The Disquieting Vegetarian: Monday June 16 to Wednesday June 18: Three days and Three great dishes

This was an interesting week because I had a hectic schedule at the library, and this was the girls' last week of school. Despite the fact that I was so scattered last week, I managed to pull these meals off with a minimum of fuss and frustration.

Monday: Sweet Potato Burgers

I didn't take a picture of the ones I made, so I got this from the site where I found the recipe:
http://whatsgabycooking.com/sweet-potato-burgers/#.U7Q76BYtZFI
These were a little labor intensive, but the end result made it worthwhile. These are very substantial, filling burgers, and they're all kinds of healthy! I topped mine with avocado and tomato, so they didn't look as fancy, but certainly were delicious. They store well, too, so you can keep a few in the freezer and always have a veggie burger on hand. Since they are so "solid" they even work on a grill, which I tried with mine last week (had stored a few in the fridge). Perfect for a cook-out!

Tuesday: Lemon Parsley Pasta
This has become a favorite go-to recipe, and not just because it's relatively simple, and absolutely tasty. My older daughter, who does not like traditional pesto, actually likes this dish...enough to be inspired to make it herself! Thanks Martha! The person for whom I cook has also raved about it, so I throw this in the rotation fairly often, and everybody is happy.
The only change I make to Martha's recipe is the kind of pasta she calls for...for some reason, Clara prefers bow tie pasta, so that's what I've always used when making this. And just look at that brilliant green sauce...!

http://www.marthastewart.com/870132/lemon-parsley-and-parmesan-plus-pasta

Wednesday: Tofu Tacos
A friend of mine sent this recipe to me via text not too long ago...her family is not vegetarian, and they all loved this one. One look at it, and I knew I was going too as well. The only change I made to the recipe is that I omitted the cilantro...but that's simply because I don't like it.
While the tofu was being pressed (to get the extra water out), I threw together the slaw. I absolutely love radishes, and was thrilled to see them in a recipe. So much so that I was inspired to make a radish creature when I was slicing them for the slaw.

The next step was to slice the tofu and sprinkle it with taco seasoning. Then I sautéed it in a little canola oil and drained it on paper towels. Then it was time to assemble the tacos. I crisped the tortillas ever so slightly in a dry skillet. Next up was the tofu, then the shredded pepper jack cheese, and finally the slaw.