Welcome to VEGETARIAN WEEK here at Running with Teaspoons! I have an exciting menu of vegetarian lunches and dinners for every day this week! I also be having vegetarian breakfasts and snacks, though I don't tend to blog about them.
After Pescatarain Week back in June, I didn't think I could ever go completely without meat for a week! But, over the past few months, I've decided it's worth a try. So I've done my best to pick recipes that feel complete and look filling without the meat. In other words, I didn't want to cook something and feel like I just left out the chicken. I'm pretty excited about the menu for the week, and I hope I've accomplished that!
To cook off Vegetarian Week, I made Mediterranean Bulgur and Lentils in my slow cooker! Technically I made it Saturday and took it to a Break Fast with some friends, but I had leftovers for lunch today as well! Since I have two gluten free friends, I replaced bulgur with short-grained Arborio rice. I considered replacing the bulgur with quinoa, but I couldn't find any at my grocery store! Anyway, like many slow cooker recipes, this was super simple. I put the rice, lentils, corn, cumin, salt, and vegetable broth into the slow cooker and left it for a few hours. Then, I added diced tomatoes and kalamata olives and cooked it for another 15 minutes or so. Lastly, I substituted crumbled goat cheese for feta due to a food allergy in our friend group. I think the cheese is really supposed to just be sprinkled on top, but it ended up melting into the dish - making it even better, in my opinion!