Posts Tagged ‘vegetarian’

Just Think Of The Glass As Half Full

Veggie Heads

I’m not going to lie.

When I first decided to try this whole eating more vegetarian meals thing, I was more than a little concerned about whether I would actually be able to pull it off.

As a life long meat eater, I’ve had a tendency to look at the vegetarian option as the deprivational meal, rather than something that might be delicious in its own right.  Of course, that kind of thinking is deleterious to the cause and doesn’t do anyone any good because you’re defeated before you even begin.

Nearly 2 months in, I’ve changed my tune substantially.  Rather than trying to come up with meals that I wouldn’t mind eating if I omitted the meat, I’ve instead turned to ones that I already know I’ll enjoy that (hey, wait a sec) also happen to be meat free.  We’ve done creamy polenta, Trinidadian doubles, homemade pastas, veggie burgers, pizzas and more.  And the more I do it, the more Meatless Monday ideas pop into my head.  For instance, risotto is meatless as long as you cook it in a vegetarian broth.  Homemade noodles and cheese laced with sriracha can be, too.  Perogies are generally meat-free.  A grilled veg and cheese panini can do the job as well.  And the list goes on and on.

So, on this Monday, or the next Monday or any Monday really, why don’t you give the meatless lifestyle a try?  You’re not scared, are you?

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Do Me A Fava, Will Ya?

The Raw Shit

When I was at the market this past weekend, 2 of the other luxuries of spring that I came across were fresh fava beans and fiddleheads.

To the best of my knowledge I’ve never eaten a fresh fava bean before; I’m actually trying to grow purple favas on the roof, but in the meantime these seemed like an acceptable substitute to test drive.  And we all know how much I love fiddleheads, so of course I had to buy some of those too.  Is there anything that signifies spring more than these dainty and curly ferns?

But soon after I paid for the goods, the question became what to do with such delicate beauties?

The asparagus bounty was easy enough to tackle, and in a move I’m not necessarily proud of (yet wouldn’t do any differently if I had to do it over) the Everyman and I consumed 4 pounds of the stuff in less than 72 hours.  In case you’re wondering, that’s a heck of a lot of asparagus salad.  It was only a pound that went into this dish, courtesy of our most recent Meatless Monday.

Over a gentle simmer I combined milk, veggie stock and water in a pot.  Then I added a cup and a half of polenta and began the furious stir.  As it approached a bubblingly critical mass, I briefly stopped churning and grated a few ounces of mixed cheeses (pecorino pepato, 1608, manchego and mozzarella) into a pile that was then incorporated into the polenta.  Allowing it to cool and firm up slightly, I sautéed a pound of asparagus with some fiddleheads, fava beans and a few sliced mini red peppers for colour.

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You Don’t Win Friends With Salad

Peppers And Salad And Bread, Oh My!

We’ve recently entered my favourite segment of summer; abundance.

You can’t swing a cat at the farmer’s markets around town without hitting a veritable cornucopia of jewel-toned fruits and veggies just ripe for the eating.  The dazzling arrays of produce are mildly hypnotic, and I often end up purchasing more than I would normally eat just because it looks so yummy.  Of course, there’s really no downside to increasing your fruit and veggie ingestion, just let your senses guide you toward the items you find pleasing to the palate.

To that end, I’ve been running a bit of an experiment in our household this week, using the Everyman and I as guinea pigs.  Not only has our f&v consumption increased due to seasonal factors and availability, but I’ve also been decreasing our meat intake and replacing it with vegetarian protein sources for lunch, therefore only consuming modest amounts of meat for dinner.  In a roundabout way it’s sort of an offshoot of Mark Bittman’s VB6 (vegan before 6) concept, except that I am not ruling out the occasional bit of milk, cream or cheese.  Otherwise it’s somewhat more challenging to provide ample protein to the Everyman who is allergic to nuts, averse to eggs and until recently, detested tofu.

As I mentioned earlier this week I finally mastered a decent tofu dish, and our lunch Tuesday was broiled tempeh in a cherry jalapeno barbecue sauce.  Yesterday’s midday meal was a textured vegetable protein (soy flake), bulgur and ricotta stuffed pepper, and of the three, only one was a dud (the tempeh).  I’ve been supplementing these meatless meals with all of the bounty my local markets have to offer, including gorgeous yellow watermelon wedges, handfuls of plump multicoloured heirloom cherry tomatoes, the second coming of strawberries, wild blueberries, grilled corn, beets, nutty sunflower sprouts and freshly shelled peas.  We certainly haven’t been starved for options in the Foodie and the Everyman kitchen this week.

I wouldn’t go so far as to say that I could give up meat forever (far from it), but the exercise has allowed me to get more comfortable with omnivorousness and the flexitarian mentality.  I can cook well, but there is a marked difference between making a veggie side dish tasty and making a vegetarian meal satisfying enough that you don’t miss the meat.  Except for the tempeh fiasco, the Everyman’s not complaining either, so I must be doing something right.  The main upside for me is that this more plant-centric diet has left me feeling lighter, less sluggish and bloated during the blistering heat and humidity wave we’ve been enduring.

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