Firstly let me apologise for my lack of food photography skills. I’ve not the patience, talent, nor the camera to try and make my pictures look like the really amazing ones you find on most blogs. I am however a pretty good cook.
And I’m trying to go vegetarian. Actually pescatarian, because I’m frankly not sure life is worth living without sushi.
As I am home alone tonight I thought I’d take advantage of that fact by using up some of the feta-y goat cheese that I get from our local Turkish deli and that Boyfriend doesn’t like (because he’s crazy).
So I googled vegetarian feta cheese recipes and came across this nice looking one from Hurry the Food up.The below is my adaptation (mostly just using whatever veggies I felt like), and serves 2 (the second half is in the fridge for lunch).
200 gr carrots
200 gr asparagus
200 gr chestnut mushrooms
100 gr cherry tomatoes
1 sweet pointed pepper
1 cayenne pepper
1 red onion
15 kalamata olives
150 gr goat cheese feta
2 tbsp olive oil
Chopped all veggies, then crumbled over the feta cheese. Tossed everything in oil, herbs, salt and pepper and mixed it well. Stuck in the oven on 200 degrees Celsius for about 20 minutes. Super easy!
Popping this into MyFitnessPal spits out the following:
Per serving: 482kcal, 35g fat, 28g carbs, 16g protein
It was very tasty and the cayenne pepper gave it just the right level of heat/spiciness for me. The olives complimented the dish nicely, though I must admit I was sceptical about adding them as they seemed a bit out of place. The carrots still had some crunch, and I enjoyed the variety of flavours, textures and colours. Will make again.
Fullness factor (my very subjective one): medium. It didn’t leave me hungry, but I was still peckish.
My problem with eating vegetarian is I find it hard to find recipes that fill me up without an excess amount of carbs, and trying to make sure I get enough protein. This dish is only OK in the protein and “filling me up” department. But I’ll forgive it as the flavours were great.