Cooking and Baking

The Vegetarian Challenge! Are you willing to try?


International Vegetarian Week may have been and gone already this year (October 1st-7th), but that doesn’t mean you can’t get into the spirit of things and take the challenge now!

If you’re worried that you’ll be hungry and missing out on essential nutrients going vegetarian, don’t be. A balanced vegetarian diet contains all the necessary nutrients for optimum health, including more folate, fibre and antioxidants than meaty diets.

So to help you on your way, we’ve got a meal plan and some easy, yummy recipes for the first day of the challenge. Are you game?



Who doesn’t love pancakes for breakfast? This recipe is quick, easy and yummy!

Preparation/Cooking Time: 15 mins

Serves: 6


  • 1 cup flour
  • 1 tablespoon cane sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt (Handy Hint: Mini Measures are great for accurately measuring teaspoons and tablespoons)
  • 1 cup soy milk
  • 2 tablespoons vegetable oil


  1. Combine flour, sugar, baking powder and salt in a bowl
  2. Add soy milk and vegetable oil to the mixture and mix until smooth
  3. Pour into a non-stick pan (Handy Hint: For a quick cheat the Perfect Pancake & Omelette Set gives you perfectly round, evenly brown pancakes with no mess. Just pour batter into pan and close, cook 1 side, then flip and cook the other side. Non-stick surface allows pancakes to slide easily onto plate for serving.)
  4. Flip pancakes when you see bubbles in the middle.

(Handy Hint: The large spatula makes flipping pancakes so easy with the unique jumbo size non-stick head, which easily slides between the pan and the pancake.)

Serve with maple syrup and fresh berries and you have a healthy, delicious breakfast. Yum!


CUCUMBER AND CHICKPEA SALADVegetarian chickpea salad

This super healthy recipe doesn’t skim on flavours. It’s easy to prepare and makes a great lunch salad or side for dinner.

Preparation time: 20 minutes

Serves: 6


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice

(Handy Hint: a lemon squeezer allows you to squeeze fresh juice from a lemon, with no wastage and no pips)

  • 2 teaspoons chopped, fresh oregano or 1 teaspoon dried

(Handy Hint: the easy chopper is a simple, mess free solution for chopping and dicing vegetables and herbs)

  • 4 cups peeled and diced cucumbers
  • 2/3 cup diced red capsicum
  • 1 400g can chickpeas, drained

(Hint: the can strainer makes draining cans super easy. It’s the perfect size for cans so you don’t have to worry about making a mess or losing any of the product)

  • ½ cup crumbled feta cheese
  • ¼ cup slivered red onion
  • 2 tablespoons chopped black olives


  1. Whisk oil, lemon juice and oregano in a large bowl until combined
  2. Add cucumber, chickpeas, capsicum, feta, onion and olives and toss to coat in dressing

Serve at room temperature or chilled.



This is sure to become a dinner time favourite!

Preparation time: 10 mins

Cooking time: 40 mins

Serves: 6


  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 capsicums, diced
  • 2 celery sticks, chopped
  • 1 carrot, chopped
  • 1 can chopped tomato
  • 1 can kidney beans, drained
  • 1 cup vegetable stock
  • 1 teaspoon chilli powder
  • 1 large packet corn chips


  1. In a non-stick pan, heat the oil and add the onion and garlic. Fry until soft.
  2. Add carrot, capsicum, celery and chilli powder and stir until soft.
  3. Add tomatoes, stock and beans, and simmer for 30 minutes.
  4. Divide the corn chips amongst the plates and serve on the chips.

So you see going vegetarian for a week isn’t really that hard! Take the challenge today, you’ll be surprised at how good you feel. If you still aren’t convinced that you can do it for a whole week, why not go vegetarian for just 1 day of each week? Your body will thank you for it, and so will the earth!

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