Meat Free Monday – To find out more visit: www.meatfreemondays.com
Baby spinach omelette
handful of baby spinach
1 ½ tablespoon of parmesan cheese
Salt and pepper to taste
Take a bowl of which you are to crack both eggs into and beat while slowly adding in the baby spinach, parmesan cheese and salt and pepper.
Take a small frying pan and base with cooking oil on a medium heat. Pour your mixture into the frying pan and leave it to cook for three minutes, then flip your omelette to cook the other side and leave for a further three minutes. Turn the heat down low and cook until you have your desired omelette.
100g of penne pasta
1 handful of cherry tomatoes
One mozzarella ball
80ml of olive oil
Salt to taste
Bring a pan of salted water to the boil and cook the pasta until al dente, drain the pasta and place back in the pan to stand.
While the pasta is cooking get yourself a non-stick pan and warm the 80ml of olive oil over a medium heat. Add all your cherry tomatoes whole along with a pinch of salt. Cover the pan and leave to cook for around 5-8 minutes, stirring occasionally. When all the tomatoes have burst from their skin and the olive oil has coloured a light red toss the sauce into the pan with the drained pasta and leave to cool.
Cut or tear your mozzarella ball into your desired sizes, and chop your basil into thin pieces, once the sauce has cooled, toss your mozzarella and basil into the mixture, add some salt to taste and toss the pasta around so your sauce, mozzarella and bail is evenly dispersed throughout.
Chop all fruit into desired size and place into a container
2 large aubergines
5 tbs olive oil
3 large eggs
Salt and pepper to taste
Handful of desired mushrooms
2 garlic cloves
Pinch of chopped thyme
400 ml ricotta cheese
200 grams of parmesan cheese
Pinch or oregano
400ml of marinara sauce
Preheat oven to 200 degrees, or gas mark 6.
Slice your aubergines lengthways and arrange them on a baking tray flat down, coating both sides with a thin layer of olive oil and salt and pepper. Roast the aubergine for 25 minutes, until golden brown turning them over half way through.
While your aubergine is cooking take a medium pan and add 2 tbs of olive oil. Slice your desired mushrooms and place in the pan to cook. Sauté until soft then add crushed garlic and a pinch of chopped thyme. Leave to marinate for a further two minutes. Once cooked set aside to cool.
Take a large bowl and add 200ml of ricotta cheese, 3 large eggs, 100g parmesan cheese, a pinch of oregano, the mushrooms you have just cooked and some salt and pepper to taste. Mix all of this together well. This is your ricotta sauce.
Take your lasagne dish and brush the base with olive oil. Evenly spread half of the marinara sauce on the base. Make a layer of aubergine above this layer of marinara sauce followed by the ricotta mixture. Place another layer of aubergine above the ricotta sauce and finish with the remaining marinara sauce. To finish off top the sauce with the remaining 100g of parmesan cheese and bake until golden brown, at 180 or gas mark 5 for 30 minutes.
Carrot sticks with hummus
Shop bought hummus
Peel and chop a carrot into strips