Admit it, you have tried it. I know I have. I spent one of my five college years as a vegetarian. What I am finding now, though, is that high school kids are becoming vegetarians. As kids are growing, you need to pay close attention to what they eat to provide not only the fuel for daily activities but the extra fuel needed for growth.
My son is dating a vegetarian. I try, when I know in advance that she will be eating at our house, to be sure I have a vegetarian course that is more than just the sides of veggies. Yesterday was a hard course as I had already decided that we were having barbequed chicken (boneless, skinless thighs) with salads as sides. I needed to make at least one salad that was a complete vegetarian meal.
Out I went to the “pantry,” which is shelving in my laundry room, to see what I have on hand. Couscous. I have sun-dried tomato couscous. This is a plus in the extreme heat we have been having in upstate NY. Couscous does not take a lot of heat to cook. Just boil the water, stir in and turn off the heat. A big plus in the time and heat generated categories. Beans. I also have a rather large selection of canned beans. I know that dried beans are probably better for you, but they take time and I don’t ususally have time. I rinse canned beans extensively in a colander so a good portion of the saltiness is gone.
So here is the vegetarian entree I served last night.
1 cup couscous, cooked according to package instructions
1 can canellini beans, rinsed
1/6 pound of cheddar cheese, cubed
balsamic vinagrette (some olive oil, balsamic vinegar, Italian spices)
Cook couscous and let cool. Add beans and cheese. Stir to combine. Refrigerate. Toss with dressing before serving or individually.