Saturday, November 3, 2018

For Rebecca

One of my sisters is undertaking the "No Meat November" challenge and I am here to support her. She asked me to put together some great recipes that are either vegetarian or pescaterian. Here are some of my favorites:


Quinoa Salad with Candied Walnuts:
A great dish that I love to throw together. It features quinoa, which is a high protein grain that works
great in cold salads.

Mushroom Risotto:
This was really intimidating to make, but it is actually really simple. A lot of recipes have really confusing descriptions and instructions and I tried to make sure mine were very clear and user friendly. I served this with some seared tofu to make a good full meal.

Black Bean and Corn Salsa:
This dip is really good, but I slightly over complicated the recipe. It is pretty easy to make this recipe in a skillet as I described or can just be stirred together cold.

Guacamole is actually one of my favorite things to make in the winter because I love to make it with pomegranate and you can only really get a good price on those around this time of year.

Not Beef Stroganoff:
This one takes advantage of the fact that mushrooms are really meaty. It is pretty simple to take a traditional and replace the meat with mushrooms. While this is a great recipe, I do need to take a new picture for it.

Here is a link to the rest of my vegetarian recipes, which, given how much I like meat, I have a surprising amount of.


Shrimp Bisque:
Dear God this stuff is good. As the weather gets cold, this is a perfect thing to warm you up with a little spice and a little alcohol.

Another fantastic soup for this time of year. This one is made that traditional way, only white ingredients, but it is easy to make it Maryland style, just add Old Bay!

I have nothing else to say about this one, just make it. It's amazing.

While I provided a traditional set of ingredients for this one, it really is fridge velcro. You can put pretty much anything into it that you want.

This is a easy and simple application of my new favorite way to make salmon. This recipe includes detailed instructions on how to make this amazing dish. 

Ok, the title is a bit of a mouthful, but this is really good stuff. If you have not made crispy skin salmon before, I would recommend taking a look at the previous recipe to get a really good idea of how to do it.

Pretty much the best mussels I have ever had. It is spicy, but amazing. It is not strictly speaking pescatarian, since it includes sausage, but it is easy to leave that out and still have a great dish.

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