A few weeks ago I published the post What Our Days Look Like Right Now. I thought it was mostly for me, a post that I’d read later to remember what this part of life looked like. Turns out, people were interested. It was my most read post in years.
So I popped over to my Insta story and asked, is there something else you want to know about that I have no idea you’d even be interested in? I never do these kinds of Q&As because I always assume no one will respond. But you did! So thanks for that!
One of the most popular questions was actually a request for what my go-to vegetarian recipes are. So let’s do this (totally out of order but just go with it)…
Our Go-To Vegetarian Dinners
Balsamic Sautéed Mushrooms – The best mushroom recipe I’ve ever found. I put this over polenta from the cold section and some spinach sautéed in garlic (picture above).
Black Bean Burgers – I’ve tried nearly every black bean burger recipe on the first three pages of google search results and these are the best ones. I think the key is that you pre-bake the black beans so they don’t wind up too mushy. Tip: the easiest way to smush black beans is in your Kitchen Aid mixer.
Thai Red Curry with Tofu – You can swap out the vegetables as you like or pop in frozen veggies if you don’t have fresh.
Sheet Pan Gnocchi with Vegetables – This recipe has pretty low ratings and I have no idea why because we think it’s delicious and everyone that I’ve shared this recipe with has loved it too. It’s so easy and I love how colorful it is!
Crispy Tofu in the Oven – I just eyeball this recipe at this point. I press some tofu, cube it, and toss it in some cornstarch. I use this as the base for any recipe with tofu that I now make.
Sesame Tempeh Bowls – I often use this sauce recipe with the crispy tofu above instead of the tempeh. I like tempeh but Nav is still coming around to it.
Thai Cucumber Salad – I often serve this as a side, even if it doesn’t go with what I’ve cooked. Maybe that’s just pregnancy talking.
Creamy Black Bean Taquitos – I use this recipe to put the taquitos together and then brush them with a bit of oil and bake them instead of pan frying them. These are delicious! They’d be a great football food option.
Vegetable Pot Pie Skillet with Cheddar Biscuit Topping – It’s very surprising that I like this, given that it’s a style of cooking that I’m not really into (Pot pie? Eh, definitely doesn’t sound good in theory). This is an easy recipe with ingredients that you can keep on hand for whenever you want to whip it up. I skip rolling the biscuit dough out and just hand form them and pop them on top.
Sun Dried Tomato, Kale, and White Bean Skillet – I use this as a base and make variations including using spinach instead of kale, frozen instead of fresh and more. I’ve put it over rice, gnocchi, and served it with bread. All delicious. Also pretty dang healthy.
Quinoa Vegetable Soup – Add whatever vegetables you have or that sound good. You’d think this couldn’t stand on its own as the entrée but it totally can. The quinoa is very filling.
Cheesy Cauliflower and Potato Soup – You can’t taste the cauliflower in this once it’s made and there’s a whole head of cauliflower. Nav isn’t a huge soup fan and this was still a big hit in our household.
Golden Coconut Lentil Soup – You’ve got to love coconut to love this but if you do, it’s awesome. I try to eat lentils occasionally because I feel like they’re high in iron? Don’t quote me on that. But they’re really good for you! And this is a way to eat them that is also yummy.
Calzones – I use this pizza crust recipe and then stuff it whatever veggies we have. Sometimes I make a quick white sauce and sometimes I just use tomato sauce. Plus cheese, of course. Something about calzones feels like less pressure than pizza. Pizza is it’s own thing and I leave that to the experts.
Quiche – I make quiche a lot. I use crust from the frozen section (our store carries one from a local orchard that I love) and 5 eggs with 1 cup of milk and whatever veggies and cheese I have. My favorite is sautéed tomato (you cook the tomato before you put it in the pie crust) and smoked gouda.
Meghan Markle Zucchini Bolognese – I adapted this recipe to be made in the slow cooker instead (so it’s much less labor intensive). We make this quite a bit and have put it over rigatoni, shells, and gnocchi.
Our Go-To Breakfasts
Strawberry Shortcake Oat Smoothie – I drank this almost every day that I was breastfeeding Ben (oats are supposed to be good for milk supply). It’s the most delicious smoothie recipe I’ve ever found.
Overnight Oats – I make overnight oats for both of us every day.
1/2 cup organic old fashioned oats
1/2 cup milk or almond milk
1 tbs. chia seeds
1/4 cup yogurt (eyeballed)
drizzle of honey
They’re called overnight but only take about 2 hours so I usually make them in the morning before 7.
Eggs – Ben eats two scrambled eggs with spinach and cheese almost every day.
Banana Pancakes – At least one weekend morning we make pancakes. These banana pancakes aren’t too banana-y and there’s something about them that just puts them over the edge and makes them so much better than just regular pancakes. If I’m in a really sweet mood I’ll add chocolate chips (i.e. always).
And Dessert of Course
Double Chocolate Peanut Butter Mug Cookie – I’ve tried lots of mug cookies throughout this pregnancy (that sweet tooth comes on fast!). This is by far the best mug dessert I’ve ever had, possibly the best homemade dessert ever. It’s so fast and easy. I would debate calling it a cookie though and almost call it a chocolate peanut butter lava cake.
Chocolate Chip Cookies – I think if I had to choose one favorite dessert forever, it would be chocolate chip cookies. They’re a classic for a reason. I’ve tried many recipes and this is HANDS DOWN the best one ever. It makes the perfect amount of cookies and they are soft and delicious.
Apple Crisp – I went through a big apple crisp phase during my 2nd trimester of this pregnancy and tried quite a few recipes. This one is my favorite. I like that apple crisp lets you pretend you’re making a slightly healthier choice (while actually consuming a massive amount of butter and sugar anyway lol).
A Note About Lunch
For lunches we generally wing it. Mostly dinner leftovers, PB&J, sides of steamed veggies, peanut butter on anything, more clementines than you’d think one family could eat. We don’t have set recipes because we kind of forage for this meal. I usually try to get at least one veggie in here though.
How I Plan Our Dinners
I usually write five dinner ideas in my planner (yes, I use a paper planner) and make sure I have the ingredients needed for all of them. Then throughout the week I have an idea of which days are the busiest and which dinners are the least or most labor intensive. Busy days get the easier meals. Days that we’re home or Nav is getting home from work early or working from home (i.e. I have someone to entertain Ben while I cook), I make the more labor intensive meals.
I hope you find a recipe that you enjoy from the list above! If you’ve got an easy weeknight recipe you love, please leave it below. We’re always looking to add more to the rotation.