For Meatless Monday, there’s no better place to start than your own garden! First off, your food is fresher, you can control that your veggies will be 100% organic and you can’t beat the price. Take herbs for example, at $2 to $6 a package, growing herbs is a great place to start especially for the beginner. They’re easy to grow so you’ll have no reason to feel overwhelmed.
With my shoulder not up to par I finally got my garden started this last weekend and to start things off, last Saturday I went out and picked up some of my favs which include Sweet Basil and Tarragon, two varieties of Kale, Rainbow Swiss Chard, two kinds of lettuce, yellow and green zucchini, and lemon cucumbers.
For Mother’s Day, my daughter gave me a beautiful mini planter which had a mixture of herbs — Rosemary, Basil, Sage, Chives, Oregano, Curly Parsley and a new one for me Blood Dock Red Sorrel– I love it in salads and soups. Boy did they take off, so I split them into three containers.
Next, with the help from a good friend who is strong and still under the age of 20! (thank you Saylor!) I got my raised garden beds turned over, and then added some new organic compost.
By Sunday, I was able to get down to the business of planting my first batch. You can see that my blueberry plants have some nice looking berries. This is their third year, and I can’t wait to pick my first “real” crop.
The strawberries look great too. I added a few new plants to round out the corner of this bed.
My dad would be proud!
Now, for a quick Meatless Monday treat …. if you haven’t tried a lettuce wrap, you have got to try this simple wrap I just whipped up the other day. It’s so easy and you can make them with quinoa and tempeh strips … or … I’ve recently found a product when shopping at Natural Grocers in Eugene, OR called Beyond Chicken. It’s 100% plant protein made from NON-GMO soy and pea protein — a single 3 ounce serving has 20 grams of protein — and there are several flavors to try. My favorite is the Southwest Style Strips.
Quinoa Beyond Chicken Wraps
For the wraps:
Rinse and set to drain some Boston Lettuce leaves. The outside leaves are large and ruffly and make a perfect wrap.
Cook up a batch of quinoa, and while that is cooking, saute (I used vegetable broth and Tamari sauce) 2 minced garlic cloves, 2 tablespoons minced chives, 1/2 medium sweet onion, chopped and 8 ounces of sliced mushrooms. Place sauted veggies into a 2-quart bowl.
Next saute several strips of Beyond Chicken. If you like thicker slices serve each strip as it comes out of the package. I sliced them in half, lengthwise, and found them to be a perfect size for my lettuce wraps. Also, since quinoa is packed with protein, it wasn’t necessary to serve a 3-ounce serving size per person — so with this recipe it makes the package go farther!
When the quinoa is finished cooking and fluffed, take 2 to 2-1/2 cups and add to the bowl with the mushrooms, garlic and onion and toss gently. Add your favorite wrap sauce and enjoy. Or if you’d like:
For a quick creamy sauce which can be made in advance: In a medium bowl, combine until blended: 1/2 cup Vegenaise with 1 tablespoon sweet pickle relish, 2 teaspoons of Dijon mustard with 2 tablespoons nutritional yeast. Cover and refrigerate until serving.
I really enjoyed this meal.