That's a wrap...a collard green wrap, that is. What creative uses do you have for vegetables?
So, how did your weekend excursion to a vegetarian restaurant go? Chances are, you came home with lots of new ideas for cooking up veg-centric meals of your own. For today’s mission to make you a more plant-based eater, we’re going to put the spotlight on the true stars of the show: Vegetables.
Now, you don’t need to like vegetables to be a vegetarian, and many a vegetarian has existed on pizza and fries alone. But…would you be surprised to hear that we don't recommend that (nah, we didn’t think so)? Eating vegetables is central to being a healthy vegetarian. Learning to love them will make following a good-for-you plant-centric diet come naturally.
Here’s our tip for today. Give yourself a budget of $20, or more, if you’re feeling ambitious. Find a local farmer’s market; if no markets are open today go to your favorite supermarket. And shop. Buy some old standards that you know you’ll eat—spinach for salads, cucumbers to dip into hummus—and a few you aren’t too familiar with.
The goal is to fill up your fridge with power plants, and then spend the week using them. Don’t let a thing go to waste! Chop and dice and roast and sautee and munch away.
In the spirit of never letting a vegetable go to waste, we learned something cool last week: A chunk of raw zucchini is imperceptible in a smoothie. Toss some zukes into your next blended drink for a veggie boost!
What’s your favorite unexpected way to use up some veg?