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National Vegetarian Week

17th May 2017

National Vegetarian Week runs from 15th to 21st May. The week encourages people to eat ‘veggie’ while enjoying delicious and exciting food.

Everyone is welcome to join in and there are plenty of mouth-watering recipes, tips and resources available for people to make the most of the week.

Health Benefits

There are many health benefits to going vegetarian. These include:

  • It is low in fat (especially saturated fat), high in complex carbohydrates and packed with a variety of fruits and vegetables; just as the government and the medical profession recommend
  • Research has shown that vegetarians are less likely to suffer from obesity, coronary heart disease, high blood pressure, type II diabetes, some diet-related cancers, diverticular disease, appendicitis, constipation and gallstones
  • Vegetarians are far more likely than the general population to eat the recommended five portions of fruit and vegetables each day.

The Hairy Bikers

This year, The Hairy Bikers – Si King and Dave Myers – are getting involved in National Vegetarian Week. What’s more, they are excited to be publishing a vegetarian cookbook during National Vegetarian Week called The Hairy Dieters Go Veggie!

They say: “As cooks, we’ve always appreciated our veg and it’s a huge part of our cooking. Lately, without really thinking about it, we’ve been eating less meat. The more we learn about cooking great food, the more we enjoy making use of all the amazing produce that’s on offer and creating dishes where vegetables, pulses and other plant foods are the stars of the show. That’s why we’re getting stuck into National Vegetarian Week this year – and we think you should too!”

The Vegetarian Society

The Vegetarian Society is a charity that is passionate about veggie food and wants everyone to know how varied and delicious vegetarian dishes are. Enjoying and maintaining a veggie lifestyle can be easy – and a great way to do it is with tasty meat-free recipes.

You can start by sinking your teeth into Twice-Baked Potatoes with Leeks and Cheese, muscle in on Carrot, Beetroot and Harissa Hummus Flatbread and hold your own with Wholewheat Spaghetti with Cherry Tomatoes. Check out The Vegetarian Society’s website and The Hairy Biker’s new book at WH Smith in Garden Square to get some tasty inspiration.

“This year we’re delighted to have the Hairy Bikers on board for National Vegetarian Week! We think the endearing duo are the ideal guys to help us encourage more people to give veggie food at go for the week.”

Lynne Elliot, Chief Executive of the Vegetarian Society

Recipe: Twice-Baked Potatoes with Leeks and Cheese

Potatoes are a good source of B vitamins and vitamin C, both of which are essential for healthy skin. This veggie recipe, courtesy of the Vegetarian Society, is a tasty idea for the whole family this National Vegetarian Week:

Ingredients

  • 2 large baking potatoes
  • 1 medium leek
  • 1 tbsp pumpkin seeds
  • 80g vegetarian cream cheese with garlic and herbs
  • 1 tbsp semi-skimmed milk
  • Pinch of ground black pepper
  • 40g vegetarian mature Cheddar cheese, coarsely grated

Method

  1. Preheat the oven to 180°C / gas mark 4. Bake the potatoes until cooked through, approximately 45 to 60 minutes.
  2. When the potatoes have nearly finished baking, prepare the leek by slicing it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Slice each half into four lengthways, then cut into 5mm slices.
  3. Blanch the leek by plunging into a pan of boiling water for 1 minute. Drain and set aside.
    Toast the pumpkin seeds in a dry pan over a low heat for a couple of minutes, watching them carefully so they do not burn. Set aside.
  4. Once the potatoes have finished baking, cut them in half lengthways and scoop out the flesh into a bowl. Retain the potato skins for later.
  5. Add the cream cheese and milk to the bowl with the potato flesh, season with black pepper, and mix together with a fork.
  6. Fill each of the four potato skins with the potato and cheese mixture, then top first with the leeks, followed by the grated Cheddar cheese.
  7. Place the potatoes on a baking tray and return to the oven for 20 minutes or until golden brown.
  8. Sprinkle the potatoes with pumpkin seeds and serve.

For more information about National Vegetarian Week and to get more tasty recipe inspiration from bloggers, chefs and foodies visit nationalvegetarianweek.org.