Term 4 Kitchen Garden project begins and Vegetarian Day Oct 1st

Have you ever wondered "Why Do People Become Vegetarians?"

For much of the world, vegetarianism is largely a matter of economics: Meat costs a lot more than bread,  beans or rice, soin some countries meat becomes a special-occasion dish (if it's eaten at all). I remember when i was younger chicken was extra special and we ate this once a week. Even where meat is more plentiful, it's still used in moderation and is getting so expensive people a looking for cheaper cuts or cutting down on the portions size, even leaving meat out altogether!
In Australia and other western counties like America and the UK people often choose to be vegetarians for reasons other than the rising cost of meat. Preferences of family, religious or other cultural beliefs, and health issues are among the most common reasons for choosing to be a vegetarian. Many people choose a vegetarian diet out of concern over animal rights or the effect on our environment. And lots of people have more than one reason for choosing vegetarianism! Regardless it is certainly of benefit to go vego even if it's for a day in the week! October the 1st was International Vegetarianism Day! This month i will be creating greater awareness of this as well as blogging about the start of our edsc kitchen garden! Pics to follow soon!

Did you know? There are Vegetarian and Semi-Vegetarian Diets!

Different people follow different forms of vegetarianism. A true vegetarian eats no meat at all, including chicken and fish. A lacto-ovo vegetarian eats dairy products and eggs, but excludes meat, fish, and poultry. It follows, then, that a lacto vegetarian eats dairy products but not eggs, whereas an ovo vegetarian eats eggs but not dairy products.
A stricter form of vegetarianism is veganism (pronounced: vee-gun-izm). Not only are eggs and dairy products excluded from vegan diets, so are animal products like honey and gelatin!
I like the image below! Food for thought hey?

Cya Ms Stubbs
Ps Go vego! at least one day a week! Try my spinach & ricotta canneloni recipe below!

 

SPINACH & RICOTTA CANNELONI

 

Ingredients:

 

1 cup (250ml) tomato passatta

600g ricotta (low-fat, if desired)

250g frozen chopped spinach, thawed

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

1/4 cup (20g) grated parmesan

salt and cracked black pepper

6 fresh lasagne sheets

3/4 cup tomato passatta, extra

1 cup grated low fat mozzarella

1/3 cup (25g) grated parmesan, extra

mixed green salad, to serve

 

Method:

 

Step 1-Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading evenly over base.

 

Step 2-Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.

 

Step 3- Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with mixed salad and crusty bread. Enjoy!