My daughter is a lifelong carnivore. Recently, she’s shown an interest in going vegetarian for a week. She wants to see if she can do it.
Of course she can do it.
Especially since I was a vegetarian for eight years before she was born.
We started with lunch today.
I made peanut butter and jelly sandwiches with carrots. Not only vegetarian but vegan, too.
Dinner was a stir-fry. I made a sauce of Chinese cooking wine, low sodium soy sauce, extra virgin olive oil, sesame oil, garlic, ginger, fresh lemon juice and tahini.
I toasted some sesame seeds in my cast iron skillet.
Cooked some potatoes and Brussel sprouts in the sauce and then added grated radish, carrot and cabbage.
Served with saffron rice.
It was tasty. She enjoyed it.
So we’ll see how the week goes.
I’m already meal planning in my head:
- Baked beans and corn muffins
- Vegetarian burgers
- Breakfast for dinner
- Scalloped potatoes and vegetable casserole
- Homemade pizza
- Zucchini cakes
- African chick pea stew
Better honed ideas when I get to the kitchen.