Vegetarian

Vegetarian

By
Ian Thorpe
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781740669788
Photographer
Gorta Yuuki (studio) and William Meppem (location)

The way I approach preparing a meal is always very vegetable-oriented. Vegetables are the key for me – they are low in fat and calories, have a high nutritional content (brimming with vitamins, minerals and antioxidants), and are full of fibre, which keeps us feeling fuller for longer. Vegetables should always be the biggest portion on our plates in comparison to protein, carbohydrates and fats – but they do need to taste good. I believe that you shouldn’t force yourself to eat vegetables because you’re supposed to, but instead look for ways to make them delicious so that you want to eat them. Vegetable-based meals should be just as satisfying as ones containing meat.

I have a vegetarian dinner around one night a week – and at least half of my lunches are vegetarian. If you start with good produce, you are on your way to creating tasty dishes. I prefer to cook with organic produce as it contains more nutrients and is not sprayed with chemical fertilisers and pesticides – but I know this isn’t an option for everyone all the time. I also like to support local growers as it is good for the local economy, ensures what you are eating is in season and at its peak, and cuts down on food miles. So even if it may cost a little more, I think the longterm benefits of buying local and organic – for the environment and for your health – are hard to ignore. If you’re not sure where to get local organic produce, check the internet for listings.

The other option is of course growing some of your own vegetables! It’s possible to do this even in a planter box on a balcony. Each season I try and grow something I’ve never grown before – and I look forward to reaping the rewards of the harvest.

Featured Recipes in this Chapter

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