We are getting deeper and deeper into our vegetarian cooking, and in addition to the healthy aspect of eating less meat, there is some value to meeting the challenge of making a vegetarian dish that meat lovers will enjoy. It ain’t easy because meat makes a meal much easier, it’s just that all that meat is not ideal.
I did an online search of the best vegetarian cookbooks, and for whatever reason on that kept coming up is one that we actually have, Essential Vegetarian Cooking by Diane Shaw. I got it years ago and found the recipes I tried to make on the bland side, so I shelved it for years. For the record, it’s better than the Moosewood Cookbooks, which I find way too esoteric and require too many ingredients that I can’t pronounce.
Anyway, I decided to give it another try, and lo and behold, it hasn’t been that bad. The key is making the stew/casserole type dishes. Sure, they don’t blow you away like a killer pulled pork or filet of salmon, but you can make decent vegetarian dishes that aren’t half bad. In a way it’s good, because when it’s good but not great, it discourages you from over-eating. That’s why vegetarians are so thin, their food doesn’t taste that good so they don’t want to eat too much of it. At least that’s the case in this household.
Another great thing to include is bread, which makes and ideal filler. If you do a whole grain/wheaty thing, then you’re getting fiber and protein, and bread goes great with salad and soup.
Anyway, the vegetarian thing is doable, and truth be told, I feel better moderating our meat consumption. The kids should eat meat, but they should also be aware of the importance of eating fruits and vegetables, which are a staple in this house.
Until the next time, thanks for reading, and thanks to Fit99 for the pic.