Several weeks ago, I attempted to do an elimination diet. I say attempted because I basically lasted two weeks before I was like, “I’m over this, give me a sandwich.” I thought that maybe eliminating gluten would help with the annoying eczema on my hands because it had helped a friend of mine, and while I tend not to be a bandwagon jumper, I was desperate. In that time when I didn’t eat wheat (or sugar or dairy), I remembered what it was like to be a new vegetarian. I can’t eat anything! What can I eat? I don’t know! This is hard! AHHH!!!!
I always tell people to focus on what they can eat, not what they can’t, when they first stop eating meat, but attempting to go gluten-free for a month was a good reminder that it can be difficult to drastically change the way you eat. It disrupts your routine, it can make meal planning a nightmare–it’s a lot of work! You need a little bit of guidance and you need some ideas to help get you out of your comfort zone. Going to the library and picking up some cookbooks, browsing through magazines, and reading your favorite food blogs all help. And meal delivery services like Blue Apron can help too.
Blue Apron has a vegetarian menu that’s perfect for exploring new ingredients and recipe ideas. They’ll send you all the ingredients you need for 3 different recipes (the menu is on their site when you order, so no surprises!) and step-by-step instructions for each one. The ingredients are pre-measured, high-quality, and super-fresh. The meals are creative and delicious too–this week, I received Roasted Vegetable Kebabs with Curried Chickpeas & Yogurt Sauce, White Bean & Escarole Chili with Sharp Cheddar, and Farro Risotto with Spinach-Basil Pesto & Sweet Potato. I made them all without a hitch–easy!
It’s fun to get a big box o’ food shipped right to your front door and it’s nice to have 3 meals planned out without having to schlepp to the grocery store for ingredients. But guess what? All of Blue Apron’s vegetarian recipes are online too! Their vegetarian cookbook has all sorts of amazing recipes that you can make yourself, like Black Bean & Quinoa Enchiladas with Salsa Verde and Cauliflower Mac & Cheese. I’m sharing the Roasted Vegetable Kebabs recipe below (and it’s so good!), and some of my fellow food bloggers are sharing their experiences making Blue Apron recipes today as well:
Tortilla Soup on Cookie and Kate
Warm Winter Sweet Potato Salad on Naturally Ella
Pumpkin Vegetable Potage with Toasted Farro on A Thought for Food
Ligurian Chard with Pine Nuts and Feta on Veggie Belly
Butternut Squash Mac ‘n Cheese on I Heart Vegetables
If you want to give Blue Apron a try yourself, use this link to get 30% off your first order!
Roasted fall veggie kebabs served with curried chickpeas and a tangy, minty yogurt sauce, from Blue Apron.
- 1/2 head cauliflower, broken into florets
- 2 carrots, cut into 1/2-inch thick rounds
- 6 to 7 ounces Brussels sprouts, trimmed and halved
- Olive oil
- Salt and pepper
- 1/2 cup plain low-fat yogurt
- 1-2 tablespoons finely chopped fresh mint
- 3 cloves garlic, pressed or minced
- 1 lime, cut into 4 wedges
- 1 onion, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon mild curry powder
- 2 tablespoons roughly chopped fresh parsley
- Preheat oven to 450ºF.
- Thread the cauliflower, carrots, and Brussels sprouts onto skewers. (If any vegetables don't fit on the skewers, finely chop them and add them to the chickpeas later). Place the kebabs on a lightly oiled baking sheet and drizzle with a little olive oil and season them with salt and pepper. Roast for 15-17 minutes, or until the edges of the vegetables are browned and slightly crispy.
- While the kebabs roast, in a small bowl, combine the yogurt, mint, about 1/3 of the garlic, and the juice from 1 lime wedge. Stir until blended and season with salt and pepper to taste.
- In a large pan, heat a little olive oil on medium-high until hot. Add the onion and the remaining garlic; cook for 2-3 minutes, or until the onion is slightly softened. Season with salt and pepper. Increase the heat to high and add any remaining vegetables; cook for 2-3 minutes, or until the vegetables are softened, stirring occasionally. Add the chickpeas to the pan, along with the turmeric, cumin, curry powder, and half the parsley; cook 1-2 minutes to toast the spices, stirring frequently. Add the juice of 1 lime wedge and 2 tablespoons of water and cook 1-2 minutes, or until everything is well-combined and heated through, stirring occasionally.
- Once the kebabs are done, remove them from the oven. Divide the curried chickpeas between 2 plates and lay the kebabs on top. Spoon the yogurt sauce over the plate and garnish with the remaining parsley and lime wedges.
Disclosure: I received compensation for the time spent making and photographing this recipe. Sponsored Recipes are a once-a-month feature on Oh My Veggies-–my sponsors help make this blog possible!