Receta Vegetarian Challenge & Ribollita
Hi guys!
Hope you all had a great weekend.
Today we start a Vegetarian Week Challenge. I asked my meat loving husband to join me and eat meat free for a week. While he didn’t receive the idea with enthusiasm he loves me too much to say no. Since I do all the cooking around here, he kind of has no choice. Sometimes us girls have to use “the powers” to get things done around here. :0) I then threw in another bombshell. I informed him that we might have a vegetarian Week once a month, but that didn’t go too well.
Oh well!!! At least I tried…
Although we don’t eat much meat to begin with, poultry, especially wings, is something Kurt loves this time of the year. I am hoping that with recipes from some of my favorite vegetarian bloggers, a few cooking magazines and a combination of my own skills I can make this week a tasty meatless experience for him.
To kick of the week on Sunday night I made my version of Ribollita, the Italian bean and cabbage soup, minus the bread and chicken stock. To my satisfaction Kurt LOVED it.
Success!!!! This is going to be a breeze or I maybe just jinxed myself. Wish me luck.
VEGETARIAN WEEK MEAL PLAN
Weekday
Lunch
Dinner
Monday
Mixed Greens Salad with roasted vegetables and cottage cheese.
Dr. Praegers California Veggie Burgers, served with baked potato fries.
Tuesday
Roasted Butternut Squash Lentil Stew (prepared Sunday)
Rosemary Mushroom Chickpea Ragout over toasted Garlic Sourdough.
Wednesday
Leftovers from Tuesday’s dinner
Falafel Burgers served with Roasted Beetroot Salad with Blue Cheese Crumbles
Thursday
Loaded Salad, romaine lettuce topped with tomatoes, cucumbers and egg salad.
Mushroom Barley Soup with Kale & Gruyere Cheese Panini
Friday
Mushroom Barley Soup
Vegetarian Gyoza with Ponzu Dipping Sauce
Ribollita
Total time
2 hours 10 mins
Author: Kathy Steger
Serves: 6
- 8 ounces dry cannellini beans, soaked overnight or boiled for 5 min and let stand for 1 hour
- 3 tbsp extra-virgin olive oil
- 1 carrot, chopped
- ½ celery stalk, chopped
- 1 small onion, chopped
- 2 russet potatoes, peeled and diced into ½-inch pieces
- ½ head cabbage, sliced into ½ inch slices
- 1 vegetable bouillon
- Half 14.5-ounce can chopped diced tomatoes, organic
- Salt and pepper to taste
- parmesan cheese, for serving
Rinse and drain the soaked cannellini beans and set aside.
In a large pot, heat olive oil and saute carrots, celery and onions until well-cooked, 8-10 minutes.
Add potatoes, cabbage, tomatoes, bouillon and the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil.
Reduce the heat and simmer over low heat for 1 to 1½ hours adding more water if needed. You want the mixture to be soupy.
Season with salt and pepper.
Serve topped with shaved parmesan cheese.
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