garlic press and a food processor (or a blender).

Here’s how to prepare the dish

This recipe will take approximately 30 minutes of your time:

    1. Boil 0.5L of water and add a bouillion cube
    2. Add the rice and let it boil for 20 to 30 minutes (depending on the type of rice). Don’t forget to stir from time to time! In the end, all the water should be absorbed.
    3. Add a tablespoon of oil to the wok pan.
    4. Wok the vegetables for a few minutes.
    5. Transfer the red curry paste to the wok pan and gently fry the paste for a minute, while stirring.
    6. Add the coconut milk and the (leaked) chickpeas
    7. Slowly bring the mixture to a boil and then reduce to a simmer
    8. Let the mixture stand on low fire for 20 minutes – don’t forget to stir!
    9. Add the cashew nuts last – so they’ll remain crunchy.
    10. Serve the curry together with the rice and serve with a few leaves of basil and half a lime!

Here are some easy-to-make, exploitation-free meals. Let’s not add any more words: to the table!


Iris

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