Graham Hill: Why I'm a weekday vegetarian | Video on TED.com

Graham Hill: Why I'm a weekday vegetarian | Video on TED.com

I like this. It should be easy enough, but I think still difficult for those families that don't have a cook. By that I mean there are many families out there that just don't use their kitchens anymore. They pick up prepped food, fast food, and eat out. Either they are too busy or just not motivated.

And then there are vegetarians and vegans that actually don't eat many VEGETABLES! I had a vegan friend of mine tell me last winter that he was trying a raw food diet because he wasn't eating enough veggies! Yes, some so-called vegetarians are filling up on carbs, simple and complex, and not getting their daily needs met.

btw: He's the founder of TreeHugger.com

Another Perk

So when we were in Minnesota week before last (has it been that long already?), we were staying at my parent's house. Each morning my mom would begin the day the by saying, "We need to plan supper."

Usually this conversation happened right after I stumbled into the house from the camper and poured my first cup of coffee.

Why did she need to know this so early each day? BECAUSE CARNIVORES HAVE TO TAKE STUFF OUT OF THE FREEZER TO THAW! We vegetarians? Not so much. The only advance planning I do anymore is to soak beans overnight or start them in a crockpot during the day. My freezer is full of bread flour and frozen blueberries.

I'm just sayin'

Suppertime: Penne with Chickpeas, Feta and Tomatoes

PenneTomatoesFeta
Originally uploaded by Food Fanatic

I made this recipe from the March 2010 issue of Cooking Light. This is my own photo, though.
The recipe took only about 20 minutes to put together. We had a side of fresh green beans with it to round out a pleasant, vegetarian meal.
I have to say, though, that I should have simmered the chickpeas a little before using them. Canned chickpeas always seem a little too al dente and I've never really done anything about that. I don't know why. I think it's a paradigm I need to shift. I've just always used beans as they are out of the can, figuring they are cooked just right. But the other day I made another meal from a recipe on my new favorite food blog, Herbivoracious, and he also commented on chickpeas being too firm. He suggested simmering them a little before using them. I was much happier with the result. Incidentally, I'll do that recipe again and post it. It was delicious!

This post is the beginning of what I plan to be a daily supper photo. We'll see how long I keep that up. My plan is to shoot whatever my evening meal is each night. I'll give the recipe (or in this case link to the one I used), tell how long to make it, and mention anything else I think you might want to know.

The Vegetarian Experiment is Over

And I think it's going to become a lifestyle. (yes Mom, I can actually HEAR your eyes rolling)

It's been a great 6 weeks. A very easy 6 weeks, actually. Well, except for the memorable pork roast incident. Other than that, I've really had no desire whatsoever for meat. Not. Even. Bacon. NOPE!

So I'll keep it up. But I'm leaving the door open. If meat appeals to me, I'll eat it. If not, I won't. I'll continue preparing it for the guys and plan to do something slightly different for myself. But I think I'm going to try spending more money on meat for the guys and buying free-range poultry and grass-fed beef. I figure since we'll be eating so much less, we'll be saving money anyway.

One of the things I've really enjoyed during this time is exploring my New Moosewood Cookbook and some of the recipes by Martha Rose Shulman on the New York Times website.

Another experiment also about to become a lifestyle is not consuming refined sugar. There is no denying that the inflammation in my body has reduced considerably. Yes, it's true that it could be the sugar, it could be the vitamins I started in January, I could be the three-times-daily meditation and breathing I've been doing...it could be all of those or any one of those. But cutting the refined sugar has done the main thing I wanted it to do: It made me a more mindful eater/snacker. I've found some great dessert recipes with honey, molasses, maple syrup and agave, and have found some nice snack bars with evaporated cane sugar or beet sugar. I've even found chocolate with no sweeteners at all that is quite good! I've received chocolate from people in the past six weeks...people who know that I like it and want to give me something...and I've just accepted it enthusiastically and then passed it to someone else. It's been very simple.

And so that's my recap. Tonight for supper Taylor, Erin and I had samosas from the Moosewood cookbook and on the counter are two loaves of 'Cracked Wheat' Bread from NYTimes.com. The "cracked wheat" is in quotes because Shulman actually used bulgur instead of wheat. And so did I. I haven't tried it yet. Because we are still finishing a half loaf of Wheat Germ Honey Wheat bread I made yesterday.

Just about Snapped!

Last night as we walked into the kitchen after yoga, we were greeted with the most delicious smell. Pork Loin roasting in the crockpot on a bed of (by then) caramelized onions! Oh. My. Gosh.

I told Liz it was just so so tempting.

"Me too," she said. "I've always been a big fan of roast pork."

That made me feel better. She's been a veggie for more than a year.

I lifted the meat and onions into a container for the refrigerator. Liz tipped up the crock to pour in the pot liquor.

Neither of us licked our fingers.

yiiiikes!