Veggie
I was a vegetarian through most of middle and high school and my first year of college, but I was more of a pasta, french fries and pizza vegetarian than a healthy mix of vegetables, grains and proteins vegetarian. I eat more vegetables now that I’m a full-fledged meat eater than I did when I was veggie so it’s not that odd that after reading about some book I can’t remember the name of at Poundy I decided it would be best to try and eat primarily vegetarian for a while. I spent a few hours looking up recipes and when we went to the grocery store yesterday I stocked up on fresh vegetables and various legumes.
After putting the groceries away and the baby to bed I made a pan of Shepherd’s Pie (or Cottage Pie if you’re particular, since I made it with beef, not lamb), figuring I may as well get some meat in my system before a week of veggie soups and stews. Today I made two loaves of Oatmeal Wheat Bread and a huge pot of White bean, Kale and Roasted Vegetable Soup for tomorrow’s dinner. (We’ll eat the rest of the Shepherd’s Pie tonight since soups often taste better after sitting overnight.) Monday I’ll use the remainder of the kale to make Kale and Potato Galettes. Tuesday I’ll make Lentil Stew with Spinach and Potatoes to serve on Wednesday (stews also taste better the next day). On Friday, depending on my mood, I’ll make either Spicy Carrot Peanut Soup or Wild and Brown Rice Cakes and Ratatouille. Felafel, Scheherezade Casserole, Moroccan Harira, Fagioli All’Uccelletto and Farmer Cheese Dumplings are other recipes on the back burner.
I’m curious to see how this plays out. I don’t know that Boyfiend will take to all of the healthy foods. He may go through red meat withdrawal.