Meatless October on the road

Ah, the second week of meatless October. It means, that for a couple more weeks there's absolutely no excuse to cook pasta bolognese yet again with that gas stove or Trangia of yours. Instead, you should read on and get inspired to try out some new vegetarian receipes. Me and T actually eat meatless all year round, but I think this is an excellent time of the year to post a few super simple and of course oven-free vegetarian receipes.

But before I'll reveal the receipes, let me tell you something. We climb, surf, hike, go jogging and do all kinds of other excercises quite a many times every week. And we are both in good shape, even though we don't eat meat at all. What we use to replace the meat, is dairy products, eggs, beans, peas, peanuts, tofu, lenses and soy crumble. So far those things have provided us enough protein to keep our muscles growing.

I also want to emphasize, that it might actually be easier to eat vegetarian on the road than it is to eat meat. Why? Simply because a lot of vegetarian food doesn't have to be stored in a fridge. And also, it's propably cheaper (and sometimes safer) to replace meat with the things I mentioned before. Cheese, for an example, is C-H-E-A-P in France, Portugal and Spain.

Anyway, here's a few dishes that have become our favourite after living a few months mainly on pasta and tomato sauce.

Yummy cous cous

Ingredients

  • about 2 dl cous cous
  • some cauliflower or broccoli
  • 1/2 onion
  • green beans
  • kidney beans
  • oil, curry and 1/2 vegetable bouillon cube
  • for the sauce: greek yoghurt, garlic, ginger and lemon (fresh or juce), piri piri and black pepper

Instructions

  1. Slice the vegetables and put them on a frying pan (onion first) with some oil.
  2. While the veggies cook, slice the garlic and ginger and put them in a small bowl. Throw in some piri piri, black pepper and lemon juice too and mix everythig with greek yoghurt.
  3. Now the pan is propably hot enough, so you can pour about 1-2 dl of water on the vegetables. Once the water starts boiling, throw in the 1/2 vegetable bouillon cube and a heavy puff of curry. Mix carefully and pour some cous cous on the pan mix again.
  4. While the couscous absorbs the seasoned water, open the can of kidney beans and rinse the beans. When the cous cous is almost done, throw in about 1 dl of rinsed beans and let the whole thing stew for a minute or two.
  5. Scoop the bright yellow food into two bowls and crown the deliciousness with that fresh white sauce you made in the beginning.
Cous cous is quick and easy to cook even for more than two persons.

Heavenly coconut sauce with rice

Ingredients

  • enough rice for two persons
  • 0,5 dl soy crumble
  • some fresh green pepper and cauliflower
  • 1/2 onion
  • 1-2 dl coconut milk/cream (which ever you prefer)
  • queso fresco (or cottage cheese)
  • oil, curry, black pepper and 1/2 vegetable bouillon cube
  • ginger, black pepper and fresh lemon
  • tinned pineapple

Instructions

  1. Boil some water for the rice and soy crumble.
  2. Once the water starts boiling, pour about 0,5-1dl of it into a mug and mix in the 1/2 vegetable bouillon cube as well as some soy crumble. Let the soy crumble soak for a while.
  3. Cook the rice. I'm not going to instruct you on this one.
  4. Slice the vegetables and put them on a frying pan with some oil (again, onion first). Let them fry for a couple of minutes.
  5. Pour the coconut milk/cream on top of the vegetables and mix in a heavy puff of curry, some black pepper and ginger as well as the soaked soy crumble.
  6. Throw in a handfull of pineapple slices and let the whole thing stew for a minute.
  7. Take out the plates and enjoy the heavenly rest day food with some queso fresco or cottage cheese depending on which is available.
Heavenly coconut sauce is one of the first meals T cooked for me. And it certainly did the trick! 

Spicy chickpea-feta salad

Ingredients

  • some spinach
  • about 100 g feta cheese
  • 1-2 dl chickpeas
  • some courgette
  • a couple of green beans
  • oil, cayenne, paprika powder

Instructions

  1. Rinse the chickpeas and put them on a frying pan with some oil. Throw in some paprika powder and cayenne and let the peas fry for as long as you feel like it. If you want them to be crispy, you'll probably have to wait until tomorrow.
  2. Slice the vegetables and fry them as well (except for the spinach).
  3. Slice the feta too.
  4. Put some spinach in two bowls and pour the fried vegetables and feta on top of the green bed.
  5. Eat with freshly baked baguette. You can also try this with some goat cheese and sweet chili sauce. Trust me, it's gooood.
Feta-chickpea salad is the perfect lunch for those days, when you just don't feel like eating anything hot or heavy.

So, there you go. You're most welcome to try out the receipes and when you do, I'm hoping to hear which one is your favourite. I personally would love a huge bowl of coconut sauce and rice today, since I've been surfing on five days in a row and there's really not much left of me apart from the appetite.

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