Planning is important for successfully sticking to your vegan/vegetarian diet. Especially when you are a new vegetarian. It is too easy to go back to what is familiar if you are hungry and don’t know what to eat. Having a menu plan that accommodates your busy schedule is crucial.
That said, it is also important to be able to wing it!
For instance. Today we were out most of the day. We had a late lunch out. Later that evening he got hungry and wanted a light dinner.
Uhh… I didn’t have anything planned. But I CAN wing it. I looked to see what we had. We had some left over organic corn grits (polenta) from yesterday. There were a variety of greens, among them some collard greens.
While the polenta warmed I quickly sautéed some onions and garlic and then threw in the thinly sliced collards and added a little water. I looked in the cupboard for an assortment of seasonings. In about 15 minutes I had a meal. I sliced the warmed polenta and placed the slices on the plate, spooned the collard greens on top. Last I cut up some avocado and topped it all off.
It was pretty tasty! (Sorry I forgot to take a photo.)
How can you learn to wing it? As you make more and more recipes you will develop a sense of what works well together. I encourage you to experiment with recipes often and you will start to trust your inventiveness. (Your flops will help you learn what doesn’t work.)
Now it’s your turn. This week, make a “wing it” dinner. Ditch the plan and see what you can come up with.
Tell us about it in the comments below. You can share the recipe with us in the comments, on Facebook, or logged in members may post it here or in the forum sections.
Tell us about your flops too!
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I had some leftovers so I decided to ‘wing it’ and make something with all of the different ingredients. I combined brown rice, black beans, chopped up an onion, summer squash and some tomatoes and seasoned it. I had two green bell peppers so I cut off the tops and removed the seeds, filled the peppers with the rice, beans and veggie mixture, put it in the oven at 350 degrees for about 30 minutes and had stuffed peppers. It was delicious.
Sounds like a winner! Thanks for sharing.