Once in a while, the hubby and I just crave a vegetarian meal. Most of the time they are without dairy, just veggies, quinoa or pasta and nuts. I notice how amazingly creative I can be in making the most exquisite combinations and so complete when it comes to nutrition. I use a lot of colorful veggies and of course, nuts and quinoa to enrich my meals. Sometimes I will add some dairy but nothing more than an egg, some cheese or cream. I know animal products are acidic and have congestive qualities they will never digest cleanly as plant foods do, but it is difficult to leave it completely out of my diet. As I become more health conscious everyday, you will find a lot more veggie meals on my website.
It is important when one cooks veggie meals to try to get as much variety of vitamins in the meal as possible to make it sustaining and complete. Kale, the trendy veggie of the moment, is great in salads, but also in warm meals, in potato mashes, or crispy! It contains high doses of vitamin K, vitamin A, and vitamin C!
Other epic ingredients in my veggie meals are nuts, goji berries, acai, grain berries, flax seeds and chia seeds; the real good stuff!!!
I like to use quinoa because it’s high in fiber, has plenty of protein, vitamins, and minerals and is considered alkaline. It also has the highest fat content of any grain, but it’s not a grain. It’s so easy to cook, just like rice and I cook it in my rice cooker. Other plant based protein sources I like to cook with are green vegetables, nuts and seeds, brown rice, tempeh, and sprouts. 90% of the pastas I use are made from quinoa and the rest are made with spinach or whole grains. I love to make veggie lasagna, or pasta with just some veggies. I like to go back to simplicity and create the most ferocious fusion veggie dishes, so just enjoy!
Bon Apetito, From Peggy with Love!
Look out for my Veggie Meals on the website! They are marked “*Veggie Meals”