I do not claim to be a full-blooded vegetarian. But Cobalt and I do eat a lot of meatless meals for the following reasons:
- Omitting meat is more affordable.
- Vegetables and fruits have the best balance of nutrients a human needs: carbs, protein, fat, vitamins, minerals and fiber.
- The right combination of vegetables and fruits can be very filling and satisfying.
- Vegetarian meals can be cooked in 30 minutes or less with minimal cleanup.
- Vegetarian meals are better for your body because they clear your digestion (higher in fiber), maintain a stable blood sugar and create a consistent metabolism.
- Vegetarian meals are just as tasty as meaty meals when using a variety of spices to flavor the dishes.
I used to think vegetarian was for weirdos! But have slowly come to realize that meatless meals do actually taste better and make me feel better afterwards.
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Today’s recipe is full of flavor, nutrition and color. You’re welcome to add chicken to it but honestly it tastes amazing as is. Just try it and you’ll see!
- 1-2 TBS oil
- 1/2 onion, diced
- 1 cup chopped crimini, shiitake or baby bellas mushrooms
- 1 cup potato (sweet or white), diced in 1/4 inch cubes
- 2 TBS curry powder
- 1 TBS dried turmeric
- 1 tsp dried cayenne pepper (if you want it spicy!)
- 1 tsp dried paprika
- 1 cup veggie broth
- 1 can coconut cream
- 1 cup cooked, frozen or canned lentils
- 1 red bell pepper, diced
- 4-5 cups spinach
- 4 cups cooked rice or quinoa
- In a large pot, saute onions and mushrooms in the oil until they cook down (5-10 minutes). Add the spices and cook them for 1-2 minutes until aromatic, then coat the potatoes with the onions, mushrooms and spices before adding the veggie broth.
- Simmer the potatoes on low in the broth until they are almost soft (when a knife pierces a piece of potato easily). Still on a low heat, add coconut cream and cooked lentils. Let simmer for 5-10 minutes and then add red pepper and spinach. Put a lid on the pot and let spinach steam for 3-4 minutes and then stir it into the residual heat of the curry.
- Serve over jasmine rice, brown rice or quinoa.