To celebrate National Vegetarian Week 2013 we’ve trawled our colleagues’ recipe folders and come up with seven fabulous veggie dishes that we hope will inspire and encourage you to go easy on the meat and discover something new, if not all the time then perhaps now and again.

Rather than suggesting that everyone give up meat and fish, a significant factor in our own personal carbon footprints, cutting down on meat (especially red meat) can offer a range of benefits – it’s good for your health, your carbon footprint and even your bank balance!

Starting from Monday we’ll bring you a recipe each day – provided by our very own Changeworkers. Some of the contributors are vegetarians and some aren’t, but all agreed their recipes were firm favourites and stand up on their own as great dishes.

We hope you enjoy, make and share these recipes and try something new during National Vegetarian Week 2013.

To whet your appetite, here's a quick and easy recipe to get you started - this is a pretty intense flavour so best used as a 'drizzle' rather than a sauce:

Evelyn’s Charmoula

Ingredients

2 tablespoons fresh coriander
2 garlic cloves, peeled
1 ½ teaspoons powdered cumin
½ red chilli, seeded (or some of that Cheating Chilli stuff from a jar)
½ teaspoon saffron strands
8 tablespoons extra virgin olive oil (put in more if you want it less intense)
Juice of 1/2 lemon (or to taste)
1 ½ teaspoons paprika
pinch of salt

Method

Liquidise all ingredients with hand blender or in food processor. Drizzle onto mixed roasted vegetables (e.g. parsnip, sweet potato, butternut squash, potatoes, carrots, onion….) NB the Charmoula is pretty intense so use as a drizzle rather than a sauce. Serve on a bed of couscous or quinoa.

Any leftovers can be stored in a jar in the fridge for a couple of weeks so if you freeze some extra roasted veg when you make it the first time, you’ll have a handy, quick dinner another time.