Meat Free Monday


21 January 2021

victor-garcia-VTHliTT2XGI-unsplash-(1).jpgVeggie Quesadillas

This easy veggie quesadillas recipe from is 100% customisable with whatever veggies you like. It’s also on the healthier side, quick and easy to make, and SO delicious!


•    Olive oil
•    1 small sweet potato, peeled and diced into cubes
•    2–3 cups chopped veggies
•    black beans, rinsed and drained
•    Tortilla wraps
•    3–4 cups shredded cheese
•    ½ tea spoon of spices
•    1 cup chopped fresh coriander 
•    dipping options: your favourite salsa, guacamole and/or sour cream

  1. Heat 1 tablespoon olive oil over medium-high heat in a large non-stick pan. Add your peeled and sliced sweet potato to the pan to sauté for 5-6 minutes, stirring occasionally, until cooked through.  Transfer to a separate plate and set aside 
  2. Add the veggies and sauté for 4-5 minutes.  Stir in the cooked sweet potato, black beans, salt, pepper and spices sauté for 2 more minutes.  Taste and add more salt, pepper and/or cumin if needed.  Transfer the mixture to a large bowl and set aside.  Rinse (or just wipe off) the sauté pan until it is clean.
  3. Return the pan to the stove, and reduce heat to medium.  Place a tortilla in the centre of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla.  Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some coriander.  Fold the other side of the tortilla over to create a half moon.  Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden.  (Just lift it up and take a peek to see when it’s ready to go.)  Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
  4. Transfer to a serving plate, slice into triangles, then repeat with the remaining ingredients.
  5. Serve warm, along with your favourite salsa, guacamole and/or sour cream for dipping.

 Roasted Tomato Soup

A perfect winter warmer from to share with your flatmates – makes 6 servings. 


•    15 large tomatoes, cut into quarters
•    ¼ Cup Rapeseed Oil 
•    8 garlic cloves, minced
•    1 large onion, chopped
•    ½ teaspoon salt
•    2 cups water
•    ½ cup heavy whipping cream
•    ½ teaspoon crushed red pepper flakes (optional
•    Fresh basil leaves (optional)

  1. Preheat oven to 200 degrees C. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
  2. Meanwhile, in a cooking pot, saute onion in 2 tablespoons of oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
  3. In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Mushroom & Onion Tart

Thanks for this great recipe:


•    1 sheet frozen puff pastry, thawed
•    Olive oil
•    ½ pound sliced baby mushrooms 
•    ¼ teaspoon salt
•    2 large eggs
•    1 cup 9 (4 ounces) crumbled goats or Gorgonzola cheese
•    2 teaspoons minces fresh rosemary (optional)

  1. Preheat oven to 200 degrees C . Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If centre has puffed, flatten gently with a spatula.
  2. Meanwhile, in a large pan, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add 1 tablespoon oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt.
  3. In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.

Quinoa with Peas & Onion


•    2 cups water
•    1up quinoa, rinsed
•    1 small onion, chopped
•    1 table spoon Olive Oil
•    1-1/2 cups frozen peas
•    ½ teaspoon salt
•    ¼ teaspoon pepper
•    2 tablespoons chopped walnuts (optional)

  1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.
  2. Meanwhile, in a large skillet, sauté onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts (optional).

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