In other news, we ate a lot of quinoa this week. I got this pretty tri-colored quinoa from Bob's Red Mill, and it was a great, hearty addition to several meals. My mom and I were talking about vegan eating the other day, and she was mentioning that in order for vegetarian and vegan meals to be sustainable long-term, you have to give them some kind of bulk, usually through adding a grain (or beans).
I am totally on board with this idea, and we do this regularly (as evidenced below). I do love just greens, but usually have to serve them with something else to make them filling enough for a meal. Plus, grains are a much cheaper filler than meat, and tends to go a lot further. This might not work for everyone, but it has worked great for us!
This Week's Menu:
Swiss Chard Cannelloni (This is a link to the cookbook, not the actual recipe, and is the one affiliate link in this post)- This was the time consuming culprit. Fun to make, but WOWZA it took a long time! I would suggest making it with pre-made pasta sheets.
Sweet Corn and Black bean Tacos - I modified these out of necessity, when I realized that I had like 1/8 cup of corn rather than the required 2 cups (I think?), but they were still super delicious!
Beet Salad with Quinoa and Spinach - This blog is hit and miss for me. Some of her stuff is great, and sometimes the flavors just don't do it for me. This one was pretty terrific though! I would definitely make it again!
Garlicky White Bean Stew - Fine, but maybe could use some tweaking? I didn't love it.
Peanut Butter Vegetable Stir Fry- This has been a family favorite for years. Even Fox was totally willing to eat broccoli and carrots with the sauce.
Cashew Corn Chowder- this recipe was a relatively recent discovery, and is an absolute favorite. It is delicious. The cashew cream and olive oil are a perfect and lovely finish.
Have you made any delicious vegetarian food lately? I am always looking for great new recipes to try!