As I mentioned in a recent post, I’m testing the waters on becoming a vegetarian. I’ve been eating significantly less meat and surprisingly, it hasn’t been bad at all.
I was initially worried that not having any meat on my plate wouldn’t satiate my appetite but I’ve actually been able to prepare meatless meals that my whole family has enjoyed.
This was a dinner that my family and I shared the other night, I thought you might enjoy it as well:
NORDSTROM-INSPIRED TOMATO BASIL SOUP
(Thank you to Blake Royer at seriouseats.com for this awesome recipe!)
- 6 tablespoons olive oil
- 4 large carrots, peeled and diced
- 1 large onion, sliced
- 1 tablespoon dried basil, crushed
- 3 28-ounce cans whole peeled Roma tomatoes
- 1 quart chicken broth
- 1 pint heavy cream
- Salt and pepper to taste
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.
Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.
WHOLE WHEAT QUESADILLAS
- 2 large whole wheat tortillas (I like Target’s Archer Farms Whole Wheat Tortillas)
- 2/3 cup reduced fat Mexican Blend shredded cheese (I like Target’s Market Pantry Reduced Fat Shredded Mexican Style Four Cheese Blend)
- 1/2 teaspoon garlic powder
- Heat a large non-stick skillet over medium-high heat.
- Place 1 tortilla onto the skillet.
- Sprinkle the shredded cheese evenly over the tortilla.
- Add garlic powder.
- Place the second tortilla on top.
- Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 2 minutes.
- Flip the tortilla with a large spatula to cook the other side.
- Cook until the bottom tortilla starts turning crispy, about 2 more minutes.
- Slide quesadilla onto a cutting board, cut into wedges and serve immediately.
Feel free to add different ingredients to your quesadilla like corn, onions, spinach, zucchini, bell pepper, mushroom, or whatever veggies you have on hand!
- 3 cups finely shredded carrots
- 1 cup crushed Tortilla Chips (I like Target’s Archer Farms Blue Corn with Flax Seed Chips)
- 1 handful of pepitas seeds
- 1/4 cup of cilantro-lime dressing (recipe below)
Mix shredded carrots, crushed tortilla chips, pepitas and dressing and place in the fridge for 30 minutes before serving.
- 1 bunch of cilantro, chopped
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- 3/4 pkg dry ranch dressing mix
- 2 cloves garlic
- Juice of 2 limes
- Salt and Pepper to taste
Place all ingredients in a blender and pulse until smooth and creamy
I hope you and your family enjoy this meal as much as we did. We certainly did not miss not having any meat with this hearty meal! You must try the carrot slaw, it’s so good : )
- What were your first vegetarian meals?
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