vegetarian month

quinoa salad with avocado dressingAt the risk of appearing incredibly self indulgent, I’m blogging about the things I eat during the month of May.

If you have any favourite vego dishes to recommend I’d love to hear about it in the comments.

Saturday 1st May
B – flat white coffee, croissant
L – mushroom sarnie
D – silo bakery sourdough with extra virgin olive oil
super creamy gratin potato
radicchio salad with balsamic & wholegrain mustard dressing

Sunday 2nd May
B – flat white coffee
scrambled eggs with ricotta
leftover gratin potatoes
green salad with lemon juice & dijon mustard dressing
D – sauteed kale with butter beans, garlic, lemon & crispy sourdough crumbs
rhubarb & apple crumble with vanilla icecream

Monday 3rd May
B – bircher muesli with yoghurt
L – super simple broccoli with boiled pink fir apple potatoes & garlic mayonnaise
D – cousin rosa’s eggplant parmagiana with shaved cabbage salad

Tuesday 4th May

B – bircher muesli with yoghurt and all bran
L – wholemeal pasta with tomato, feta & basil
D – luxury cauliflower cheese with radicchio salad

Wednesday 5th May
B – leftover rhubarb crumble with natural muesli & yoghurt
L – eggplant parmigiana sandwich on rustic white bread
D – cabbage with oyster sauce (rookie vegetarian mistake – only realised after dinner that oyster sauce does actually contain some oysters – woops)
egg fried rice

Thursday 6th May

B – stewed apples with muesli & yoghurt & all bran
L – baby carrot soup with crusty bread & butter
D – ‘gardners pie’ (think a vego version of shepherds pie with a combo of leeks and cabbage as the base and mashed potato topping)

Friday 7th May

B – stewed apples with muesli & yoghurt
L – egg fried rice with carrots & cauliflower
D – perfect roast potatoes with romesco sauce
shaved cabbage and mixed greens salad
salted celery with manchego cheese

Saturday 8th May
B – English breakfast tea
brioche with quince jelly
D – antipasto – olives, truffle scented cheese & romesco sauce with sourdough bread
maccaroni cheese
roast beet & mixed leaf salad with balsamic & seeded mustard dressing
apple & marscapone torta

Sunday 9th May
B – flat white coffee
L – shaved cabbage salad with parmesan & balsamic
jerusalem artichoke soup with broad beans
D – non-vego extravaganza at my mates toby & kath’s place

Monday 10th May
B – stewed apple, muesli & yoghurt
L – avocado on toast with romesco sauce & rocket salad
D – wilted kale with toasted almonds & garlic

Tuesday 11th May
B – stewed apple, muesli & yoghurt
L – very green sandwich. avocado, pesto & rocket on iggys sourdough
D – vegetable soup
dark chocolate

Wednesday 12th May
B – stewed apple, muesli & yoghurt
L – vegetable soup with pesto toast
D – wilted dandelion greens with fried egg & toasted almonds
dark chocolate & lemongrass tea

Thursday 13th May
B – stewed apple, all bran & yoghurt
L – flat white (breakfast was at midday)
D – stir fried field mushrooms with boy choy, honey & soy

Friday 14th May
B – muesli & yoghurt
L – soba noodle soup with chilli & bok choy
D – pesto extravaganza with mezzi rigatoni & rocket & parmesan salad
milky hot chocolates

Saturday 15th May
B/L – eggplant, tomato, pesto & provolone sandwich
english breakfast tea
D – cheese & crackers
BBQ marinated field mushrooms with BBQ eggplant & hummous
warm lentil salad
potatoes baked in their jackets
decadent marscapone cheesecake with figs, pistachio & honey
dark chocolate with a touch of sea salt

Sunday 16th May
B/L – chickpea & mushroom frittata
fig & mixed leaf salad
sonoma bread & butter
D – beetroot & goats cheese ravioli
burrata agnolotti with eggplant puree & roast heirloom tomatoes
sauteed spinach
apple & rhubarb crumble tart with sour cream icecream

Monday 17th May
B – muesli, yoghurt & all bran
L – hot carrot soup with sourdough bread & butter
D – pan fried brussels sprouts & tofu with toasted almonds

Tuesday 18th May
B – muesli, yoghurt & all bran
L – linguine with rocket & chilli oil
D – beetroot pesto & red pepper dip with toasted pita bread
pan fried field mushrooms with hot feta dressing
pan fried tofu with spiced yoghurt
lentils with rice & caramelised onion
warm carrot salad with coriander & toasted almonds
poached apricots with vanilla icecream
chocolate Tim Tam hedgehog

Wednesday 19th May
B – muesli, yoghurt, all bran & poached apricots
L – mushroom quiche with green salad
D – warm salad of chickpeas and almonds with rosemary & garlic
wilted endive with sherry vinegar
vanilla icecream

Thursday 20th May
B – muesli, yoghurt, all bran & poached apricots
L – sourdough sandwich with hummus, babaganoush, parsley & celery
D – vegetarian lasagne & salad

Friday 21st May
B – muesli, yoghurt, all bran & poached apricots
L – warm chickpea & beetroot pesto sandwich
D – pizza stone christening night:
potato & rosemary
broccolini & boccincini

Saturday 22nd May
B – flat white
L – baked eggs with celery & walnut toast
D – 5 ingredients romesco sauce with toasted pita bread
mushroom ragu with pasta
wild rocket salad
rhubarb & buttermilk cake with double cream

Sunday 23rd May
B – flat white & homemade peanut butter on toast
L – mushroom sarnie
D – ratatouille pot pies with wilted endive
roast king edwards and ponitacs

Monday 24th May
B – muesli, yoghurt, all bran & poached apricots
L – pita bread wrap with ratatouille, mayo & baby rocket
D – pan fried smoked tofu with brussells sprouts & toasted almonds
rhubarb & buttermilk cake with double cream

Tuesday 25th May
B – muesli & yoghurt
L – smoked tofu ‘cabonara’ with a green salad
D – roast cauliflower & quinoa salad with baked ricotta
homebaked potato bread & butter

Wednesday 26th May
B – muesli, all bran & yoghurt
L – pita bread wrap with ratatouille, mayo & baby rocket
D – roast pumpkin salad with crispy chilli bread crumbs & smoked tofu
radicchio salad with balsamic & mustard dressing
sea salt spiked dark chocolate

Thursday 27th May
B – stewed apple, muesli & yoghurt
L – roast pumpkin & chickpea soup with home made potato bread & butter
D – linguine with broccolini & chilli oil

Friday 28th May
B – muesli & yoghurt
L – chunky red lentil, tomato & vegetable soup with homemade sourdough
D – roast parsnip pizza
pizza with tomato, mozzarella & fresh rocket

Saturday 29th May
B – flat white
L – sourdough roll with bocconcini & tomato
caramelised pear tartlet (just a taste!)
D – crisp roast king edward and kestral potatoes with rosemary & garlic & bernaise sauce
green salad with mustard vinigarette
poached quince crumble with vanilla icecream

Sunday 30th May
B/L – croissants with melted cheese & mushrooms & green salad
D – leftover parsnip pizza
‘gardner’s pie’ lentil & mushroom stew topped with mashed potato
sauteed brussels sprouts
carrot cake with cream cheese frosting

Monday 31st May
B – carrot cake with cream cheese frosting
L – roast cauliflower salad with quinoa & bocconcini
D – italian broccoli pie with a green salad

and what’s on the menu for my first day back as an omnivore?

Tuesday 1st June
B – little bacon sandwiches
L – chorizo with chickpeas & tomato
D – pork sausages baked with parsnip & onion

cauliflower closeup

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{ 27 comments… read them below or add one }

Kishor Gurtu May 3, 2010 at 5:01 pm

Scrambled ‘egg’ is vegetarian?


jules May 3, 2010 at 7:08 pm

I’m from Australia and here vegetarians usually eat eggs and dairy products and honey. We call people who don’t eat any animal based products vegan.


Tracy Willans May 4, 2010 at 8:43 am

As a vegetarian I am looking forward to a few new not so heavy on the carbs dishes, the fact that they will be in the correct season is a bonus.


MaryAnn Cauthen May 4, 2010 at 12:36 pm

What is “flat white coffee?” These veg. meals sound really good. Thanks.


dbro May 4, 2010 at 1:10 pm

Ahhh…you’re to late to visit Dennis Cotter’s wonderful vegetarian restaurant in Ireland – Cafe Paradiso. But it’s worth taking a look at his three wonderful cookbooks, which are sadly not well know in Australia. He definitely puts the focus back on the vegetables.


Johanna GGG May 4, 2010 at 8:24 pm

I just made a comment elsewhere but because I love them so much I will also make a comment here to encourage you to try a nut roast if you haven’t tried it (or even if you have) – may not be minimalist because they have a few ingredients – my page on nutroasts is at and my favourite nut roast that I do every christmas has 6 ingredients including pepper if you want a simple one – too many other great vegetarian foods to recommend – a good soup and good bread always goes down well – and if you are missing sausage rolls you must try this recipe which my meat loving brother thought could be meat if he didn’t know I made it –


mcpixelchick May 4, 2010 at 10:52 pm

Yeay – I’m so excited about your vegetarian month!!!

I’m a veggie – have been for 21 years. My inspiration and enthusiasm for food was very low before Stone Soup appeared in my world.

Thank you Jules


Claire May 6, 2010 at 5:34 pm

Try frying chopped onion til soft, then add garlic and ginger, some balti curry paste, diced sweet potato, let it fry for a bit til fragrant then add a tin of tomatoes and some stock – plus salt (depending on stock saltiness), cook til sweet potato almost cooked, add some mushrooms, cook another 10 mins, then some spinach, and just before serving stir through some peanut butter (yes, really) and coriander. Serve with rice/rotis/natural yoghurt.. Can also add some red lentils for protein element. Even my kids eat this and ask for seconds!
Will think of more vege favourites..


jules May 6, 2010 at 10:08 pm

claire – love the use of PNB – sounds delish

yay mcpixelchick – I’m excited too – 21 years – wow.

thanks johanna – will have to have a think about this nut roast thing – a whole new world for me

dbro – I know I missed Dennis but did read one of his books – on my list for next time definitely

maryann – flat white is an australian type of coffee – it’s like a cappuccino without the foam – so a very milky lovely coffee

hope you enjoy tracy


Gypsy May 8, 2010 at 6:30 pm

So excited to see you trying the veggie thing even if just for a month Jules! The only thing I would say – and I hate to sound like the veggie police – but your meals seem to lack the protein in the form of beans/pulses/tofu/tempeh that most healthy vegetarian diets need. To get all the protein you need from eggs and dairy alone can be a very fatty way to go (I know – it took me about six goes at veggie-living to get into this). Its amazing how many meals you can add some lentils or canned pinto or chick peas into without making them taste too beany! (there are a bunch of really easy meals on my blog if you are interested). Good luck and enjoy it.


jules May 14, 2010 at 7:58 pm

thanks for the suggestions gypsy.
you’re right, I could do with some more pulses. but I do love my dairy. and my eggs.
have to admit i’m a bit scared of tofu – would welcome any suggestions


Judy July 10, 2013 at 9:35 am

I can quite happily eat eggs daily. I especially love fried eggs with a lovely deep yellow yolk. Cheese omelet. Poached eggs but I won’t make them myself. My daughter who loves eggs as much as I do and I have a very calory laden messy way we like to eat our fried eggs. Take a pita. Open at the top. Spread mayo and avocado inside. Ad much as you like and more if you want. Fry your egg snd try to get it into the pita without accident. Use loads of serviettes when eating. It’s messy. Enjoy.


Narada May 18, 2010 at 10:26 am

If you’re scared of tofu, try and find some smoked tofu (some coles and speciality stores sell it), I use it like bacon/pancetta as the base for risotto, pasta and open/closed pies. you don’t need much, but the flavour is lovely.


Johanna GGG May 18, 2010 at 9:46 pm

Saw your comment about tofu and I think it needs to be approached as texture rather than flavour (although if you want to make your own it does have a lovely flavour when fresh) and think of it as a way of soaking up flavours that you choose – I love it marinated in asian flavours and then baked but I tried this last week and the tofu I chose was too firm and didn’t soak up the flavours well! I would also suggest you try different types of tofu if you don’t like one – silken tofu is useful for making a soup creamy whereas I prefer a firm tofu in a noodle soup. Hope you have a chance to try some tofu


Emily May 21, 2010 at 5:09 pm


I saw your comment about trying to get protein and iron requirements while vegetarian. A little while back Saskia (who writes the blog with me), did a post about how vegetarians can ensure they have the correct intake of protein –

Basically, as a vegetarian you need to combine different food sources in order to have complete proteins.

We have also posted a couple of recipes that fulfill the combining for protein requirement.

Hope vegetarian month continues to go well!


Jodie May 23, 2010 at 12:30 am

I’ve been vegetarian for around 20 years now and love poached eggs on a Sunday. But for the rest of the week, I have a whey protein shake every day (with a banana, berries, biodynamic yoghurt and flaxseed oil) and do things like having mashed white beans with olive oil and lemon instead of potato. I have tofu four or five times a week. My favourite way to have it at the moment is cut into squares, dipped in cornflour and a lot of five spice, then either quickly shallow fried or lightly sprayed with oil and baked. Then I serve it with rice or noodles and vegies. Rice paper rolls with marinated tofu are another favourite.


dbro May 26, 2010 at 10:06 am

One thing I find is great to do with tofu if I want to use it in a ramen type noodle soup is to get a nice firm block and pop it in a heavy frying pan (you can marinate it first if you like) and then, on a med heat, keep brushing it with any of the usual sauces or marinades that are typically used for pork or duck in asian recipes – hoisin sauce, teriyaki, char siu – or your own concoction. Pour a bit in the pan too, and keep cooking, and turning, until its nicely crunchy and crusty, and deeply coloured all over. Then thinly carve it, and place on top you steaming bowl of noodles, mushrooms and green veg. The tofu will still be white and mild in the centre, but the lovely rich edges will balance that just nicely. Oh, and just a small note on the protein combining thing, while it was considered absolutely essential in the 70’s to have balanced protein (that is, all of the essential amino acids) at each meal, I think the general consensus is now to eat well and eat widely, and our very clever bodies will actually manage to make good use of all this lovely stuff. As with all eating, vegetarian eating is healthiest when a good variety of foods are included.


Thom May 27, 2010 at 9:55 pm

“How do I get enough protein” is one of the first questions people as me when they find out I am a vegetarian. I usually point folks to this website. and here


Claire May 31, 2010 at 12:32 pm

And the first meal tomorrow is going to be…? My money’s on a proper bacon sandwich. I still remember when my vegetarian flatmate broke up with her boyfriend (and vegetarinism by default) and I made her her first bacon sandwich in 6 years.. there was an expression I wish I’d caught on camera! Well done for getting through!


Wei-Wei May 31, 2010 at 9:47 pm

Yesssssss bacon first day back! I hope being vegetarian was fun for you. Thanks for all these meal ideas! :) I usually choose vegetarian, but generally I do eat a little bit of meat for every meal. Looking forward to prepare my own meals, inspired from yours! :D



Alex May 31, 2010 at 9:52 pm

I had broken my meat drought by eating crispy roast chicken skin. It was good. I can’t wait to see what yours ends up being. The intensity of flavour that comes from meat and the ‘richness’ and different ‘mouthfeel*(is that a word??) were so bizarre. Good on you for learning something new and inspriing peopel to try things with your blog.


Julie June 4, 2010 at 11:26 pm

Sounds like what I tried to do the month of January this year

A Meat-Free January? (Well, not exactly)


Alyssa June 7, 2010 at 6:01 pm

I am a full time vegetarian, except I eat fish.
I need some inspiration for my meals. I find myself eating the same things.
I am the only one in my family who is vegetarian ( or vegaquarian??) so they eat meat and it is always in front of me and now I am not tempted anymore, and I wasnt to push it away. It kind-of makes me sick. It is hard sometimes because you struggle for variety, and my parents are worried that I am not getting enough of what I eat. I take supplements and sometimes get unusually tired but that’s it. I am very proud of myself and I know everyone else is. I feel very strongly about this and that is why I decided to do it. I was the main meat eater in our house before this and no-one saw it coming, but I followed my heart and it turns out you can do it if you try.


Ginny August 13, 2010 at 7:12 am

Love the dishes! Found this in August, and plan to eat my way through it. Hope you do another set of recipes soon.


Emily March 7, 2012 at 3:25 am

Need a recipe for creamy mushroom soup using varity of mushrooms if anyone can help me thanks


Patricia Miller October 30, 2014 at 4:30 am

What is flat white coffee, please?


Caroline (Jules Assistant) October 30, 2014 at 5:25 am

Hi Patricia,

A flat white is a type of coffee made with an shot of espresso and steamed milk. Similar to a cappuccino or the latte.


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