Every week in 2011, for 52-straight weeks, I hope to try something new and blog about it here. This is the eleventh post in the series, when I plan vegetarian meals for an entire week . Here you will find a list of all my weekly adventures thus far.
I love me some meat. Which is why I think this week might be a little difficult. Prior to this week, I’ve been trying to eat strictly vegetarian 1-2 days a week. Most of my breakfasts and lunches are meatless anyways. But this week, I’m diving into vegetarianism head-first and hoping for the best!
As another first this week, I’ve sketched out a meal plan. Can you believe I’ve never planned a week of meals ahead of time?! I’m terrible at planning ahead, because I get crazy cravings and eat towards that. Some days, I’m busy and not at home, so meal planning for me seems impossible! Which is why I’ve just made a list of seven vegetarian dinners, ranging in preparation time and also ethnicity. Whatever I’m in the mood for each day, chances are it’ll fit into this list somehow
Vegetarian Week: Monday, March 14 – Sunday, March 20
- Tofu Peanut Stir Fry (recipe)
- Eggplant Parmesan (recipe)
- Vegetarian (asparagus/avocado/sweet potato) Sushi
- Vegetarian Mexican Casserole (recipe)
- Ravioli with Garlic Sautéed Veggies (recipe)
- Asparagus Spinach Pistachio Pesto Pasta (recipe)
- Middle Eastern Chickpea Soup (recipe)
- Quinoa & Black Bean Salad (recipe)
- Vegetable Panini
- Vegetarian Moroccan Couscous (recipe)
- Indonesian Gado Gado Salad (recipe)
- Cranberry Apple Almond Quinoa (recipe)
As you can see I’ve left some room for leftovers in my lunches… and if I ever feel completely lazy, at least I’ve got a frozen Kashi vegetable pizza I can just heat up and enjoy with a salad. That’s my crutch, but let’s keep those fingers crossed I don’t need it
For my first day of vegetarianism, I devoured Angela’s black bean and quinoa salad for lunch. It was mighty filling — I couldn’t even finish what was on my plate.
Modifications: I subbed regular quinoa for red, because that’s all I had on hand. I also mixed in some bean sprouts to go with the salad. And finally, for the dressing I used basil as my fresh herb and also mixed in a little red wine vinegar.
Since I already cut up half an avocado for my lunch salad, I’m leaning towards preparing some sushi tonight… sans imitation crab. I don’t think I’ll really miss it anyways.
As always, wish me luck! xx