Designed to highlight to the wider public the benefits and pleasures of a meat-free diet, National Vegetarian Week has become one of the most eagerly anticipated awareness weeks of the year.
And that should really come as no surprise. Because vegetables are so versatile, they can be used in all kinds of recipes, both sweet and savoury and, as a result, National Vegetarian Week is now enjoyed by more people than ever, from lifelong veg fanatics to dyed-in-the-wool carnivores.
With that in mind, we've decided to share a few of our favourite veggie bakes for you to try at home. And, best of all, they all go great with a fresh brew!
Carrot cake porridge
No, that isn't a typo! Carrot cake, while delicious, is old news. Carrot cake porridge is the future!
Ingredients
To make three bowls of carrot cake porridge, you will need:
2 small carrots, peeled and grated
180g porridge oats
1 tsp cinnamon
grating of fresh nutmeg
75g raisins
850ml milk
Simply put all the ingredients in a pan and cook over a medium heat for 10-15 mins, stirring often, until the oats and carrots are soft and the porridge is creamy. If your porridge looks too thick during cooking, add a little more milk.
Serve hot with an espresso for a flavourful and fun way to start your day.
Potato and cheese muffins
This fabulous recipe is quick and easy to make and doubles as an excellent way to use up leftovers.
Ingredients
To make 12 muffins, you will need:
750g mashed potatoes
one large egg
250g cheddar cheese, grated
three tbsp chopped chives
Begin by making mashed potatoes using your preferred method. If you're new to the world of mash, this recipe is a great place to start (although you'll only need half the amount of potatoes for this muffin recipe).
Next, preheat your oven to 190C/170C fan, then grease a non-stick muffin pan with a little butter.
Stir the mashed potatoes, egg, ¾ of the cheddar cheese and two tbsp chopped chives together in a large bowl. Season with salt and pepper, then divide the mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
Bake for 30 to 35 minutes until golden brown and crisp around the edges, then remove the pan from the oven, top the muffins with the remaining cheese and return to the oven for three more minutes.
Once ready, allow the muffins to cool, then transfer to a serving dish, top with the remaining chives and serve immediately. Serve with a black coffee to perfectly complement the creaminess of the potatoes and cheese.
Courgette, lemon and thyme cake
This summer-y sensation is fragrant, light and well worth the effort!
Ingredients
To make a courgette, lemon and thyme cake, you will need:
350g unsalted butter, softened at room temperature, plus extra for greasing
350g golden caster sugar
zest 2 unwaxed lemons
6 large eggs
400g self-raising flour
2 tsp baking powder
4 courgettes (about 600g), coarsely grated
2 tbsp chopped thyme leaves
For the icing, you will need:
250g mascarpone
250g unsalted butter, softened at room temperature
zest 2 unwaxed lemons
900g icing sugar
For the crystallised thyme, you will need:
50g golden caster sugar
12 thyme sprigs (use a combination of thinner and thicker sprigs)
1 egg white, lightly beaten
For the candied lemon slices, you will need:
200g golden caster sugar
2 unwaxed lemons, thinly sliced into rounds
Begin by making the decorations. For the crystallised thyme, put the sugar on a plate, brush the thyme with the egg white, then roll in the sugar. Shake off some of the excess, then leave the sprigs on a piece of baking paper to dry.
For the candied lemon slices, tip the sugar into a saucepan with 200ml water. Heat gently to dissolve the sugar, then bring the syrup to the boil. Drop in the lemon slices and cook for 15 mins until softened. Carefully remove the slices from the syrup and place on a piece of baking paper to dry. Keep the remaining syrup for brushing over the cake.
Next, heat your oven to 180C/160 fan/gas 4. Grease and line the bases of two 20cm springform cake tins. Make the four sponges in two batches. To make the first batch, in a large bowl, use a whisk to beat 175g butter with 175g sugar and the zest of 1 lemon until creamy. Then, gently beat three of the eggs together in a jug. Gradually add the egg to the mixture, scraping down the side and whisking well after each addition. In a separate bowl, mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt, and fold this into the cake mixture. Finally, stir in 300g courgette and 1 tbsp thyme leaves. Divide the mixture between the tins and bake for 25 mins.
While the sponges are still warm, prick all over with a skewer and brush over some of the reserved lemon syrup. Once cool enough to handle, remove from the tins and place on a wire rack. Make and cook the second batch of cakes using the remaining ingredients.
When the cakes are cool, make the icing. Whisk all the ingredients together with a pinch of salt until smooth and fluffy.
Next, sandwich the cakes together with a little of the icing. Using a palette knife, spread a thin layer of icing all around the cake and chill for 30 mins to set. Once chilled, completely cover the cake in a second layer of icing to achieve a smooth finish. Decorate with the crystallised thyme and candied lemon slices, then return to the fridge until the icing has completely set.
Serve with a cappuccino or latte for the ultimate sweet, veg-fuelled elevenses treat!
Enjoy National Vegetarian Week with Cafe2U
We're committed food and drink fans at Cafe2U and these vegetable-based bakes are easily among our favourite snacks to enjoy with a cup of good coffee.
To make the most of National Vegetarian Week 2023 wherever you are, get in touch with your nearest Cafe2U van here and let us bring some of our top-quality coffee straight to your door.
