This week is Meat Free Week 2015, an initiative designed to get people to think about how much meat they eat, where it comes from and the impact eating too much meat has on your health, animals and the environment.
Critics of the initiative say it is just a ploy to encourage more people to become vegetarian, but we think they are missing the point.
Some of the nation’s best chefs, including Jamie Oliver, Raymond Blanc and Mark Hix, have endorsed Meat Free Week, but that doesn’t mean they are suddenly going to take meat off their menus does it?
Like us, what they are doing is using the week to highlight some of the amazing meat free (see you don’t even have to use the ‘V’ word!) dishes that can be made.
In the SK development kitchen some of our best dishes are created without using meat. Whether it’s our lovely vegetable spring rolls, light and crispy onion bhajis or our delicious breaded mushrooms, going meat free for a week would not be a problem for us!
Still don’t believe us, then here’s an amazing meat free recipe for you to try.
2 free-range eggs
3 medium onions, sliced
120g plain flour or 125g chickpea flour
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
½ tsp of hot chilli powder
3 tbsp vegetable oil, plus extra if required
1. Add the onions to the flour until they are lightly coated, adding a little water if necessary to ensure they are coated throughout.
1. Beat the eggs in a bowl and stir in the garam masala, chilli powder, ground coriander and cumin seeds. Add to the flour/onions.
2. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
3. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
4. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.
5. Serve with a light salad and/or some homemade raita or natural yoghurt.