Tuesday, March 24, 2015
I cook dinner for my family most evenings. I enjoy (most of the time) the process of choosing a week's worth of recipes, doing the grocery shopping, and preparing meals. We're fairly adventurous eaters, though each of us has our own food issues: my husband hates white dairy products such as cream cheese and sour cream; I won't eat raw fish or super rare meats; Abby doesn't like spicy foods; Molly doesn't like beans or meatloaf.
Over the past couple of months, I have been limiting our meat consumption to 1-2 times per week. I did this mostly because the cost of meat has gotten so high, but also because I know a more plant-forward diet is healthier for my family.
This has been a transition for sure.
I grew up in a very meat-and-potatoes family. My mom did not cook much on weeknights after she got home from work, so we ate a lot of processed foods and fast food, not unusual for the 1980s. I don't fault my mom; she was doing the best she could, and to her credit, she cooked great meals on the weekends.
I never ate beans.
I never heard the word "tofu" until I was an adult.
So this new way of cooking and eating has required me to learn some new recipes. I bought a few vegetarian cookbooks and scour Pinterest for recipes that will appeal to the various inhabitants of the Rench Ranch.
Tonight's was a winner, with everyone but Molly.
I served them in hard shells (as pictured) with queso fresco, pickled onion, avocado, olives and cabbage. I'm having the filling for lunch tomorrow with the leftover toppings. I have a feeling the lentils will taste even better tomorrow after the spices have time to blend.
Give this one a try.