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Veggieliscious

23 Mar

Shelling peas

I am in sort of a marathon vegetable phase, for better or for worse. Don’t get me wrong, I love my vegetables. But I simply have never been a vegetarian, or really even tried to cook without meat or fish for any sort of extended period of time. I definitely don’t eat meat or fish with every meal and I do my best to make sure every meal is well balanced with not too heavy emphasis on the animal protein when it is in there.

But…for a few weeks or months – let’s see how long – I’m doing my best to simply go without meat. Fish may be reintroduced soon, as the purpose of this “fast” is health only. What’s particularly nice is that it forces me to be more creative, rather than relying on the easy fat and flavor that meat often brings to dishes. More creative with spices, more creative with variety.

So far so good, although I am collecting lots of recipes to keep the idea database well-stocked.

Breakfast is pretty easy – fruit and either my standard toast and avocado or cheese or else a bowl of quinoa or amaranth when I have the time to cook it (often).

Lunch has been a mix – going out for lunch when I’m out of town and ordering only vegetarian or alternatively bringing leftovers for lunch or making a quick pot of lentils and bringing them to the office (was met with snarky comments on Friday by some of my colleagues who didn’t like the look of my lentils).

And dinner last week saw a variety of things. A lovely whole grain pasta mixed with onions, tomatoes, mushrooms and herbs quickly sauteed and then tossed with yogurt and a bit of garlic (a favorite of mine).

Veggie pasta with yogurt

Veggie pasta with yogurt

When I have time, I might bake some bread – as in this photo with a yogurt and molasses and whole wheat bread – on the side, some sauteed greens and parsnips and a sunny-side up egg.

Bread, sauteed greens, egg

I can imagine doing all kinds of variations on the recipe below – with socca pancakes (an Italian chickpea pancake) and tamarind potatoes.

Chickpa pancakes with tamarind potatoes and tomato salad

Chickpea pancakes with tamarind potatoes and tomato salad

Last night I had a bunch of guests over and did a few courses of veggies. A lovely warm soup with tomatoes, chickpeas and coconut milk with smoked paprika – highly recommended!, a fresh pea and ricotta cheese torte, a seasonal asparagus salad with pistachios and mint, and finally a very delicious avocado mouse/brulee (brulee didn’t work out quite as desired…) – but more on the dessert in the next post…it’s deserves its own post….

Spring Pea and ricotta torte and shaved asparagus salad with mint and pistachios

Sophie was most impressed with me shelling the peas…

IMG_8059

Some recipes well worth sharing – but I did quite a few modifications on the pancakes, the roasted broccoli, and the tamarind potatoes. The last four links I followed more or less to the letter:

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