This week I’ve decided to tackle Day Zero goal #54: go vegetarian for a week.
I realized yesterday while we were putting together our grocery shopping list that all of the entrees I had chosen were vegetarian. Here’s what we’ll be having for dinner:
Sunday: Lentil Chili
Monday: Pearl Couscous with Roasted Tomatoes
Tuesday: Roasted Vegetable Lasagna
Wednesday: leftovers
Thursday: Crispy Eggplant w/Spicy Tomato Sauce
Friday: Pumpkin Gnocci (no special recipe, I just happened to find pumpkin gnocci at the grocery store!)
Saturday: dinner out
The order of the meals is subject to change, of course, but you get the idea.
I also fully intend to make this Vegan Chocolate Avocado Cake that Angela recommended. It sounds strangely delicious! I want to make cupcakes instead of a full-size cake, but in order to that, I will need to acquire some cupcake tins. Somehow ours didn’t make the trip from California with the rest of our kitchen stuff.
I’m banking on having enough leftovers for lunches and my breakfasts are already vegetarian (I usually eat cereal, a bagel, yogurt, or something to that effect). Wish me luck!
{ 4 comments… read them below or add one }
Great menu! If you do make cupcakes, I recommend cutting the frosting recipe in half. They also only take about 20 minutes to bake, but that might depend on your oven.
This menu looks absolutely delicious! Although I am not vegetarian, I tend to eat a lot of vegetarian things.. have you ever tried stuffed zucchini?
I’m definitely going to steal some of these recipes!
(Also, if you like kale, it’s really yummy in lasagna)
I haven’t tried stuffed zucchini, but that sounds absolutely delicious! Why did it take me so long to figure out that eating vegetables can be so yummy?!
I made this super easy vegetarian chili before a potluck today and it was a HUGE HIT!
I love eating mostly vegetarian – it’s cheaper and healthier and makes you feel good!
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/soup-recipes/Ridiculously-Easy-Vegetarian-Chili