Today, Monday 14th May, marks the start of National Vegetarian Week. As a 90% vegetarian (I also eat fish, chicken and turkey), I thought this was a good opportunity to embrace a fully vegetarian diet.
During my teenage years and beyond I was a very committed vegetarian, not even eating polo mints as they contained gelatine back then. From memory Fox’s Glacier Mints were the only vegetarian mints available. Over time I relaxed my moral stance and began incorporating chicken and fish into my diet, and then later still I pretty much gave up vegetarianism all together and ate anything I wanted to.
Then during chemotherapy I found that the smell of meat cooking made me very nauseous and over the subsequent years I have become increasingly vegetarian, mainly due to the documented risks to health from eating processed and red meat products and a psychological aversion to eating these (because of my previous cancer experience).
In December I joined The Vegetarian Society and this year have really got back into cooking vegetarian meals. I am looking forward to trying new recipes this week (links included below) and actually started on Saturday.
Saturday: Tofu Steak with Coconut and Lemongrass Rice, served with broccoli.
Sunday: Chickpea and Sweet Potato Tagine, the recipe included okra but the supermarket didn’t have any, so instead of serving it with cous cous, I added quinoa to the tagine to cook in the stock and spices.
Today, I am cooking… veggie pizza (from the freezer) – very much a cheat day as the kids have a late dental appointment. But I’ll be back in the kitchen tomorrow.