Meatless Mondays!
We've been taking part in Meatless Monday for the past few months (I can't remember if I mentioned that here previously). One of the interesting side-effects of it is that we often end up eating better on Mondays than on any other day of the week, because I have to actually plan ahead for what we're going to eat rather than just pulling something out of the freezer and putting it in the oven.
One of my new favourite easy-to-make meatless recipes is sweet potato bake:
ingredients:
1 lb sweet potato
1 can of lentils
1 can diced tomato
½ onion (diced)
1 tsp rosemary
2 tsp parsley
1/3 cup frozen peas
1 cup grated cheese
I've also become really interested in trying to make ratatouille, because we watched the Pixar movie of the same name for the first time this week and I loved it, and became intrigued by the food:
Ratatouille
1 onion
1 green pepper
1 eggplant
2 zucchini
3 tomatoes
¼ cup olive oil
1 tsp salt
¼ tsp pepper
½ tsp basil
½ tsp oregano
½ clove garlic
(Julia Child's version of this recipe recommended cooking the eggplant and zucchini prior to adding them to the other veggies, but I don't know how necessary of a step that is)
One of my new favourite easy-to-make meatless recipes is sweet potato bake:
ingredients:
1 lb sweet potato
1 can of lentils
1 can diced tomato
½ onion (diced)
1 tsp rosemary
2 tsp parsley
1/3 cup frozen peas
1 cup grated cheese
Peel and slice sweet potato; steam until soft enough to be pierced with a fork.
In a separate pot, combine tomato, onion, and herbs. Bring to a boil.
Allow tomato/onion mix to simmer 5 minutes, then add lentils and peas. Cook for 2 minutes.
In a casserole dish, layer tomato mix, sweet potato, and cheese (2 layers of each).
Bake for 35 minutes at 350F.
I've also become really interested in trying to make ratatouille, because we watched the Pixar movie of the same name for the first time this week and I loved it, and became intrigued by the food:
Ratatouille
1 onion
1 green pepper
1 eggplant
2 zucchini
3 tomatoes
¼ cup olive oil
1 tsp salt
¼ tsp pepper
½ tsp basil
½ tsp oregano
½ clove garlic
Dice eggplant into 1 inch cubes and slice zucchini into ½ inch rounds. Chop onion coarsely and cut green pepper into squares.
Saute onion, garlic, and green pepper until soft.
Stir in eggplant and zucchini and saute a few minutes more.
Add tomato and seasonings.
Cover and simmer gently for 30 minutes or until all vegetables are well-cooked.
Uncover and turn up the heat to evaporate some of the liquid.
(Julia Child's version of this recipe recommended cooking the eggplant and zucchini prior to adding them to the other veggies, but I don't know how necessary of a step that is)