Vegetarian month – what’s in season?

World Vegetarian Day is celebrated on 1st of October and it was first founded by the North American Vegetarian Society in 1977 to help promote the vegetarian way of life and educate people on the health and social benefits of making the move towards cutting out meat products from their every day lives. Vegetarian diets are significantly healthier than diets that contain animal products, especially when you are serious about your daily fat intake. Not only do vegetarian diet remove animal fat and cholesterol from their diets but they also consume more fiber and anti-oxidants, well known for their ability to fight cancer!

Australia has different climates within and between states which means we get some fruit and veggies all year round, how lucky are we! Seasonality refers to the times of year when the harvesting is at its peak. Although, supply of produce can be impacted by weather, for example a longer and cooler spring means grapes won’t come into season until just before Christmas! Us here at My Foodie Box meal-kit delivery service Perth love supporting vegetarian diets and local farmers by creating our recipes based on what’s currently in season. We source, we prepare and we deliver so that you can spend your time doing what you love instead! We have prepared some amazing vegetarian and vegan recipes with seasonal produce for you to try this week.

 

HALOUMI AND PUMPKIN FRITTERS WITH FRESH SPRING SALSA

(Vegetarian, gluten free, medium level, 35 mins)

Pumpkin and haloumi what a combo! Tasty veggie fritters paired with delicious herb salsa and a side salad. Fresh, tasty and ready in just 35 mins.
INGREDIENTS:
Haloumi, pumpkin, zucchini, mesclun, cherry tomatoes, parsley, mint, garlic powder, dijon mustard, chilli powder, cumin powder, red wine vinegar, onion powder, garlic powder, chickpea flour, baking powder, eggs (pantry), olive oil (pantry), pepper (pantry), salt (pantry).

NUTRITIONAL VALUE PER SERVING: 

FAT 31.8g | CARBS 40.1g | PROTEIN 38.7g | SALT 2.5g | ENERGY 2671kJ / 638kcal

 

 

ROASTED BRUSSELS SPROUT AND BROCCOLI BUDDHA BOWL WITH WILD RICE

(Vegan, gluten free, easy to make, 35 mins)

A deliciously healthy buddha bowl, packed with flavour and nutrition! Dig in to this amazing dinner and your body will thank you for it!

INGREDIENTS:

Brussels sprouts, broccoli, chickpeas, avocado, cherry tomato, garlic, wild rice, sauerkraut, Dijon mustard, smoked paprika powder, garlic powder, cumin powder, tahini (sesame seeds), lemon juice, sesame seeds, olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING: 

FAT 31.6g | CARBS 92.1g | PROTEIN 40.3g | SALT 1.0g | ENERGY 3603kJ / 861kcal

 

 

HEALTHY VIETNAMESE NOODLE SOUP WITH MUSHROOM AND BOK CHOI

(Vegan, gluten free, easy to make, 25mins)

This is the perfect soup for Spring! Packed with veggies and full of flavour, Chef Yuki’s delicious mushroom broth takes this dish to the next level. YUM!

INGREDIENTS:

Mushrooms, bok choi, courgette, Asian mushrooms, carrot, shallot, vermicelli, ginger, lemongrass, kaffir lime leaves, coriander, honey, cinnamon powder, stock paste (veg), coriander seeds, whole cloves, star anise, lime juice, GF soy sauce, salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING: 

FAT 1.9g | CARBS 62.6g | PROTEIN 13.1g | SALT 1.7g | ENERGY 1394kJ / 333kcal

 

 

VEGAN VEGGIES STACK WITH BASIL PESTO

(Vegan, gluten free, medium level, 30mins)

Layer upon layer of beautiful WA produce- eggplant, sweet potato, capsicum and zucchini. Bought together with the delicious basil pesto and topped with Yuki’s amazing vegan cheese sauce, this vegan dish is a winner!

INGREDIENTS:

Baby eggplant, yellow capsicum, zucchini, sweet potato, cherry tomato, basil, cashew nut, apple cider vinegar, nutritional yeast, paprika powder, oregano, garlic, vegan pesto, olive oil (pantry), pepper (pantry), salt (pantry).

NUTRITIONAL VALUE PER SERVING: 

FAT 19.5g | CARBS 51.2g | PROTEIN 13.7g | SALT 0.3g | ENERGY 1882kJ / 450kcal

 

 

VEGAN KOFTA GYROS WITH GARLIC TAHINI SAUCE

Our flavour packed kofta gyros with housemade garlic tahini sauce are a must try! Tofu is the base for these delicious gyros, these healthy wraps are perfect for your Spring dinner table! Enjoy!

INGREDIENTS:

Tofu, potato, shallot, kale, tomato, cucumber, lemon, mint, tahini (sesame seeds), coconut yoghurt, garlic powder, pita bread, linseed meal, onion flakes, garlic granules, breadcrumbs, kofta spice mix, olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING: 

FAT 29.9g | CARBS 129.9g | PROTEIN 57.0g | SALT 0.8g | ENERGY 4522kJ / 1081kcal

 

 

GINGER AND SPINACH TOFU STIR-FRY WITH CHILLI OIL AND RICE

(Vegan, gluten free, spicy, easy to make, 25mins)

Our ginger and spinach tofu stir-fry is quick and easy to put together and full of crisp veggies. The chilli oil elevates this dish and gives it the hit of spice it needs. Enjoy!

INGREDIENTS:

Tofu, ginger, baby spinach, green beans, mushrooms, red chilli, spring onion, garlic, jasmine, crispy shallots, turmeric powder, cumin seeds, sesame oil, mirin, GF soy sauce, olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING: 

FAT 12.8g | CARBS 95.0g | PROTEIN 23.0g | SALT 0.7g | ENERGY 2595kJ / 620kcal

 

More delicious vegetarian and vegan recipes available on our website – www.myfoodiebox.com.au!