Now armed with more information and more enlightened, and with the constant goal of lowering my family's food cost I decided we as a family would eat less meat. So for the last couple weeks our weeknight dinners have been meat free, with the exception of fish. I guess that would make us Weeknight Pesco Vegetarian. 😃
One of the first things I did was look of recipes similar to what I was already making. Cookbooks, Pinterest and a call out on social media gave me a place to start. The next thing was to arm my pantry and freezer . I made vegetable stock, cooked/ froze beans and cooked, puréed and froze sweet potatoes. I also started to integrate almond milk into our diets.
As a life long carnivore, the concept of vegetarianism seemed foreign. The more health experts you listen to, and the more information I gather, the more I believe that the healthier way to eat is through a Whole Food Plant Based diet. I think if I never cooked meat again my family would be in an uproar. So for now, we will continue the meatless Monday to Friday and save the steaks and burgers for the weekends.
Today I brought out the slow cooker to make a Corn and Black Bean Soup; a variation of a recipe given to me by my friend Andrea and one I found on Pinterest by theveganchef.com.
Corn and Black Bean Soup
1 onion diced
2 cloves garlic, minced
2 - 3 cups vegetable broth
1 28oz can diced tomatoes
1 small can diced green chilies
1 green pepper, seeded and diced
1 jalapeño, seeded and diced
1 cup cooked black beans
1 cup corn kernels
1/2 cup puréed sweet potato
1 tbsp ground cumin
1 tsp chipotle chilli powder
(I also added finely chopped kale - but don't tell my family)
Cook on the slow cooker 6-8 hours on low. Finish with the juice and zest of a lime and chopped fresh cilantro.