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I often do that with my friend. I will make a yummy veg stir fry, with pineapple fried rice, and veg spring rolls. He will eat hearty portions, get all full, and then he indignantly states, "WTH! No meat! OMG, I might die!".
He thinks I am trying to kill him.
We have a lot of fun, I only cook veg, he only cooks meat. Needless to say, I pack my own food when I go to his place.
I think an issue sometimes with vegetarian or vegan meals is the way they look. If you are aiming for a veg lifestyle you see health but for a newbie they see ick. For example it may taste very good the drinks made out of a lot of veggies that are green. Sometimes the mind makes a choice for the body.
In general unless one has a medical issue that a person needs to make a drastic overnight change slow transitions make it easier to adjust and taste buds too in my opinion.
On a side note I want to try sushi which I would not eat because I am very picky on the animal products I do eat and no way will I have it raw so that I would like to try vegetarian.
Random question how do people feel here about fake meats like Boca burgers? I just ask cause I know many who are vegetarian have mixed feelings and mixed feelings in soy products in general
I think an issue sometimes with vegetarian or vegan meals is the way they look. If you are aiming for a veg lifestyle you see health but for a newbie they see ick. For example it may taste very good the drinks made out of a lot of veggies that are green. Sometimes the mind makes a choice for the body.
In general unless one has a medical issue that a person needs to make a drastic overnight change slow transitions make it easier to adjust and taste buds too in my opinion.
On a side note I want to try sushi which I would not eat because I am very picky on the animal products I do eat and no way will I have it raw so that I would like to try vegetarian.
Random question how do people feel here about fake meats like Boca burgers? I just ask cause I know many who are vegetarian have mixed feelings and mixed feelings in soy products in general
I generally do not eat any of the fake meats on the market (although I do buy a few for my husband - he likes them very much but he only eats them occasionally). I have had vegan chorizo in vegan chili and it tasted fine but not necessary for me. I do make "meatloaf" made from lentils, diced vegetables, nuts, oat flour, etc....and I've made black bean burgers but I make everything from scratch and it is all vegan. I can't eat any wheat, rye or barley products so that negates me eating many of the meat sustitutes which are often made with wheat gluten. Marinated tofu and tempeh also have gluten. In general, I don't have a problem with the fake meat stuff as long as it contains all natural, pronounceable vegan products - no chemicals.
I know I was put waaaaaaaay off vegetarian cooking for years because everyone I knew who ate that way seemed to think mayonnaise is a vegetable. Everything they ate seemed to be oozing pus with every bite. Also, my very first exposure to tofu was traumatic. Now that I know how to use it I like it fine, but I still shudder when I think of that first lunch.
I know I was put waaaaaaaay off vegetarian cooking for years because everyone I knew who ate that way seemed to think mayonnaise is a vegetable. Everything they ate seemed to be oozing pus with every bite. Also, my very first exposure to tofu was traumatic. Now that I know how to use it I like it fine, but I still shudder when I think of that first lunch.
It's a salty/green flavor - must be a type of seaweed though I'm not sure.
Locally we can get it year round, usually at farmer's markets. I like it, though in moderation - it's usually used as an accent, like you would an onion.
Because of the very strong Asian influence here eating seaweed is no big deal, we eat all different types of it.
We've been to lots of potlucks over the years & my favorite recipes to share with my non-veg'n friends are ones containing wild rice. I've tried at least 6 recipes, with these being a few of my favorites about which everyone raves!
They are perfect for potlucks since the first can be reheated in a microwave & the second is served at room temperature.
WILD RICE PILAF WITH BUTTERNUT SQUASH & DRIED CRANBERRIES
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries
1 cup raw wild rice
5 1/2 cups vegetable broth or water
1 cup shelled pecan halves
1 cup yellow raisins
grated rind of 1 large organic orange
1/4 cup chopped fresh mint
4 scallions thinly sliced
1/4 cup olive oil
1/2 cup fresh orange juice
salt & pepper to taste
Rinse rice. Bring rice in stock or water to boil. Simmer uncovered 30- 45 minutes, not too soft. Place a thin towel in colander & drain rice. Transfer rice to bowl. Add remaining ingredients & toss gently. Let mixture stand 2 hours to develop flavors. Serve at room temperature.
1 cup raw wild rice
5 1/2 cups vegetable broth or water
1 cup shelled pecan halves
1 cup yellow raisins
grated rind of 1 large organic orange
1/4 cup chopped fresh mint
4 scallions thinly sliced
1/4 cup olive oil
1/2 cup fresh orange juice
salt & pepper to taste
Rinse rice. Bring rice in stock or water to boil. Simmer uncovered 30- 45 minutes, not too soft. Place a thin towel in colander & drain rice. Transfer rice to bowl. Add remaining ingredients & toss gently. Let mixture stand 2 hours to develop flavors. Serve at room temperature.
This looks delicious. I want to double-check with you on the amount of liquid, seems like a lot for 1 cup of rice? Usually when I make whole brown rice I do 2 parts liquid to 1 part rice. Is this supposed to be more like a soup, or does wild rice simply require more liquid?
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