Welcome back to Meat Free Monday! If it’s your first visit I am a vegetarian mother of four veggie children and wife to a veggie man. I started this slot in response to many requests from friends. I decided to run it on Mondays because it fits in well with the Meatless Monday campaign which aims to help people reduce their meat intake. Many of my readers are not vegetarian but are looking for tasty veggie meals to share with their families.
This week’s recipe is my last flirt with summer. Potatoes with feta and olives are delicious with the last of the season’s peppers and tomatoes slow roasted in the oven with some olive oil and a dash of balsamic vinegar. Served with a hearty crisp leaved green salad and a slice of good olive bread to soak up any juices and maybe a glass of crisp white wine just for a bit more crispness!
Ingredients (serves 2)
500g charlotte potatoes (or any other good salad potatoes) cut into bite sized pieces
100g vegetarian feta, cubed
25g butter, chopped
50g pitted black olives
A small red onion halved and finely sliced
50ml dry white wine
50ml single cream
1 tbsp chopped fresh thyme (or half tbsp dried)
Freshly ground black pepper
25-50g vegetarian parmesan grated
Boil the potatoes for about ten minutes until just done, drain and mix with the onion, thyme, feta, olives, and black pepper in an oven proof dish. Mix together the wine and cream and pour over the potato mix, dot with the butter, top with grated parmesan and bake in a preheated oven at 200° for 20-25 minutes until the cheese is brown and bubbling.
Next week I am going all autumnal. I have been sent a Crock Pot slow cooker and we are indulging in delicious soups and stews. It is transforming our mid-week menu and I have one to give away! Pop back next week to find out how you can win.
Are you still flirting with summer or have you moved happily onto autumn fayre?