Creative Cooking
This weekend we used the recipe jar to choose what to eat for dinner. Steve chose Lamb Stew. I’m not cheap. I’m practical and economic (and Scottish). Veal was on sale.
“I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.” – Madam Benoit, author of Encyclopedia of Canadian Cuisine
Veal stew is delicious. I seared the meat, simmered the vegetables, and served it over quinoa. It had varied textures and rich flavour. The 450g package easily spread across 8 servings so each of us got a few small cubes in the bowl.
How could this recipe be modified to be meatless? Replace the veal with chickpeas and reduce the cooking time to about 25 minutes. Worried about protein? Here’s a comparison in grams of protein and fibre:
| Ingredient | Serving | Protein | Fibre |
|---|---|---|---|
| Lamb | 55g | 19.1g | 0g |
| Veal | 55g | 19.8g | 0g |
| Chickpeas | 100g | 19.5g | 17.5 |
Not surprisingly, you’ll get the same protein from a larger serving of beans(100 vs 55g) but it also contains half your daily suggested dietary fibre (35g)!
Have you modified a favourite recipe to make it meatless? Let me know in the comments and share your favourite recipe online.
Photo Credit: hood.jonathan via Compfight cc
