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vegetarian

Well, this is just bad news for any of those questionable vegetarians in your life.

A survey from Voucher Codes Pro asked 1,789 vegetarians about their meat-hating habits and it revealed some interesting facts.

Close to one third per cent of vegetarians asked had admitted to eating meat when they’ve been drinking.

Of those questioned, 39 per cent admitted to snacking on a kebab when they were under the influence. What about the other 61 per cent you ask?

They are not entirely guilt-free either, 34 per cent have revealed they opted for a burger instead.

Interestingly, 27 per cent of vegetarians have confessed their love of bacon. Meanwhile, another 19 and 14 per cent confessed they love fried chicken and pork sausages.

“I think it’s important for friends of these ‘vegetarians’ to support them when drunk and urge them not to eat meat as I’m sure they regret it the next day,” said the website founder.

Strength in numbers, you guys!

However, one of the most interesting news to come from this survey was that vegetarians don’t always enjoy their mighty meaty splurges.

Almost 70 per cent of those surveyed revealed that they would never tell anyone when they fall of the veggie wagon the next day, even close friends, because they are so ashamed.

Well, meat-eaters and veggies alike may have that in common.

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If you're throwing a dinner party for vegetarians, look no further as we have some of the best dishes to serve!

From veggie pizza, to roasted winter salad and spicy vegetable chips, you're guest will be delighted with what's on the menu!

Deep Dish Veggie Supreme Pizza

Ingredients

  • A pack of fresh pizza dough
  • 1/2 cup of marinara sauce
  • 1 cup shredded mozzarella
  • 2 tbsp. finely grated parmesan
  • Half pack of shiitake mushrooms, thinly sliced
  • 1/2 small zucchini, thinly sliced
  • 2 tbsp. olive oil
  • pinch of salt
  • 1/2 cup of roasted red peppers, drained and chopped

1. Preheat oven to 240*C

2. Spray your baking tray with with cooking spray. Press pizza dough onto bottom of tray, spread with marinara sauce, and top with mozzarella and parmesan. 

3. In a large bowl, toss the mushrooms, zucchini, olive oil, and salt. Arrange over the cheese and top with the peppers. 

4. Bake for 30 minutes or until cheese is browned and bottom of crust is brown and crisp. Let stand for 5 minutes before serving. 

 

Roasted Winter Veggie Salad

Ingredients

  • 1 medium acorn squash
  • 1 medium red pepper
  • 1 medium red onion
  • 1/2 tsp. cayenne pepper
  • 5 tbsp. olive oil
  • 1 cup shiitake mushrooms
  • 1/4 cup lemon juice
  • 1 tbsp. dijon mustard
  • 1 large bunch of kale
  • 1 can chickpeas
  • 1/2 cup salted almonds

1. Preheat oven to 220*C. Cut squash in half lengthways. With a spoon, scrape out seeds and membrane. Then thinly slice the squash. 

2. In a large bowl, combine squash, red pepper, onion, cayenne, 2 tbsp. oil, and a pinch of salt. Arrange in a single layer on 2 large rimmed baking trays, leavng half of the tray empty. Roast for 10 minutes.

3. Meanwhile, in the same bowl, toss mushrooms with 2 tbsp. oil. Arrange in a single layer in the empty side of the tray. Roast vegetables together for 15 to 20 minutes. 

4. In a very large bowl, whisk lemon juice, mustard, remaining oil, and a pinch of salt. Add kale, chickpeas and almonds, tossing until well coated. Add all roasted vegetables except squash in tossing bowl. To serve place squash on top of salad. 

 

Nicely Spicy Vegetable Crisps

Ingredients

  • 2 parsnips
  • 1 sweet potato
  • 1 raw beetroot
  • 2 tbsp olive oil
  • 1/4 tsp mild chili powder

1. Preheat oven to 220*C. Using a potato peeler, slice the vegetables on the diagonal very thinly to create wafter-thin crisps. Spread out the vegetable slices on kitchen paper to draw out any excess moisture. 

2. Place the parsnips and sweet potato slices into a bowl with 1 tablespoon of the olive oil and the chili powder and toss to lightly coat, then spread them out onto the baking tray. 

3. Roast all the vegetables in the centre of the preheated oven for 20 minutes, turning them halfway through cooking. 

4. Remove the baking tray from the oven and spread out the vegetable crisps on paper towels to cool slightly before serving. Eat immediately to get the most out of the crispy veg!

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The original land of the “take away”, America, is getting an all-vegetarian drive-thru restaurant.

The restaurant ‘Amy’s kitchen’ is a company already known for its convenient and healthy food but it is branching out opening its first restaurant in San Francisco.

This drive-thru is promising quick service and cheap prices without all the calories and we can’t WAIT until one opens up in Ireland!

On the menu in Amy’s kitchen will be meat-free burgers, burritos, macaroni and cheese, pizza and salad, as well milkshakes and vegan non-dairy shakes.

And it gets even better, all items on the menu come in a gluten free or vegan option too and all of the ingredients are non-GMO.

Not only is it vegetarian, it’s an all round healthier option as this drive-thru uses ingredients you can trust as they are all organic and locally sourced. Seriously, we need this!

Here's a look at how good the food on the menu looks!

You can get one of these burritos for under a fiver.

This salad box would be the perfect lunch and it's only €4

Wake us up when it gets to Ireland….

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Whether the reason behind your choice to go vegetarian, it can be hard sometimes to explain your decision to other people.

We know being veggie can make certain things a little more complicated – your Granny will still try to force that Shepherd’s Pie on you every time you visit – but it can be so worth it, too.

Just be prepared for one of the following questions every time you dine out…

1. “But have you actually even TRIED meat?”

Whether you have or you haven’t is beside the point. What this question really means is, “why are you being so awkward?!”

2. “You’re really pale… you must be low in iron.”

Nope, I’m just Irish, thanks. Spinach and other leafy green veg are amazing sources of iron, but the general consensus is that without red meat, you might as well call yourself anaemic and be done with it.

3. “Oh… you eat fish though, right?”

This one’s usually asked just before someone serves you up a big plate of seafood at a dinner party. Awkward. Another delicious meal of sliced pan and lettuce it is, so.

4. “But do you not get bored only eating vegetables?”

Vegetables… and soups… and curries… and chilli… and casserole… and lasagne…

5. “You can just peel the pepperoni off this pizza, it’ll be grand.”

Really? REALLY?!

6. “You probably can’t have this. It has dairy in it.”

Wait, no! I’m not vegan! Gimme the cake. Gimme!

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What better way to prepare for the summer than with this delicious and simple pasta dish. Not only is this pasta dish great for vegetarians, but it is also easy to make and can be a great summer lunchtime treat.

What you’ll need:

  • 375g pasta
  • 110g asparagus
  • 120g frozen corn
  • 120g frozen peas
  • 1 tbsp butter
  • 1 chopped tomato
  • 1 chopped yellow or green pepper (optional)
  • 120g feta cheese

Dressing

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp dijon mustard
  • 1 tsp lemon zest
  • 3 tbsp lemon juice

What you’ll need to do:

  1. Bring a large pot of water to a rolling boil and add the pasta.
  2. While the pasta is cooking, chop the asparagus into large pieces.
  3. Once the asparagus is cut, you can start to make the dressing by combining the olive oil, balsamic vinegar, honey, salt, pepper, dijon mustard, lemon zest, and lemon juice in a tightly resealable jar. Shake until well combined.
  4. Once the pasta is cooked you add in the asparagus. After one minute, add in the frozen corn, peas, chopped tomato and peppers with the butter.
  5. When everything is cooked through, drain and rinse with cool water until cool, then stir in your dressing and then add salt, pepper, and freshly squeezed lemon juice.
  6. Stir in the feta cheese and once cooled, leave in the fridge for storage.
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Dame Vivienne Westwood is known for her proud stance as a vegetarian and campaigning for PETA.

But in this new video, released by PETA, the fashion designer tells us the ways in which being a vegetarian can actually impact your water consumption also.

Vivienne tell us that the meat industry is not only the “worst polluter of the planet but also squanders most of our water”.

In an interview following the video Vivienne goes on to divulge her unusual bathing rituals, including reusing her husband’s bath water, saying: “I’m not used to the habit of showering. I just wash my bits and rush out in the morning. I more often than not get in the bath after Andreas.”

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