Vegetarian means easy, fast and cooking: It can also be healthy!
It started when my darling daughter said she no longer prescribed to eating meat, either red or white considering how she liked grilled spare ribs and chicken. She used to call every type of meat ‘chicken’ including fish.
It’s more than 5 years now since she became vegetarian! I know how serious she is with this choice, now. Seeing that it can also be healthy, I help her in her journey by researching about how best a vegetarian can eat without missing out on essential nutrients, especially proteins.
Funny enough, hubby has akso of late declared that he is now semi-vegetarian. He eats less meat; although we always make fun of this state ent, to say, ‘how less is less, and against what does kne measure their consumption level of meat? May be research is necessary and we shall come back with some better scientific explanation later. 🤓
My son on the other hand, does not mind eating everything in moderation, which I think is the best policy about eating style. His only exception is pork, and it also developed as he grew older and had learned that if not well-cooked it can infect one with larva of a worm called Trichinella, leading trichinosis or even death. Yes, interesting too!
Anyway, these days I look out for vegetarian, fruitarian and pesco-vegetarian diet and menu as much as possible. Please feel free to give feedback on any ideas and suggestions.
For example this weekend, I felt that my usual salad of lettuce, cucumber and tomatoes in Thousand Salad Dressing (fat free) was boring everybody at home. Even this type of salad below was getting too much for the whole family.
We all needed something more exciting and different. Even changing the platter can make all the difference to those you are serving, I realised – they were all smiles!
For our weekend salad I mixed previously boiled and seasoned white beans and all raw veggies including spinach, apple, green, red and yellow paprika, a bit of pepperoni, onion and carrots. All these are slightly glazed in half teaspoon of virgin olive oil. Two minutes is enough where you contionuosly turn the vegetables in a pan on top of a stove. This helps to soften the veggies, especially carrots. Otherwise heat carrots only and leave the rest totally raw. Sprinkle lemon juice over the salad and toss.
To go with the salad I discovered that sweet potatoes which are available here, taste better when baked or toasted with a splash of olive oil. Boiling makes them watery and less tasty. So I cut the into cubes or dice them before preparation. Don’t over do them, whatever you choose to do. The fact that they are charred a bit gives the feel that they are directly roasted over the fire. The smoky aroma and taste is delicious. I love it!
The rest of the family, and yours truly of course, could not do without meat. So I chose something that would fry fast – during weekend, you want to spend as much time as possible with family instead if closing yourself in yht kitchen making Gulash or those time-consuming meals. Beef tenderloin roast seemed to be the best bait:
I used a non-sticky pan, brushed it with some sun-flower oil and seasoned. When th oil was hot enough, I placed the well-seasoned thin slices of beeft tenderloin in the pan and did 3-4 minutes on both sides. I used medium heat; we like well-done. (You can do the meat the way you like it best. Remember not to overdo it either, otherwise you lose most of the juices and flavour.
You can enjoy this dish with some barbecue or chill sauce.
These days I am enjoying Chai Moringa tea. The tea is not very tasty but it is good for detoxification ang keep you feeling fresh.
Have a great weekend and all the best for the coming week.