Vegetarian Recipes
10 things we discovered during ‘Veganuary’


Oops… somehow its nearly the end of February and I’ve only just got round to posting a roundup of how we got on.
Better late than never, here’s 10 things we discovered during Veganuary:
1. The transition from vegetarian to vegan isn’t nearly as difficult as I expected. Sitting down to plan our first week’s meals felt like a bit of a chore, but once we had got the hang of what we couldn’t and couldn’t eat, and worked out some substitutions and shortcuts, it was pretty straightforward.
2. We didn’t miss cheese nearly as much as we thought. And I discovered that its usually the saltiness of the cheese that I crave, so just seasoning well and adding salty things like capers and olives to pasta sauces, for instance, is a great substitute and also far lower calorie/fat/cholesterol. I’m a bit of a chilli fiend, and found that turning up the heat also distracts you from a lack of cheese!
3. Tomor is a brilliant butter substitute for cooking and baking. Try it – you won’t believe its not butter.
4. You get used to soya milk in tea after 10 days. After a dubious start, we’re still using soya milk in our house, so it can’t be at all bad. We tried lots of other milk alternatives which were great for other things, but none beat soya in tea.
5. Most ready-made pastry is vegan. Who knew? Obviously not the all-butter stuff, but this is a great thing to know about if you are cooking for vegan guests. I’ve said it before…. everyone loves a pie.
6. Bird’s custard powder is vegan. Who knew? Made up with hazlenut or almond milk it is absolutely lovely. I cooked Sunday lunch for some very vegan-sceptic omnivore friends and they were absolutely not expecting apple pie & custard for pudding.
8. The prefix ‘vegan’ makes things sound a bit less appetizing to non-vegans. Sorry vegans, but I’m afraid its true. “Vegan custard”, “vegan gravy”, “vegan chocolate cake” – you’re just not really expecting them to taste very nice. Instead, just call them custard, gravy and chocolate cake, and let the vegans know they are dairy-free.
9. The hardest thing about being vegan was social situations. Having to refuse a slice of a friend’s homemade birthday cake felt rude. Whipping out a little tub of soya milk at a new mother and toddler group meant having the whole vegan conversation with a group of people I hadn’t met before. I had to insist on bringing our own food to a few parties and meals at friends houses, which was a bit awkward. I’m sure you get used to these things if you are vegan long-term, but I struggled on this front.
10. Tweeting pictures of your dinner every day really makes you think carefully about portion size, meal balance (ie. where is the protein coming from), presentation, menu planning etc.
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So, overall a very interesting experiment and we are now eating far less dairy at home – still using soya milk and being far more careful with cheese. We felt really good at the end of the month, and being forced to think more carefully about what we ate actually led to varied and interesting meals than we would have had otherwise.
I know there were a lot of veggie bloggers giving Veganuary a try – let us know how you got on and what you would add to the list above!
Vegetarian Recipes
Lemon Ricotta Pasta


Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.
Originally posted 3-4-2011, updated 6-8-2022.
Do I Have to Use Fresh Lemon?
This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!
Not All Ricotta is Created Equal
I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!
Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.
What Else Can I Add?
This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.


Lemon Ricotta Pasta
Ingredients
- 1 lemon $0.89
- 8 oz. pasta* $0.67
- 1 cup frozen peas $0.50
- 1 clove garlic, minced $0.08
- 1 Tbsp butter $0.11
- 1 cup whole milk ricotta $1.60
- 1/4 cup grated Parmesan $0.36
- 1/4 tsp salt (or to taste) $0.02
- 1/4 tsp freshly cracked black pepper (or to taste) $0.02
- 1 pinch crushed red pepper (or to taste) $0.02
Instructions
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Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
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Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
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Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
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Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
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Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
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Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
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Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.
Notes
Nutrition
How to Make Lemon Ricotta Pasta – Step By Step Photos
Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.
Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.
Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.
Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.
Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.
Enjoy the lemon ricotta pasta while still warm!
The post Lemon Ricotta Pasta appeared first on Budget Bytes.
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