When my husband and I first got together, I casually mentioned I ate vegetarian one day a week. Having grown up as a meat-and-potatoes guy out in rural Colorado, he didn’t seem to comprehend what I was saying, “One full day a week? Not just one meal?”
I grew up Hindu around a ton of vegetarians (which I am not), so I didn’t understand his confusion. But after learning what his version of vegetables was—mostly boiled and steamed—it all became clear.
Every year I test to see how he’s feeling about moving to a more plant-based diet. In addition to the health benefits, I’ve been interested in lowering my carbon footprint a little more and learned that switching to a few plant-based meals per week could make a huge difference. I also just really love vegetables, having grown up with them as the star of the meal so often. My husband’s much more enthusiastic since we have learned to grow our repertoire. Maybe in a few years, we could go full veg!
Over the years, we’ve gotten more comfortable with plant-based meals, but also realize that we need to make it easy to do, given our work schedules. After realizing that nuking a pizza every week was an unsustainable (yet delicious) way to switch over to plant-based eating, I ventured into more home-cooked meals. Here are a few recipes that have helped us make the transition (you’ll see one is still a pizza).
1. Instant Pot Kitchari
Source: Vegan Richa
2. Spinach and Mushroom Naan Pizza
Source: Jar of Lemons
3. Coconut Curry Lentil Soup
Source: Jessica in the Kitchen
4. Tuscan Kale Chickpea Soup
Source: Orchids + Sweet Tea
5. Creamy Mushroom Stroganoff
Source: Supper with Michelle
