A week of vegetarian dinners
We're clean eating with a week of meat-free meals.
Day 1: Make enough of this hearty salad so you have leftovers for lunch tomorrow. This dish has it all: high protein quinoa, sweet pumpkin and dates, loads of crunch and freshness and yummy, salty haloumi.
Day 2: Nadia Lim’s egg, potato and cauliflower curry is flavourful and nutritious. And, yes, there’s another lunch here, too.
Day 3: Burger night! Our falafel burgers use canned chickpeas and lentils flavoured with cumin, chilli and coriander and are served with an easy red pepper aioli. Fries: optional.
Day 4: Time to put asparagus to good use with pecorino in a special tart.
Day 5: Ricotta and sour cream replace the white sauce in a speedier lasagne that features that great combo: spinach and mushrooms.
Day 6: Aaron Brunet’s zingy spicy peanut salad is a variation of Thai green papaya salad that's more Kiwi friendly with commonly available ingredients.
Day 7: Add green goodness to pesto, pine nuts, parmesan and pasta and you have a delicious dinner in a jiffy.