Semi vegetarian summer_kitchens

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Information about Semi vegetarian summer_kitchens

Published on July 8, 2013

Author: kbmt



Eating less meat is good for us and good for the planet, but not easy when meat is at the heart of favourite recipes. Going semi vegetarian, with Meat Free Monday, bridges the gap.

kit chensbymiket Semi-Vegetarian Summer Kitchens If you’re considering making your new bespoke kitchen semi-vegetarian, there’s no better time to try out delicious meat-free meals than summer. Leafy green salads drizzled with vinaigrettes made from just-picked herbs, lightly fried courgettes served with goat’s cheese and a hunk of bread, or freshly dug Jersey Royals slathered in butter and fresh parsley. With so much home-grown variety available in gardens and greengrocers, summer is the ideal season in which to experiment with vegetarian cooking. Global hunger Last month, an MP’s report advised that the UK should be eating less meat to help the developing world and ease the price inflation of meat and grain. According to the International Development Committee, the amount of grain being grown to feed cattle is causing a global hunger crisis, with too few resources available for nourishing the world’s population. Paul McCartney has been trying to persuade us to eat less meat for years, and launched the ‘Meat Free Monday’ campaign back in 2009. On the advice of the world’s leading authority on climate change, Dr Rajendra Pachauri, McCartney advised us that giving up meat one day a week was one way we could all help to slow climate change and fight global hunger. Four years later, even the Observer’s notorious food critic and lover of juicy rare steaks, Jay Rayner, is on board. In fact, the Rayner household doesn’t just do meat-free Mondays. Sometimes Tuesday and Wednesdays are vegetarian days too. Meat-free but flavour full While giving up roast dinners and casseroles may leave some of us feeling deprived during winter, the bounty of the summer harvest makes cutting back on meat much easier. And there are no shortage of recipes for cooking delicious vegetarian dishes, thanks to ‘the Queen of vegetarian cooking’ Rose Elliott, the simple but satisfying supper cook Nigel Slater, and the campaigner for all things home-grown Hugh Fearnley- Whittingstall.

There are few better starting points for vegetarian recipes than Rose Elliot’s ‘New Complete Vegetarian’ (revised and updated in 2010). Elliott’s ‘lettuce, pea and spring onion flan’ served with organic new potatoes or her wilted spinach salad are great choices for a July supper. For those of us that plan on alternating between vegetarian recipes and meat dishes that include lots of seasonal vegetables, there are fewer greater cookbooks than Nigel Slater’s ‘Tender’. With the first British shallots and green beans now ready, why not try Slater’s recipe for torpedo shallots with Caerphilly cheese, or sample French beans dressed with mint, shallots and olive oil (chicken optional). Meanwhile, Hugh Fearnley-Whittingstall, tempts us to try more meat-free meals with a baby carrot risotto, new potato gnocchi, and a delicious summer stir-fry with green veg, ginger, garlic and sesame in ‘River Cottage Veg Every Day!’ Whichever veg expert you turn to, if you buy fresh, local produce then cutting out meat once or more a week will be no hardship at all. And if you treat yourself to a steak on a Saturday night, you will enjoy it all the more! Kitchens by Mike Taylor design and build luxury kitchens that are handmade to your exacting requirements and project managed to completion. See some of the fantastic kitchens we’ve designed and installed on our website, or connect with us on Facebook or Twitter.

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