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Sunday, April 12, 2015

A vegetarian cook celebrates fruits and vegetables



My wife and I just returned from Montreal after a brief visit with some Quebec-based friends . They are both vegetarians and their meals were an eye-opener.

I thought being a vegetarian was, to a great extent, simply taking standard meals and removing the meat while pumping up the vegetable and fruit component. I learned I was wrong.

My friends celebrate vegetable and fruits. Meat may be missing but it is not missed. A curried dish that I would have served with chunks of chicken hidden in the sauce was simply delicious on its own. No chicken; no loss.

I'm on a low cholesterol diet. I'm half way to understanding the approach practised so successfully by my Montreal friends. Now, back in London I'm going to try to change my attitude and maybe, just maybe, I'll see less meat but more variety in my menus.

I'm going to start tomorrow with a cauliflower dish cooked in a tagine. This meal should say North Africa and not vegetarian. It should delight the eye and satisfy the pallet without raising red flags drawing attention to the lack of meat.

If this works, I'll post the recipe and a picture soon.

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