What up, vegetables?

K & B took a vegetarian challenge, and now love eating vegetarian meals. Here is a blog about it.

[letsveg]

Want to Try Something Ridiculously Delicious?

Do you eat fish? If so, do I have a tuna melt for you. B invented this on the fly, because I don't really like traditional tuna melts and he wanted to make a good one. It's one of the best homemade tuna melts ever, and it makes no sense.

B's Ridiculous Tuna Melts

You will need:

White bread or english muffin

Canned Tuna

Mustard

Sour Cream

Almonds (buy pre-chopped)

Cinnamon

Paprika

Garlic Powder

Oregano

Cheddar Cheese or Kraft Cheese Slices

What to do:

Slightly toast the white bread or english muffin, I prefer the white bread for some odd reason

Mix together the tuna, a squirt of mustard, a dollop of sour cream (to desired consistency), and a shake of cinnamon, paprika, garlic powder and oregano.

Put tuna evenly on the bread

Top with cheese

Put in the oven on broil until cheese slightly burns on the ends

Eat all of them

[letsveg]

Meal Roundup

Well Spring semester is over, which means break is back and I can post to this blog again. Hurray! Meals planned for this week:

Mushroom Asparagus Risotto with Roasted Corn

Cauliflower Sauce'd Pasta

Chili with Cashews (for crunch instead of chips--my own recipe ;))

Eggplant Rolls Stuffed with Quinoa and Goat Cheese

Vegan Broccoli Cheese and Rice Casserole

B and I sort of fell off the vegetarian thing after we started eating out. We still haven't actually bought meat from the grocery store in 4 months, but we have been eating meat elsewhere. Since Spring Semester is done (SO GLAD) I will have a lot more time to pay attention to this thing :)

[letsveg]

I'm so late!

K

I've been trying to catch up on this blog, but since my spring classes have started up again, I'm way behind! Honestly, we're actually like 6 weeks into this vegetarian business. We love eating this way now, primarily because making the meals is so much easier then when working with meat.

The organic delivery service is also a huge reason why we are enjoying this new way of life--it seems like we go to the grocery store less and our house is always full of delicious fruit and vegetables--which means I can make a bunch of different meals on the fly instead of having to plan down to the apple.

I also lost about 10 pounds of pure fat, and my muscle has remained intact. Honestly, I was extremely surprised I lost weight, as I make sure to eat the same amount of calories as I did with a meat-diet. At first I was pretty sad that I lost so much fat from my curvy bits (at one point I thought, 'I would never have done this if I had known I would lose my ghetto booty'), but at the end of the day my body is still my body and I love it no matter what. My ass is still fat, just less fat, so whatever!

Thanks for all the fish :)!

[letsveg]

Week 3: Meal Roundup

K

Planning our meals this week has been really fun vs how I usually hate it because it takes so long (lol). I've included a family recipe this week, the mac and cheese that has been passed down. I wanted to try a new mac and cheese recipe (halfheartedly) but B convinced me otherwise. "We won't like it, we'll just end up wishing it was your mac and cheese" he insisted, and I knew he was right.

American Style Boca Burgers with Yam Fries: We bought frozen yam fries and I didn't really like them, way to mushy and sweet for me. Of course I love boca burgers all the ways. 3 star

Mac and Cheese with Broccoli, 5 star comfort food

Arabic Lentil Soup with Crusty Bread: I added thyme and marjoram, 5 star

White Wine Mushrooms with Basil Paninis: This is one of my favorite meals of all time, 5 star

Stuffed Poblanos with Quinoa: 5 Star

We were actually able to go a really long time without buying groceries last week, so this week will probably cost more money.

Grocery Store + Organic Delivery = $158 Usual grocery list: $130 - $180

[letsveg]

➲ Baby Potato Sambal Recipe

Stars: 5 stars

Level: Easy, Quick

Remake Value: Again and Again

Changes: I didn't have shallots so I used normal onions

These little spicy potatoes were delicious. Mine didn't come out quite as crispy and beautiful, but the taste was fantastic. I used my food processor to blend up the paste and so this dish was easy as could be.

My man and I being Germanic as F, we paired these with sour cream and B insisted I make these again :) We ate this with a collard, parsnip, carrot and apple salad with raspberry  and walnut dressing (store bought).

[letsveg]

➲ Red Curry Lentils with Japanese Rice and Steamed Carrots dressed up with some Dill and Agave Nectar

Stars: 3 1/2 stars

Level: Easy

Remake Value: Sure?

Changes made: Heavy cream instead of coconut milk because that stuff curdles my insides.

So I found out from the Lentil Sloppy Joes that I really love lentils, so I thought I would give this one a try! Honestly, it's good in it's own right and deserves a 4 star rating, but I just didn't *love* it. When I took it to work the next day, I just sort of ate it out of hunger, not out of the sheer pleasure of eating.

Maybe I'm not into curry? I'm probably just not into curry.

[letsveg]

I bought this bento box from modcloth and it was really worth it. I got a lot of compliments, and I was really excited to have a nice lunch prepared for me. I actually didn't end up eating the entire bottom half (sandwiches, nut blend, tuna) because the cheese and crackers and the top half were enough for me. I'll try to be more mindful of my portions so I'm not wasting food!

And yes, I love pickles--anything pickled. Bonus points, all the fruit is organic and the Swiss cheese is from an Amish market ;) A large part of my family is Amish so of course I love their cheese best!

[letsveg]

➲ Refried Bean Burritos

Stars: 5 stars

Level: Easy

Remake Value: Once a week

So the amazing thing about burritos is that you can really put anything inside of them and they taste like magic. Unfortunately, I did not take a picture of our burritos--I inhaled them instead.

Instead of making our refried beans fresh, I decided to buy Amy's Vegetarian Organic Refried Beans. The can serves 2 people, and it tastes SO GOOD. It doesn't make sense that a canned item would taste so good, but there you have it.

We added on our burritos: Refried beans, Sliced pepperochini peppers, siracha, salsa, organic lettuce from our box, and short grain white rice, raw onion.

Want to know a secret? I think I like refried bean tacos/burritos more then I like chicken fajitas! Being a vegetarian for this short time has really opened my eyes to a lot of things--namely, vegetarian food is really yummy!

[letsveg]

➲ Roasted Butternut Squash with Stuffing

Stars: 5 stars

Level: Easy

Remake Value: Every time you want thanksgiving dinner

Serves: 2.5 people

Changes made:

I made a lot of changes to this recipe, mostly because I found it last minute! My butternut squash didn't cook all the way even after an hour, so I had to microwave it a bit before I served it. Instead of cheese, I added paprika.

Instead of a granny smith apple, I used one of the organic red apples in our basket this week, and instead of making my stuffing from scratch, I used a kraft stove-top box I had in my pantry. As always, all broths were converted to vegetarian and no meat was used. I found out after the fact that my box was made with turkey seasoning so either make your own stuffing or buy a vegetarian brand.

B and I have been so lucky lately because all of our meals have been pretty delicious! I wonder if that's because we're more used to vegetarian items? My biggest problem I had to overcome was feeling like we were constantly eating side dishes. My schemas had to change a bit.

I love roasting vegetables. Just take whatever vegetable you want, roll it around in olive oil, slap on some chopped garlic, salt and pepper and then roast it in the oven on 400F for 30-45 mins.

As for butternut squash, I obviously have a texture issue. Usually my MIL mashes it up into a buttery paste and for some reason I just don't like it. I looove the butternut squash in this dish though! It goes perfectly with the stuffing.

[letsveg]

➲ Vegetarian Philly Cheese Sandwich with Lemon Orzo Salad

Stars: 5 stars

Level: Easy

Remake Value: All the dang time

Changes made: None

I didn't even link the lemon orzo salad because it was that bad. I don't know when I'm going to learn not that I just don't like lemon juice and olive oil together. The bloggers sell it so well, it's "fresh" and "healthy" and I'm always like I WANT TO BE FRESH, I WANT TO BE HEALTHY. Then I make it and I'm just upset that it exists.

ANYWAY THESE SANDWICHES YA'LL. They are so good. I couldn't eat this fast enough. Try them yourself!

[letsveg]

➲ (Vegetarian) Sausage and Red Russian Kale Soup Recipe

Stars: 4 stars

Level: Easy

Remake Value: Every once in awhile

Serves: 4+ qts, so many, many people

Calories in a cup: 194

Changes made: Vegetable broth instead of chicken, tofurky italian sausage instead of real sausage etc

So lets just start this off by explaining that I have never had tofu-sausage before. It's, you know, good tasting but the mushy texture was a little much for B and I. We basically agreed that it gave a great flavor to the soup, but it wasn't worth actually eating. We ate around it and it was great!

I served it with rice just in case it didn't stick to our bones enough, I think it would have gone well in the soup. B had his with sliced crusty bread and that was delicious too.

[letsveg]

Week 2: Meal Roundup

K

We took a bit of a hiatus for Christmas and New Years with our families, and now we're back! Our organic produce box has been stuffed to the brim with winter fruit--how will we even eat all these oranges?! I guess we'll figure it out. Good problem to have.

Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs

Vegetarian Philly Cheese Sandwich with Lemon Orzo Salad

Red Curry Lentils

Sambal Potatoes

Roasted Vegetables with Butternut Squash Stuffing

Black Bean Burritos

As always, links will be updated as meals are reviewed. Meals are subject to change ;) We did really great on our shopping list this week! We already had a lot of ingredients.

Grocery Store + Organic Delivery = $109 Usual grocery list: $130 - $180

[letsveg]

➲ Lentil Sloppy Joes

Stars: 5 stars

Level: Mid, for chopping

Remake Value: Forever and always, dear god

Serves: 4 people, roughly

Calories: 323.2 per serving(!!!)

Calories + Onion bun: 490.2

Changes: Added chopped eggplant because we had leftovers from the paninis, and ate them on onion rolls from the grocery store.

K Okay tumblr, we need to be real right now. When I planned to make these, I thought 'there is no way these are going to be good'. NO WAY! I put this on the meal list as a joke.

"Lentils instead of turkey or beef?" I scoffed...but tumblr. Tumblr. Tumblr. These are the best sloppy joes I have ever tasted. You may think I'm delirious. You may be thinking, "This girl has forgotten what meat tastes like," but you would be wrong, because I ate meat at my aunt's house for Christmas. I'LL ADMIT IT.

I'm honest, I don't think I'll ever have B make sloppy joes with meat again, not after I tasted these. I don't even know who I am right now. Maybe it was the pickle chips on both sides of the bun, but while eating this I thought it tasted exactly like the BBQ pork sandwich I always get at my favorite joint.

K: CAN YOU BELIEVE THIS HAD VEGETABLES IN IT?! B: CAN YOU BELIEVE HOW HEALTHY THIS IS?!

[letsveg]

➲ Satay Noodles with Cashews and Stir-Fry Vegetables

Stars: 3*

Level: Stir-Fry (I'm bad at stir fry but I'm told it's 'easy')

Remake Value: Bi-weekly or Once a Month

Serves: 3 people

Calories per person: 538.6

Changes: Alright, I changed so much of this dish, this might not even be considered a review of the recipe linked anymore! I've been eyeing this recipe for awhile, but I took too long, because we ate up our whole delivery basket and I ended up having to make a lot of changes to match what was in our pantry.

Ingredients:

1 pkg Kame thai stir-fry rice noodles

1 TBS cooking oil

1 large leek, washed and sliced

2 garlic cloves, crushed

Pinch Crushed chili pepper

2-3 cups stir-fry vegetables

1/2 cup hot water, divided

2-3 TBS jif smooth peanut butter

3 TBS soy sauce, divided

1 tablespoon agave nectar

1 teaspoon Chinese five-spice powder

Handful of cashews

Green onions, diced

Directions:

Whisk 2 TBS of hot water together with peanut butter, 2 TBS of soy sauce, agave nectar and Chinese 5 spice powder, then set aside.

Stir-fry the leek, garlic, and the crushed peppers. Cook until fragrant, then add the stir-fry vegetables. Fry until the vegetables are done, yet still crisp. Set them aside in a bowl.

In your still hot pan, add the peanut butter/soy sauce mixture. If your peanut butter is like mine, it globs up really uselessly. Add your stir fry noodles and then immediately add 1/2 cup of water + 1 TBS of soy sauce. This should be enough liquid to turn the globs into a sauce.

Add in a handful of cashews, and add in the vegetables and stir-fry till hot.

The texture of the noodles wasn't the best, it was a bit soft. Other than that, it was delicious, and heavy. The best thing about this dish are the cashews and the vegetables, so add more then then you think you'll want. All in all, I would absolutely make this again. B agrees.

*Demoting this a star, as it did not warm up well for lunch the day after.

[letsveg]

➲ Minestrone Soup with Eggplant Paninis

Stars: 5 stars

Level: Mid-range

Remake Value: You won't have to! Just freeze it.

Serves: 10 people w/ 1 cup servings

Calories per cup (Soup): 234

Calories per sandwich: 554

Calories per cup + 1 sandwich: 788

Changes made: 

Soup: We swapped out celery for asparagus, and didn't add cannellini beans. We also didn't use pancetta, and used vegetable broth instead of chicken.

Sandwich: We soaked the eggplant in a bowl of salted water while making the soup. Just add a dish and a cup on top to keep them in the water. Then drain them, and dry them with some paper towels, no need to let them dry for 10 mins. We used fresh basil leaves, fresh sliced tomatoes, provolone and grilled eggplant in our sandwiches, and brushed them with olive oil before putting them in the panini maker.

K

THIS MEAL WAS SO GOOD. At first I was worried that the soup would be too bitter, and I was also worried the chard tasted a little too much like the canned spinach my mom used to heat up in the microwave and slop on our plates (as punishment?). Thankfully, I was wrong. A dollop of basil pesto added to the bowl is all it needed to take this soup from, "Hmm.." to "YES."

Honestly, the soup didn't need a sandwich companion. I ate the whole thing. These panini's are best made with white wine and garlic mushrooms, which are my most favorite thing in the world.

[letsveg]

B

For lunch today, I made a hummus and veggie sandwiches on onion rolls with some leftover yam and potato hash. The hash was better reheated! Overall, very tasty.

[letsveg]

➲ Swiss Boca Burgers w/ Cajun Okra

Stars: 5

Level: Easy

Time: Quick

Remake Value: Once a week

Serves: 2

Calories per serving: Roughly 1,023

Alright everyone! Full disclosure, this is a recipe B and I have been making for roughly 4 years, way before we ever decided to switch to full on vegetarianism. These Boca Burgers are the bees knees.

Ingredients:

1 pkg Boca Burgers (original is best, flame grilled is okay)

1 pkg baby bella mushrooms

1 onion, sliced

4 slices of cheese (swiss or provolone)

4 onion hamburger buns (or regular hamburger buns)

2 cups of fresh okra, stems removed (not frozen!)

Olive oil

Cajun seasoning

Salt & Pepper

Mayo

1 pat of butter

Directions:

Wash and cut the stems off your okra, and line a baking sheet with tin foil. Preheat your oven to 450 degrees F.

In a bowl, slather your okra in about 1 TBS of olive oil. Add salt, pepper and Cajun seasoning to taste. Pop your okra in to roast for about 20-30 mins.

Get out two pans, one that will fit four boca burgers, and the other that will fit mushrooms and onions.

Allow the butter to melt in the mushroom and onion pan, and then add your mushrooms and onions to cook down to desired consistency.

Add 1-3 TBS of olive oil into your boca burger pan. When the oil is hot (but not spitting) add in all 4 boca burgers. Allow them to fry for 3 mins, then flip and fry for 1-2 mins.

Scoop the onion/mushroom mixture on each burger, and then add cheese. Cover the pan so the cheese melts.

Cut your buns in half, and slather one side in mayo. Scoop each burger onto the bun. Arrange with okra.

B is trying to give up milk, so he drank his meal with almond milk. I still don't know about it! I was never a big fan of milk (it tastes sour...) and now I don't know about almond milk (it tastes so sweet...!). I drank my meal with a dos equis. ;)