Vegetarian meal plan for those married to carnivores

Now that I'm on the other side of all day morning sickness, I'm back to cooking! There had been some discussions going on in my life about meal plans, so I'm going to share what we had this week. I've been a vegetarian for the better two-thirds of my life but I'm married to one of those folks who likes the taste of blood. Compromises! 

Here was our meal plan the last seven nights, two of which we fended for ourselves on leftovers (recipes linked) . . .
Dinners
- Pesto with whole wheat thin spaghetti and sauteed button mushrooms for me, optional sauteed chicken breast pieces for the mister
- Eggplant Parmesan + bread, totally meatless, previously discussed
- Taco bar night: Can of refried black beans, plate of shredded cheddar, small can of sliced olives, salsa, chopped green onions, sour cream, taco shells, shredded lettuce, optional 1/3 pound ground beef for the mister (cooked with taco seasoning packet, leftovers saved for pizza - see next item)
- Pizza! Homemade crust, sauce, cheese divided in half. Leftover button mushrooms and olives on one side, leftover taco meat on the other. (Taco meat on pizza? He lived.)
Picture 363.png
His, mine just before the oven
- Veggie Patties + hummus + homemade baked fries. Here we will pause and break out in recipe!
Ingredients:
Small zucchini, shredded
small red bell pepper, diced
Leftover green onions (see Taco Night)
Tablespoon minced garlic
Olive oil - not extra virgin*
1 egg
Few tablespoons of whole wheat flour
1/4 teaspoon cumin
Salt to taste
2 large baking potatoes
2 tablespoons baking powder
Non-stick spray
Hummus, store bought or make your own
Thumbnail image for Picture 359.png
Directions:
Preheat the oven to 350. Saute the first five ingredients for about 6-7 minutes on medium on the stove top, then set aside mixture in a bowl and allow to cool. 
Picture 360.png
During this time, slice the potatoes into french fry shape and soak in a bowl of water with the baking powder (this helps remove the starch, which gives you a lighter fry). After 20 minutes or so, rinse and dry the potatoes, toss with olive oil and spread on a baking sheet sprayed with non-stick spray. Bake potatoes for 30 minutes.
Once the veggie mixture has cooled to room temperature, add the egg, flour, cumin and salt. Mix. Spoon mixture two tablespoons at a time into pan of hot olive oil. They should look like pancakes. Flip after a few minutes and saute the other side to the same golden brown. 
Serve with hummus.
Veggie pancakes
There is a lot of fried action here, but it's all olive oil, 
right? Hey, you gotta be a sinner some time. Mmmmmm.
*Whenever you cook with olive oil, only use extra virgin in cold recipes because it has such a low smoke point. Regular (cheaper!) olive oil can withstand higher temperatures, hence you should use it to saute and bake.

Filed under: Uncategorized

Comments

Leave a comment
  • Hey, thanks! I've always been SO curious to see how you did things with your carnivore! I've been doing a lot of reading this week on ways to get in enough protein without meat during pregnancy (because my midwife said I need to up my protein even more than normal - eek!) and am thinking of going back to veggie ways. I don't even like meat, dude. Blech. Yay! Thanks again! Those veggie burgers look DIVINE.

  • Oh, PS - you should try coconut oil sometime! It's supposed to be the healthiest oil of all and it's pretty much all I use now. It works great in almost all recipes!

  • In reply to chibbz:

    Since it's so sweet, I just use it for pancakes. I mix a little bowl of flour, oatmeal, egg, baking powder, sugar, milk and a dash of salt and fry 'em up for B a few mornings a week. Maybe I'll try it with other stuff though! I noticed it gave my eggs a rather . . . "tropical" flavor, lol.

  • In reply to chibbz:

    Ohhh yeah, I had that same problem until I discovered that you can get both refined and unrefined coconut oil. The refined is what I use for everything that I don't want to taste like coconut. Doesn't have a flavor at all! It's awesome!

  • In reply to chibbz:

    Wow, that's great to know Chels! Thank you!

  • In reply to chibbz:

    Hey I just thought of one other question. Did you make that hummus in the picture? I can't find a good hummus recipe to save my life! That hummus looks GOOD!

  • In reply to chibbz:

    No, after my last batch I gave up on hummus. It tasted good, but it's a huge pain. You soak the garbanzo beans over night like you normally would, then you boil them. Here's the annoying part: Then you have to SHELL them. It takes for-evah! If you have that kind of patience, all you do is puree it with lemon juice, fresh garlic and tahini.

    Note on tahini: I live in an area where I can just waltz down the street and buy it, but if you live in a whitey area you might have make that as well. All it is is pureed sesame seeds, but between that and shelling the chick peas I choose to just pay the $4 for hummus at Jewel. Satisfaction of a handmade life BE DAMNED!

    My brand is Tribe and it certainly gets the job done. Deliciously, in fact.

Leave a comment