I’m all for Meatless Monday. I don’t expect the entire world to ever become vegetarian but cutting out meat once a week makes a big difference not only to one’s personal health but to the health of the planet. I think it also shows people that they don’t have to use meat in every meal to have a satisfying and varied diet.
As a vegetarian, obviously every day is meatless but why not use the same line of thinking and have a vegan day of the week? Introducing… Tofu Tuesdays! My friend Matt thought of it and as someone with a competitive edge, I couldn’t let him get one-up on me so I decided to join in. A lot of what I eat is vegan anyway (loads of my recipes on here are vegan, particularly the baking) and lately I have also been making small changes, day-to-day; I bought dairy-free spread the other day instead of my regular stuff, I don’t remember the last time I bought eggs (though I admit they have probably been in ready-made foods I have eaten) and I hardly ever buy cheese (though this may or may not be about not being such a fattie!). It may not seem like much but for now, I think making a small change once a week will be good.
Now, I’m not going to beat myself up if I forget there is honey in my fruit bar or I cave and have a piece of someone’s birthday cake one Tuesday, but I may just skip my skinny latte or yoghurt on Wednesday. For me, it is about challenging myself and trying to make a positive change.
So today went well – probably helped by the fact that I am still ill and the thought of dairy is horrendous right now, so no morning cereal and no coffee for me. I haven’t had coffee in three days now. THREE DAYS! For lunch, I had last night’s leftovers, which was so delicious and simple, I’ve decided to make it my first Tofu Tuesday recipe. Enjoy!
Chickpeas with Roasted Butternut Squash
1/2 large butternut squash (slice a whole squash in half lengthways, and remove seeds)
1 sprig fresh rosemary
1/2 large onion
2 large cloves of garlic
1 400g can chickpeas, drained and rinsed
25g baby spinach
Pepper to season
1. Preheat oven to 190°C. Line large baking tray with foil.
2. Using sharp knife, cut diagonal ridges across squash in both directions, around 2-3cm apart and stopping about 1cm from the base.
3. Brush squash with olive oil, making sure to get it in all ridges
4. Bake in hot oven for 20-25 minutes, then remove and brush with oil again if starting to get dry. Sprinkle with rosemary and bake for further 10-20 minutes until flesh is soft when skewer inserted into centre and skin starting to peel away.
5. Meanwhile, heat olive oin in a pan, then fry onions until starting to turn clear. Add garlic and chickpeas and fry for further 3-4 minutes.
6. Carve out squash flesh in chunks and add to frying pan with chickpea mix. Top with spinach and stir until spinach wilts and mix is heated through.
7. Season with freshly cracked pepper.
Serve over rice. Enjoy!