If you're weaning yourself off eating so much meat, you might be finding it difficult to find that extra thing to put on your plate... to make it a 'meal'. A lot of life long meat eaters probably have the 'meat, veg, carb' mindset, so taking one part away can leave a hole that you itch to fill.
During Vegetarianuary I had to think up ways to stop me missing that significant element of a meal that meat has always been. I found that eating veggie for a prolonged period forced me to change how I viewed a meal - it doesn't have to follow the formula of 1/3 meat, 1/3 veg and 1/3 carb. But sometimes you want that extra element, and there is a lot you can do for replacements.
Yes this courgette could be chicken, but it's very good as not chicken. It adds the 'main' element to a meal like this which is what you might be missing, and the miso topping is incredibly flavourful and filling. I first tried it with aubergine at a really fancy Japanese restaurant and couldn't stop thinking about it. Determined to make my own I ventured to the shops only to find no aubergines in sight. Luckily, it's just as nice with courgettes, and as they tend to come in packs of three I've had this meal all week, haha!
INGREDIENTS
1 Courgette or Aubergine
3+ tbsp of Miso Paste
Soy sauce
Chopped Spring onion
NOTES
Brown miso paste is preferable as it's a lot stronger, but if you use white miso just add in more soy sauce. Honey and powdered ginger (to taste) would work really nicely as extra ingredients.
METHOD
Half the courgette lengthways, then cut a hash all along the flesh to give space for the topping to sink in later. Grill for 30 minutes, or until well done. In the meantime mix up the topping ingredients, leaving the spring onion out for garnishing. When the courgette is done, spread a thick layer on top and grill for a further 10 minutes. Sprinkle the chopped spring onion.
Cooked rice of choice
1/2 medium white onion
1/2 bell pepper
1-2 chopped garlic
1/2 finely chopped fresh chilli or powder to taste
1 egg
1-2 chopped spring onion
2 tsp (or to taste) soy sauce
1 tsp sesame oil
NOTES
Fried rice is a really really simple, easy meal that everyone should know how to do. But until this summer, at the ripe age of 21, I did not, and I assume some of you won't either. I like to use microwave bags of rice for this but if you cook it yourself it will be miles cheaper. Sesame oil is an optional extra but v nice. This can make one or two portions depending on how much rice you add.
METHOD
Chop the onion into decent chunks, and the same with the bell pepper. Fry them on a high heat with your chosen oil. Chop the garlic and pepper and add them in, then once everything looks browned add the cooked rice. Stir in the soy sauce until everything is coated, then move everything to one side and crack in the egg. Move quickly because the egg will harden fast. Scramble it into little chunks, then once it's all cooked mix it into the rice. Don't mix raw egg into the rice, you want the scrambled texture. Mix in half the chopped spring onion before serving, then top with the rest.
I'm so happy about this dish. It's very straightforward and I know it will be a great meat-free pick me up when I want tasty, tangy food. If you make it, please let me know! :) I really enjoy food content and sharing meal ideas!
