This week, my oldest daughter returned home from her first year of college. She decided to start living a vegetarian lifestyle about two years ago, while she was working at our local Chinese restaurant.
I didn’t have to do too much of her meal planning then, as she usually ate dinner at work, but I did try to prepare a few meatless dishes each week. This past Thanksgiving, I prepared my first “Tofurky,” and she was very pleased with my efforts.
Now that she is home for the summer, I need to include her preferences in my weekly meal planning again. I have started to revisit some of our favorite vegetarian recipes.
Currently, my fridge is stocked with most of her favorites – hummus, homemade salsas, tofu, and plenty of fresh vegetables. I am also looking forward to experimenting in the kitchen to come up with some new ideas.
Stuffed peppers are a crowd favorite. My kids especially like the brightly colored yellow and orange peppers. I can prepare this dish both meatless and with meat.
For a non-vegetarian version, I would add browned ground beef to the rice mixture before stuffing the peppers.
Ratatouille is a favorite of mine. When I was little, my grandmother used to make a version of this recipe, sans eggplant.
Served alone, or with some angel hair pasta, this dish is sure to please.
My kids love the way I can transform this yellow squash into a “noodle.” The spaghetti squash is quite versatile. Serve it like spaghetti with your favorite sauce, or stir fry it up with vegetables and soy sauce to create spaghetti squash lo mein.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.