Meat-Free May: It’s Over (or is it?)!

Today is the last day of May, thus the last day of Meat-Free May! All of my meals in May have been vegetarian, save one fish meal, which I ate because my favorite fish restaurant is closing and I don’t know if I’ll get a chance to go in June before it does. I realize that I don’t miss meat at all, and if possible, I think I might like myself a little better as a vegetarian.

So, with that, I’ve been thinking about extending this meat-free month into June, July, and maybe beyond. For now, I’ll see how June goes. I have the intention of eating mostly vegetarian. However, I do want to clean out my freezer, and I know I have some chicken in there that I didn’t want to eat in May, so I will probably eat that in June. I am also traveling a lot in June and the beginning of July, so it will be more challenging than if I were to just be staying in vegetarian-friendly NYC. Either way, I’ll report back at the end of June.

This week, I didn’t eat out that much. The one place we did go to was an Ethiopian place in the Village called Meskerem. I had the vegetarian combo, which is a little of everything. I wish I could name all the items on the plate. I know the upper left was cabbage, and next to that is green beans and carrots. Everything else was sort of pasty and maybe either lentil or chick peas or both. And the injera bread it’s all served on is a perfect utensil as well.

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Everything looks mushy in this photo but it was all great!

We also ate a lot at home. As I said, I’ve been trying to finish food that’s in my freezer. I do this about every three months and I think it’s a good practice to avoid food waste. We ate a lentil stew that I made about four months ago. It was really good, and I wish I had a recipe, but it was mostly just red lentils, kale, carrots, garlic, and garam masala cooked in vegetable broth. I’ve also been cooking more in general. In fact, I followed an actual recipe! That recipe was tofu and mushroom stroganoff.

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Yummy and filling and mushroomy!

It seems complicated, probably because of the soaking of cashews. But don’t let that put you off–they practically soak themselves! Some changes I made to the recipe were substituting elbows for fusilli pasta (I don’t know why I hate fusilli, but I do). I left out the wine because I had already drunk all the available wine. And I didn’t add the parsley garnish. It was yummy, and my kids didn’t realize it wasn’t real cheese in the sauce.