A couple of weeks ago I decided to give Meatless Monday a try, a decision that met with many protests from my husband (I don’t like veggies, I like meat, I am a man! I need meat, But meat is delicious, I am not a rabbit, etc. were some of the arguments that arose). But I had some great arguments up my sleeve; Vegetables are good for you and this family, I am the one cooking! You will eat what I make, You are acting like a baby! Even our daughter is embarrassed for you!

He ended up eating a peanut butter sandwich >_< still meatless though, Ha!

Here is the recipe for the vegetarian fried rice that the rest of us enjoyed that day. It is great as a fall dish since it uses a lot of ingredients that are seasonal right now.

Ingredients:

-Cooked white and wild rice mixture. (1/2 cup pre-cooked wild rice to 2 cups white rice)

-1 Zucchini chopped

-2 Carrots diced (diced is smaller than chopped)

-1 package of mushrooms (baby bella, cremini, or white work well) chopped

-1/2 yellow onion chopped

-1 Tbsp garlic minced

-2 eggs

-1/2 cup soy sauce (add sparingly, little by little, you might not need all)

-3 Tbsp sesame oil

-1 tsp mirin (can substitute with 1 Tbsp of sake)

-2 sprigs of green onion diced

Set a pan to medium high heat. Once hot add 1 Tbsp of sesame oil and chopped carrots. Season carrots with salt and pepper to taste. Add the mushrooms. Saute both of them, stirring often until soft. Then do the same with the zucchini: 1 Tbsp sesame oil, heat, season with salt and pepper to taste, just saute until browned. So, pretty easy so far, just set aside all the vegetables as you saute them.

Now add the last Tbsp of sesame oil, the garlic and half the onion, let it saute for about 30 seconds then add the white rice and wild rice mixture. Cook for a minute stirring constantly. Then add carrots, mushrooms, and zucchini, soy sauce and mirin. Remember to be careful when adding the soy sauce, just add enough until the rice is evenly coated.

In a separate frying pan make an omelette, then cut it into small strips. You can also make scrambled eggs. Add it to the rice mixture. Add the remaining half of the onions. Cook for an additional minute. Then turn off the heat. Add the green onions on top and just let it sit for a minute. Mix it all in right before serving.

Garnish with carrot flowers if you have a cutter. Otherwise just sprinkle with parsley, and voila there you have it, a meatless treat!