For some time now we've been going meatless every other night--for several reasons--health, environmental concerns, and, not least of all, economy. Yesterday when I was grocery shopping, I was delighted to see they had Tuscan kale and pounced on it. Now I had to find what to do with it. As usual, I began by setting out likely ingredients and sautéing some onions in olive oil. I also put some water to heat for pasta (farfalle.)
I'd thought to cook together onions, mushrooms, the kale, and some garbanzos, but I began to think that the garbanzos might overpower the rest of the ingredients and so I put them away and stirred in some roasted cherry tomatoes I had in the freezer.
A bit of salt, some granulated garlic, red pepper flakes, and oregano. Once it was cooked, a bit of the pasta water added to the skillet made the mélange a bit more like a sauce. Glopped onto the pasta and topped with parmesan, it was excellent.
We are really enjoying these meatless meals--it doesn't feel at all like a sacrifice.
9 comments:
We are vegetarians, although we do eat dairy products and fish and seafood. I grew up eating meat, then met my vegetarian husband from India and, being too lazy to want to cook two meals each time, I went with the vegetarian alternative.
Such wonderful recipes out there! (And your kale dish sounds fabulous.) Frankly, I have never missed meat or poultry, once I slipped into my new eating life. And I'm pretty sure I'm healthier than I would have been.
Dan can't stand kale. Taste too strong for him. He will eat swiss chard on occasion. You know your way around the mystery of cooking very well to turn out a dish like that.
Sure sounds delicious! And healthy too!
My family (adult children also) went vegetarian 4 years ago due to health and environmental concerns. Love all the cooking adventures we have had (except for beets). Only thing I miss is the smell of hamburgers on a grill.
That's a nice meal, very much like the food I make in my meat free kitchen! Once in a long while I have a bit of chicken but mostly it's a lovely variety of vegetables and dairy. Good for you for making it celebratory, not deprived!
I am meatless at every meal, every day, so I cheer your decision to explore vegetarian cooking. This pasta dish is just my kind of thing. You can make a million tasty dishes with vegetables.
We went vegetarian for a year back when John was in grad school at U of Iowa. But when we returned to Tampa and meals with our parents, meat crept back in. We will probably eat less and less meat without ever avoiding it entirely.
I'm largely meat-free too (just the odd bit of chicken sometimes) though I eat fish. I love kale. I have a nice recipe using steamed kale (lots of it), tossed in honey vinaigrette dressing, with chopped avocado, pine nuts and parmesan. Makes a good healthy lunch or I guess you could serve that over pasta too.
Almost nice a week, we have shredded wheat for supper. I actually enjoy the change.
Post a Comment