Vegan or plant-based food diets are trending in Instagram especially with millennials. This is because according to One Green Planet, 1 out of 10 millennials are either plant-based eaters (or vegan) or vegetarian. Plant-based diet is stricter than vegetarian diet, which may allow dairy and egg. The former is based on fruit, vegetable, tubers, whole grains and legumes and exclude animal products such as meat (including fish), dairy and egg. Aside from providing better health, plant-based and vegetarian diets are also environmentally friendly. Did you know that if we consume more plant-based food, we could cut down carbon footprint and save water?
If you see my Instagram posts, I like colorful dishes as they are pleasing to the eye. I am not a vegetarian but since heart disease and cancer are in my family history, we’ve been having Vege-nesday and Meatless Monday. That’s twice a week of no meat! And last year before my birthday we went vegetarian for two weeks. Yes, two weeks and I became slimmer because I lost some fats! So now after the holidays, we are having a one-week vegetarian diet. I’m planning to do this every 6 months or maybe every 4 months! Let’s us see when we get there 🙂
My vegetarian dishes are not 100% plant-based as I still use egg, pasta, bread and flour. But still, I think it’s a better way of eliminating meat once a while.
Grated Colorful Salad, Feta Sesame Fritter, Couscous served with Olives and Pita Croutons
1/2 cup of couscous
1 pitta bread, sliced thinly
1/4 cup pitted olives, sliced
1 cucumber, grated
1 red onion, grated
1 large carrot, grated
1 beetroot, grated
2 tablespoon self-raising flour
3 tablespoon vegetable oil
1 1/2 tablespoon sesame seeds
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
1. Preheat oven to 180C/350F. Place couscous into a bowl with boiling water and cover.
2. Spread pita out on a baking tray. Drizzle with olive oil and bake for 10 minutes in the oven.
3. Mash feta in a bowl with an egg and then mash in flour.
4. Place a large frying pan on a medium heat and vegetable oil.
5. Using a teaspoon, make small 12 balls (don’t worry, they don’t have to be perfect balls) from the feta mixture.
6. Cook the fritters until golden on both sides. Drizzle with honey and sesame seeds. Cook for another 1-2 minutes or until golden and sticky.
7. In a bowl, mix vinegar, extra virgin olive oil, oregano and salt.
8. Fluff the couscous in a large plate, place the grated vegetable and drizzle over the dressing. Place the pita strips, sliced olives and sesame feta fritters on top.
9. Serve and enjoy!