The final push to the honeymoon is here and we’re kicking it off with a week (well, 6 days) of meat-free recipes. Jason has been prescribed the DASH diet (read: lots of vegetables) and I am always supposed to be eating vegetables for my allergies, so it’s a win-win. After a week in Chicago for a business trip, our bodies will appreciate a little break. Our lunches are dinner leftovers so they’ll be meatless too by default.
I thought it would be interesting to use my blog to keep track of what we’ve had for dinner and how we’ve liked it. First up, a vegetable stew for Sunday Dinner.
Roasted Vegetable Stew with Moroccan Couscous
For Day 1 I used Robin Miller’s roasted vegetable stew recipe. You serve the stew atop flavored couscous, which was my favorite part of the recipe. I calculated it at about 5 servings of 325 calories each.
Preparing the Meal
There was lots of chopping involved (Jason helped so we zipped through it) but otherwise it was very easy. I cooked the vegetables in the broth for longer than the recipe said in order to thicken it up a bit. I used all the roasted vegetables for the stew, rather than reserving some for use in other recipes.
Impressions
- Jason enjoyed it but we both felt like it was missing something, possibly sweetness, possibly acidity, possibly butter
- Not as good as leftovers for lunch the next day
- Probably won’t make this recipe again, but it was a good way to fill up on vegetables and the roasted vegetable concept can easily be reused in a variety of different recipes with different flavors
