Because we like a challenge here at Living, and feel the need to mix things up during these seemingly eternal last weeks of winter, a group of us have decided to go meatless for the month of March. It seems a nice thing to do–both mentally and physically–as we get ready for the change from winter to spring. For guidance and inspiration, we’ve been cooking from the new cookbook Meatless and will post our favorite recipes throughout the month.
For our inaugural weekend, we started slowly with some simple sides–Roasted Cauliflower with Lemon and Cilantro as well as Saute-Steamed Swiss Chard, which we ate alongside a salad of mixed baby lettuces and kale, brown rice, thinly sliced raw beets, some Nasturtiums (that we were lucky enough to score at the office) and a light soy sauce, lemon, olive oil dressing.
Pick up a copy of Meatless at your local bookstore or online and join us as we cook (and eat) our way through the book! If you’re further inspired, photograph your meatless dishes and upload them to Instagram, with the hashtag #meatlessmarch.