It’s day eight of our vegetarian and alcohol free 30-day challenge. We’re over one fourth of the way through our challenge and it’s not that bad.
In celebration of National Pancake Day, my husband made pancakes from a healthy pancake mix he found at Earth Fare, veggie “sausage” patties and scrambled eggs with sharp cheddar cheese – proof that we’ll never go vegan.
Mixed frozen fruit with chocolate soy milk, oats, yogurt and a scoop of Whole Foods whey protein made for a great snack Saturday afternoon. Saturday evening we ate Mellow Mushroom pizza with a large group of friends and drank Coke’s instead of our preferred heavily hopped pints of beer.
I promised to share some recipes so here it goes:
BBQ Portobello Quesadillas from Eating Well with homemade Kansas City Barbecue Sauce. As a side, I made a healthy cole slaw with cranberries, sunflower seeds and coconut but we disliked it so much that I will spare you the recipe.
Eggplant and Squash Lasagna from Eat Skinny Be Skinny with garlic bread. We used cottage cheese instead of ricotta and I would recommend either slicing the eggplant about a 1/4″ or if you’re going to slice them thicker, peel them first.
And for this evening’s dinner, I made this tempeh and eggplant pot pie recipe from Epicurious but with a drop biscuit recipe from the Joy of Cooking. Next time, I’ll add more water to thin out the tomato sauce and use less drop biscuits. The biscuits made this one dish wonder.
Anyone care to share their favorite vegetarian recipes with us? We eat just about anything, even anchovies every now and then.