National Vegetarian Week runs from the 19 -25 May 2014 and in honour of the event Betta Living are hosting a vegetarian recipe competition.
Betta Living want to show that vegetarian food is more than just tofu, nut roasts and quorn dishes. They are offering the winner £750 worth of gift vouchers and there is also one runner up prize of £250 worth of vouchers to be won.
I will be on the judging panel, so get your thinking caps on, your knives out and your entries in.
To get the ball rolling I've made the most gorgeous Chickpea and Sweet Potato Stew. I served it up with rice, toasted pitta bread, creme fraiche and mango chutney, but it would also be great with mashed potatoes and some green vegetables or spooned over a baked potato with a dollop of soured cream.
My chickpea and sweet potato stew was mildly spiced as my mother-in-law and little boy aren't overly fond of very spicy food, but feel free to increase the amount of chilli and spices when you make it yourself.
The stew was really delicious and very filling. It will be appearing on our dinner table on a regular basis. It's so easy to throw it all in, leave it to cook and develop all that mouthwatering flavour. It's one of those dishes that is even better the next day.
I made a huge potful as there was 6 of us, but you can keep leftovers in the fridge for a few days or freeze them.
Hearty Chickpea and Sweet Potato Stew
A spiced stew of chickpeas, sweet potato, baby potatoes, carrots and parsnips. A filling family meal that everyone will love.
- 2 tsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 cm piece fresh ginger, finely grated
- 4 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp ground ginger
- 2 - 3 tsp chilli powder
- 15 small baby potatoes, halved
- 1 large sweet potato, chopped into chunks
- 4 - 6 medium carrots carrots, sliced fairly thickly
- 2 large parsnips, sliced fairly thickly
- 3 x 400g tins chickpeas, drained and rinsed
- 4 x 400g tins chopped tomatoes
- 1 large glass white wine
- 1 vegetable stock pot with 500ml boiling water
- 4 tbsp tomato puree
- a large handful of fresh coriander, chopped
1. Saute the onion, garlic and fresh ginger in the olive oil in a large pot until the onion is soft and translucent.2. Add the dried spices and gently cook with the onions for a couple of minutes, than add all the vegetables and mix well.3. Add the chickpeas and pour in the wine, then add the stock and tomato puree. 4. Cover and leave to cook gently for 40 - 50 minutes, stirring occasionally until the vegetables are tender and the stew has thickened. If need be you can add more stock and cook a little longer.5. Season the stew with salt and pepper. Add the fresh coriander just before you serve.6. Enjoy! notes: You can use stock cubes instead of a vegetable stock pot. I would add 3 or 4 for flavour. Any leftover stew can be kept in the fridge for a few days or frozen into portions.
Yield: Serves 8 - 10
Here are a few of the best veggie and vegan recipes I have found on the web this week:
1. Spicy Cauliflower-Cashew Bites with Wild Garlic Sauce and American ‘Buffalo’ Sauce - Food to Glow
2. Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan - Kalyn's Kitchen
3. Za’atar Roasted Carrots and Green Beans - The Lemon Bowl
4. Spaghetti alla Puttaneca - Amuse Your Bouche
5. Sweet Potato, Zucchini and Olive Quesadillas - Green Gourmet Giraffe
6. Chickpeas, Mango and Spinach in a Tomato Coconut Gravy - Lisa's Kitchen
I hope you are inspired to try some new vegetarian dishes. I look forward to seeing your entries. I will publish the winning entries at the end of May.
To keep up-to-date with all the latest foodie challenges, competitions and giveaways visit The Food Blog Diary.
Disclosure: I am being paid to host and judge this competition. I was not expected to write a positive review and any opinions expressed are my own.