Meatless Monday

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If you look at my favorite list of Food Rules (Right there on the right) you will see one my favorites: “Use less Meat and Wheat”. I am not a vegetarian, and I am not gluten free, although I do believe that every body is different and requires different dietary restrictions. My personal food philosphy is pretty much summed up on the World War II poster previously referenced in this post, with some additions like, “Eat Organic When Possible” and “How it lived is just as important as how it died.”

Oh, and “Try not to eat poison sh*t food found on every store shelf.”  Somehow, that doesn’t sound as poetic as the others.

Typically, we go meatless Monday-Friday. Sometimes Saturday too. We almost always eat meat on Sundays a la “Sunday Dinner” style. This allows us to buy really good quality, grass fed, organic meat for the times that we are carnivorous. If I bought this type of meat for every day of the week, I would have to sell my car and my oldest child. It’s not cheap, but sometimes being healthy isn’t.  Funny thing though…neither is being sick.  Sure is cheap to get there though. Sad state of affairs.

Long story short? We eat a lot of meatless meals to save money for good meat. Every Monday,  I will post one of our recipes.

Guess I could have just said that.

Today, our menu looks like this:

Eggs and toast for breakfast. Coffee, raw cream, turbinado sugar, you get the idea.

Lunch is miso soup (no tofu here…we try to stay soy free unless its fermented) and smoothies with raw kefir.

Dinner tonight is Spicy Potato and Corn Soup, roasted broccoli, and gluten free sweet potato cornbread. (See, less wheat too.)

Soup is incredibly easy.

Peel and cube about six potatoes. Maybe 1/2 inch cubes. Cover with water and set aside.

Slice one jalapeno into rings and set aside. You can de-seed and de-vein if you choose. I like the spice.

Finely chop 1/2 of a medium sized onion. I puree it in the food processor because I HATE the texture of onions, but you do what makes you happy.

Finely chop (or again, puree) two cloves of garlic.

Sautee the onion and garlic over medium heat in about 4 TBSP of olive oil until translucent.

Drain the potatoes, and add them, stirring to coat.

Add one small can tomato sauce, continue stirring.

Add one carton of vegetable stock. I have found that Whole foods actually has the cheapest at 1.99 for four cups of organic stock.

Add 1 tsp each: black pepper, sea salt, garlic powder

Add 1/2 tsp ground cumin

Add about 1 TBSP mexican oregano

Add one bay leaf.

This might be the point where I add a cup or two of lentils. That sounds kinda yummy.

Stir it all together, put the lid on, and cook about 40 minutes or until lentils and potatoes are tender. Just before serving, add one can of corn (drained) and taste broth for saltiness. You may need to add salt..or adjust other spices to your liking.

This is a really easy meal to add meat to, if you wish. Just about any meat would be yummy in this soup.

For the broccoli: Chop broccoli flourettes into bite size pieces. Add to 9×9 baking dish. Drizzle with olive oil liberally, season with sea salt, and whatever other spices you like. Trader Joes has a really good “21 spice salute” (or something like that?) that is delicious on veggies.  Roast at 375 until broccoli is tender, but edges are a bit crisp. If desired, top with a bit of shredded parmasean cheese or raw cheddar and bake a few minutes longer until it is melted.

I will post more on the corn bread later. I plan to take pictures and blog it properly. Plan, I say.

Meatless doesn’t have to be flavorless, unsatisfying or full of soy.

Meatless also doesn’t have to be on a Monday.  Its just more poetic that way.

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