Light recipes for a newly converted vegetarian

[DefensiveMagpie]

I've recently gone from eating pescetarian to fully vegetarian.

I've started medication which makes me feel really nauseated with almost no appetite. In the past couple of weeks I've only really managed toast with marmalade or tomato sandwiches which doesn't really cover me nutritionally.

Does anyone have any suggestions for some nice light vegetarian meals that can be prepared quickly and preferably don't need to be eaten hot?

Not a fan of cooked tomato/pepper/onion but enjoy them fresh/raw. I can't think of a green veg I don't like.

Feta couscous salad www.bbcgoodfood.com/recipes/10minute-couscous-salad Sacla organic pesto is vegetarian.

I do this for lunchboxes: grain + veggies + protein + dressing

Can you make up a batch of grains (farro, quinoa, wheatberries, spelt etc) and keep in the fridge. You can also buy those pre-made pouches but I prefer making my own and they keep for ages (and freeze well).

Can also cook a batch of beans from dry, or have them in the cupboard in pouches/jars/tins. (Cooked beans also freeze well)

Then you can chop a number of veggies in advance in bite-size pieces and keep in the fridge - peppers, spring onions, radish, cucumber - or even cooked veg that you roast on a big tray in advance like squash, cauliflower and broccoli. Keep in the fridge.

When it comes to making a meal, pull out your grains + veggies from the fridge, then add a protein like your beans you cooked, cubes of tofu, nuts, seeds, or cheese like crumbled feta, mozzarella balls, or shaved parmesan. You can add green herbs if you have some. Then dress with olive oil, salt and lemon for a really simple dressing or you can get fancier with vinaigrette or caesar or pesto thinned with some oil and lemon juice.

Halloumi flatbreads www.breastcanceruk.org.uk/halloumi-flatbreads/
Falafel wraps

Assuming you eat eggs:
Baked or mashed potatoes, scrambled or poached eggs, wilted spinach, serve with a small glass or orange juice (or other high vit. C juice) for maximum iron absorption. If baking potatoes, get the skins nice and crispy and eat these as well for the fibre.
The asparagus season is looming so loads or opportunities there.
Shepherd's pie made with lentils instead of meat.
Kale is still in season. Makes an interesting "crisp" variation, if you strip the leaves from the stalks, toss with minute amount of olive oil and salt, spread in a single layer on a baking sheet and bake in a hot oven 180°c for 10 minutes.
Omelette and green salad is quick and easy.
I often do egg mayonnaise and salad, new potatoes, with home-made mayonnaise.
Dhal and red or brown rice, add vegetables to the dhal. Serve with raita.

What do you like? Vegetarian food is hugely varied. You can make basically anything vegetarian.

When I was sick recently, I ate a lot of noodles in miso broth (ready made noodles you just microwave and itsu miso in the packets, just add to boiling water from the kettle). I’d then add whatever raw veg I wanted as a topping or tofu, sometimes kimchi. Or I made scrambled masala eggs (but I added tomato and onion but you could leave those out).

I also make tabbouleh but couscous instead of bulgur wheat and top with feta. Or chickpea salad with feta (nicer if you roast the chickpeas first). Or pasta with cheese and veg (could make a pasta salad). Currently eating bean chilli over mac and cheese (‘chilli mac’).