I finally have some head space and some free time to sit down and write again (most of the boxes are unpacked and I am feeling semi-not crazy) But more importantly…CAMP PATTON RESURRECTED HER BLOG. It’s true. And I honestly won’t be offended in the slightest if you skip on right over to that link because Grace is queen. And her 5 adorable children are impossibly cute. As you can see, my girls and I had all the feels about her return:
*wiping away joy tears* Anyways! For a couple months now, Josh and I have eaten mostly vegetarian. There are several good reasons, but the primary one is that animal agriculture significantly impacts the environment (and not for the good). Wanting to reduce our carbon footprint, we decided to try and limit our meat to 1-2 times a week and reduce the dairy we consume. So we’ve been expanding our menu a bit and it’s going really well! Whether you’re interested in going more vegetarian or just need some new meatless meals in your rotation for Lent (Ash Wednesday is February 10!) here are a few of our favorites:
Dilly Stew: This one caught my eye for the name (married name Dill, maiden name Steward) and it’s delicious. Even Josh said “Wow! I don’t even miss meat in this meal!”
Fried chickpea pitas with lime tzatziki I seriously eat this for most of my lunches.
Cheesy butternut squash ziti: Not healthy in any way, shape or form! But I added a bunch of veggies to it to make myself feel better – and it was even tastier!
Baked Tortellini: I used mushroom raviolis and some homemade spaghetti sauce. #pastaforever
Black bean chili: This is this easiest chili recipe ever and super quick and yummy.
Tofu tacos: Make sure you press the tofu or you’ll have some very watery tacos! I used this homemade taco seasoning on ours. Honestly, it kind of felt like a breakfast burrito because the tofu has an egg like texture when crumbled. Still good! I didn’t mind! But you can also season the tofu and fry it in cubes instead of crumbling it like a ground meat.
Mediterranean grain salad: I used quinoa and it was great.
One Pot Wonder Pasta: One of Josh’s faves
Spaghetti squash bake: No link for this one, and no pics either. Cook the spaghetti squash like you normally would (for more than two people, use 2 squashes!). While that’s baking in the oven, sauté onions and garlic for a few minutes and then add in whatever veggies you want! Broccoli, zuchinni, carrots, spinach, kale, grape tomatos, brussel sprouts, etc. Obviously if you use spinach or tomatoes (or other delicate veggies) add those last and only sauté for a couple minutes. Set aside. When the spaghetti squash is done, pull out the “noodles” as usual and put in a large bowl. Add vegetables to bowl with spaghetti squash. Toss together and drizzle with olive oil and your favorite seasonings (I usually keep it basic with salt, pepper and maybe some onion powder). Put into large baking dish and bake at 350 for 20-30 minutes. This is also awesome with sausage, if you’re not vegetarian.
Homemade pizzas: I get my favorite fresh dough from a local grocery store (sadly, it’s closing!!) and make an olive oil sauce (2 TBPS olive oil, 1-2 cloves minced garlic and desired amount of salt, oregano, basil and white ground pepper). Then we add yellow onions chopped small, mozzarella, a green (spinach, basil and/or kale) and tomatoes. Delicious! If you’re feeling fancy, add some gruyere and sub shallots for the yellow onion.
Do you have favorite vegetarian meals for your daily menu or for Lent?