Hope you all had a great weekend.
Today we start a Vegetarian Week Challenge. I asked my meat loving husband to join me and eat meat free for a week. While he didn’t receive the idea with enthusiasm he loves me too much to say no. Since I do all the cooking around here, he kind of has no choice. Sometimes us girls have to use “the powers” to get things done around here. :0) I then threw in another bombshell. I informed him that we might have a vegetarian Week once a month, but that didn’t go too well.
Oh well!!! At least I tried…
Although we don’t eat much meat to begin with, poultry, especially wings, is something Kurt loves this time of the year. I am hoping that with recipes from some of my favorite vegetarian bloggers, a few cooking magazines and a combination of my own skills I can make this week a tasty meatless experience for him.
To kick of the week on Sunday night I made my version of Ribollita, the Italian bean and cabbage soup, minus the bread and chicken stock. To my satisfaction Kurt LOVED it.
Success!!!! This is going to be a breeze or I maybe just jinxed myself. Wish me luck.
VEGETARIAN WEEK MEAL PLAN
|Monday||Mixed Greens Salad with roasted vegetables and cottage cheese.||Dr. Praegers California Veggie Burgers, served with baked potato fries.|
|Tuesday||Roasted Butternut Squash Lentil Stew (prepared Sunday)||Rosemary Mushroom Chickpea Ragout over toasted Garlic Sourdough.|
|Wednesday||Leftovers from Tuesday’s dinner||Falafel Burgers served with Roasted Beetroot Salad with Blue Cheese Crumbles|
|Thursday||Loaded Salad, romaine lettuce topped with tomatoes, cucumbers and egg salad.||Mushroom Barley Soup with Kale & Gruyere Cheese Panini|
|Friday||Mushroom Barley Soup||Vegetarian Gyoza with Ponzu Dipping Sauce|
- 8 ounces dry cannellini beans, soaked overnight or boiled for 5 min and let stand for 1 hour
- 3 tbsp extra-virgin olive oil
- 1 carrot, chopped
- ½ celery stalk, chopped
- 1 small onion, chopped
- 2 russet potatoes, peeled and diced into ½-inch pieces
- ½ head cabbage, sliced into ½ inch slices
- 1 vegetable bouillon
- Half 14.5-ounce can chopped diced tomatoes, organic
- Salt and pepper to taste
- parmesan cheese, for serving
- Rinse and drain the soaked cannellini beans and set aside.
- In a large pot, heat olive oil and saute carrots, celery and onions until well-cooked, 8-10 minutes.
- Add potatoes, cabbage, tomatoes, bouillon and the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil.
- Reduce the heat and simmer over low heat for 1 to 1½ hours adding more water if needed. You want the mixture to be soupy.
- Season with salt and pepper.
- Serve topped with shaved parmesan cheese.