I must tell you that the recipes posted on this blog will change very slightly in the coming weeks and months. Indeed, my daughter has chosen to no longer consume meat and suddenly, vegetarian cuisine will become a little more present in my house.
Since Isciane at 7/8 years old, I said jokingly that one day she would definitely become veggie. I didn’t know then that I was seeing the truth. But his food tastes were already present. Meat already brought her little pleasure and the mere sight and smell of a piece of sausage could make her sick. At 14, she told me that she would one day stop eating meat, but nice, she was waiting to leave the house.
Except that she should leave at the next school year (Nooo!!!) and she didn’t wait until then. Even the dishes she usually ate with pleasure became difficult for her to enjoy. It also seems that she needs my advice so as not to make nutritional errors and to adapt the recipes she likes to a vegetarian diet.
Question nutritional advice, I’m not very savvy, but I found a very nice little book. On the other hand, for the moment, I have not found any cookbook with classic recipes adapted to the meatless diet. Incidentally, there is also a bit of everything and anything in the department!
It will therefore take me a little time before preparing lasagna, burgers or vegetarian chili. But, it will come, and it will be as good as the meat version. This blog being my recipe book, I will not fail to publish the recipes that we like. I’m sure you’ll enjoy it too!
In the meantime, we are dealing with our usual dishes. A few small, simple arrangements satisfy everyone.
Thus, I offered roasted butternut squash with and without meat. This dish was greatly appreciated by everyone, even by those who usually shun vegetables (Being a mom is not always easy!).
The butternut squash is simply baked for a long time with zaatar. The flesh becomes melt-in-your-mouth and deliciously fragrant.
Once cooked, it is garnished with feta, coriander, pomegranate seeds and, for those who wish, grilled bacon. A drizzle of pomegranate molasses brings a touch of acidity. It’s excellent!
Oven roasted butternut:
2 small butternut squash
1 tbsp of zaatar
2 tbsp olive oil
1/2 bunch of fresh coriander
1 tbsp pomegranate molasses
150g smoked bacon (optional)
Preheat the oven to 200°C.
Wash and cut off the ends of the squash.
Cut them in half and remove the seeds.
Mix the zaatar and the oil and brush the butternut halves with it.
Season and bake for about 50 minutes. Depending on the size of the squash, you may need to cook longer.
Grill the bacon if using.
Cut the feta into cubes, Cut the coriander leaves and seed the pomegranate.
Once out of the oven, garnish the squash.
Finish with a dash of pomegranate molasses and season.
To finish: if you don’t have pomegranate molasses, you can use a squeeze of lemon juice.
Zaatar is a mixture of thyme, sesame and sumac.
For 4 people, you will need 2 small butternut squash. It’s not always easy to find them. A large one will suffice, but you will have to adapt the cooking time well and possibly cover with aluminum foil if they brown too much.
Don’t throw away the seeds. Well washed and stripped of the remaining flesh, they will cook on the plate, at the same time as the butternut squash. It’s delicious as a snack or in a salad.