Along with giving up wine for Lent (as part of Rebecca’s Do Without Challenge at Midnight Maniac), we also made a commitment to up our meatless nights from one to at least three a week. We are not quite a week into both and there is still time for you to “do without” and join the group. It doesn’t have to be meat or wine…any indulgence will do.
For our meatless meals last week, I shot from the hip, pulling a few recipes from online cooking resources. A very kicked-up black-eyed pea and penne salad hit all the notes for a spicy dish (which we both crave and crave often), a fruited couscous stuffed squash deliciously scented with cardamom and yesterday, a zesty citrus chickpea stew with lemongrass, yam and spinach (recipe below).
A very good start for week one!
But this is a long journey and I am not a meatless meal expert. Oh, I have made the occasional meatless meal (butternut ravioli, lobster and truffle risotto, Basque tortilla, and the most decadent Gnocchi a la Parisienne) but never on a regular basis or intentionally.
When we took the pledge, I knew one thing. We would not eat rice and beans every night. That was not going to keep the tummies happy. I needed inspiration to keep our meals exciting and there is nothing like holding a gloriously photographed cookbook in my hands for inspiration and motivation to stay the course.
I admit, I have shelves and shelves of cookbooks collecting dust that rarely see the light of the kitchen but none of them are vegetarian (or vegan) and none of them focused on clean eating. Keeping to my “try before I buy” cookbook resolution (1/2011), I reserved several books on clean eating, vegetarian and vegan cooking from the library. A few more than several…15 to be exact. Lucky for me, Mister “volunteered” to make the 2 mile walk to the library with me and with 15 books to bag and carry, I was certainly thankful for his help.
I couldn’t wait to get home, curl up on the sofa under a comfy blanket and devour my “new” books.
An absolutely beautiful book from Linda Long is Great Chefs Cook Vegan. Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs create a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.
And mouth-watering they are…Sweet Pea Ravioli with Pea Cream, Wheat Berries with Truffle and Mustard Emulsion, White and Green Asparagus Terrine, Yukon “Linguine” with Sorrel-Arugula Sauce and Charred Corn Ravioli with Basil Fondue. Certainly no rice and bean dinners in this book. Who knew vegan could be so gourmet!
Another book I really like is Isa Chandra Moskowitz’s Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. Mushroom and Cannellini Paprikas, Upside Down Lentil Shepherd’s Pie, Cranberry-Cherry Biryani and Red Wine & Kalamata Tempeh. I am not sure what to try first!
Currant Sweet Bread, Blueberry and Almond Bread, Savory Asparagus and Mushroom Bread Pudding, Pistachio-Lemon Pesto Pasta are just a few from the The Moosewood Restaurant Cooking for Health. I just might have to join the virtual Moosewood cooking group.
A great assortment from the simple and quick to the gourmet from acclaimed chefs. Amazing, beyond inspirational and too tummy tempting.
What inspires you for meatless meals? Do you have a favorite book or online resource?
Lemongrass Chickpea and Spinach Stew.
Recipe adapted from Cooking Light’s Moroccan Chickpea Stew:
Recipe notes: I substituted a yam for the Yukon potato and added about a cup of chopped spinach about 5 minutes before serving. The recipe calls for rice or substitute whole wheat couscous.
6 servings (serving size: 1 1/3 cups stew, 1/2 cup rice, and about 1 tablespoon yogurt)
- 2 teaspoons olive oil
- 1 cup diced yellow onion (about 1 medium)
- 1 cup diced carrot (about 1 large)
- 2 garlic cloves, minced
- 1 1/2 cups cubed peeled Yukon gold potato, about 1 large
- 2 teaspoons Cambodian Lemongrass spice (see link above)
- 1 teaspoon cumin
- 1/8 teaspoon ground turmeric
- 1 teaspoon salt
- 1 (28-ounce) can diced organic tomatoes, undrained
- 1 (15 1/2-ounce) can organic chickpeas, rinsed and drained (I prefer to use dried beans to control salt)
- 1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
- 3 cups hot cooked brown rice or whole wheat couscous.
- 1/2 cup plain low-fat yogurt
- 1/2 bunch fresh chopped cilantro
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. Top with yogurt and a chopped fresh cilantro.
Linked to: My Meatless Monday, Just Another Meatless Monday, Midnight Maniac Meatless Monday, Sumos Sweet Stuff, Something I Whipped Up, Made By You Monday, Homemaker Mondays, Your Recipe, My Kitchen, Meals on Monday, Happy Housewife, All Things Related, Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday Tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOP, Beauty & Bedlam Tuesday, Melt In Your Mouth