Vegetarian Valentine’s Day

Asparagus Soup with Herbed Goat Cheese, Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander, and Multigrain Toast

Is it just me, or did Ash Wednesday come particularly early this year? Because I work with students with special diets, because I value plant based diets and their effect on the environment as well as the food system, and because giving up grilled chicken and fish for so long will be a sacrifice, I decided to go vegetarian during Lent. And since the Liturgical Calendar seems to be ahead of itself this year, this means that I am celebrating a Vegetarian Valentine’s Day.

My meal consists of Asparagus Soup with Herbed Goat Cheese, Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander, and a warm slice of Multigrain Toast.

Asparagus Soup with Herbed Goat Cheese, Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander, and Multigrain Toast

Asparagus Soup with Herbed Goat Cheese: I used this recipe from Giada’s new cookbook, Weeknights with Giada. I left out the leek and butter, because I don’t know what a leek is and was too embarrassed to ask at the grocery store (maybe next time). This cookbook has some great looking healthy recipes, and I’m very thankful that my brothers gave it to me for Christmas this year 🙂

Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander: I used this recipe that I found on Pinterest (of course!) It tastes great chilled, and seems like it would be a great dish to bring to a potluck because it would travel so well.

I made both recipes simultaneously, and the whole meal came together in under an hour. Not bad!

– Kelly

 

Desperation Dinners: Simple Stuffed Sweet Potato

Simple Stuffed Sweet Potato with Lentils

Confession: I have not been to the grocery store since before Thanksgiving. Before Thanksgiving!!! As a result, my fridge is looking pretty bare, and all I have left are a few pantry staples. Think you can’t make a delicious meal with a sweet potato, dried lentils, and Greek yogurt? Think again! This vegetarian meal is packed full of protein and fiber to keep you full for hours.

Simple Stuffed Sweet Potato

Simple Stuffed Sweet Potato with Lentils

Ingredients

  • 1
    medium to large sweet potato
  • 1/2 cup
    green lentils, cooked (I cooked up a few servings of lentils ahead of time)
  • 1/4 cup
    nonfat, plain Greek yogurt
  • Chili Powder
  • Paprika

Cooking Directions

  1. Rinse your dried lentils off before cooking. Cook the lentils by simmering them on the stovetop for about 30 minutes. Use a 2:1 ratio of water to lentils. There is no need to soak them overnight.
  2. Wash your sweet potato well, and then poke holes all over it with a fork. Microwave the potato for 5 minutes on high.
  3. Flip your potato over, assess its level of doneness, and microwave for an additional 2-4 minutes. If your lentils are coming from the fridge, this would be a good time to warm them up on the plate with the potato.
  4. Once your potato and lentils are warm and cooked, slice along the topside of your potato and pop it open. Be careful, it’s HOT!
  5. Give the potato a few good shakes of chili powder and paprika and mash it in with your fork.
  6. Next add ½ cup of cooked lentils into the potato, and sprinkle on more chili powder and paprika. This is where the flavor comes from!
  7. Finally, dollop on ¼ cup of nonfat, plain Greek yogurt, and sprinkle on a tiny bit more paprika and chili powder, for garnish. Serves 1. Enjoy!

Nutrition: 325 calories, 0g fat, 4mg cholesterol, 94mg sodium, 1050mg potassium, 63g carbohydrates (15g fiber, 17g sugar), 18g protein, 769% Vitamin A, 68% Vitamin C, 16% Calcium, 26% Iron

Nutrition Facts estimated using MyFitnessPal.

-Kelly