Yay!! This week I am going to feature several recipes from a Self Magazine article called Cook Once, Eat Healthy All Week. The idea is to have one shopping list and several interconnected recipes that use the same base ingredients. The shopping was really easy, the prep fun, and we have really liked all the recipes. I made adjustments and substitutions all over the place, but it was easy. Wherever it called for meat or dairy, I just used the veg subs I already had at home. I also adjusted the seasoning to be salt-free in most recipes using Mrs. Dash or a buncha herbs.
Here are the building blocks. I loved having containers of pepper and onions cooked and ready to go all week!
Today's recipe is the vegetable and chickpea ragout. It uses the onion/garlic mix and pepper mix, plus some of the veggies from other recipes. It is easy to freeze and save as well.
Here are our pastas to serve with the ragout. Sprouted grain for me, healthy penne for the mister.
The finished product with some soy parmesan and pesto on top :)
Still to come: shepherd's pie, veggie-fied meatloaf balls, and veggie-fied cheesy enchiladas. Yay for Self Magazine- I love it and these recipe ideas are really fun. They fit Eat To Live and it's really nice to be eating something besides salad and steamed veggies. For a creative lady, my kitchen ideas run out and this is a great jump-start again! See you later in the week!