meatless monday. it’s a movement you may have noticed around the food blogosphere.
you can read all about it here, but the basic idea promotes a low meat diet as a way of preventing health conditions like obesity, diabetes & cardiovascular disease, while reducing impact on the environment. all good things.
i gave vegetarianism a test run a few weeks ago & i will say that it felt pretty good. i was less sluggish after meals & really saw a noticeable improvement in my energy, even during usual afternoon slumps.
am i ready to go completely vegetarian? HELL. NO. i love bacon. but for the forty days of lent, the husband & i are giving up meat. his idea. i was shocked because that man loves a good cheeseburger more than anyone. seafood is allowed & once lent is over, the plan is to eat more responsibly, paying attention to where our food is coming from & how it’s raised. meatless mondays are a way to make sure the week gets off to a good start.
MEXICAN POTATO SOUP
1lb potatoes (like russets), peeled & diced, about 2 cups
3 large tomatoes, peeled & coarsely chopped
1 medium onion, peeled & coarsely chopped
2 cloves garlic, peeled
1 chipotle in adobo sauce
2 cups vegetable stock
salt & freshly ground pepper, to taste
1/3 cup fresh cilantro, finely chopped
place the diced potatoes in a large saucepan & cover with water. salt the water well. bring to a boil & cook the potatoes until al dente. don’t let them get mushy. drain & set aside.
while the potatoes are boiling, blend the tomatoes, onion, garlic & chipotle in a blender until smooth. pour this mixture into a dutch oven or large saucepan. add the vegetable stock & potatoes. stir to combine, season with salt & pepper, then bring to a boil over medium high heat. reduce to simmer & cook until potatoes are totally tender, about 7-8 minutes. smash a few of the potatoes against the side of the pot with a wooden spoon to thicken the soup. add cilantro & simmer for 2 more minutes. serve.