Eating my veggies

I'm going to hit two recipes in one post. I don't think I can dub either one as a go-to recipe, mostly because Trillian is not crazy about either one. Most of that is her general dislike of vegetables. (Side note: For the first almost-ten years of our relationship, I was a vegetarian and she most definitely was not. And once I'm done with the whole child-bearing thing, I plan on greatly cutting back on my meat consumption again. Interesting times.)

The first vegetarian recipe I tried from A Year of CrockPotting was the Vegetarian No Noodle Lasagna. It uses eggplant and squash as the 'noodles.' I've made it twice and go back and forth on the eggplant, both in this and in general, but I will probably make it again with just squash. I absolutely love the spinach and mushrooms in this (or in anything really). Just possibly, this is not one of Trillian's favorites since she is not a fan of mushrooms or cooked spinach. (Side note #2: While I was a vegetarian and still eating wheat, we made good use of two-pizza deals. My favorite combo of toppings for a very long time was mushroom and black olives. It would be hard for me to pick two things Trillian likes less on her pizza.)

The other vegetarian recipe I tried was Indian Spinach and Tofu. One of my favorite Indian dishes is palak paneer, and this seemed like it might satisfy that craving. I ate a lot when it was first ready, but didn't like how it tasted as leftovers. I'll be giving it another try with a few modifications. The tofu in particular did not hold up well, so I may either leave it out or keep it on the side--or maybe go with cheese. I've also seen potato cubes suggested. The chickpeas also didn't hold up well for me, so I'll likely leave those out (or make some hummus instead). And then I would seriously up the spices, but I enjoy a little bite.

So now the trick for me is to figure out some easy vegetarian recipes that will appeal to a non-veggie palate so that I can justify making them more than once in a blue moon.