Over the last three weeks I have focused mainly on fish for Lent. I will go back to more seafood dishes in a little while, but now I want to turn my attention and satisfy the numerous requests I have been receiving for vegetarian dishes for Lent. As you know, sometimes I may not be able to keep up with individual demands, but will make sure to do so through this column.

I’m actually quite excited by this annual challenge, because every Lent, I give up chocolate, chicken and red meat and focus on fish and meatless meals. This year I refused to give up chocolate because last year was too tough and the temptations enormous. My birthday also falls during Lent this time around and I want a chocolate birthday cake! So anyway, I digress; I do not want to turn this into a chocolate piece.

Recently, more and more we are being told that a plant-based diet is necessary for optimal health. We don’t have to be vegetarians to include more fruits and vegetables in our diets. To help you get started, if you are planning to be meat-free for Lent, the most important thing is to list exactly what you will need. A well-stocked pantry is essential.

First thing, you have to stop purchasing meat or chicken. I know it’s hard, especially if you live with others who are not giving up their meat for Lent. So, why not reach a compromise? Tell them to purchase their own stock of meat or find a space in your cupboards and fridge just for you, and eat only from those designated areas. This will help you discipline yourself and also for the others in your household to respect your decision.

Next, stock up on food items which will allow you to follow your dietary Lenten vow. This will help you to get creative with vegetarian cooking. Purchase wholegrain products. As a matter of fact, this exercise should help you make healthier choices when or if you do go back to your regular eating habits. Bread, crackers, pastas and cereals such as oatmeal are all available in wholegrain form. Try brown rice instead of white. Consume more ground provisions. Stock up on legumes like red, black, garbanzo (chick peas), butter and broad beans.

Soy products such as veggie chunks, veggie mince and tofu are used to replace meat to give you that “meaty” texture and mouth feel, so you can have all your favourites such as spaghetti Bolognese, burgers, stir fries and stews and have all the flavours by seasoning them the same way. If you decide to replace dairy products like ice cream for instance, there is soy cream, almond or soy to replace regular milk, and vegetarian cheddar if you feel for cheese.

Naturally you are going to buy loads of fresh vegetables and fresh fruits as and when you need them. Frozen fruits and vegetables are also fine, as many of them are flash-frozen at the peak of freshness and great for convenience when you don’t have time to go grocery shopping. Next week I will continue with more meatless meals. Until then, enjoy these two vegetarian-friendly recipes.

JuicyChef’s Egg-FreePlain Carrot Loaf

Many of my vegan friends do not use eggs in their baking. I did my own experimenting and this was the end result, which my family liked. I hope you do too. I call this a plain cake because it doesn’t have a frosting, but you could make one if you wish.

Ingredients:

3 cups of carrots, shredded

1 1/4 cups of sugar

2 cups All-Purpose flour

2 tsps baking powder

2 tsps ground cinnamon

A pinch of salt

1 tsp vanilla

1/2 cup orange juice

Grated zest of 1 orange

3/4 cup light vegetable oil

2 tbsps sunflower seeds

1 cup rum-soaked raisins

1 cup of roasted cashews

Method:

Preheat oven to 350º F.

Lightly grease a baking pan with oil.

In a large bowl add flour, baking powder, salt and cinnamon together.

Add carrots and mix together, then pour in the liquid ingredients, vanilla, oil and orange juice.

Stir in the raisins, sunflower seeds and cashews.

Pour batter into prepared baking pan.

Bake for 40 to 50 minutes.

JuicyChef’s Jerk-Grilled Vegetables with Risotto

I love brushing vegetables with jerk marinade and roasting them. They go well with a creamy plain risotto and a glass of white wine. This would be a lovely main dish for an elegant vegetarian dinner party.Ingredients:Method:

1 500g pack of risotto

2 garlic cloves, minced

1 onion, finely chopped

1 glass of white wine

1 litre/ 4 cups vegetable stock

1/2 cup grated Parmesan (optional)

Herbs for garnishing

A mixture of seasonal vegetables

Jerk Marinade

Vegetable Oil

Preheat oven to 350º F.

Peel, trim and cut whatever vegetables you have handy.

Brush vegetables with a little oil and jerk marinade.

Layer vegetables on a baking tray and roast for 30 minutes or until cooked through.

While the vegetables are baking, prepare risotto with the onions, garlic, wine and stock according to package directions.

Stir in Parmesan at the end.

In a serving bowl, add the risotto then top with jerked vegetables.

Garnish with herbs, serve immediately, break open a bottle of wine and let everyone dig in!

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Bon Appétit!