I love meat. I mean I really love meat, especially pork. Unfortunately, since my non-stop eating and drinking holiday in France last summer I haven’t been feeling 100%. I drink all the time, eat rich foods without any control and surprise, surprise, I’m getting fat and tired! Winter is slow here and I have all the time in the world, why not challenge myself for the month of February (shortest month of the year) and see if I can spend the whole month without drinking* or eating meat. I want to be clear, I don’t think vegetarianism makes one healthier or necessarily loose weight, I’m doing this as a creative cooking challenge.
*There’s a chance I might drink Champagne on Valentine’s day.
Day one: Eggs poached in spicy tomato sauce with chickpeas.
Bring your favorite spicy tomato sauce to a gentle boil, add chickpeas, cook for 5 minutes. Slowly crack eggs into the sauce without stirring, cover and cook for 4-8 minutes depending how you like your eggs.
Day two: Grains, carrots cooked in orange and ginger sauce and caramelized onions.
Day three: Grains with chickpeas, caramelized onions, sumac, cumin and mint with a side of steamed broccoli and avocado.
Day four (restaurant lunch): Mixed greens, tomato, quinoa and goat cheese with orange honey dressing. Matt had soup and chicken wings.
Day four: Boiled egg, cucumber and mascarpone sandwiches.
Day five: Tortilla quiches with broccoli and sundried tomatoes, smoked paprika chickpeas, patatas bravas, cucumber pickled beets and avocado, cheese stuffed hot peppers and olives. For dessert: dates stuffed with mascarpone, green figs preserved in syrup and salted roasted peanuts.
The tortillas are molded into cup shape by baking in a muffin tin. The quiche is made up of egg, Parmesan cheese and broccoli and topped with sundried tomato.
Day six and seven: Tom yum soup.
Broth: vegetable stock, green curry paste, tamarind paste (or lime juice) and coconut milk. The trick to a creamy broth is to reserve 1/2 a cup of coconut milk then add before serving.
Day eight: Aloo kofte with a tomato curry, spiced grains and lentils Majadra with crispy onions and Indian raita.
“Aloo” means potato and “kofte” means meatball. I used this recipe as a guide but I left out the almonds and raisins.
Raita is sour cream or plain yogurt with garlic, cucumber and a touch of vinegar.
Day nine*: Broccoli, walnut, sunflower seed, cheese, raisin and green onion salad with aioli dressing.
*the day Matt bought a huge container of fancy prosciutto. Worst day ever!
You can make “fake aioli” by mixing mayonnaise, crushed garlic, lemon juice, a touch of Dijon mustard and salt and pepper. I like blanching my broccoli for this salad but it’s no necessary.
Day ten: Bucatini with red beans and red peppers in a creamy roasted pepper sauce.
Sauce: On a dry hot pan, roast red peppers until they blister and slightly char on each side. Place the hot peppers in a pot or bowl with a lid and let them sweat for 10 minutes. During this time, cook chopped onions until translucent then add some crushed garlic. Rinse the peppers under cold running water removing as much of the skin you can. Chop the peppers and add to onions and garlic, season with salt and pepper and cook another 5 minutes. Blend everything in a blender or with a hand mixer and return to a medium low heat. Add a handful of cooked beans and slowly pour in some cream, bring to a simmer. Adjust seasoning then toss with cooked pasta and fresh parsley.
Day eleven (restaurant lunch): Sirene Po Shopski (cheese Shopski Style).
In a clay pot, place tomato slices, red or green pepper slices and a big hunk of feta cheese in the middle. Gently crack an egg on top and throw in a hot pepper. Bake covered in a medium heat oven for 10-12 minutes. You could add the egg 8 minutes into the baking process for a runnier yolk.
Day twelve*: Lemon potatoes with steamed “zucchini lattice” wrapped salmon marinated in ginger miso butter on a bed of leeks.
*Salmon isn’t vegetarian but whatever.
The zucchini lattice is ridiculous. You slice zucchinis lengthwise then spend a stupid amount of time weaving the zucchini strips on top of plastic wrap (this will help lift the lattice to wrap the salmon).
Marinade: 1 tablespoon miso, 1 teaspoon honey, 1/2 teaspoon soy sauce, 1 crushed clove of garlic and freshly grated ginger. Warm in a pan, stirring until everything is smooth and incorporated. Let cool before marinating salmon.
Confited garlic hidden inside the parcel.