Ok, you guys. Here we go with my first Weekly Vegetarian Menu of the year, leaving you plenty of time to pick up groceries and plan over the weekend. As many of you might remember, I was part of a group with some friends last year where we jointly provided weekly menu plans for you. I offered up vegetarian spins on meat and fish dishes, but I got a lot of pushback from readers who preferred to see vegetarian dinner ideas. I totally get it – you want dishes that were originally created to be vegetarian. I heard you and listened 🙂
Instead of teaming up with a group of people, I decided to scour blogs I like for recipes I thought you’d like too. And of course I’m throwing in some of my own recipes too.
This is a vegetarian version of the classic chicken tetrazzini, loaded with cauliflower and poblano peppers. It’s also lightened by substituting yogurt for the more traditional sour cream and/or heavy cream. This one is mine, and if you’re looking for some fail-proof comfort food to cook up this week, go find the recipe here.
Veggie Couscous in Coconut Miso Broth
So many things are done in this wonderful recipe to create a flavor bomb I think you’ll love – from roasting the vegetables to making the broth. Seriously, the broth looks like magic. It’s made with loads of veggies and herbs – part of which is used for the couscous, with the remaining liquid reduced for whisking in miso and coconut milk. Go get this recipe here on the I will Not Eat Oysters blog.
Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream
Spaghetti Squash is so easy to make, but can be a little bland. The First Mess blog whips up a Garlicky Arugula Cream – that’s vegan by the way to solve that little issue post haste. It’s an enticing combination of cashew cream, garlic, tamari, lemon, and arugula. I’m thinking this would be a killer sauce to have around for lots of things. Go check this recipe out here from The First Mess blog.
Warm Lentil Salad with Escarole, Pomegranate + Goat Cheese
Am I the only one craving salads like this right now? Healthy, easy to pull together for a weeknight meal, and so, so appetizing! Go grab the recipe here from A Better Happier St. Sebastian blog.
Millet Cakes with Spinach + Carrots
One of my readers asked for more dinners with grains, and this one popped out at me. Millet is naturally gluten free, and is perfect for making little cakes like these as the grain holds together in a shape very well. If a cake can’t hold together well enough to flip, what’s the point? These are made with spinach, carrots, curry powder, cilantro and yogurt, and can be topped with a variety of sauces. Go get the recipe here on the Love + Lemons blog. I should add the recipe originally came from The Complete Vegetarian Cookbook by America’s Test Kitchen, and the post reviews the cookbook.
So there you have it. I’d love to hear back any comments you might have on this series. I’m going to try my best to get this out to you on a weekly basis, or as close to that as I can.
I’m still working on the formatting, but all will come in time. Until then, go forth, and cook up something fun and delicious.