I have wanted to cook more vegetarian meals for as long as I can remember. I have tried, unsuccessfully many times.
We have modified our diets throughout the years to be healthier but I was always relying on what I knew how to cook.
This time is going to be different. Instead of browsing the web to add interesting and tasty meals to my repertoire, I decided to do it by the book. I just purchased How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
by Mark Bittman.I guess I was inspired by Julia & Julie. I found many things in common with both of them. I know what my challenges will be. Motivation to get to the grocery store more frequently. Acceptance that my kitchen is what it is. Small and dysfunctional. Finally, the biggest thing - learning to appreciated the aroma of vinegar. I really dislike vinegar. Vinegar of all kinds.
So far I really like Marks book. It is simple and basic. The ingredients are common to most grocery stores. Nothing (as of yet anyway) seems like a foreign language. There are lots of flavor variations for many of the recipes. The bonus is, he seems to like to substitute lemon and lime juice for the vinegars. So, maybe just maybe, this will work for me. Wish me luck and I will keep you updated. I plan on making vegetarian—with local, seasonal produce as much a possible—80% of our eats.
The first recipe is on the stove, a veggie stock. No vinegar.
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1 comment:
Enjoy your experiment! I gave up meat for Lent in 2002 and it changed me forever! It wasn't as hard as I thought once I just did it! I've eaten a lot less meat ever since, although I still eat fish (omega-3s help prevent migraines) and occasionally other meat when I'm in some situation where there's no vegetarian choice.
Click my name for some of my favorite vegetarian recipes! Not much vinegar in them...only in Zucchini Tofu, as far as I can recall, and you could substitute lemon juice there.
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