Monthly Meatless Meals

“One cannot think well, love well, sleep well, if one has not dined well”

-Virginia Wolf

Welcome!! As I’m sure you’re well aware, once a month HHH will now be showcasing YOUR vegan or vegetarian recipes & today marks our very first “Monthly Meatless Meals” feature… I’m so excited!! This month we’re featuring Freelance Journalist & Blogger Sahar Aman Omar A.K.A. The Quirky Princess. 

I’d previously met Sahar at a monthly gathering of food & nutritionist bloggers here in Toronto; she was giving this amazing talk on blog content & structure! Upon following Sahar on Instagram later that evening, I quickly began to realize that she has an INSANE talent for both photography & cooking… everything on her feed is seriously SO mouth-watering! So when I had this particular “meatless” series in mind, I knew that she had to be my very first feature!

The following vegetarian recipe & accompanying photos are an excerpt from her own blog, The Quirky Princess. Thank-you for sharing this with us Sahar!

Gluten Free Roasted Beetroot & Goat’s Cheese Tart 

By: Sahar Aman Omar; Freelance Journalist & Blogger

Processed with Rookie


For the Crust:

  • 3/4 cup ground almonds
  • 3/4 cup buckwheat flour
  • 2tbsp coconut oil
  • 1tbsp ground chia mixed with 8tbsp water

Processed with Rookie

For the Filling: 

  • 8 shallots, cut into quarters
  • 3 beetroots, cut into small chunks
  • 1tbsp sunflower oil
  • Himalayan pink salt
  • 1/2 a cup of goats cheese feta, crumbled
  • A small handful of chopped parsley


  1. Preheat oven to 350F and grease an 8″ tart tin (or smaller ones, it’s up to you).
  2. In a roasting tin, mix the vegetables with the oil and salt and roast for 40 minutes, until they are really soft.
  3. Make the crust mixing all the ingredients in a bowl. Once they are combined, tip the dough out onto a floured surface and knead with your hands until you have a nice ball. Sprinkle some more flour on your surface and roll out your crust so that you can cover the tin. Be careful not to roll it out too thin in the middle.
  4. Next, line your tin with the crust by laying it over the tin and gently pushing it down close to the edges. Remove any excess pastry from the sides and prick it a few times with a fork in the centre. Put it in the oven for ten minutes and set aside while you wait for the veggies.
  5. Once your veggies have roasted, place them in the tart crust. Next, squish the goats cheese into the tart as well, pushing it down in between the vegetables too. Sprinkle the black pepper and parsley on top and put the tart back in the oven for another ten minutes or until the goats cheese has melted.

For her full article & to view more of Sahar’s mouth-watering recipes, click here! Trust me when I say, you’ll thank me later!


PS: Want to be our NEXT “Monthly Meatless Meals” feature?! Click here or e-mail: for more information! Not a blogger? NO PROBLEM! Absolutely everyone is welcome! 🙂


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