Time to Veg Out

March 09, 20124 Comments

When we’re really exhausted and want to relax, we say we want to “veg out.” What does that mean really anyway? Perhaps it’s a reference to the fact that unlike animals, vegetables are still and quiet. But lifeless they are not. Last week I built a series of meals that started with a simple roast chicken. This week, though tired and rather unmotivated (sorry), my idea of “vegging out” involves a collection of vegetarian dishes that – much like last week – include making a pot of hearty stock to use later in the week.

Start with a simple fritatta. You can use the leftover herbs and scallions afterward to make a pot of vegetable stock. Unlike chicken stock, you don’t need to wait around for hours. You can put the pot on the stove while you’re cleaning up dinner and it’ll be ready to strain long before you even think about brushing your teeth before bed. You also don’t have to chill it and skim the fat the way you do with chicken stock, making it usable immediately. The stock becomes a lovely base for…

…broccoli spinach soup! Pretty, isn’t it? Smooth and creamy, too. Since all the greens you need are right here, accompany it with the easiest protein-packed salad in the world. As is the case with many of my favorite dinners, this packs up perfectly for lunch the next day, too.

Finish the week with an aromatic vegetarian curry. However, please be warned. There is a fair amount of chopping involved here and a reasonably long ingredient list. The prep time for this recipe is not to be missed. If you can make this on a night you’ve got a little time or if you can chop the veggies ahead of time, you’ll be in better shape. I love your comments, I really do. Keep ’em coming! But I don’t want to hear about how much chopping you had to do to make this dish (smile).

Spring seems to have sprung already, if you can believe it. That means asparagus, artichokes and rhubarb are just around the corner. As much as I love kale – and I really do mean that – I’m ready for what’s next. See you back next week, friends.

What’s in Season?

Broccoli | CabbageCauliflower | Fennel | Leeks

What’s for Dinner?

The List

Produce
1 bunch scallions
1 large leek
2 heads broccoli
8 oz. baby spinach
2 lemons
2 limes
1 avocado
1 yellow onion
6 garlic cloves
Fresh ginger root
1 pound sweet potatoes
2 tomatoes
2 carrots
Fresh cilantro
Fresh thyme
Fresh basil
Fresh flat-leaf parsley

Pantry
Tahini
Small can light coconut milk
3 – 15oz. cans chickpeas
Tomato paste
Vegetable stock *

* Can be made from scratch (recipe linked) or purchased in store. Choose low-sodium varieties if purchasing in store. If making from scratch, add necessary ingredients to list.

Dairy/Fridge
8 large eggs
Milk
1/2 cup fresh ricotta cheese
Parmesan cheese

4 responses to “Time to Veg Out”

  1. Karen says:

    The soup is wonderful! I used the entire avocado and added about a tablespoon of salt (I used veggie stock). I don’t have a traditional blender but my immersion blender handled the pureeing just fine. The best part is that now I have tahini to make homemade hummus (my grocery store had it in the kosher foods section). It’s just me so I’ll be taking it for lunch tomorrow and Tuesday. Thanks!

    • Alicia says:

      Karen, so glad you enjoyed! You hit on a very good point here – how much salt you add really depends on the stock you use. Best to add a little at a time until you get it right. Appreciate the kind comment.

  2. I like your idea of vegging out much better! In fact, the more fiber-rich, nutrient-dense veggies the better! 🙂

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