We eat too much meat.
That sentence is funny to say (and type) to a couple of former vegetarians. It's true, I shunned meat for more than a decade then suddenly, out of culinary boredom, toed my way into the pool. Now, I'm at the deep end, even eating beef on occasion (It's been about 17 years since I've had a steak).
This is an experiment; one that we hope to replicate every year. Go veg for one month out of the year.
It makes sense and here's why:
1. We don't eat enough vegetables. Sure I do my motherly duty and serve up some green beans or broccoli with each meal, but it's never really the focus and the meat and carbs overflow on the plate.
2. The economy. These two words are used so much that it's almost cliche, but it's true. Meat is expensive -- $4 a lb. Non-meat protein is cheap -- $.89 for a can of black beans. You do the math. Yeah, it's a savings.
3. Boredom. I admit, I cook out of habit. I have about 12 recipes that I alternate. I'm really interested in adding something different to the mix. A personal challenge, if you will.
4. Health. I can't imagine what our cholesterol levels are (for the record, at my last physical last year, I had really low cholesterol). I'm hoping that we can do something good for our bodies, even if it is only a month.
5. Instill good habits. I want to be healthy. I want my kids and husband to be healthy. Why not doing something small in hopes that it will become something big.
Come along for the ride, will you? This month is full of fun -- we will try to capture the experience and challenges of going vegetarian, catalog our favorite recipes, announce some cost savings (hopefully!!!) and inspire some of you to seek out your local farmers markets or even start your own garden to help support vegging in.
Subscribe to:
Post Comments (Atom)
Awesome!!! I'd love to see what you guys cook up! You definitely have to be creative to stick with it. I get tired of eggplant and portabello mushrooms REAL quick!
ReplyDeleteGo on witcha bad self! We've given up meat for lent (Well, sort of. We're eating fish.) But, I think we'll keep going. Maybe we'll have some chicken once in a while. My thoughts keep drifting to that fried Chik-fi-a sandwich I find so scrumptious.
ReplyDeleteMmmm, Chik-fil-a...[insert Homer Simpson-esque sound effects and salivation, here]
Your blog just may inspire me to not give in!
BTW, I just found a great recipe for Tempeh with kale and spaghetti. It's a WW recipe, so it's all good!
1 tbsp olive oil
16 oz tempeh, cut into 16 triangles (wild-rice variety recommended)
1/4 cup(s) fresh lemon juice, squeezed from 2 lemons
1 tbsp lemon zest
1/2 cup(s) vegetable broth, or water
1 tbsp capers, small
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 tbsp arrowroot powder
1/4 cup(s) parsley, fresh, chopped
1 spray(s) cooking spray
1 small onion(s), chopped (about 1/3 cup)
8 cup(s) kale, fresh, chopped (about 2 bunches)
2 cup(s) cooked whole-wheat spaghetti, kept hot
Instructions
* Heat oil in a large nonstick skillet over medium-high heat. Add tempeh triangles and brown on both sides, flipping once, about 6 minutes total; remove from skillet and cover to keep warm.
* Add lemon juice and zest, broth, capers, salt and pepper to same skillet; bring to a boil and then reduce heat to medium. Remove 2 tablespoons of liquid and place in a small cup; stir in arrowroot and then pour arrowroot mixture into skillet. Increase heat to medium-high until boiling; boil until slightly thickened and then stir in parsley. Add tempeh to skillet; remove skillet from heat, cover and keep warm.
* Coat another large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add kale, cover and cook 3 minutes more. Uncover, stir and cook 2 minutes more.
* To serve, place 4 pieces of tempeh and 1/2 cup each of spaghetti and vegetables on each of four plates; spoon 1/4 cup of lemon sauce over each portion and serve.