Vegetarian Monday!

This summer I introduced Vegetarian Mondays into my family’s lives after reading and learning more about the movement. Sure, I’m all for nutrition but I’m also for helping the planet and reducing our carbon footprint where I can (and with such a crazy hot summer this year, we’ve really got to start doing something or we’re all gonna MELT!). Although it is possible to lead a healthy vegetarian lifestyle, I truly enjoy the taste, variety and nutritional benefits that come from meat, fish and poultry so instead of eliminating it all together, I’ve done away with it on Mondays, decreasing our meat intake by 15% and in turn improving our health (saturated fat found in rich animal products are known artery cloggers and cholesterol raisers).

My son and I spend all day Monday enjoying vegetarian foods while my husband just goes veggie at dinner (to each his own). This doesn't mean you have to eat a salad for every meal, no no, let's get more creative than that however you also don't have to slave away at the stove all day either. This past Monday I simply added some Balsamic Vinaigrette to some chickpeas and edamamae and served that along side some super sweet grape tomatoes and cut up pieces of already marinated packaged tofu (Wildwood Foods brand is really tasty www.pulmuonewildwood.com) for my son (because let's be realistic here, who has time to cook lunch with an almost 2 year old running around). He ate every bite and I felt great knowing his belly was full of antioxidants, fiber, protein and heart healthy fats. I ate the left over tofu on top of a salad (simply chopped up veggies I had leftover from the farm stand) and felt satisfied (never full) and content with my vegetarian meal.

Since Mondays are my day out of the office, I truly enjoy cooking dinner at the end of the day, it is how I unwind (um, with a glass of wine of course!). So, after I put my son down for the night, Veg Monday forces me to get creative in the kitchen. NO frozen veggie burgers allowed (note: when I’m short on time Morning Star Farms or Dr. Praegers are my go to favs).

This week though it was all about eggplant since it is in season right now (I love local and seasonal veggies) and I scooped up a bunch over the weekend. But here is the problem… I honestly, have no idea what to do with eggplant besides fry it and cover it with cheese which is SO NOT HAPPENING! So I took inventory of my veggie drawer and noted that I also had too many tomatoes, zucchini and fennel (I can’t help myself and yes I also tend to over buy shoes) so I decided to whip up a super healthy (and as it turns out ridiculously delicious) summer ratatouille. It sounds fancy and difficult but if you can chop up veggies and cook them in a large pot until soft-ish (yup, that’s it) then consider yourself fancy too! To balance out the meal I served it on top of some simply prepared Quinoa (an ancient whole grain that is a great source of protein, 10-15%, and cooks up in 10 minutes) and presto, dinner was done! Added bonus, this quick recipe made enough for two days worth of meals for the entire family! And yes, even my carnivore husband asked for seconds!

Not sure you can convince your family to go veg on Mondays? Whip up this dish and I’ll bet they’ll change their minds!

Summer Ratatouille
2 large eggplants, chopped into 1-inch pieces (sprinkle w/ salt to remove bitterness)
1 large zucchini, chopped into 1-inch pieces
1 cup cherry or grape tomatoes, whole
2 heirloom plum tomatoes, peeled and chopped
1-14oz can diced tomatoes (muir glen is my fav)
½ red onion, chopped
½ fennel head, sliced
1 yellow pepper, chopped
2 garlic cloves, minced
½ tsp thyme
4 basil leaves, chopped
½ tsp red pepper flakes
2 tsp olive oil
cooking spray
water as needed

Directions:
Heat large pot over medium heat and cover with cooking spray. Add olive oil and onions. Cook until onions become clear, add fennel. Add water in tablespoons as needed if the bottom of the pan begins to turn brown. Cook about 7 minutes, add pepper, zucchini and egg plant, cook 10 minutes or until slightly tender. Add tomatoes and garlic and cook until all flavors meld together and veggies are soft-ish. Add thyme, pepper and red pepper flakes. Lower heat and serve!