In January we made a resolution to eat better this year (don’t we all??). One of the things that I aimed to do was eat less meat. This wasn’t terribly hard as I didn’t eat much to begin with, but where we live food really is seasonal so my choices were limited. If something is out of season, you’re not getting it, not even for an exorbitant price. This has really made me completely rethink how I plan meals and what types of combinations I put together.
I wasn’t sure how the rest of my family would fare with less meat, but I’m happy to see after several months they’ve finally started to embrace it instead of fighting tooth and nail. Even my husband who, when I met him would only eat carrots, is now eating just about every vegetable. Score! One of my favorite substitutes – that I can now make as no one complains – is to substitute mushrooms for meat. They have a similar texture and easily take on the flavor of anything they’re paired with. This mushroom quinoa bowl uses them along with green peas but feel free to load up on vegetables and switch them up. You can use chicken, beef, shrimp or even tofu easily as well.