As part of being a bit greener of a family and being a bit healthier*, baby daddy and I decided to trial being weekday vegetarians**. There is a TED video on this and will give you all sorts of stats on how much “greener” you will be and why it’s better for your body, etc, etc:
* When I say that we are trying to be healthier, I warn all of you in advance that baby daddy is a lover of full fat, full sodium recipes (or modifications). He claims that the healthier a product is presenting themselves to be, the less it is for you. I think there is some truth to that, but after having a baby I do believe that some moderation is necessary!
** Also to be noted, that we are modified vegetarians, sometimes vegans, but we are okay with fish and seafood in general along with eggs and dairy. Wikipedia tells me that we are semi-vegetarians. So, let it be known that there will be weekday “vegetarian” recipes on here that aren’t exactly peachy keen with the, what I will call, vegetarian purists.
For the first recipe I post, I will direct you to a perfect winter recipe with a broth base (it calls for a chicken broth base, but we substituted vegetable broth) and is made heartier with the two types of squash. It is quite delicious without the croutons, but if you are wanting to impress the socks off someone, add the croutons. Trust me! Mmmm, I can't wait until the next time I get to eat some of this soup: Winter Squash Soup with Gruyère Croutons.
Hope you all enjoy. Until next week,