The Lenten season has officially begun and also the month of Ramadan, if you fall into the category of those who abstain from meat for the season or part of it, mealtimes may be a bit challenging for you at this time.

Luckily as more people are trying to embrace a partial vegetarian diet today, more options have become available. Food sustainability and the desire for better health has led many people towards practising a plant-based diet.

A plant-based diet is one that is rich in vegetables, grains and legumes; it is naturally low in saturated fat, high in fibre, and lower in added sugar than the ones that include meats and processed foods. It can help with weight loss, improve blood sugar, and lower blood pressure.

Hallmarks of a plant-based diet are as follows:

Priority is on whole or minimally-processed foods, more seasonal veggies and fruits.

Vegetables, grains and legumes and dried peas occupy the centre of the plate.

Egg and dairy are consumed occasionally and meat is treated more as a condiment if consumed at all.

If you are interested in enjoying a healthy Lenten and Ramadan month plant-based may just be for you, try it even just for a few times per week.

Here are some balanced plant-based recipes that you can enjoy, all you need is a hefty serving of steamed, fresh veggies or lots of fresh greens dressed up with a delicious dressing to complete. Enjoy!

Feel-good black-eye pea and quinoa salad

1 cup quinoa

1 cup black-eyed peas, cooked and drained

1 red bell pepper, seeded and chopped

1 small red onion, finely chopped, or less if you prefer

1 tsp ground coriander

½ tsp roasted geera

1 tsp sea salt

2 tbs red wine vinegar

¼ cup olive oil

1 cup chopped fresh parsley

Wash the quinoa well in a sieve, place into a medium-sized saucepan.

Add one cup water and bring to a boil, simmer for 15 minutes, cool.

Combine quinoa with peas, red pepper, onion, coriander, and geera.

Stir well, now add salt, vinegar and olive oil.

Toss to combine, sprinkle on parsley and toss.

Taste and adjust seasoning.

Serve warm or at room temperature.

Serves 4

Grilled cassava with lime garlic sauce, spicy black beans

2 lbs cassava, boiled and drained

1 tbs chopped garlic

⅓ cup olive oil or vegetable oil

2 tbs lime juice

salt and pepper to taste

2 tbs chopped chadon beni

Remove inner vein from cassava cut into 2-inch lengths and place in a shallow baking dish.

Heat oil in a small saucepan, add garlic and lime, add salt and pepper.

Sauté for a few minutes more, do not brown garlic.

Add chadon beni, stir and pour mixture onto cassava, covering all the cassava with the pieces.

Preheat broiler and place cassava under broiler.

Broil until hot and edges are browned.

Serves 4 to 6

Spicy black beans

1 cup black beans soaked overnight

2 tbs vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

2 large ripe tomatoes, chopped

½ cup chopped chives

1 tbs ground, roasted geera

2 tbs good quality chilli powder

1 tsp salt or to taste

¼ cu