During this experience I've learned a couple of things. First, going meatless saves you money. I was focusing on vegetables and seafood. Vegetables are inexpensive. I always try to go to the farmer's market to shop for my produce. I was buying different kinds of mushrooms, some root vegetables, experimented with Taro and Parsnips and of course my greens! Here are some pics that shows the different salads and veggies I made!
|Spring mix with tartine bread crumbs, grape tomatoes, Parmesan and balsamic vinaigrette|
|Marinated Kale recipe I got from Diana Stobo|
|Farmer's Market inspired salad: roasted corn, kumquats, goat cheese, spring mix, lemon vinaigrette|
|Spring salad - Brussels sprouts, kumquats, asparagus, feta, almonds, honey lemon vinaigrette|
I usually make my own vinaigrette because it's really easy and I find it tastier. Here's my basic honey lemon vinaigrette.
1 tsp. Honey
1 tsp. Dijon mustard
Juice of a lemon
Mix these 3 ingredients and while whisking it, add your best extra virgin olive oil. Just eyeball it. Probably about 2 tbsp. of oil should be good.
Another thing I've learned is that you don't need meat to make a pretty damn good meal! You can probably have a portobello burger that would taste so much better than a whopper. I've learned to appreciate these ingredients that I didn't really pay attention before. I've learned to use ingredients such as Quinoa, Edamame, kumquats, mushrooms, beets and leeks. I was more focused since I can only cook veggies and seafood. Here are some of what I've been eating for the past 40 days!
|Fish Tacos - Sinaloa Taco truck in Oakland|
|Shrimp Tacos - Sinaloa|
|Corn Fritters - E&O|
|Asparagus Tempura - Namu food stand. SF Ferry building Farmer's market|
|Farrotto with peas and morel mushrooms from Mark Sullivan (spruce). One of the tastiest dishes I've eaten at the Farmer's Market|
|Bangus Sisig - Gerry's|
|Seared Cod with vanilla Parsnip puree, asparagus with lemon butter sauce. I love this dish! very easy to make. I love how the parsnip tastes with vanilla.|
|My Burger subsititute. Portobello burger with Arugula, Avocado and fried egg. Taro chips on the side.|
|Tofu Adobo. Since I can't have chicken or pork, I made an adobo sauce and marinated the tofu with it, fried it and glazed it with the sauce again. I topped it with green garlic!|
|Mushroom ragu crostini with arugula and goat cheese.If you make a lot of the mushroom ragu, you can use it for your pasta too.|
Will I go meatless again? Heck yeah! I'll probably take out the seafood too to make it more challenging! :) Till next Lent!