Vegetarian Dinners: Week 2

As you know, I have been trying to save money on groceries by making vegetatarian dinners twice a week.  While I did not surpass my goal like I did last week, I did make two vegetarian dinners this week. 

Tuesday: Tortilla Espanola and Spinach Salad with Apples

When I studied abroad in Spain, my host mom used to make tortilla espanola a lot.  Tortillas in Spain are not like Mexican tortillas - they're basically huge potato omelets - and they are delicious.  You make them by cutting three large potatoes (I used four, and it ended up being insanely huge) into thin shards, frying them in olive oil, mixing the cooked potatoes in a bowl with about 10 eggs, then pouring the whole mixture into a medium frying pan and cooking it on low heat.  Once it's mostly set, you have to figure out a way to flip it over, which is always scary, but oh my goodness, the results are worth it.  My host mom always served this with a spinach salad with diced apples, walnuts (I used candied pecans), and manchego cheese, all drizzled with honey.  The salad is very simple and delicious.

Thursday: Teriyaki Tofu with Broccoli and Carrots

This meal was pretty simple - I cut up a block of tofu into cubes, threw it into a wok with some broccoli and sliced carrots, cooked it with bottled teriyaki sauce (I didn't measure - I just poured it on until it looked like enough), and served it with steamed rice.

I could have had another vegetarian meal on Monday - I used a lot of leftovers to make fried rice - but I ended up putting in turkey bacon.  You can't have fried rice without bacon.  Seriously.  If there's no bacon, then what's even the point of fried rice?

Since I made the fried rice using leftovers, and since David and I ate leftover tortilla on Wednesday and are eating leftover teriyaki tonight, I only spent about $10 on dinner ingredients this week.  I feel pretty darn accomplished.