Four days this week I went meatless. I prepared vegetarian meals. That is right, the four days. It was not as hard as I thought it would be. I knew that whatever I made had to taste good. I figured as long as it tasted good, I could eat it and maybe just maybe not miss the meat. I did this because one of my co-workers is vegetarian and it was my turn to make meals for the group. I thought it would be fun to broaden my horizons and culinary expertise to do this. Plus I am certain there are many health benefits gained by doing this. Maybe a week isn’t long enough to reap them, but it is a start.
black and white bean quinoa salad
Lunch was a black and white bean quinoa salad. Yes, apparently I was on a black bean kick this week. I love quinoa. I omitted the cucumbers, onion, jalapeño (because I did not have one), and used cannellini beans instead of navy. I tossed it with my honey vinaigrette (this was the last of my honey. I made this salad before the farro one). This was light and refreshing. I served this salad with a side of watermelon because I did not think it would be filling enough. I was wrong, it was filling. But the watermelon did not go to waste.
Dinner was cheese tortellini with tomato sauce. I used veggie crumbles instead of ground meat. This tast
Cheese tortellini. Not my picture, but my dish looked like this
ed just like my usual pasta tomato sauce dishes, so there was no surprise with this one. I thought I took a picture, but I did not. So the picture posted is not my actual dish, but it looks just like it. I used frozen cheese tortellini and a tomato
sauce with garlic and basil. The veggie crumbles were not seasoned. When using crumbles beware that many are high in sodium. I am relatively new to the meatfree table so I have not actively searched for a low or lower sodium brand. Plus since my sauce was highly seasoned I really did not notice that I wasn’t eating meat. Shredded parmesan cheese would be a nice touch-real cheese not the baby powder stuff in the green can.