Saturday, January 9, 2010

Here's What is Cooking for This Week

Week Two of the Vegetarian Lifestyle:
Hubby and I have enjoyed our first week of the vegetarian lifestyle. We both feel healthier and more aware of what we are putting into our bodies. I am amazed at the hightened energy level - without the meat.

I am curious how my other bloggers and bloggistas are faring with their New Years resolutions.
Eggplant Parmigiana

1 Medium Eggplant sliced thick
1c. Panko Breadcrubs
1/2 Cup Parmigiana Cheese Grated
1/2 Cup Italian Seasoned Breadcrumbs
2 eggs - beaten

Dip the sliced of eggplant in the egg wash, then into the panko/cheeese/breadcrumb mixture
Saute them in a non-stick frying pan sprayed with a small amount of vegetable spray until they are nicely browned on both sides

Arrange them in a baking dish that has a thin layer of spaghetti sauce on the bottom. Cover the eggplant with a thin layer of additional sauce. Sprinkle the entire pan with a liberal amount of shredded mozzarella cheese. Sprinkle some oregano, basil, and grated parmigiana cheese.

Bake at 400 degrees for 15 - 20 minutes. ENJOY

Minestrone Soup

Olive Oil
2 cups chopped Onion
5 medium cloves of Garlic - minced
2 tsp salt
1 stalk celerey - minced
1 medium carrot - diced
1 cup eggplant - diced
1tsp oregano
fresh black pepper
1 tsp. basil

Saute all of the above ingredients in a large stock pot (15 minutes)

1 medium bellpepper diced
4 cups water
15 oz can tomato puree
simmer for 15 minutes

2 cups cooked or canned beans (chick peas, kidney beans, etc...)
simmer for 5 minutes

bring soup to a gentle boil
1 cup dry pasta of choice
stir and cool until pasta us tender

top with parmesan cheese. ENJOY.

Marinated Sweet Potatoes and Broccoli

3 medium sized sweet potatoes

peel the sweet potatoes, cut in quarters, then into thin slices. Cook or steam potatoes on the stovetop.

1/2 cup walnut or olive oil
1 large clove garlic, minced
3 Tbsp. lemon juice
2 Tbsp raspberry vinegar or red wine vinegar
1 tsp salt
1 Tbsp dry mustard
1 Tbsp honey
freshly ground pepper

Combine the marinade mixture and add the sweet potatoes to the marinade while they are still hot.

Steam 1 large bunch of broccoli *(cut into small spears)
Cool the broccoli off by running cool water over the spears.
place broccoli on top of marinatd sweet potatoes, cover tightly and marinate for several hours.

Mix broccoli into the sweet potates just before serving.

(optional garnish: slices of green apple and chopped toasted pecans)

Other options for the week:
Waldorf Salad
Baba Ganouj
Lentil-Walnut Burgers
Apple Strudel


  1. YAY Williams Family! So glad you're going strong and posting these delicious recipes. Lord knows I need some ideas.

    I'm still going strong [awwww yea!] and just got back from the market. It's amazing how much more fruits and veggies I eat now! And I'm definitely more conscious of what I shove in my pie-hole. Needless to say I love being vegetarian!

    I'll post *stolen* recipes soon. Making Cilantro Lime Quinoa with Channa Chaat manana. Can't wait! [YAY VEG!]

  2. Wow, good for you guys! The one time I cooked something vegetarian Russ asked me "where's the meat?" Now i just let him cook instead. I need to renew my vow to "strive for five" at least. Baby steps. Laura- I always thought you had a lot of energy anyway!

  3. You've inspired! I read The Omnivore's Dilemma and In Defense of Eating. I don't think I can go full out vegetarian, but we're going to try the "whole foods" route and sneaking those veggies in way more than we are used to.