As you’ll remember, one of my goals for 2012 was to stop eating meat. I’m glad to say that I have, surprisingly, kept with this. I haven’t munch on any animal since my New Year’s Eve plate of buffalo wings.
Since I’m not very rich, buying a lot of processed vegetarian foods is out of the question. Being a vegetarian actually isn’t all the expensive if you stick to the basics. My new favorite meal consists of cold quinoa with balsamic vinaigrette, garlic button mushrooms, and (a slightly modified version of) VK Rees’ brussels sprouts (I don’t bake mine very long, I like ‘em a real firm).
This is probably the easiest, quickest, cheapest lunch that I’ve ever made. All of the pieces probably take 15 minutes a piece, and can all be prepared at the same time. The most annoying part, for me, was chopping the garlic.
Side note: I’d never eaten a brussels sprout until I found one mixed into my salad at Dish. I took a leap and tried it, raw, and LOVED IT. After that little taste, I had to dig into making them at home. The first, and only, recipe I’ve tried at home is Vanessa’s. It’s amazing. Make them. Eat them. Love them. I did.
I’m not entirely sure why I shared this. I mean, it was an amazing lunch, so I just wanted to tell the whole internets. Oh, look, I took a photo.
Recipe references:
- For the brussels sprouts, pop over to this link.
- I make the mushrooms following steps from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz. Really, if you’ve ever sauteed something in garlic, you know how to make this. Sautee some garlic in olive oil, careful not to burn, add the mushrooms, cook until they make your mouth water.
- I’ve found the best quinoa is made by just following the package. I know a lot of people who used rice cookers, or add lemon or lime juice, but I just stick to the water. If you have any tips on how you cook your quinoa, I’m glad to listen! I’m always willing to try something new.
by Stephanie
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