HolisticGirl
Arnold
Lara MNational - 'Try A New Non-Meat Dish this Week' - Week
May 19th 2009 17:45
Ok, so it's not actually National "Try a New Non-Meat Dish This Week" Week. It's National Vegetarian Week but the word vegetarian is sure to make any confirmed meat eater turn to the nearest BBQ.
Now, I’m not going to enter a debate about whether or not it’s right to eat meat or not. I eat meat (red and white) and enjoy it a couple of times a week, but 20 years ago I was a non-meat eater for 7 years. I stopped eating meat because during a homeopathic consultation for post-viral fatigue, the homeopath recommened cutting out red meat so I went the whole hog (or cow, lamb…) and cut it all out. Along with the homeapthy, my health improved quickly but quite apart from this, I am so thankful for becoming a vegetarian as I was introduced to a world of other foods that I might never have chosen at the supermarket.
When I turned vegetarian, I bought several books including those from well respected vegetarians/vegans as Linda McCartney and Rose Elliott. Rose’s book, in particular, introduced me to beans and pulses. Wonderful chick peas, kidney beans and tasty butter beans adorned my plates and Rose showed me that there were 100s of way to cook these nutritious foods. One of my favourite dishes today is home-made chick pea and potato curry. Beans and pulses are extremely nutritious and filling. So how about trying cauliflower and lentil bake, lentil shepherds pie, refried beans, butter bean mash and aromatic black-eye bean curry. Pulses are high in protein, low in fat, many are high in iron and B vitamins.
I was also introduced to tofu. I think you either love it or hate, but actually it’s quite bland until it takes on the flavour of the other foods, herbs and spices that you cook with it. It’s fabulously nutrious; no animal fat, high in iron and the B vitamins and is a complete protein, containing all the essential amino acids. Tofu can be baked, fried, grilled, marinated, stewed and made into a rather tasty red chilli dip. The smoked variety is excellent and perfect for a stir fry with noodles, beansprouts, peppers, onions carrots and cabbage.
Turning vegetarian introduced me to a whole rainbow of exotic vegetables that I might not have tried otherwise. Aubergines, swede, sweet potato, butternut sqush, chicory, pak choi, rocket, chard and much more. I was more than happy cooking a variety of vegetables then mixing in with quinoa, cous cous or rice, and perhaps adding some tofu or feta cheese for added texture. In fact, these dishes are on my weekly menus every week. Try also roasted butternet squash stuffed with rice, vegetables and raisins or rice and gherkins wrapped in vine leaves, roast pumpkin and parmesan pasta bake, beetroot and goats cheese saled, spinach and roquefort tart or cauliflower and lentil bake.
Not forgetting all you can do with pasta, rice and eggs and you have thousands of dishes to choose from.
If you do crave that meaty texture, try a large flat portobello mushrooms which you can grill or fry and stuff with all manner of delights. There is also soya chunks (though not high on my list) or Quorn which tastes like chicken.
So why not expand your food vocabulary and have a non-meat meal this week. Meals are just as delicious without flesh, if not often more so, and your digestive system will thank you.
Now, I’m not going to enter a debate about whether or not it’s right to eat meat or not. I eat meat (red and white) and enjoy it a couple of times a week, but 20 years ago I was a non-meat eater for 7 years. I stopped eating meat because during a homeopathic consultation for post-viral fatigue, the homeopath recommened cutting out red meat so I went the whole hog (or cow, lamb…) and cut it all out. Along with the homeapthy, my health improved quickly but quite apart from this, I am so thankful for becoming a vegetarian as I was introduced to a world of other foods that I might never have chosen at the supermarket.
When I turned vegetarian, I bought several books including those from well respected vegetarians/vegans as Linda McCartney and Rose Elliott. Rose’s book, in particular, introduced me to beans and pulses. Wonderful chick peas, kidney beans and tasty butter beans adorned my plates and Rose showed me that there were 100s of way to cook these nutritious foods. One of my favourite dishes today is home-made chick pea and potato curry. Beans and pulses are extremely nutritious and filling. So how about trying cauliflower and lentil bake, lentil shepherds pie, refried beans, butter bean mash and aromatic black-eye bean curry. Pulses are high in protein, low in fat, many are high in iron and B vitamins.
I was also introduced to tofu. I think you either love it or hate, but actually it’s quite bland until it takes on the flavour of the other foods, herbs and spices that you cook with it. It’s fabulously nutrious; no animal fat, high in iron and the B vitamins and is a complete protein, containing all the essential amino acids. Tofu can be baked, fried, grilled, marinated, stewed and made into a rather tasty red chilli dip. The smoked variety is excellent and perfect for a stir fry with noodles, beansprouts, peppers, onions carrots and cabbage.
Turning vegetarian introduced me to a whole rainbow of exotic vegetables that I might not have tried otherwise. Aubergines, swede, sweet potato, butternut sqush, chicory, pak choi, rocket, chard and much more. I was more than happy cooking a variety of vegetables then mixing in with quinoa, cous cous or rice, and perhaps adding some tofu or feta cheese for added texture. In fact, these dishes are on my weekly menus every week. Try also roasted butternet squash stuffed with rice, vegetables and raisins or rice and gherkins wrapped in vine leaves, roast pumpkin and parmesan pasta bake, beetroot and goats cheese saled, spinach and roquefort tart or cauliflower and lentil bake.
Not forgetting all you can do with pasta, rice and eggs and you have thousands of dishes to choose from.
If you do crave that meaty texture, try a large flat portobello mushrooms which you can grill or fry and stuff with all manner of delights. There is also soya chunks (though not high on my list) or Quorn which tastes like chicken.
So why not expand your food vocabulary and have a non-meat meal this week. Meals are just as delicious without flesh, if not often more so, and your digestive system will thank you.
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