One of my all time favourites that I go back to time and time again, is my mum’s vegetarian spaghetti bolognaise. That’s my old cat, watching the world go by from my parent’s kitchen table. My friends and I spent so many late nights at that table during our A level years that we asked Mum to cut it up and send us a piece of the old table cloth when she got a new one. My friend V said she felt as if she had the tiny pink flower pattern engrained on her brain, it feels that way seeing it again now.
Lentils are a great source of protein and iron. They are really cheap and low fat so make a thrifty and healthy alternative to meat. They are small enough and soft enough to get past kids and if you have a baby or fussy eater you can whizz them into a puree or sauce. My two have grown up with this. Lentils absorb so much flavour, although as mum rightly says, the flavour of the dish improves with age.
It is a great one for freezing, so I often double the quantities, let the flavour develop for a day in the fridge, eat half and then freeze the other half. I’ve made it with Quorn vegetarian spaghetti bolognaise too.
I am starting to gather my own little legacy recipes, in my book the best ones are the simple ones. I think the secret to great vegetarian food is lots of fresh veggies and lovely herbs and spices The world’s largest producer of herbs and spices, Schwartz, have plenty more easy vegetarian recipes. I especially like the look of the chick pea curry.
Which recipes were handed down to you and which of your favourite recipes will you pass on to your kids?
This post is written in association with Schwartz.