I know there is at least one poster who is eating less meat (or living with someone who does) for just over a month. Thought I’d include a few of my own meals that can be adapted.

Got my Thursday delivery of organic vegetables (plus milk, cream and eggs) and included were a batch of Jerusalem Artichokes (AKA sunchokes) which are a seasonal treat for us. For lunch I decided to make a dish I learned from a long-standing member of the Japan Forum. First I cooked some chopped onion in three kinds of vegetable oil (sunflower, rapeseed/canola & olive) then added thinly sliced Jerusalem artichoke. Next came sliced mushrooms, thinly sliced radish/daikon, sliced lotus root, shredded carrot and lots of cabbage and then a hot stock made with two kinds of miso, a spoon or so of sake, a little Mirin, soy sauce and dashi concentrate. Also added were a couple of peeled fresh tomatoes. All simmered for about 15 minutes. My kid had a small bowl with some toasted rice (yaki onigiri), I had a bigger bowl without the rice.

It’s a good way to start eating Jerusalem Artichoke as, by thinly slicing them, you get to enjoy all the taste without eating too much of them. They have a lovely sweetness but the upside to this (sweetness is from a carb - inulin - that doesn’t get digested) is also the downside (the undigested ‘carb’ is a feast for bacteria that give you flatulence).
Go easy, particularly if it’s your first time or you haven’t eaten them for a while. I find they make a great substitute for Japanese dishes that call for gobo/burdock root. Since my kid isn’t at school this week (neither physically or online) it’s the ideal time to reintroduce them to her.