This budget bytes recipe is easy, fast, and a great way to use up those tiny feta crumbles too small to be good on salad or pizza: https://www.budgetbytes.com/spinach-and-chickpea-rice-pilaf/ I do recommend having a bit of a mise en place though, because once the cooking starts it's a scramble.
This is more a summer recipe, but you can make a great salad with chilled green lentils, cubed green apples, cubed avocados, and some walnuts. I'd say half lentils, one quarter apple and one quarter avocado. Dress it with olive oil, red wine vinegar, salt and pepper to taste.
I freely confess this next suggestion comes from my lingering catholic sensibility that broths don't count as meat (it's certainly a good low-meat recipe regardless), but I love an avgolemono soup with orzo, parsley and spinach. I never quite get tempering the eggs right, but it's always delicious.
One of my favorite things Jim makes is a roasted vegetable salad. He roasts asparagus, carrots, corn, cherry tomatoes, any other vegetables with salt and olive oil, legs them cool and toss them with vinaigrette. We eat with bread and goat cheese.
We got Every Grain of Rice by Fuchsia Dunlop, and it has added a lot of vegetables to our dinners. Everything we've had so far has been great, and meat takes a backseat to vegetables in most of the recipes. https://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045
Minimalistbaker.com is a vegan genius. Love to hear you’re trying to cut back, it really makes a difference. Supporting you from afar!
This budget bytes recipe is easy, fast, and a great way to use up those tiny feta crumbles too small to be good on salad or pizza: https://www.budgetbytes.com/spinach-and-chickpea-rice-pilaf/ I do recommend having a bit of a mise en place though, because once the cooking starts it's a scramble.
This is more a summer recipe, but you can make a great salad with chilled green lentils, cubed green apples, cubed avocados, and some walnuts. I'd say half lentils, one quarter apple and one quarter avocado. Dress it with olive oil, red wine vinegar, salt and pepper to taste.
I freely confess this next suggestion comes from my lingering catholic sensibility that broths don't count as meat (it's certainly a good low-meat recipe regardless), but I love an avgolemono soup with orzo, parsley and spinach. I never quite get tempering the eggs right, but it's always delicious.
Honorable non-one-pot mention: This tofu recipe is the most delicious thing in the world: https://www.geniuskitchen.com/recipe/rosemary-lemon-baked-tofu-268066
One of my favorite things Jim makes is a roasted vegetable salad. He roasts asparagus, carrots, corn, cherry tomatoes, any other vegetables with salt and olive oil, legs them cool and toss them with vinaigrette. We eat with bread and goat cheese.
We got Every Grain of Rice by Fuchsia Dunlop, and it has added a lot of vegetables to our dinners. Everything we've had so far has been great, and meat takes a backseat to vegetables in most of the recipes. https://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045
I love this curry!
https://www.thekitchn.com/slow-cooker-recipe-curried-vegetable-and-chickpea-stew-67520
It's a tiny bit sweet and indulgent with the coconut milk, and don't we all need that in our lives?