Welcome to this new blog about delicious, meat-free fare. I hope it becomes a site where people from all dietary backgrounds can learn and share insights about healthful, meatless meals.
I became a vegetarian after college, while working at a sub shop that served 26 different kinds of meat sandwiches. I'd always had a bit of an adversarial relationship with meat, and could never swallow thick cuts, including roast beef, ribs, or steak ... any of the “tough” meats. Instead, I stuck with ground or thinly sliced meats, which I could more easily chew and get to go down. During my teenage years, I started getting stomach aches after ingesting meat, and had to do sit-ups after eating my spicy lasagna (with ground beef and Italian sausage) to help ease the pain. At this point in my life, I knew no vegetarians and such a lifestyle wasn't the phenomenon it's become today, so it never occurred to me to stop eating meat until my gig at Sunshine Submarine introduced me to the world of vegetarian chili. It tasted so fresh and light, not at all like the meat version, which tasted heavy and, well ... dead.
The first blatant sign of my vegetarian gene made its presence known on Thanksgiving Day 1986. I wanted that turkey as much as anyone else at the table, and my mom, as always, had cooked it to perfection. But when I took my first bite, it tasted like ... blood. Let me stress that the bird was not undercooked. The difference was me, or rather, my taste buds. I couldn’t eat it.
Some months later (March 1987, actually), while at the sub shop, I proclaimed myself a vegetarian and my meat-free adventure began. Back then there weren’t as many options as there are today, as vegheads can now find veggie burgers and meatless fare in most restaurants and sports stadiums. Let me quickly explain (for the unfamiliar) that vegetarians eat no meat, while vegans avoid all food items resulting from animal sources, including dairy, eggs, fish, etc. Yes, Cheeseheads and Paula Deen fans, that means no ice cream or butter.
With the Vegging In blog, I want to bring creative, delicious vegetarian and vegan foods inside, into the home, in an easy, hassle-free forum. I hope to post meat-free dishes regularly, accompanied by my thoughts and experiences as a 24-year vegetarian. If avoiding meat isn't enough, I’m also uber finicky, so I’ve had to get creative in the kitchen to find meals with ingredients I like and that taste really, really good. I'm also not big on exact measurements while cooking since I’m always experimenting with food, so my quantities may be estimated. Tip: Don't be afraid to experiment in the kitchen. It’s the best way to discover something remarkable.
If you have a vegetarian or vegan recipe you’d like to share, please let me know so I can share it or post it here. But if you do, don't get mad if I swap out some ingredients for others (told you I was finicky!). I also like my meals to be as healthy and nutritious as possible. I’ll start things off with my Black Bean Hummus recipe, below.
BLACK BEAN HUMMUS
1 can black beans (mostly drained, leave about 2 T. bean "gravy")
1/2 of a small onion, chopped
3 cloves garlic (may add more if u love garlic like I do!)
3 T. sesame tahini (this is sesame seed butter, available in most grocery stores)
3-4 T. olive oil
2 tsp. cumin
Juice from 1 lemon
Sprinkle of sea salt (may add more to taste)
Here's what makes mine different: Add 2-3 baby carrots, 5-8 sprigs raw spinach, and 2-3 small slices of fresh, raw ginger
Optional: Sprinkle in mustard powder and/or horseradish to taste
Blend all ingredients in a food processor until smooth. Refrigerate and serve chilled.
Hummus is a great dish to help you (& the kids!) get your veggies, so feel free to experiment by adding a few bunches of raw broccoli or small amounts of any other vegetable while blending. It may or may not change the taste, for example, the baby carrots sweeten it. Hummus is awesome for parties, served as a dip for raw veggies (carrots, cucumbers, cauliflower, celery, broccoli, etc.) or with tortilla or pita chips. I also love adding a few glops to salads. So yummy!
Enjoy, and let me know how you like it. Veg appetit!
