It's meat free week! I thought it would be a nice idea to take part in the challenge saving animal lives and unburdening the environment whilst reaping gastrointestinal health benefits! I was vegetarian for over 20 years after all, so this should be a doddle!
I thought I will allow some fish, not to shock husband too much and then maybe in future do a veggie day regularly, maybe once a week at least to start with.
Monday morning I forgot about the whole thing and put Bresaola in husband's lunch sandwiches. Yes, I make him lunch sandwiches, healthy whole wheat or seeded bread with cheese, meat (will introduce more salmon/other fish in future) and tomatoes, salad or cucumber every morning like a good wife should. Monday evening he ate Sunday’s left over duck because I didn't want to bin the lovely duck. That would not have benefited anyone, least of all the duck who'd generously given us all those lovely legs. I can't remember what I had for lunch, it was such a busy day at the office, but I fear it may have been a chicken and salad baguette from the sandwich van. But for dinner I ate Sunday's leftover salad provencale and goat cheese stuffed peppers. Yay for me.
On the way back my train was delayed because of a person walking on the tracks. If you ask me they should have just driven over him (he probably was a callous meat eater). I popped in the Pumpkin Cafe, I was starving. I had a chicken (oops) ciabatta, completely forgot about the meat free malarkey. I think husband had resorted to moose samosas from the freezer. Almost vegetarian as the moose grow in the forest. I thought, OK, maybe Tuesdays are not part of the meat free challenge.
Wednesday it was turkey sandwiches for husband as sandwiches are now exempt. My lunch was vegetarian - lovely mezze at Iranian restaurant Manoush in Bayswater: hummus, dolma, halloumi, baba ghanoush and tabbouleh. I later found out that on top of my healthy although meat containing sandwiches husband had a Chinese buffet take away box containing lemon chicken and I'm sure lots of other not strictly meat free elements.
Pasta alla Puttanesca recipe
1-2 cloves of garlic
1/2 tsp red pepper flakes (optional)
1-2 tbsp capers
Handful of pitted black olives
400 g can of tomatoes
1 tsp sugar
water
salt & pepper
Heat oil in a pan, add chopped anchovy fillet and fry until anchovy has melted into the oil. Add minced garlic and pepper flakes and fry for a minute. Add capers, olives, tomatoes and sugar. Bring to boil. Check seasoning and add salt and pepper if needed. If too thick add some of pasta cooking water. Serve with pasta.
