Folks, I am actively working at making and eating more meatless meals. This takes practice. This requires a new way of thinking about how to put a meal together.
I’m not giving up meat. But I am asking it to move aside. I’m upping the vegetables and grains that I eat—and cook—day-to-day.
You see, I wanted to do a Fix-It and Forget-It Vegetarian Cookbook because I need a little help here. My life’s pretty full, so during the week when I don’t have a lot of time to think, I tend to drop back to the familiar. Often our evening meals are built around chicken that I can cook quickly or some beef that provides a flavorful center to our dinner.
But I want to form some new habits that have me thinking “Vegetable Variety” and “Whole Foods.”
I’ve told my helpers on our staff this. I told our home-cook recipe-contributors about my fresh resolve. I think of this brand-new Cookbook as representing a gentle uprising.
If you’re looking for some tasty, whole-food recipes without meat, they are in our brand-new cookbook—565 RECIPES, people!
If you’re also looking for some companionship as you move toward more meatless dishes in your cooking, you’ll find it here. (We’ve included some “bridge” recipes that point in the direction you want to go.)
If you want to cook confidently for your vegetarian friends or family, Fix-It and Forget-It Vegetarian Cookbook is full of tasty ideas.
For example, I may have confessed this before, but I’ve been a little afraid of chard and kale and those kinds of confident-looking vegetables. They have this dignity that had me thinking of them as earthy-looking decorations rather than something that will lie down and let me eat it.
But when my favorite “façionable,” plain, farmers market standholder was selling chard recently—and was clearly on friendly terms with it—I took a good-looking bunch home with me.
Here is a tasty and satisfyingly wonderful meatless recipe from our new Fix-It and Forget-It Vegetarian Cookbook that you can make for supper or breakfast/brunch as a main dish. And it is so easy!
You’re right—you make this on the stove-top and not in a slow-cooker. This is our first hybrid cookbook—a collection of slow-cooker, stove-top, oven, and salad recipes. I couldn’t bear to do a vegetarian cookbook without including recipes for stir-frying and roasting and steaming vegetables, and, of course, eating them raw in salads.
Swiss Chard Scramble
Fix-It and Forget-It Vegetarian Cookbook, page 195
Makes 3 servings
Prep. Time: 15 minutes
Cooking Time: 15 minutes
1 Tbsp. olive oil
1 small sweet onion, chopped
2 garlic cloves, chopped or pressed
4-6 Swiss Chard leaves, chopped
¼ cup chopped fresh basil, oregano, or parsley
6 eggs, beaten
½ cup grated Parmesan, Romano, or asiago cheese
¼ tsp. salt
coarsely ground pepper, to taste
1. Heat oil in large skillet.
2. Add onion and garlic and sauté for 5 minutes
3. Add chard and basil, oregano or parsley. Saute until wilted, about 2 minutes.
4. Add eggs, cheese, salt and pepper.
5. Cook, stirring until eggs are set.