Challenge! Go vegetarian 1 day a week - Week 2!

How's it going out there "once a week veggie heads??"  Have you had any trouble sticking to the challenge? Is it easier than you thought? Have you tried any of the recipes on here or any *new* recipes?   Drop me a comment & let me know!  I'd love to hear how it's going!!

Miss week one of the challenge? It's NEVER to late to start!!!  Let me know you're on board and begin this week!!!  For all that *honestly* participate (and I'm relying on good faith here) I will send you a special Lotions & Potions lip balm once the 12 weeks is over!  For those of you that have already started the challenge, this includes you!!

Ok, as promised, here is one days' worth of recipes for week 2 to give you some ideas of what to make and keep the yumminess alive!!!


VEGAN PUMPKIN OATMEAL
Serves 1 

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1 cup almond milk (regular milk would work too)
• 1/4 cup canned pumpkin puree
• 3 dashes ground cinnamon
• 1 tablespoon chopped walnuts
• 1/2 teaspoon honey

 

 

Directions

1. Stir the oats, soy milk, pumpkin puree, and cinnamon together in a saucepan; bring to a gentle boil. Reduce heat to low and simmer 5 minutes, or until the oatmeal reaches your desired consistency. Transfer to serving bowl. Garnish with walnuts and honey.

Nutritional Information 

Amount Per Serving  Calories: 113 | Total Fat: 5.4g | Cholesterol: 0mg | Fiber: 5.6 g

 
EGGPLANT &  PEPPER PARMESAN SANDWICHES
Serves 4

Ingredients

• 1 eggplant, seeded and cut lengthwise into 1/4 inch slices
• 1 red bell pepper, sliced into thin strips
• salt and pepper to taste
• 1 French baguette (I use whole wheat)
• 2 ounces soft goat cheese
• 1/4 cup tapenade (olive spread)
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven broiler.
2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold

Amount Per Serving  Calories: 461 | Total Fat: 9.6g | Cholesterol: 13mg | Fiber: 8.2 g

 VEGETARIAN KORMA
Serves 4

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1-2 cups vegetable stock (depending on how fast your potatoes cook)
• 1 cup heavy cream (I use light coconut milk. Not only does it make this dish vegan, it drastically cuts down on fat & calories.  But for a super creamy sauce, stick with the cream.)
• 1 bunch fresh cilantro for garnish

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 20 minutes, or until potatoes are tender.  You may need to add some vegetable stock to prevent the mixture from burning.  Add 1/2 cup at a time and let absorb fully before adding more.
2. Stir peas, green bell pepper, red bell pepper, and cream or coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Nutritional Information 

Amount Per Serving w/CREAM  Calories: 462 | Total Fat: 31.1g  | Cholesterol: 82mg
-Also higher in fat/calories because of cashews which are full of GOOD fats.

Amount Per Serving w/low fat COCONUT MILK  Calories: 292 | Total Fat: 11.7g  | Cholesterol: 82mg
-Higher in fat/calories because of cashews which are full of GOOD fats.