Don’t know what a vegivore is?
Neither did I until I found an explanation in the New York Times Magazine which defines it as someone who’s not so much ardently anti-meat as passionately pro-vegetable – a lot like Fearnley-Whittingstall.
You don’t have to be a vegetarian to be a vegivore – instead you’re happy to eat an all-vegetable meal sometimes or to make plant foods the main focus of a dish with meat as a supporting act or a condiment. In other words it’s a new recognition that a meal without meat as its centrepiece isn’t incomplete.
Eat like a vegivore
Bring on the spice
Big flavours like cumin and ras-el hanouf or a sprinkling of dukka bring out the best in pulses and grains
Cook with quinoa This high protein seed cooks like a grain and is a great base for pilafs flavoured with chilli, mushrooms, roast veg and nuts Add nuts The plant world’s most convenient protein – stir fry cashews with Asian greens or mix pistachios or crushed hazelnuts with vegetables or grains
Karen Martini's Butter Chycken
This veggie version serves about 4. 1kg vegetarian chycken
Juice of 2 limes
2 tsp red chilli powder
1 tbsp sea salt
6 cloves
8-10 peppercorns
2 sticks cinnamon
2 bay leaves
80g almonds
3 tbsp ground coriander
4 cardamom pods
3 tbsp ground cumin
1/2 tsp ground turmeric
1 cup plain yoghurt
3 tbsp vegetable oil
2 brown onions, finely sliced
5cm piece ginger, chopped
10 cloves garlic, finely sliced
410g can tomato purée
2 tbsp tomato paste
4.5 cups vegetarian chicken stock (0r 4.5 cups vegetable stock)
1 tbsp fenugreek seeds
2 red chillies, split
3 tbsp butter, softened
coriander leaves
steamed basmati rice
Place chycken, lime juice, chilli powder and salt in a large non-metallic bowl and mix. Cover and allow to marinate.
Meanwhile, in a pan over medium heat, gently toast cloves, peppercorns, cinnamon, bay leaves and almonds so they darken slightly, then set aside to cool.
Add coriander, seeds from cardamom pods, cumin and tumeric and grind in a mortar and pestle into a coarse powder. Combine half this spice powder with yoghurt and add it to chicken mix.
Marinate for 1 hour.
Heat oil in a deep pan over medium heat. Add onions, ginger, garlic and remaining spice mix and fry until golden brown. If you're doing the vegetarian version, add the all the spice mix to the onions.
If using chicken, add now and fry to seal. Otherwise, add lentils, tomato purée, tomato paste, stock, fenugreek seeds and red chillies. Bring to a simmer, reduce heat to low and cook for 45-50 minutes or until chicken (lentils) are tender and gravy is half its original volume.
Garnish with coriander leaves and serve with steamed basmati rice.
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