A Week’s Worth of Vegetarian Dinners – Part Two… A Lesson in Non-Attachment

Ready for the recap?  If you recall from my last post, here’s what I had planned:

Monday: Poached Eggs & Samosa Hash

Tuesday: Eggplant Pizzas

Wednesday: English Pea & Tarragon Frittata

Thursday: Hummus Quinoa Cakes

Friday: Roasted Root Vegetables with Lentils & Ricotta

Now… here’s what actually happened: 

Monday: Poached Eggs & Samosa Hash

Tuesday: Layered Eggplant

Wednesday: Roasted Root Vegetables with Lentils

Thursday: Leftover Layered Eggplant

Friday: English Pea Frittata

Monday, we did have Poached Eggs and Samosa Hash.  Though it was originally a paleo breakfast recipe, I swapped out the ground chicken for lentils (as another pinner had suggested).  It was a little spicy for my palate, and I made the mistake of adding in too much fresh cilantro (which made for a bitter aftertaste) but Tim didn’t seem to notice and went back for seconds.  Bonus points!  I tossed the leftover lentil mixture into a ziploc bag and into the freezer for another meal at a later date.


It’s not the prettiest… right? Though I wasn’t totally sold, it has potential and with a little tweaking, could be really delicious.

Tuesday morning, I picked up my organic produce share and as I was washing prepping veggies, I realized that, with all the meals I had planned, I was making a lot of work for myself, particularly when Tim would be out of town for at least two dinners in and – let’s face it – when he’s not here, I eat leftovers or whatever’s easy to heat up for myself.  Part of the fun of preparing a meal is having someone to prepare it for… for the oohs and aahs!!  Not that I don’t fix myself a pretty plate when he’s gone – but I don’t usually make an entirely new meal unless I’m REALLY bored.  Having a ton of studying to do this week meant, chances were, I would not be bored.

Tuesday night I sliced up eggplant I got and prepared a quick layered version of this eggplant pizza recipe of Julia Child’s.  I didn’t follow the recipe exactly… I doctored up what was left of a jar of Rao’s Homemade marinara sauce (totally worth the $9 at Whole Foods – I can and will eat it straight from the jar with a spoon), and pretty much tossed everything in a casserole dish for easy leftovers.  I love making a layered eggplant parmesan (with almond flour) but the double dipping and then frying up batch after batch of eggplant slices and layering everything gets tedious, so I usually save it for a day when I don’t mind being in the kitchen for a few hours.  Putting the eggplant slices in the oven to bake before layering was a much quicker route and saved me the step of salting and pressing the moisture out. The resulting dish was just as comforting and hearty as my usual dish… YUM.


Because I had the foresight to wash and prep my veggies when I brought them home on Tuesday morning, I had already diced up my root vegetables (which was initially planned for Friday night’s dinner).  Since they were already prepped and ready to go, and since I had reserved some lentils (plain) from Monday night’s dinner, I opted to roast up the veggies on Tuesday night and pack this meal for my lunch/dinner at work on Wednesday and eat leftovers of eggplant on Thursday.  Couldn’t be much easier than that, people.


It may not look pretty but the roasted root veggies were SO GOOD – and so easy!

I was so excited to get fresh spring peas in my produce share this week that I wanted to find a recipe that would put them to good use.  A frittata was the perfect option to fix for dinner tonight… not only will I be able to easily pack it in my lunch tomorrow, but it will be a quick and easy option for Tim to reheat for his own breakfast/lunch/dinner tomorrow as well.  Again, I didn’t follow the recipe exactly (notice a trend?) – I used basil instead of tarragon because I have a big pot of it on my porch (and I was lazy and didn’t feel like going out to buy tarragon) and I had a little bit of mild vegetarian white cheddar in the fridge, so I topped off the frittata with it before broiling it to perfection and serving it up alongside some spring greens and fresh tomatoes (which also came in my produce share – yummy!).  It was pretty amazing and I’ve come to realize I don’t make frittata nearly enough.  I seriously need to make it once a week.  It’s so easy and so satisfying.



The Hummus Quinoa Cakes didn’t make the cut this week but they’ll be on a menu in the not-too-distant future I’m sure.

The moral of the story, kids?  Non-attachment.  I’m a planner – I love to have a schedule, a routine, a map of where I’m going.  Ask anyone who knows me (particularly Tim) – my calendar and teuxdeux.com are my best friends, and if you took them away, I might momentarily feel like I lost a limb.  But yoga has been teaching me not only physical flexibility but flexibility of… life.  We can’t plan everything, no matter how hard we try or how much we want to.  I could give you a list a mile long of the things in my life right now that are requiring me to practice non-attachment, but I’ll save that for another post. ;)  This week’s lesson in non-attachment was brought to me by meal-planning.

Off to do some more studying before hitting the pillow… I’ve got a long day of teacher training ahead of me tomorrow!





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