Continuing the Meatless Cuisine

I didn't expect some of these traditional meat dishes to turn out so well with meat-substitutes! We've had some long-standing favorites on the menu rotation and the traditionalist inside of me can't just archive the recipes. So, we've adapted! Quorn makes these awesome "chick'n tenders" which essentially is a mushroom that looks like, has the texture of, and cooks like cubed chicken. We've tried sauteing it, and it was tasty. The true test - make our classic Cashew Nut indian sauce (made from scratch of course) and use it...the result is in...it's bliss!



In the background is Potatoes in Red Sauce, which is a tamarind/tomato goodie. It would have looked better with small red potatoes, but I only had big russets and stirring everything turned it into a mashed potato glob of sorts. So I added green and yellow beans to make it prettier...



While most italian food is fairly easy to veg out, what does one do for Fettuccine Bolognese?? I submit to you this picture and the fact that Ryan (who does not eat leftovers) at up all of our leftovers of this one:



I used SmartGrounds on this, which we've used for about 3 years now in other dishes to make them low-fat. It's a textured vegetable protein crumble.

We're entering month 3 of a veggie diet and we're feeling great, the cooking is fun, my workouts are still as productive, and I still get red-faced and flustered when someone asks me to explain why. I'm so happy, though, to have friends like Melissa and Bobby who made an awesome Indian Vegetable Curry this week...MMM!!!!

Tschüß!