When I think of it, I try to stick to Meatless Monday for at least one meal on Mondays. Definitely better for our health along with other sustainable initiatives. I did a marathon cooking session over the weekend and two of the items comprised our meatless Monday supper tonight.
First, I made Curry Lentil Soup. Not too many ingredients, and very forgiving when cooking. Start with 1/4 inch dice onion (1) in 2 tsp of olive oil. Add 4 medium peeled carrots sliced thin. Sweat the onions and carrots for 6 to 8 minutes. Now it’s time to add spices. Curry powder, turmeric, ground ginger,celery salt, cardamom all go in and stir with onions and carrots. Keep mixing to your taste, and remember spiciness will get diluted with broth. Add 1/2 cup red lentils, and stir to coat with all the spices and oil. Add 4 cups of vegetable stock and simmer for about an hour on low heat. Make sure pot is covered!
Adjust your seasoning, add a little salt and you are good to go!
Next up, a deconstructed ratatouille,aka a roasted vegetable stack. I sliced zucchini, summer squash, redskin potatoes, and onions and tossed lightly with avocado oil, salt and pepper. I made rows of alternating vegetables in a
Once the pan was out of the oven, I spread the veggies with a roasted pepper spread I made last week with some peppers (red,yellow,orange) and some olive oil. Easy peasy!
Here’s the finished product!
It should be noted that Meatloaf Tuesday follows Meatless Monday…