Not vegan, no; but …

Vegetarian.

Again.

I was vegetarian for 6 years, until I started feeling faint a lot; so I gave it up and went back to being an omnivore. But even then I wasn’t eating a whole big lot of meat. My diet has always consisted of many vegetarian meals, interspersed with the occasional chilli con carne, or baked spaghetti, or curry, or stir-fry with chicken.

Now, having just the other day been reminded (in a book review by Whispering Gums) of the wonderful pleasure in NOT eating animals that have been pretty brutally killed – and honestly, when you look at it like that, it’s simply disgusting ! – I was very easily persuaded to follow the pendulum back again in changing my eating habits.

I have not the slightest intention of proselytising, I assure you.

This means only that I shall, every now and then, post an especially yummy recipe. It will be, of course, vegetarian; but it will be one that omnivores would enjoy if they gave it a burl.   :)

Shall I start with today …?

Why not ?!

Let’s start small …


Asparagus & halloumi entrée

Cooking Time, 15 minutes: Serves, 4

 Ingredients

  • 1½ tbsps olive oil
  • 2 bunches asparagus, woody ends broken off
  • 1 x 250g pkt halloumi cheese, drained, cut into 4 lengthways
  • 60g baby mesclun
  • Freshly ground black pepper

Method

  • Heat 2 tsp of the oil in a large non-stick frying pan over medium-high heat. Add the asparagus and cook, stirring, for 4-5 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm.
  • Reheat pan over high heat. Cook the halloumi for 1 minute each side or until golden.
  • Divide mesclun and asparagus among serving plates.
  • Top with a slice of halloumi. Drizzle with the remaining oil and season with pepper.

You will come to realise that almost every recipe I make contains either extra virgin olive oil or olive oil. I think it’s because Stringer’s sublime cooking skills always did – and why would I be likely to not do what he did ?   :)

Hold the phone !

Have just decided to add a second one, because it’s a kind of alternative and you would tell yourselves “Oh, she’s already posted this one – pfuh !” when you started to read it. But it’s actually quite different in all respects but one !


Pan-fried Halloumi Salad

Ingredients

  • some mint and parsley, chopped roughly
  • garlic clove, diced
  • ½ lemon
  • ½ long red chilli, finely diced
  • 80g halloumi
  • tbsp olive oil
  • 2 roma tomatoes cut into wedges
  • sprinkle paprika
  • tsp raw sugar
  • some cos lettuce

Method

  • Pre-heat the oven to 180°C.
  • In a large bowl add the chopped herbs, diced garlic and chilli, the zest of the half lemon and its juice and the olive oil.
  • Slice the halloumi into 1cm thick rounds and toss around in the herb mixture, setting aside to marinate for 20 minutes.
  • Meanwhile, arrange the tomato wedges on a baking tray; sprinkle with sugar and paprika, a little salt and pepper and drizzle with olive oil.
  • Roast in the pre-heated oven for 20 minutes until soft and golden. Remove from oven and set aside to cool.
  • Place a large fry pan over a medium-high heat; once at temperature, add the halloumi mixture to the pan.
  • Fry until halloumi is golden (about 3′-4’) then remove from heat.
  • Arrange the lettuce leaves on a plate, top with the cooled roasted tomatoes and then the halloumi mixture; dress with remaining pan juices.

Believe me: this is VERY yummy indeed !

25 thoughts on “Not vegan, no; but …

    1. Heather me little love, how the devil are you ? How’s the thesis going ?
      Give both a go, yes ? – separated by a week, I think, so that your taste-buds don’t remember.
      A fat old hug from Downunder.

      Like

  1. I’m in the “return to omnivore” phase of the pendulum swing. Recently, I began to reintroduce poultry to my diet.

    Your salad looks fabulously delicious. Halloumi is not an ingredient in our larder – perhaps it should be? Except for the salt…

    Liked by 1 person

    1. Yes, it’s a salty cheese, alright, Maggie. But consumed greedily amongst vegies it’s terrific – and you don’t need to add any salt at all.
      I’m very aware of the salt thing, and use it VERY sparingly. I know there are hideous amounts of it (and sugar, of course) in ‘produced’ foods; but they’ve never been in Stringer’s or my pantry or fridge. ‘Frig. Whatever.
      Do you guys raise your own poultry ? – if so, you couldn’t eat anything better in terms of meat. My beloved second-eldest sister used to serve up chicken virtually non-stop because her husband liked it; and we’ll never know the amount of fed hormones, etc., the two of them ingested. :\

      Liked by 1 person

      1. My hubby is unreasonably cautious of anything unusual on the menu for one thing, and two, he religiously reads the nutritional labels on packages. He’d take one look at the Halloumi and pull a face. But I will look for it at the grocer’s next time I’m at market.

        I would love to raise hens for the eggs. But no, we don’t raise birds. We could, I suppose, but too many perceived hurdles to make it so, if you know what I mean. Long cold winters being one of them.

        Liked by 1 person

        1. Then Reinhart will ensure that the chicken bought meets all health criteria. :)
          He is a most sensible bloke – being married to you being the first sign.
          XO

          Liked by 1 person

    1. Yes, Steve – I think most of the 1st world inhabitants are realising that we just can’t continue on as we always have; whether or not one is vegetarian for love of animals or for love of our planet, it’s the really wise thing to do ! Thanks for your input, my self-sufficient friend ! :)

      Like

      1. I have a question I have a potted plant I believe is an Easter Cactus. I have put a light on it because there is not enough light. I am wondering if I should keep the light on it all the time. What do you think?

        Like

        1. Hmmmmm. A wee cactus needs about 4 hours of direct sunlight daily; cos without any they get thin and then sick. Spiny succulents need bright light to grow well, but they can do with less than can cacti.
          I wonder if you’re asking about a schlumbergera ? Check it in Google.
          If you are, I’ve never known one to be kept indoors, not ever !
          And if it’s on, say, a verandah that’s dark – well … yes, schlumbergeras need light for simple photo-synthesis, like everything. Can you hang it from a tree, mebbe ?

          Like

            1. The zygocactus can stand heat, I promise.Cold, I wouldn’t think it likes at all.
              Why the need for a light at all ? – it doesnt have to be in DIRECT sunlight: if it’s on a verandah, it’ll be getting indirect sunlight most of the day, surely ?

              Like

  2. I’m also vegetarian, M-R, and went a little more than a year as a strict vegan. I had real trouble keeping that up, however and was happy to scale back to vegetarian. I look forward to your recipes, and these two will be wonderful additions. I don’t proselytize either, but I think most people today are convinced that eating less meat is good for them, and having some occasional vegetarian meals is not too hard. Baby steps! :-)

    Liked by 1 person

    1. Debra, I look at vegan cuisine and go pale – I mean on account of the necessary planning, purchasing and making. It’s a noble cause, but it really is far too demanding for this lazy old woman. :)
      And there are SO MANY wonderful vego recipes, these days, that can be put together and served in less time than a meat meal takes, eh ?
      Let us stride ahead in our vegetarian dream together !
      :D

      Like

  3. Yum! I will not go vegetarian I think, though I do worry about my morality sometimes! We certainly eat a lot less meat than we used to.

    I will be very happy to see recipes here. These two look great. I particularly like the first one.

    Liked by 1 person

    1. I worried about my double standards for years and years and years, Sue, and it took me an awful long time to act. And then I had to stop.
      This time I’m going to really watch my protein count, so that I don’t have to stop again.
      I shall do my best to provide extra yummy – but always simple ! – vego recipes, I promise. If I don’t have one to hand, I shall post to a different category !
      :D

      Liked by 1 person

      1. My trouble is that I have quite a complex food intolerance diet to manage my chronic eczema, which makes giving up any more food by choice just one step a little too far for us all to live with.

        Like

        1. I WASN’T MAKING A SLY REFERENCE, Sue !! – I know a little about your intake problems; and what bit I know makes it virtually impossible for you to limit your access to those things you can eat.
          Yer a good woman !

          Liked by 1 person

Leave a Reply to quietwatercraft Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s