Tag Archives: Vegetarian Lifestyle

Veggie-tastic

This past Friday (February 8th) marked my 6th month as an official vegetarian!

Becoming a vegetarian is something that I had been interested in for a long time, but never committed to for one reason or another. So after months of generally eating meat-free, I decided to finally take the plunge in August, and I haven’t looked back. Sure, I’ve made a few mistakes here and there (dipping a chip into an unassuming dip at a party only to find out there’s shredded chicken in it), and I haven’t inquired in great detail while out at restaurants (is the meat-free pasta dish truly vegetarian?), but I’d say that overall the last 6 months have been a success.

I thought I would share with you what has helped me in the journey, in case some of you are toying with the idea of becoming vegetarian, but feel like they don’t have enough resources to be successful in your attempt. Or, if you’re just looking for more ways to incorporate a meat-free diet into your life (even if not all the time)! I’d be lying to you if I said it’s easy; sometimes I just want a hamburger, and I often get questioned and teased by friends and family, but at the end of the day, I know that I’m making the right decision for myself. And at the end of the day, that’s what is most important! So here are a few different things that have really helped me.

Vegetarian/Vegan blogs, with tons of delicious recipes (just to name a few):

Vegetarian/Vegan Cookbooks:

  • Appetite for Reduction by Isa Chandra Moskowitz
  • Plenty by Yotam Ottolenghi
  • The Conscious Cook by Tal Ronnen
  • Vegan Fire & Spice by Robin Robertson
  • The Meat Lover’s Meatless Cookbook by Kim O’Donnel
  • Student’s Vegetarian Cookbook by Carole Raymond

All of the above blogs and cookbooks have either vegetarian or vegan recipes (some a mix, some just one). I’ve made plenty of vegan meals despite being a vegetarian. But I’ve also made plenty of vegan recipes and easily turned them into vegetarian (usually just by adding cheese). Most of them are also easily adaptable to other dietary restrictions (gluten free, etc.).

Pantry Staples:

  • Grains: quinoa, cous cous, farro, brown rice, lentils
  • Meat substitutes: Tempeh, tofu, soy chorizo, TVP (textured vegetable soy protein)
  • Beans and protein: pretty much any and all bean types, eggs, Greek yogurt
  • Condiments/extras: almond butter, peanut butter, nutritional yeast, lots of spices
  • Vegetables! Fruits! Milk and cheese!

Quick Fixes:

  • LightLife refrigerated and frozen meals
  • Amy’s Kitchen frozen meals and soups
  • Frozen veggie burgers (what can I say, I’m a sucker for them. Though I do love homemade!)

Obviously the above isn’t an extensive list, but just the basic things that have really helped me over the last 6 months. There are tons of resources for vegetarians and vegans (tons of blogs, websites, magazines, etc.), and while nothing will completely replace the taste of meat, there are plenty of foods and recipes that will help you not miss it so much. And I know for a lot of people, the above information is not new. But I can’t tell you how many people don’t truly know what vegetarians eat (yes, we eat more than lettuce!).

Do you have any other suggestions for resources I should check out (food brands, recipes, blogs)?
Are you a vegetarian? Ever gave it a try, or thinking about it? 

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Filed under Vegetarian/Vegan

Vegetarian Flavor

When I first thought about taking the plunge into a vegetarian lifestyle, I reasoned with myself that I couldn’t do it because of all the things I’d be missing. Of course if you approach anything with the mindset of what you’re losing and not what you’re gaining, struggles are bound to happen. Thankfully when I finally decided to officially make the vegetarian plunge (almost 3 months strong now!), I approached it much differently. While I still have a pang for a cheeseburger once in a blue moon, I’ve discovered so much more in the food world, and have been able to make some pretty simple substitutions.

I abide by the rule that almost anything can be turned vegetarian. Obviously a steak can’t, but there are ways to approach meals and make them just as flavorful, if not more. So, when this week’s Fresh Box included radicchio, I went on the hunt for recipe inspiration  and like most recipes I find, there was a meat component. I found a recipe from Saveur that included pancetta, and immediately decided I could easily swap that out.

For the recipe, I went with Morningstar Farm’s vegetarian styled bacon. This could easily work well with smoked tempeh, and of course, bacon or pancetta. I went with the suggested pappardelle, but if you don’t have any on hand, a fettuccine or other egg styled pasta would work well.

Smoky Pappardelle with Radicchio inspired by Sauver 
– Serves 4 –  

Ingredients:
3 Tbsp olive oil
1 yellow onion, sliced
1 tsp sage
4 slices veggie styled bacon or tempeh*
1 lb. pappardelle or other egg styled flat pasta
1 head radicchio, sliced
1 Tbsp balsamic vinegar
Parmesan cheese
Salt & Pepper to taste 

Directions:
1. Heat oil in a skillet and add onion, sage, salt and pepper over medium heat. Constantly stir for about 20-30 minutes until golden brown (it’s a pain, but I promise worth it!). Add in the veggie bacon and sauté for an additional 5 minutes. Add the radicchio to the pan and cook until wilted, about 5 more minutes. 
2. Meanwhile, boil 3-4 quarts of salted water, add the pasta and cook for about 8 minutes, drain (save about 1/4 cup of water).
3. Combine the pasta with the veggie bacon, onion, and radicchio with the 1/4 cup of pasta water; mix well.  
4. Finish off with the balsamic vinegar and top with grated or shredded parmesan cheese.  

*Note: You can buy “fakin’ bacon” that is already flavored tempeh, or you can buy regular tempeh and mix it with some liquid smoke for the same effect.

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Filed under Recipe, Vegetarian/Vegan