FEATURE: Part-Time Vegetarian
I'm not a vegetarian. I've no desire to become a vegetarian. The way I feel about being a vegetarian is similar to a closed mouth peck after an amicable blind date, you're nice and all, but we're not having babies.
I need the smokey flavor of applewood smoked bacon, I crave the gamey taste of lamb kabobs, rosemary roast chicken. And that is why I was so pleased to read a New York Times article that perfectly described my state of mind. I like vegetables, I like eating healthy, I'm not giving up meat.
This article is less of a how-to and more of a manifesto. It's a good read for anyone looking to change their opinion on vegetables on the table, and get meat out of the lime light.
Research shows that a plant based diet is important for health, weight management, and overall longevity. Plant based foods are usually low in fat, high in fiber and nutrient rich, without being calorie and cholesterol dense. How to move meat out of the star role but still make room for it on the plate?
The New York Times article is peppered with great tips like "buy more vegetables, and learn new ways to cook them," toss meat in stews with other healthy vegetables. Lentils and spinach give you just enough protein, stop whining. I especially like the suggestion to "make nonmeat items as convenient as meat."
How?
"Cook beans and store them in the fridge."
"Reheat grains." White rice one night can become stir-fried rice, or rice pudding the next.
"Wash tender greens and store in a salad spinner, covered bowl, or plastic bag. Most other vegetables can be poached, shocked in ice water, drained, and served cold or reheated in any fashion you like - sautéed quickly in butter, steamed, grilled or made into a gratin or something equally substantial."
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