This year for lent in addition to giving up online shopping, I decided to go the entire 40 days without meat. I was a vegetarian for a number of years starting in high school and sometimes find myself missing it and wishing I'd never reintroduced meat. Granted, when I was in high school, I thought being a vegetarian meant I could eat as much pasta and junk food as possible, so it led to a bit of weight gain.
Now I'm old, well, I'm 25 and I make healthier food decisions every day. I've been researching non-pasta vegetarian dishes and have found quite a few awesome-sounding ones. Yesterday, I hit the grocery store and held back tears after an expensive, initial, stock-up round of food buying. I made
this salad last night if only because I was starving after a day of fasting and it took about ten minutes to put together.
I made a few changes. No avocado being one of the biggest eliminations. My avocado looked angry when I cut it open, well, that's a lie. The avocado looked beautiful, picture-worthy in fact, but the taste? Ew. And I love avocado. I also eliminated the chips because...well, carbs. And I couldn't find scallions, so I used green onion because in my mind they're essentially the same.
The thing I love about salads is that you really don't have to listen to the measurements-at least in my corner of the world. I added more of what I loved and didn't worry too much about how much salsa or cheese I was tossing on top of that sucker, because salad is rabbit food and whatever I can do to make it taste better is a good idea in my book.
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| My beautiful version of Martha's recipe |
The other two recipes I purchased ingredients for were
Couscous with Mushrooms and Sun-Dried Tomatoes and
Vegetarian Fried Rice with Shiitakes and Cashews...can you guess what my favorite vegetable is from just those titles? I'll be sure to mention how they turned out, especially since I know I'll be subtracting a few ingredients (cashews, I'm looking at you!).
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