Could you leave out the lamb, pass on the pork, banish the beef and say ciao to the chicken?

The Vegetarian Society is celebrating National Vegetarian Week and is challenging people to go seven days without eating meat.

It is thought that the average meat eater will consume 36 pigs, 36 sheep and 750 chickens in a lifetime – essentially a farm per person.

And the Vegetarian Society, based in Altrincham, wants people to realise that the alternative is not the big lifestyle shift it is made out to be. Vegetarian food can be delicious, varied, healthy and nutritious.

And if you are not prepared to give up the bacon butties just yet you could become a ‘meat reducer’.

By cutting down on meat you could reduce your risk of obesity, heart disease, high blood pressure and diabetes.

If you want to take the meat free challenge, the Vegetarian Society has prepared simple recipes to get you started from vegetable lasagne and stir fry.

You can also check out what events are taking place, healthy eating advice, information for schools and lists of veggie restaurants.

Alex Connell, principal tutor at the Cordon Vert Vegetarian Cookery School, said: “Teaching people about vegetarian food is a real pleasure, sharing my passion for quality vegetarian cuisine.

“The school attracts chefs and visitors from across the globe which means I often learn new techniques too.

“I never get bored with the endless combinations of ingredients, textures and flavours available on a vegetarian diet.”

  • There are currently more than 1.2 million vegetarians in the UK.
  • A recent study estimated that farming of animals causes more emissions (18 per cent) than the world’s entire transport system (13.5 per cent).

For more information about vegetarianism, visit or www.nationalvegetarianweek .org


The Vegetarian Society’s Bombay dosa with chickpea curry sauce

Serves 4
Preparation time: 25 minutes
Cooking time: 35 minutes

Warrington Guardian: HOT DISH: The Vegetarian Society’s Bombay dosa

For the dosas:
100g gram flour
100g rice flour
1tsp curry paste
Salt and pepper, to taste
400ml water
2 tbsp vegetable oil, for frying

For the Bombay potato filling:
300g potatoes, unpeeled
1 tbsp vegetable oil
1 onion, sliced
1 tbsp curry paste (use your favourite)
2 large tomatoes, deseeded and chopped
1 lemon, juice only
Small handful of coriander leaves

For the chickpea sauce:
1 onion, sliced
1 tbsp vegetable oil
1 jar curry sauce (use your favourite)
1 can chickpeas, drained
Small handful of coriander leaves

To make the dosas:
1. Mix all of the dosa ingredients together and allow to stand while you prepare the filling and sauce.

To make the Bombay potato filling:
2. Place the potatoes into a pan of boiling water and cook until just tender. Drain the potatoes and allow to cool slightly before peeling and cutting into small chunks.

3. Heat the oil, gently fry the onion for five minutes and then add the potatoes and curry paste.

4. After five minutes add the tomatoes and lemon juice. Season with salt and pepper then set to one side.


To make the chickpea sauce:
5. Gently fry the onion in the oil for five minutes, then add the jar of curry sauce and chickpeas and simmer for another five minutes. Add fresh coriander to taste.

6. Reheat the Bombay potato on a low heat and keep warm while you make the dosas.

To make the dosas
7. Heat a little vegetable oil in a non-stick frying pan. Once hot, add a little batter mixture, tilting the pan to get an even coverage.

8. After one minute carefully turn and cook the other side. Repeat with the remaining mixture to make four dosas.

9. To serve, place a little Bombay potato in the middle of a dosa, add a little fresh coriander and roll. Either spoon a little curry sauce over the top or serve in a separate bowl.

10. Repeat with the remaining dosas. Finally, garnish with a little coriander.