Vegan Vegetarian Diet - Moral Considerations the Meat Industry Prefers You Remain Clueless About

My husband has long been a vegetarian and I have therefore been cooking lots of vegetarian food at home for him. I was lost as to what to cook up at first as I have grown up eating meat in almost all my dishes, however, I did a little research online and in some cook books and have found two recipes that I really really enjoy.
The first one is one of Ainsley Harriott's; the Spicy Beanburger. This is really quick and simple to make and also very healthy. The beans provide a good source of protein for a vegetarian. This is great since it's something we always are worried about when cooking; most proteins are found in meat and fish.
For this dish, you will need:
* 2 cloves of finely chopped garlic * 1 tablespoon of vegetable oil * 1 small finely chopped onion * 120 g of chopped spinach * 360g can cannellini beans * 1 finely chopped small red chili * 1 tablespoon of chopped Coriander * 40g fresh white breadcrumbs * salt and black pepper
To make the dish, follow this routine maybe adapting things as you please:
1. Cook the onions, garlic and chili in a small pan with oil for about 5 minutes. Squeeze the extra moisture from the spinach and then place it in a fairly large bowl.







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2. Next mash up the beans properly and mix this up with the spinach, cumin, coriander and the breadcrumbs. Next add the fried onion mixture and stir it well.
3. Add salt and pepper to your liking and shape the mixture into four burgers. Shallow fry or grill these on either side until golden and crispy. Serve these in burger buns with relish and salad.
This is great because of its simplicity. I have also tried to use black eyed peas instead of beans for a different taste; it also worked well.
My next favorite recipe is a carrot and vegetable casserole. Again this is easy to make and pretty healthy too.
Here's what you'll need
* 18 baby carrots * 10 spring onions * 10 asparagus tips * 10 washed radishes * 4 baby trimmed and half cut fennel * 12 peeled baby turnips * 3-4 tablespoons of rapeseed oil * 1 liter of fresh carrot juice
Add on the following before serving too:
* 300ml creme fraiche * handful chopped Coriander * handful chopped Basil
To make the dish, do the following:
1. Preheat your oven to about 180C.
2. Mix all the vegetables together in a bowl and sprinkle a bit of oil to cover. Season with pepper and salt as to your taste.
3. Split the mixture into four ovenproof bowls with lids, but keep the lids off.
4. Heat the carrot juice in a pan to the boil and strain it into the four bowls using a sieve.
5. Now place the lids onto the bowls and bake them in the oven for about 25 minutes or until the vegetables are tenderly cooked.
6. Then simply serve it hot from these bowls and add a little creme fraiche if the guest desires. Chopped herbs sprinkled over the top of the dish also works well.

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