In a few short weeks I’ll be getting my first CSA share with similar veggies. Looking forward to a crisp salad!
Day 1: Lentil soup with garlic olive oil, Crusty bread
Day 2: Black bean and cheese enchiladas, Guacamole
Day 3: Homemade pizza, Spinach salad
Day 4: Vegetarian shepherd’s pie, Applesauce with cinnamon
Day 5: Breakfast for dinner (pancakes and scrambled eggs), Fruit salad
Day 6: Quinoa salad with veggies and feta, Corn muffins
Day 7: Vegetable fried rice
Notes: With widespread meat shortages around the country, I thought this would be a good time to challenge myself to plan a week of all vegetarian meals. Who is with me? Note, these are not all vegan meals, and I have included some recipes with dairy and eggs. Feel free to adjust as you see fit. I wrote an article called “Animal or Vegetable?” a while ago to help figure out what types of food are good for us and the planet. The takeaway message is still true – eating less meat is one of the most impactful ways that individuals can help the environment. Eating locally is another way to reduce your carbon footprint. For all of the above recipes, try to substitute produce with what you have available in your area this time of year. For example, peppers are not ripe in Wisconsin until August. So, instead of buying expensive peppers shipped from Mexico for the quinoa salad recipe, I’m going to substitute chopped spring radish and salad turnip to get some crunch. The carrots and cabbage in the recipe continue to be a staple in my area almost year round. I’m always looking for new vegetarian/vegan recipes so if you have a good one, please share! Post a link in the comments or point me to a great cookbook.
