Berkeley Bowl also sells tofu, seitan, and tempeh. The tempeh costs almost exactly the same per pound as their chicken breasts, but the seitan is quite a bit more expensive. I guess those aren't good choices for replacing chicken in the Crock-Pot. The bulk tofu, on the other hand, was quite cheap (50¢/cake), so I'll have to look for some good tofu recipes. (wesleysgirl, I know you cook vegetarian ... any suggestions?) Too bad I don't have a regular-size wok. (I only have a tiny one, if it hasn't gotten lost over the years.) I have lots of pots and pans, but it seems I somehow never have the one appropriate to the task at hand.
It's very important to me that we start eating healthier, but it's more expensive than living on frozen dinners and canned soup. It's relatively easy if I can cook entirely vegetarian, but there are so many things that Shannon doesn't eat that it makes it difficult. I'm doing a bunch more online recipe research today, though I already know what I'm cooking this weekend: a simple red lentil and bulgar pilaf which I've made before and love. It's good with a side of veggies. I also like to mix corn into it.
Bulgar and Red Lentil Pilaf
(slightly adapted -- by my friend Janet -- from a recipe in World of East Vegetarian Cooking, by Madhur Jaffrey)
1/2 cup masoor dal (red lentils)
1 tablespoon olive oil or any vegetable oil
1 medium onion, finely chopped
2 cloves garlic (or more, to taste), peeled and minced
1 cup bulgar wheat
2 tablespoons minced fresh parsley
1 teaspoon salt
1 1/2 cups water
freshly ground black pepper
Pick over the lentils and wash in several changes of water. (I did this in a strainer.) Put in a bowl, add 2 cups water, and soak for approximately 6 hours. Drain and rinse thoroughly.
Heat the oil in a heavy 2-quart pot over a medium flame. Saute the onions and garlic for about 5 minutes, or until the onion is soft. Add the bulgar wheat and lentils. Stir and cook for another 3 minutes, or until the wheat is lightly browned. Add the parsley, salt, and water and bring to a boil. Cover, lower the heat to very low, and simmer for 35 minutes. Turn off the heat and let the pot sit, covered, for 20 minutes, or as long as you can stand it. Add the black pepper and mix.
Serve hot, warm, or at room temperature.
Anyway, back I go to the recipe hunt. Wish me luck finding good vegetarian recipes with no beans and no dairy.