This week we went heavy on the vegetables, which to me is heavenly. I could easily leave meat out of my diet and be a vegetarian but my husband is a serious carnivore. What he has come to realize though, is that some vegetarian dishes are really tasty. After downing a bowl of this Coconut Lentil Quinoa Curry this week he even suggested we go vegetarian for a month! Imagine that. So I will hold him to that, maybe in May…I’ll let you know how it goes! For now, take a peek at a couple of the amazing veggie meals we had this week.
This curry dish was one I came across on Pinterest, and often times the pictures look so much better than the dish comes out tasting. That wasn’t the case with this curry. It was packed with vegetables, lentils and quinoa and not to mention FLAVOUR. I served ours with a dollop of plain greek yogurt (which toned down the heat a bit) and these lime infused mango slices. I could eat this everyday and be a happy girl!
Next on the menu this week we had one of my go to veggie burgers, the Black Bean and Quinoa burger. I’ve made a few variations of this recipe before but this time stuck pretty closely to this one found on Preventionrd.com. I’ve also made a few different types veggie burgers and this one still takes the cake. It is so moist, it stays together when eating, and it is packed with flavour. I usually make a double batch and freeze some to pull out when I’m short on time. These go great with the Avocado Mayo I posted yesterday. I also topped mine with Montery Jack cheese, spring mix, and chipotle honey yogurt sauce (see recipe below). These have a bit of a bite to them when topped with the chipotle sauce, so stick with the yogurt sauce mentioned in the recipe if you want less heat, or for kids.
1 tbsp cilantro, finely chopped
1 chipotle in adobo, finely chopped
1/2 cup plain Greek yogurt
1 tbsp honey
Dash of Salt & pepper
Combine all ingredients in small bowl and stir until blended together.