Veggie Week Challenge and a Giveaway For a $200 Veggie Grill Gift Card!

Veggie Week ChallengeI’m all about one-pot meals and comfort foods — especially this time of year.  My vegetarian brother is coming to town so I decided to get ready for him by cooking up some vegetarian comfort foods.

So this brings me to my Veggie Week Challenge, and you’re invited to participate — all of you!

Maybe you need a pre-Thanksgiving meat detox?

Next week try to eat at least one meal a day that has no meat whatsoever and tell me about it! As an added bonus for respondents from Southern California, you could win a $200 Veggie Grill gift card!  (Veggie Grill locations are currently in Los Angeles and Irvine, California.)

I’ll make this fun and easy by pointing you in the direction of some of my favorite vegetarian recipes, so hearty and comforting that you’ll feel as satisfied as if you’d had a rib-eye steak!

Next week I’ll be posting some of my new vegetarian recipes, and for now, below I’ve listed some of my favorites!

Different ways to be entered in the Giveaway:

  1. Leave a comment below telling me what your favorite vegetarian comfort foods are. Who knows, I might just create it for you!
  2. Leave a comment below telling me if you’re someone who typically eats meat frequently but have entered this challenge.  If you’re trying my veggie challenge, let me know how it’s going.
  3. Tweet about the challenge and how it’s going throughout the week.  Be sure to include my Twitter handle (@Cookingweekends) and Veggie Grill (@VeggieGrill), hashtags: #veggiegrill and #vegchallenge, and link to this post. Here’s an example tweet: “I’m taking the Veggie Week Challenge!” via @Cookingweekends @VeggieGrill #veggiegrill #vegchallenge PLS RT”
  4. Food bloggers are welcome, too! Make a hearty, one-pot vegetarian comfort food dish, then post it on your blog. Link your recipe to this page, and leave a comment below with a link back to your post.  And tweet your post with the above Twitter handles!  I’ll also include you in a roundup of food blogger participants at the end of the challenge.

The challenge will run from Monday, November 7th through Monday, November 14th, 2011.  The $200 Veggie Grill gift card winner will be randomly selected and announced on my blog on Tuesday, November 15th.  The winner will have 2 days to respond or a new participant will be selected.

This will be fun!  I’m really looking forward to reading about your ideas and recipes!

Some of my favorite vegetarian recipes:
Apricot Glazed Carrots
Avocado Fries with Agave Chipotle Yogurt Dip
Best Vegetarian Enchiladas Ever!
Marinated Grilled Portabella Mushrooms
Mexican Chopped Salad with Honey Chipotle Lime Dressing
Roasted Butternut Squash Vegetarian Chili
Roasted Cauliflower with Annato Seed Oil
Salt Potatoes with Fresh Dill and  Mascarpone
Smoky Chipotle Parmesan Fries
Tempeh Pesto Burger


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  1. Jayme Barrett says

    My husband makes an amazing eggplant and tomato dish, like a ragout, from Morocco called Zaalouk that we eat with fresh baked bread. It’s made by baking the eggplant for about a hour and then peeling the skin off. At the same time, boil 6 -7 tomatoes and peel off the skin. Then you mash the eggplant and tomatoes together in a pan on the stove with olive oil, fresh garlic, paprika, cumin, ginger, salt, pepper and a bit of chili pepper. Keep mashing it for a while. Add some water and let it simmer until it is thick while continuing to mash it in the pan. Let it cook for about 30 minutes and you’re ready to eat a very yummy vegetarian dish! (Clearly I’m not a chef. I watch my husband and have become his sous chef. 🙂

  2. david silverman says

    my wife makes a stir fry tofu i love. in garlic and oil, of course: broccoli, baby bok choy, mushrooms, snap peas, carrots, water chestnuts and tofu. yummy!!!!!!!!

  3. Tamara Walker says

    I love CHILE RELLENOS. It is sooo hard to get them to look right and not fall apart all over the place, but so worth the effort as they are yummy for ANY meal!!

  4. romi laine says

    My mama’s Mexican Mess. She made it for us growing up and now I make it for my husband. Use a rectangular pyrex dish and line with enchilada sauce, layer low carb tortillas, top with more enchilada sauce, cooked black beans with mexican seasonings, spanish rice, sauteed green chilies, onions, peppers, mexican cheese (cheddar, jack, mozzarella, etc), chunky salsa medium, and start the layering process over again, ending with cheese on top. Bake at 350 for 30mins covered & uncover at end to slightly brown. Add salsa, low cal sour cream, guacamole and hot sauce to each piece. And it gets better every day!

  5. says

    Love this challenge, Valentina! My favorite vegetarian comfort food is veggie lasagna or macaroni and cheese (can you tell that I like cheese)? But I think what I’m going to blog about is a special dish I make that my family simply calls “The Yum.” : )
    I’ll let you know when I post it!

  6. Christina D says

    I am a vegan pot pie lover w/ vegan mac’n’cheeze on the side.

    P.S. I’ve heard so many great reviews about Veggie Grill and can’t wait to try on my next trip to SoCal 🙂


    Ok, I’m a carnivore…I admit it!! But I also love salads…so i did a slight modification of your Mexican Chopped Salad with Honey Chipotle Lime Dressing….I took your KALE PESTO and tossed it into the mix….it may not be your typical “comfort” food…but I must admit…a good chopped salad is MY idea of comfort!

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