My carnivore husband was out of town for two weeks recently, and I set myself the wonderful challenge of going fully vegetarian while he was away. As I explained in Semi-Non-Practicing Vegetarian, I still eat some poultry and some seafood, and when I cook dinner for the two of us, I don’t often get to go completely vegetarian, and I can never even suggest vegan. (Oh, the humanity!) So I saw these two weeks as my golden opportunity to attempt to make the switch complete for myself at least. Half the recipes I tried were ones I found on Pinterest that looked interesting, and the other half were ones I made up. In this first post are the recipes I harvested from others’ blogs. Click on the titles above the pictures to follow the links to the recipes. My second “Veggie Week” post will be all my own original recipes!
- The recipe only calls for tomatoes and eggplant, but I added some yellow summer squash, which was great. It added a sturdier texture to balance out how squishy the eggplant and tomato get after grilling. You could also use zucchini.
- I used more mint than parsley, though the recipe calls for an equal amount of both.
- I grilled the tomato and squash on a foil grill pan, because both would have fallen through the grill grate, the tomato because it’s too liquidy and the squash because the rounds were too small.
- Halloumi is a Greek cheese, less crumbly and pungent than feta. It lends itself spectacularly to grilling because of its firm texture. It’s not terribly difficult to find, but probably won’t be at a Wal-Mart-type store; you’ll need to go up a few notches, but it is locatable, especially in the summer.
- You can make this dish VEGAN by eliminating the cheese (but oh man, why would you want to?)
- The recipe calls for this “pasta” to be garnished with sliced raw cherry tomatoes, but I hate raw tomatoes, so I garnished mine with chunks of roasted red pepper. You could do raw red pepper if you wanted more crunch. Totally up to you.
- I peeled my cucumber before adding it to the sauce, although it’s not specified.
- I used coconut milk, not almond milk.
- This dish is VEGAN.
No tweaks to this one except portioning for one person instead of four.
- I always roast my red peppers by cutting them in half, scooping out the seeds, laying the cut side down on a foil-lined sheet, rubbing the skins with a touch of olive oil, and then broiling them on high for about 12-15 minutes, until the skins are all black. When I take them out of the oven I put them in a bowl and cover them to steam for a few minutes; this helps loosen the skins further. In this recipe, she says you should roast the peppers whole, without even removing the seeds, which I find bizarre. To me that would be like dicing an onion before removing the skin, but whatever. Roast how you please.
- I used plain goat cheese and it was fine.
- I’ve never added artichoke hearts to this dish.
- I used plain white pizza dough.
- I used much less crème fraiche and goat cheese than the recipe called for. An individual pizza for one person needs no more than two tablespoons of crème fraiche, and I only used one and a half ounces of goat cheese on mine.
- Instead of charring the peppers over an open flames, I just roasted them in the oven as I explained in the last recipe.
- You can use lemon juice if you don’t have a lime handy for the arugula salad.