The latest in my life is that my husband and I have decided to adapt a vegetarian life. For him it is a first and for myself… well a long time coming in returning to a lifestyle I stupidly departed from. But this time around as a vegetarian I am doing things a bit different. I was raised a vegetarian, it wasn’t just a choice for me, it was the only way my parents could get me to eat. Then we relied pretty heavily on meat substitutes. Now… I am choosing to not use them, but to honestly eat just my veggies! With the exception of the occasional Morning Star Farms corn dogs… so tasty and hard to give up!
So with that being said I have started the journey to find even more tasty ways to make and eat all the beautiful veggies out there. And I am writing them down. Not to write a cookbook but to keep track of them! Matt and I make a weekly trip to the Farmer’s market to see what is there and fresh and write a menu for the week based off of the veggies in season.
In the 2.5 months that we have been eating this way, both Matt and I, have felt healthier and much better about our environment. Not to mention how much we save on our grocery bill! The menu for this past week was as follows:
Monday- Tofu Noodle Soup
Tuesday- Portobello Steaks, Sauteed Summer Squash, Herb Roasted Potatoes
Wednesday- Portobello, Onion, Spinach Quiche
Thursday- Pinto Bean Spinach Soft Tacos
Friday- Leftovers!
As we continue on this journey, I’d like to make it a goal to include an AMAZING recipes I find here. As well as any horribly bad ones to help anyone who wants a tasty healthy alternative to a burger and fries now and then. 🙂
thebrasscupcake.com 