I’ve been trying to broaden my horizons with regards to vegetarian recipes, and so I googled “Vegetarian Bloggers” and ended up on Kitchn’s website (lurrve Kitchn). I was directed to a number of vegetarian blog sites –
Naturally Ella – has some yummy-looking dinner recipes like Spiced Pinto Bean Bowls with Avocado, Pinto Squash Stew with Chimichurri and Chipotle Lentil Tacos, to name a few
and With Food & Love which has dishes like Vegan Creamy Risotto with Spring Vegetables, Frothy Irish Breakfast Tea with MCT Oil (I love black tea), Roasted Acorn Squash with Shallots & Parsley Oil
and Cookie & Kate with recipes like stovetop Frittatas, Loaded Veggie Nachos, smoothies and more.
I chose 3 recipes for this week from Naturally Ella and then went shopping at the local Farmer’s Market yesterday and brought lots of fresh vegetables picked that morning, a loaf or two of home-made spelt bread and whole wheat bread, some delicious rosemary and ginger shortbread and a slice of vegan lemon cake which disappeared later that afternoon with a cup of tea. I know I sound surprised, but the lemon cake didn’t taste any different than “regular” lemon cake. I’m now going to research a similar recipe and see if I can make my own!
Our own vegetable garden is coming along, but, of course, nowhere near ready. To follow along with that, click here.
This week’s menu:
Sunday : Spiced Pinto Bean Bowls with Avocado
These can also be wrapped into a tortilla for my lunch tomorrow!
Monday : Broccoli Pesto Couscous Risotto
Friday : Supper out 🙂
Saturday : Barbecue – Ribs, Salads
Until next time … enjoy!