As part of my Buddhist practice, I've been trying to wean myself off meat, not easy for this life long omnivore. Recently I became an aspirant to Thich Nhat Hanh's Order of Interbeing and as part of my commitment I decided to be more mindful of what I was eating and alternate "meat days" with "no meat days," a middle way approach. That was going well, and I noticed that I was sometimes going several days without wanting meat.
Then Doug and I watched a documentary called "Forks Over Knives", which I highly recommend. It's a medical documentary about the advantages of a "whole foods, plant-based diet." The words vegetarian or vegan are never used, nor is there any footage of how awful the meat industry is (and it is, I've been there.) Instead, they concentrate on medical research showing the damage that animal products, including milk, do to the human body, particularly with cancer and heart disease. I wouldn't call it propaganda; it was a pretty dry, matter of fact presentation. It was persuasive and suddenly I was a vegetarian, and even Doug agreed to eat less animal products. Heart disease is a real killer in his father's line. He lost his dad to it when he was 14.
However---- Doug refuses to call himself any particular title. I'm not allowed to use the "V terms".
The first time I made quinoa (KEEN-wah) pilaf he asked what quinoa was. I started to explain that it was an ancient Peruvian grain that was healthy because it was so full of protein, but he stopped me.
"Is it delicious?" he demanded.
"Yes, it's delicious."
"That's all I need to know."
So now we're deliciousarians, I guess.
Whether you're a deliciousarian or not, the pilaf is yummy. Here's the recipe, with a couple of others we really like. (C = 8 oz cup, T = tablespoon, tsp = teaspoon)
Quinoa Pilaf ( 4 servings) 366 Delicious Ways to Cook Rice, Beans, and Grains Cookbook
1 cup uncooked quinoa, rinsed well with cold water
1 tablespoon olive oil
4 garlic cloves, finely chopped
2 shallots, finely chopped
2 cups chicken or vegetable broth
1/2 red bell pepper, finely chopped
2 tablespoons finely chopped fresh parsley
salt and pepper
Heat olive oil in medium saucepan and saute garlic and shallots until translucent, about 3 minutes. Add the quinoa and saute for 5 minutes, until quinoa is light brown. Add the broth, cover and simmer slowly for about 12-15 minutes, until all the liquid has been absorbed.
Remove from heat. Fluff the quinoa with a fork. Stir in bell pepper, parsley, and salt and pepper to taste. Dry the lid. Crumple a paper towel and place over quinoa. Cover again and let stand 5 minutes before serving.
Falafel Burgers Moosewood Classics Cookbook
1 C. diced onions
2 to 3 cloves garlic, minced
1 T. olive oil
1 C. diced red bell pepper
1 tsp. turmeric
1 tsp. ground coriander
pinch of cayenne
1 12 oz cake of firm tofu, pressed and crumbled
1 1/2 C. cooked chickpeas (1 15-oz can, drained)
3 T. fresh lemon juice
1 T. soy sauce
1 tsp. dark sesame oil
1/4 C. chopped parsley
1/4 C. tahini
1/2 tsp. salt
1/2 C. dry bread crumbs (more if needed)
Saute onions and garlic in the olive oil for about 5 min. Add bell peppers, turmeric, coriander, and cayenne and saute for 5 min, stirring occasionally.
Meanwhile, combine tofu, chickpeas, lemon juice, soy sauce, and sesame oil in a food processors. Process until well combined but not a paste. Transfer to a bowl and add cooked vegetables, parsley, tahini and salt. Mix well. Add enough bread crumbs to make it workable. Add more salt to taste.
Shape 1/2 C. portions into patties and bake on greased cookie sheet @ 350F for 30 min, until golden, juicy and firm.
Serve with chopped scallions, red onion rings, and Yogurt Tahini Dressing
Yogurt Tahini Dressing (1 WW pt/1 ounce serving) Moosewood Classics Cookbook
Combine:
1 C. plain yogurt
2 T. tahini
1 to 2 cloves garlic, finely minced
1 T. fresh lemon juice
2 tsp. chopped fresh dill
salt and pepper to taste
Let stand for at least 15 min for flavors to blend.
Hummus Lite Mediterranean Light Cookbook
2 cans of chick peas (also called garbanzo beans) drained.
2 large cloves garlic
4 to 6 tablespoons fresh lemon juice (whatever tastes best to you)
2 tablespoons olive oil
3 tablespoons tahini (you can find it at Clark's in Loma Linda)
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 cup plain low fat yogurt
Puree chick peas and garlic in food processor. Add remaining ingredients and process until smooth. Serve with pita bread triangles or carrots and other raw vegetables for dipping.
Then Doug and I watched a documentary called "Forks Over Knives", which I highly recommend. It's a medical documentary about the advantages of a "whole foods, plant-based diet." The words vegetarian or vegan are never used, nor is there any footage of how awful the meat industry is (and it is, I've been there.) Instead, they concentrate on medical research showing the damage that animal products, including milk, do to the human body, particularly with cancer and heart disease. I wouldn't call it propaganda; it was a pretty dry, matter of fact presentation. It was persuasive and suddenly I was a vegetarian, and even Doug agreed to eat less animal products. Heart disease is a real killer in his father's line. He lost his dad to it when he was 14.
However---- Doug refuses to call himself any particular title. I'm not allowed to use the "V terms".
The first time I made quinoa (KEEN-wah) pilaf he asked what quinoa was. I started to explain that it was an ancient Peruvian grain that was healthy because it was so full of protein, but he stopped me.
"Is it delicious?" he demanded.
"Yes, it's delicious."
"That's all I need to know."
So now we're deliciousarians, I guess.
Whether you're a deliciousarian or not, the pilaf is yummy. Here's the recipe, with a couple of others we really like. (C = 8 oz cup, T = tablespoon, tsp = teaspoon)
Quinoa Pilaf ( 4 servings) 366 Delicious Ways to Cook Rice, Beans, and Grains Cookbook
1 cup uncooked quinoa, rinsed well with cold water
1 tablespoon olive oil
4 garlic cloves, finely chopped
2 shallots, finely chopped
2 cups chicken or vegetable broth
1/2 red bell pepper, finely chopped
2 tablespoons finely chopped fresh parsley
salt and pepper
Heat olive oil in medium saucepan and saute garlic and shallots until translucent, about 3 minutes. Add the quinoa and saute for 5 minutes, until quinoa is light brown. Add the broth, cover and simmer slowly for about 12-15 minutes, until all the liquid has been absorbed.
Remove from heat. Fluff the quinoa with a fork. Stir in bell pepper, parsley, and salt and pepper to taste. Dry the lid. Crumple a paper towel and place over quinoa. Cover again and let stand 5 minutes before serving.
Falafel Burgers Moosewood Classics Cookbook
1 C. diced onions
2 to 3 cloves garlic, minced
1 T. olive oil
1 C. diced red bell pepper
1 tsp. turmeric
1 tsp. ground coriander
pinch of cayenne
1 12 oz cake of firm tofu, pressed and crumbled
1 1/2 C. cooked chickpeas (1 15-oz can, drained)
3 T. fresh lemon juice
1 T. soy sauce
1 tsp. dark sesame oil
1/4 C. chopped parsley
1/4 C. tahini
1/2 tsp. salt
1/2 C. dry bread crumbs (more if needed)
Saute onions and garlic in the olive oil for about 5 min. Add bell peppers, turmeric, coriander, and cayenne and saute for 5 min, stirring occasionally.
Meanwhile, combine tofu, chickpeas, lemon juice, soy sauce, and sesame oil in a food processors. Process until well combined but not a paste. Transfer to a bowl and add cooked vegetables, parsley, tahini and salt. Mix well. Add enough bread crumbs to make it workable. Add more salt to taste.
Shape 1/2 C. portions into patties and bake on greased cookie sheet @ 350F for 30 min, until golden, juicy and firm.
Serve with chopped scallions, red onion rings, and Yogurt Tahini Dressing
Yogurt Tahini Dressing (1 WW pt/1 ounce serving) Moosewood Classics Cookbook
Combine:
1 C. plain yogurt
2 T. tahini
1 to 2 cloves garlic, finely minced
1 T. fresh lemon juice
2 tsp. chopped fresh dill
salt and pepper to taste
Let stand for at least 15 min for flavors to blend.
Hummus Lite Mediterranean Light Cookbook
2 cans of chick peas (also called garbanzo beans) drained.
2 large cloves garlic
4 to 6 tablespoons fresh lemon juice (whatever tastes best to you)
2 tablespoons olive oil
3 tablespoons tahini (you can find it at Clark's in Loma Linda)
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 cup plain low fat yogurt
Puree chick peas and garlic in food processor. Add remaining ingredients and process until smooth. Serve with pita bread triangles or carrots and other raw vegetables for dipping.
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