EnviroMom Meatless Supper Club: Week 3

How's it going at your house? I can't say my kids are loving all of the meatless meals I've served lately (and I'm serving about 3-4 every week!), but I'm getting great support from my husband. And I can't get over how my shopping habits have changed! I hardly spend any time at the meat counter these days, which makes my bank account happy.

Portland got hit with the cold and rainies this week, so I thought a nice pot of soup would warm things up on the inside. I've never made minestrone soup before, but I came upon a recipe and thought I'd give it a try.

Minestrone Soup, adapted from Mark Bittman

1/4 cup EVOO

1 medium onion, chopped

1 carrot, chopped

1 celery stalk, chopped

Old cut up parmesan cheese rinds (optional, but I had them!)

1 1/2 to 2 cups potatoes, peeled or not, cut in 1/2 inch dice (other hard veggies like winter squash, parsnips, turnips would also work)

salt and freshly ground pepper

6 cups vegetable stock (I made my own using Bittman's One Hour Vegetable Stock recipe) or water

1 cup chopped tomato (peeled & seeded if you like); canned is fine

1 1/2 to 2 cups green beans, cut in 1/2 inch dice (other soft veggies like cooked dried beans, zucchini and summer squash also work)

1 cup chopped bok choy (added simply because I had it)

1/2 cup chopped parsley leaves

Handful of small pasta shells (optional)

Fresh grated parmesan cheese

Put 3 tablespoons of the oil in a large pot over medium heat, and when hot add onion, carrot and celery. Add the cheese rinds if you have any. Cook, stirring, until onion softens, about 5 minutes.

Add the hard veggies and sprinkle with salt and pepper. Cook, stirring, about two minutes. Then add the stock and tomato; bring to boiling, then adjust heat so the mixture simmers. Cook, stirring every so often, until veggies are fairly soft, about 15 minutes.

Add the soft veggies, the pasta and the parsley and adjust heat again until mixture simmers. Cook until veggies are tender, about 15 minutes. Taste and adjust the seasoning, add the remaining olive oil and serve with grated parmesan, if you like.

Oh, soup. Yum. This one got two thumbs up from the grown-ups, and two thumbs down from the kids. What kills me is that they like potatoes and green beans and pasta (which I added just for them). Why wouldn't they just lap this up? Well, I've been enjoying the leftovers at lunch, so there. And finding the bits of cooked cheese rind was a real treat. We are die-hard Parmigiano-Reggiano, grate-it-yourself cheeseheads here, and I save these rinds to use in soups and sauces.

Once again, our meatless bloggers have left me gobsmacked and hungry. You guys are making it really hard to decide what to make first, which is a good problem to have. Check it out:

Industrious Emily made Lentil Eggplant Curry, which looks so yummy and worth the extra effort required to make it. Her kids are like mine and don't want anything touching their rice! This was the third time she served this meal to her kids, and for once wasn't met with complaints. Persistence reigns!

Heather from Production Not Reproduction came through with a crock pot recipe for Barley, Black Bean and Corn Burritos. Her kids love these burritos, and I am loving the use of barley, a grain I've never cooked before. It's definitely time to pull out the crock pot! (Photo credit: Production Not Reproduction.)

Beth from The Cummings Clan whipped up some Seared Butternut Squash Ravioli with Cider Dipping Sauce.Yowsa. I gotta hand it to her: her husband does not like squash, yet she persevered and ultimately got the two thumbs up from him! Love the use of wonton wrappers for the ravioli.

Jen from On the Bean was also in soup mode and shares her recipe for Golden Carrot Soup. I absolutely love carrot soup, but have never made it. These simple yet vibrant ingredients sound like heaven in a bowl. Can't wait to try it.

Mary Beth of Salt and Chocolate made a tried and true recipe, Company Rice with Beans (because it's good enough to serve to company). I believe beans and rice together are the most perfect foods, and I always love learning about new ways to serve them. This is a hit with her kids, so sign me up.

Nancy from Nano's Kitchen made some gorgeous Greek Stuffed Peppers. Again, the crock pot makes a guest appearance! The ingredients in these peppers make me want to hop on the next flight to Athens and warm myself in sunshine, ouzo and the delectable cuisine of Greece. There's nothing like it! (Photo credit: Nano's Kitchen.)

Marleen of Walking on a High Wire chose her recipe because it didn't require a trip to the grocery store -- love it! She made some Autumn Rice Rissoles that look and sound amazing. Cranberries and pecans in a rice patty? Yes!

Melanie from Recipe Journal made Black Bean Tostados with Corn Relish, and I say it's fiesta time! I don't know why I never think to add corn to my meals, but kids love corn and I think they'd really dig this dish. Really colorful, healthy and quick.

Finally, Andrea from MiniMonos got really ambitious and made Vegetable Sushi, and she makes it look totally easy! I've never tried making sushi, but I really love it, and my kids like some of it. I'm really glad she provided this little tutorial.

Another great round of recipes! Thanks, all!