Calling all vegetarians! We were so thrilled to be included in Veggie Magazine's Beauty Boost feature that we decided to share with you some of their lovely favourite recipes! Veggie is a great source for delicious, healthy dishes for everyday vegetarian cooking, whether you're a die-hard veggie or simply want to start eating more veg and need some inspiration.
All of the recipes sound delicious, but we've shared a couple of our favourites with you and none of us can wait to try these at home!
Pomegranate and Mozzarella Salad with a Chilli, Mint and Parsley Dressing
2 balls vegetarian mozzarella, torn into 8 pieces
100g Ruby Red pomegranate seeds
small bunch of flat leaf parsley, roughly chopped
small bunch of mint, roughly chopped
1 red chilli deseeded and finely chopped
2 tbsp extra virgin olive oil
freshly ground black pepper
Arrange the mozzarella on a serving plate. In a small bowl, mix the pomegranate seeds together with the chopped parsley, mint, chilli and olive oil.
Drizzle the dressing all over the mozzarella, season to taste and serve with a fresh French stick or toasted ciabatta. Perfect accompanied with a glass of chilled dry white wine.
Roasted Shallot, Beetroot, Puy Lentil and Spinach Salad with Vegetarian Soft Goat’s Cheese
12 shallots, peeled
2 tbsp rapeseed oil
sea salt & freshly ground black pepper
250g cooked baby beetroot
1 tbsp runny honey
400g tin of puy lentils, rinsed and drained
150g baby spinach leaves
200g vegetarian soft goat’s cheese
1 tsp fresh flat leaf parsley, chopped
For the dressing:
1 garlic clove, peeled and finely chopped
1 tbsp fresh chives, chopped
5 tbsp rapeseed oil
2 tsp Dijon mustard
2 tsp cider vinegar
sea salt and freshly ground black pepper
Before you start, preheat the oven to 190C/375F/Gas 5.
Put the shallots in the roasting tin, drizzle with the rapeseed oil, toss well and season with salt and pepper. Roast for around 15 minutes in the oven, then add the beetroot, drizzle with honey and toss well with the shallots. Roast for a further 10 minutes, or until the shallots are soft.
Meanwhile, make the dressing by mixing all the ingredients together in a bowl.
When ready, remove the shallots and beetroot from the oven and mix with the lentils and half the dressing while still warm. Leave to cool.
Do you have any favourite recipes? Let us know!
Love, Aurelia x