In a world bustling with myriad choices and diverse lifestyles, there's a rising wave of consciousness sweeping across the globe—one that seeks a harmonious balance between personal well-being and the health of our planet. As we navigate the complexities of our modern lives, it's essential to pause and reflect on the impact our choices make on both our bodies and the environment. In this spirit, we invite you to join us on a journey of culinary exploration and ethical consideration—a journey that begins with a simple yet powerful idea: celebrating a Vegetarian Day.
Whether you're a committed vegetarian, an occasional flexitarian, or someone curious about the benefits of a plant-centric diet, embracing a Vegetarian Day is an opportunity to cultivate mindfulness around the food we consume and the impact it has on our health and the planet.
From the health benefits that come with a plant-based diet to the positive environmental impact of reducing meat consumption, we'll give you 3 recipes so you can try for yourself.
So, let's embark on this culinary adventure together, savoring the delicious possibilities that a plant-based day holds and discovering the potential for positive change within ourselves and our communities. Welcome to the world of Vegetarian Day—a celebration of green goodness that transcends our plates and nourishes both body and mind.
Here you go below you will find the recipes! Share your pictures with us!
Breakfast :
Avocado toast, cream cheese, and soft-boiled egg
Ingredients:
2 slices of nordic bread
2 tbsp of cream cheese
1 avocado
2 eggs
Salt and pepper
Recipe :
Toast your bread slices to perfection and slice the avocado.
Generously spread cream cheese on the toasted bread, then delicately layer the sliced avocado on top.
For the perfect eggs, fill a saucepan with water and gently place the eggs in cold water. Once the water reaches a boil, set a timer for 6 minutes. As soon as the timer signals, transfer the eggs into a bowl of cold water to halt the cooking process and facilitate easy peeling. After peeling, slice the eggs in 2 and placed them on your prepared toast.
Enjoy!
Lunch :
Red Lentil dahl & almonds (Serve 2 people)
Ingredients:
140g of red lentils
1 onion
1 carrots
400g strained tomatoes
300ml coconut milk
2 cloves of garlic
½ green pepper
½ tbsp turmeric
½ tbsp cumin
Ginger to taste
Chili to taste
Salt and pepper
1 tbsp olive oil
Fresh coriander
Almonds
Recipe :
Soak the lentils in cold water for 10 min before cooking.
Heat the olive oil in a wok or in a saucepan. Add the chopped onion, garlic, and carrots, cook for 2-3 mins.
Mix all the spices in the coconut milk.
Add the drained lentils, coconut milk and strained tomatoes in the pan. Stir to combine.
Cook covered for 8-10 minutes. You can also add some vegetable broth to continue the cooking.
Cook for an extra 5 mins or until the lentils and carrots are tender.
Garnish your dahl with freshly chopped coriander and almonds.
Enjoy!
Diner :
Tchoutchouka and bread (Serve 2 people)
Ingredients:
1 bell pepper
½ green pepper
1 red onion
2 cloves of garlic
300g strained tomates
4 eggs
2 tbsp of olive oil
Chili to taste
Salt and pepper
Recipe :
Heat olive oil in a skillet over medium heat. Stir in the chopped onion, garlic, bell pepper and green pepper. Cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
Pour in the tomatoes and spices, simmer for 20 minutes.
Make 4 dips in the sauce, then crack an egg into each one. Cover the skillet and cook until the eggs are firm but not dry.
Serve with Nordic bread and you can also eat from the pan.
Enjoy!