Musings From Self-Isolation-Day 6

Day 6

A week ago, I posted this article on Facebook. (Oh, God. Has it only been a week? It feels like years.) I really hope you will spend a few minutes reading it. It basically exposes some of the crappy rules, laws, and regulations that we have all been subjected to for decades and have never really questioned until crises like the one in which we are currently immersed come to the forefront.

I have been giving some thought to what the world, both small and large, might look like when we come out the other side of this mess and how we might do away with some of the archaic notions of what our society has been and what it should look like. Obviously, this will be an ongoing project but it couldn't hurt to take a look at a few off the top of my head.

Maybe, just maybe, Doug Ford might give sober second thought to that the basic income pilot project he axed in Hamilton and that it might have some merit right now, especially given the multitudes who will be needing financial assistance from the province over the next year to eighteen months.

Maybe, just maybe, governments, parents, and critics might recognize the yeoman job done by our teachers and other educators while they all try to homeschool. Our teachers are not greedy individualists. I have never once heard of or encountered a teacher who goes into the profession to get rich. This past week, my granddaughter's preschool put together home activity kits for their kids and waved from a distance as parents picked them up in a drive-by convoy. Teachers are wholly underappreciated by western societies. Pay them. Pay them, all.

Maybe, just maybe, we are finally realizing how important our minimum wage workers are. They are the ones who are restocking your grocery shelves, delivering your food, working your drive-thrus, and checking you out at your local mom and pop. A fair and living wage shouldn't be a debate. We here in Ontario pay a fourteen-dollar minimum only because our provincial leader rolled it back a buck when he came into office. Give these people their dollar back and more.

Today I learned that the TTC is not accepting paper transfers during the pandemic. Good. These proof of payment slips are relics from a bygone era. Presto should have eliminated the need for them for most riders, but many in our city cannot afford a Presto card or even the minimum amount of five dollars needed to activate the card. Fare enforcement on the TTC has become a lightning rod issue here in our city. Did you know that the fine for not paying your TTC fare is almost three times that of a parking infraction? Our most vulnerable have a right to basic transportation. These are discussions that are ongoing and difficult but we simply cannot continue to subsidize our public transportation by the farebox alone.

Yesterday, the minister of health in Ontario asked doctors, pharmacists, and patients to refill a single month's worth of prescriptions at a time to avoid hoarding and shortages. As someone who takes longterm medications for chronic issues and who usually has a six-month supply, I am certainly on board with the directive and will do my part. I only hope that pharmacies won't charge me six separate dispensing fees instead of the usual one.

I'm sure I will keep adding to this list. Please feel free to add your own to the comment section or on Facebook. I will publish them as they come in.

A few random thoughts.

I am getting a lot of ads in my email from bra brands I have previously purchased. Ladies, are any of you seriously wearing a bra while self-isolating? I will be doing laundry tomorrow and I expect to find only one in the hamper, the one I wore last week while travelling. Free the girls.

I started binge-watching Picard today and I have been delightfully reminded of my Patrick Stewart crush. I'm convinced that The Husband is going to look just like him in twenty or so years.

I received a gift today from the veggie fairy. Many of you saw my photo of tofu and canned beans on Facebook or Instagram. My family is truly the best family but I have to give a shout-out to the dozen or so of my dear friends who offered to shop, drop, and run stuff from the store or even their own pantries. I live in a good world and my friends and family are a huge part of why it is good. I hope to return the gestures and favours someday soon.

Today's music break comes from the Toronto Symphony Orchestra as they all self-isolate. It is worth the time.




Wash your hands, don't touch your face, be kind, stay safe.

Meatless Monday

Sometimes the best recipes are the simplest. Today I offer one of the easiest soups I have ever made and possibly one of the most delicious. It is seasonally timely and would be a perfect addition to any Thanksgiving table that my American friends might be setting this week. Enjoy.

Carrot and Butternut Squash Soup

Ingredients:

2 onions chopped
1 tbsp olive oil
1 butternut squash, peeled and diced
4 carrots, peeled and sliced
2 sprigs fresh thyme, leaves only
Salt and freshly crack black pepper
1.5 litres hot vegetable stock
Parsley or thyme for garnishing

Directions:

In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to a boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.

Remove from heat and allow to cool slightly. Using an immersion blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.


Divide soup into bowls and serve with a dollop of crème fraiche if desired and parsley or thyme.

Meatless Monday

Here is another recipe in my ongoing quest for restaurant-style Asian dishes that perfectly utilize vegetarian proteins. Today we talk tempeh. Tempeh is a soy product that is fermented so that it binds together in a cake form. It is a whole bean product so it maintains higher quantities of protein, fiber, and vitamins than does its better-known cousin, tofu. Tempeh has a unique texture that might require some getting used to, but it is extremely versatile. Once again, I found this recipe surfing the interwebs and full credit for it goes to Breast Cancer Maven. I prefer my tempeh a bit crunchier when fried, so I used more oil in the pan to achieve a more deep-fried texture and I added more maple syrup.

General Tso's Tempeh

Ingredients:

Tempeh
1 8 ounce packages of tempeh
¼ cup cornstarch
½ tsp garlic powder
½ tsp paprika
1/4 cup olive oil

General Tso's Sauce
Olive Oil (drizzle for the pan)
2 tsp ginger, minced
2 cloves of garlic, minced
½ cup vegetable broth
2 TB Tamari Sauce (or soy sauce)
2 TB tomato paste
1 TB rice vinegar
1 TB vegan hoisin sauce
2 TB maple syrup

Directions:

Tempeh Prep:

1. Preheat a steaming pan.
2. Cut the tempeh package into half or thirds.
3. Steam the tempeh chunks for 10 minutes. Remove from heat, cut the tempeh into bite size chunks. (You can stop here if you prefer not to fry your tempeh and skip to the sauce prep instructions).
4. Mix the cornstarch, garlic powder, and paprika and pour into a plastic bag.
5. Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess.
6. Preheat a skillet on medium heat.
7. When hot, coat the bottom of the pan with oil.
8. Add the tempeh pieces.
9. Cook the tempeh until golden brown. When crispy, remove from pan.

Sauce Prep
1. Using the same pan, and add a drizzle more oil and toss in the fresh garlic and ginger.
2. After a few minutes, mix veggie broth, soy sauce, rice vinegar, tomato paste, hoisin sauce, and maple syrup in the pan with the garlic and ginger.
3. Add the tempeh and stir to coat each piece with sauce.
4. Turn down the heat and saute for 5 minutes until the sauce thickens.

Serve with brown rice or rice noodles.

Meatless Monday

We are not huge fried food eaters, but every once in while we just get a hankering for the stuff. I am a sucker for French fries or, even better, sweet potato fries. Not great nutritionally, but ever so satisfying. I wholly believe in indulging the cravings from time to time.

Which brings me to today's dish. The Husband was curious to see if we could replicate a fried tofu à la some restaurant style Asian dishes. I commenced search. (You just have got to love the internet and food bloggers. Some brilliant ideas and recipes are out there emanating from the kitchens of home cooks. You just have to know how to separate the wheat from the chaff.)

Full credit for today's recipe goes to The Food Lab. I have slightly altered the mixture, but certainly not enough to take credit for their brilliance. This is absolutely delicious.

Vegan Crispy Stir-Fried Tofu with Broccoli

Ingredients:

1 1/2 quarts vegetable or peanut oil
1/2 cup plus 2 teaspoons cornstarch, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Kosher salt
1/2 cup cold water
1/2 cup vodka
1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully pressed and dried (wet tofu will splatter in the oil)
1 pound broccoli, cut into 1-inch florets
1/4 cup dry sherry
1/4 cup vegetable stock
2 tablespoons soy sauce
1 tablespoon fermented black bean sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon minced or grated fresh ginger
6 scallions, white and light green parts only, finely chopped

2 tablespoons toasted sesame seeds, divided

Directions:

1. Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

2. Add tofu slices and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour all but 1 tablespoon oil out of wok and reserve for another use.

3. Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil, lemon peel and juice, and remaining 2 teaspoons corn starch in a small bowl and whisk to combine. Set aside.

4. Return wok to high heat until lightly smoking. Add broccoli and cook, stirring and tossing frequently, until lightly charred on several sides but still firm. Add garlic, ginger, and scallions and cook, tossing constantly, until fragrant, about 30 seconds. Transfer broccoli and aromatics to a bowl.

5. Return skillet to high heat. Give the sauce mixture a quick whisk, then pour it into the wok. Cook, stirring, until thick and glossy, about 30 seconds. Return broccoli and tofu to pan. Add 1 tablespoon sesame seeds. Remove from heat. Turn with a wide spatula until all pieces are evenly coated. Season to taste with more salt as desired. Transfer to a serving platter, sprinkle with remaining sesame seeds, and serve immediately.

Serve with brown rice or rice noodles.

Happy eating.

It's Meatless Monday

For the purpose of informing newbies to this space, both The Husband and I are vegetarians. It isn't important to delve into the whys and wherefores of our lifestyle decision, it is just important to respect it. We promise not to judge what you eat if you all promise the same in return. Please don't send me comments and emails as to why this recipe or any other would be better with bacon or chicken.  We just don't care.

I am not a foodie at all. I don't get bent out of shape over food or its presentation. When I post food pictures it is mostly because I am stunned that I was able to make it look as good as the recipe demanded. I am, however, constantly on the lookout for unique, filling, simple, and nutritious vegetarian meals that will meet the eating requirements of both of us. Usually that involves finding anything WITHOUT eggplant. We both absolutely loathe eggplant, (a symbiosis that makes me love this man even more than I already do) and yet most lazy vegetarian meals feel the need to throw a little of the purple gourd into the mix. My veggie recipes do not include eggplant. If you want to add it...well that's your thing.

Today I offer you my take on a November favourite, Minestrone Soup. I love soup. It is a full meal in a bowl and the perfect comfort food for chilly late autumn evenings. Obviously it can be adapted for omnivores, so have at it. 

Minestrone Soup

Ingredients:

1 tablespoon olive oil

1 clove garlic, peeled and chopped

1 red onion, peeled and finely chopped

2 carrots, washed and chopped

1 red pepper, chopped

2 sticks celery, chopped

1 small leek, washed and chopped

½ teaspoon dried oregano

1 bay leaf

1 28 oz can chopped plum tomatoes

1 large sweet potato, scrubbed and diced

1 x 15.5 ounce can chick peas, drained and rinsed

4 cups vegetable broth

Large handful curly kale, stalks removed, chopped

½ cup orzo pasta

a bunch of basil (optional)

1/8 teaspoon sea salt

1 tablespoon sriracha sauce (or more, if you like. I like a bit of heat) 

5 tablespoons grated Parmesan cheese; optional

Directions:

• Heat a large pot over a medium heat and add olive oil.  Add the garlic, onion, carrots, celery, pepper, leek, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.

• Add the tomatoes, potato, chick peas and vegetable broth, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.

• After that, add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.

• The basil is optional, but delicious. If you decide to use it, stir some chopped leaves into the soup. Finish by seasoning with a little salt and sriracha and sprinkle on Parmesan.

Enjoy!

Meatless Monday

We're here! It's the final Meatless Monday of the month. Today I offer you a wonderful vegetarian chili that uses quinoa as it's base.

Dear friends of ours hold a Chili Bowl every March, and this past year I was finally able to attend. The idea is to create a uniquely tasting chili, something that is pleasing to the masses yet different enough to attract attention. This recipe was my spin on a hearty southwestern flavoured dish that used all vegetarian ingredients. Surprisingly enough to this rookie Chili Bowl attendee, it won "Most Trendy Chili" of the evening. It still amuses me because I certainly don't consider quinoa trendy anymore, but apparently my meat-eating friends do. By the way...the cutesy name is an integral part of the contest. Enjoy.

Quinoa Chili (a.k.a Quinoa-n of You Show Me The Way to Santa Fe)

Ingredients:

1 tablespoon olive oil

3 cloves garlic

1 Onion, diced

2 cups quinoa

2 cans (19ml) fire roasted tomatoes

1 can (19ml) tomato sauce

1 can (4.5 ounce) Chipoltle peppers with Adobo sauce, chopped (use less if smoky and spicy is not your thing)

1 1/2 tablespoons chili powder, or more to taste

2 teaspoons cumin

1 1/2 teaspoons paprika

1 1/2 teaspoons sugar

1-2 teaspoons chipoltle tabasco sauce (more to taste)

1/2 teaspoon ground coriander

Kosher salt and black pepper to taste

2 cans black beans, drained and rinsed

1 can corn kernels

3 tablespoons chopped fresh cilantro leaves

Juice of 1 lime

1 avocado, seeded, peeled, and diced

shredded cheese

Directions:

1. In a large pot, heat oil over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions become translucent, about 2-3 minutes

2. Stir in quinoa, tomatoes, tomato sauce, chipoltles with adobo sauce, chili powder, cumin, paprika, sugar, tabasco, coriander, and 1-2 cups of water, making sure to cover most of the ingredients; season with salt and pepper to taste.

3. Reduce heat to low, cover, and simmer until thickened about 30 minutes. Stir in beans, corn, lime juice, and cilantro. (If it gets too thick, add more water and cook down.)

4. Serve topped with avocado and cheese, if desired.

** I apologize for no photo. I honestly forgot to take one. I promise it looks as good as it tastes.

Meatless Monday-Totally Tempeh

Hello Meatless Monday adherents. Today's recipe features one of the most hotly debated foods in the vegetarian world, tempeh. Nothing seems to inspire a "love it/hate it" argument as easily or as readily as tempeh. Made of fermented soybeans and pressed into a patty-like cake, tempeh is definitely not for everybody's palate. Many people find the texture and earthy flavour of the whole-bean product off-putting, but it really is very versatile to cook with and it's nutritional value, which far exceeds that of tofu in terms of protein, vitamin content, and dietary fibre, makes it a favourite of vegetarian and vegan menus.

The Husband and I are always on the look out for entree items that can both satisfy and make us feel as though we aren't always eating grass. This version of Buffalo wings certainly meets both criteria.

**I found this recipe on the internet years ago, but the original source has long since disappeared. I apologize for that oversight and if you recognize this as yours, please contact me so that I can give you proper credit.**

Buffalo Tempeh "Wings"

1 (8 oz) pkg tempeh
1/3 cup milk
1/3 cup flour
1/2 tsp salt
1 tsp thyme leaves
1 tsp paprika
1/2 tsp garlic powder
Freshly ground pepper to taste
1 cup Italian seasoned panko bread crumbs

Wing Sauce

1/2 cup  Louisiana-style hot sauce (because we put that s*** on everything!)
2 tbsp butter
1 tbsp chili sauce (ketchup works fine, but I like the tanginess of the chili sauce)

Preheat oven to 400 degrees.

Bring 4 cups of water to boil over high heat.
Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempeh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.

Set out 3 bowls. In one, pour in milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs.
Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all "wings" with cooking spray. Place into oven and bake for 10 minutes. Flip "wings" over and bake for an additional 10 minutes.

While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together.


When wings are finished baking, toss with sauce. Serve immediately.

Meatless Monday....Once Again

For those of you who are new to this space, eating a healthy and vegetarian diet is very important to both The Husband and me. I have been in the veggie camp for many years (off and on, but mostly on) while The Husband is coming up to his five year veg-iversary. (That's vegetarian as opposed to vegans. I have tremendous respect for vegans and their discipline, but we just aren't there yet, so please no judgement while we continue to consume dairy and egg products.)

I am always searching for new and delicious recipes that will satisfy both of us. We often cook together, but given that I am now home on a much more regular basis, I have been tasked with adding variety to what can easily become a very staid meal plan. I research, Pinterest, and yes...steal relentlessly from my friends and acquaintances if I think that a recipe will add flavour to our kitchen.

Last week a friend posted an Aloo Gobi soup on Facebook that she had prepared and I was immediately intrigued. Cauliflower, especially laced with Indian spices, is a favourite of both The Husband's and mine. It is most definitely soup season here in the Great White North, so I begged and cajoled my friend for the recipe. I asked her if I could share it with all of you and she graciously agreed considering that she herself had "borrowed" it from the PC Cooking School. I will say that I did make a few changes to the original recipe, so the version you are receiving today is a a bit of a combination of all three sources. It is delicious and filling. Enjoy.

Aloo Gobi Soup - makes 16 servings (It makes A LOT!!!)

2 tblsp olive oil
2 cups diced white onions (I like sweet vidalia onions)
2 cloves garlic, thinly sliced
1 tblsp grated ginger root
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1/2 tsp cayenne pepper (I don't do heat well, so I eliminated this. Use as much or as little to taste.)
1 tblsp tomato paste
3 large yellow potatoes, peeled and cut in chunks (I used sweet potatoes. I had them on hand and I prefer the slightly sweeter flavour that they add. They do add colour as well, so beware the orange.)
1 head cauliflower, trimmed and cut in florets
2 pkgs (each 900mL) vegetable broth
1 tsp salt (The broth was plenty salty. I really cut down on the salt.)
3 tbslp honey

In large saucepan, heat oil over medium heat; cook onions for 4 to 6 minutes or until softened.  Add garlic, ginger, cumin, coriander, garam masala, turmeric, cayenne and tomato paste; cook, stirring for 1 minute.

Add potatoes, cauliflower, broth and 2 cups water; bring to a boil.  Reduce heat to medium-low; simmer 18 to 20 minutes or until vegetables are softened.  Using an immersion blender, puree soup until smooth.  Stir in salt and honey.  Garnish with chopped fresh coriander, if desired.

Per serving:  90 calories, 2 g fat, 210 mg sodium, 15 g carbohydrate, 2 g fibre, 3 g protein

Meatless Monday The Finale

Good Morning,

We are in the final week of this blogging extravaganza and as such this is my final Meatless Monday recipe for the month. We had snow up here this past weekend, so I thought that I would offer a warm and hearty dish that is perfect for the long, cold, miserable winter that is now upon us.

The Husband loves Mexican food, but I need to modify many recipes in order to accommodate our vegetarian lifestyle as well as my lactose issues. This black bean enchilada dish is easy and satisfying. Enjoy.

Black Bean Enchiladas

Ingredients

1 red pepper, chopped
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped (optional depending on your heat preference)
3 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/4 cup picante sauce (Schirracha or Frank's Red Hot)
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8-10 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese (I use lactose free)

3 tablespoons chopped fresh cilantro leaves

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.


2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

A quick bonus recipe for the season:

It is the earliest ever Chanukah arriving this Wednesday evening. Here is my favourite and ridiculously simple Baked Sweet Potato Latke recipe to help celebrate the occasion. (I am not much for overly greasy fried foods, so baking the latkes gives me the taste without too much oil.)

Baked Sweet Potato Latkes

Ingredients

1 pound sweet potatoes , grated
1 medium onion, grated
1/4 cup green onions thinly sliced
3/4 cup panko bread crumbs
3 eggs
1/4 cup fresh parsley, minced
salt

pepper
2 tablespoons olive oil

Directions

1. Preheat oven to 425 degrees. Prepare baking pan by spraying with cooking spray or oil.
2. Grate onion using the large holes of a box grater. Do the same with the sweet potatoes. Squeeze excess liquid by wrapping grated potatoes and onion in clean towel to drain.
3. Combine eggs, bread crumbs, green onions salt and pepper and parsley. Add to drained potato mixture.
4. Scoop rounded tablespoon sized mounds and place on baking sheet, flattening slightly into 1/2" thick pancakes.
5. Drizzle with olive oil
6. Bake for 15 minutes before flipping and baking an additional 15 minutes.

Chag Urim Sameach!!

I'm 50 and I Can Still Touch My Toes. Can You?

I was always a very diligent student.

I did my homework and assignments in a timely manner. I rarely handed anything in late, I asked for help when needed, and I studied in a conscientious manner. But no matter how zealous I was in my work habits, I always ended up cramming before a major test or exam. It seemed as though no matter how prepared I thought I was and no matter how meticulously I had followed the lesson plans throughout the year, I believed that I could get that much better if I pulled an all-nighter.

Of course the logic was flawed. While the intensive review probably helped a bit in the short term, it was the consistent work ethic over a long period of time that was the true source of my scholastic success. And yet....I still have a measure of that panicked student in me when it comes to my yearly physical.

For some strange reason, even after all of these years of attempting to maintain healthy practices, I have this mistaken belief that if I suddenly alter my lifestyle, eating habits, and daily routines a few weeks before the doctor sees me, I can somehow "pass" the exam without giving a great deal of  thought to the work required for my overall physical well-being. I become extraordinarily diligent about remembering to take my supplements. I work out six days a week instead of the usual four to five. I eliminate as much sugar as I possibly can from my diet and I cut way down on the so-called "white foods" so that the scale might pop a more friendly number. It is all so very stupid.

The fact of the matter is that it is the daily choices that have helped my overall well being and not the intensive cramming. A few extra milligrams of vitamin D might look good on a blood panel, but if I don't maintain the regimen it is effectively useless. It is the little things that I have chosen to make a part of my routine that have helped improve my wellness, both physically and emotionally.

• Cutting out diet soda and all artificial sweeteners from my diet. H2O is my friend and most of my friends rarely see me without my water bottle or thermos of green tea. I was a huge Diet Coke consumer. It has been two years since I kicked the habit, and I have never felt better. 
• Our strictly vegetarian diet has improved my stomach issues, my cholesterol, my weight, and my energy levels. I'm not perfect. Sometimes I indulge in a bit too many carbs (especially at this time of year) and I cannot quit chocolate, but the increased consumption in a variety of the best that nature has to offer has been a boon to my overall health.
• I have been so much better about remembering to take my supplements. Vitamin D, B12, Red Yeast Rice, CoQ10, Calcium, a multivitamin and a few others are all part of my daily intake. My sugar and cholesterol numbers are great in part because I am not as lax as I previously was in doing as my doctor prescribes. (Do not take any supplements without first consulting a health care professional. Many vitamins and natural remedies are contraindicated with other medications and can be dangerous. Talk to your doctor about your specific needs.)
• I move. Everyday. Without fail. It might be a walk outside or a run on the treadmill. It might be a weight routine or even just a half an hour of going up and down the stairs, but I move. We don't realize how sedentary our 21st century lives have become. We need to push ourselves to get off of the couch and away from our screens and just move.

I still have a lot to work on. I don't get nearly enough sleep and my stress levels can be off the charts depending on the day, but I am trying. As I get older I have discovered that I want it more. I want to be like my 75 year old parents who are on this very day trekking in Southeast Asia. I realize that I can't guarantee good longterm health, but I can aid in it with smart choices. Our health is not something that we can fix in a day. It is something that requires longterm commitment and care. Small choices and changes in routines are the best ways to kickstart a new approach to wellbeing. Our time here is short enough. Make the most of it.

Meatless Monday on Tuesday

I apologize for the delay, but Remembrance Day should always take priority. Lest we forget.

Today's Meatless Monday (on Tuesday) stems from my search for new recipes involving leeks. Last summer we were blessed with a bounty of leeks from our Community Supported Agriculture. The CSA was overflowing with the stalky things and I needed a few creative cooking tips. My quest led me to this delicious and surprisingly light risotto recipe.

A few basic reminders about risotto. Only use arborio rice. No other can be substituted adequately. Make certain that your broth is hot. It absorbs better and makes for a much more tender dish. Risotto is easy, but fussy. You need to be perched at the stove and stirring continually, otherwise you will end up with a sticky, gloppy mess. Enjoy!

Leek and Green Onion Risotto

Ingredients

25g butter
1 tbsp olive oil
3-4 large leeks, cleaned and chopped
4 green onions, trimmed and finely chopped
2 garlic cloves , sliced
150g arborio rice
1/2 cup white wine
4-5 cups hot vegetable stock
 parmesan cheese to taste, finely grated

Preparations

1. Bring the stock to a simmer.

2. Heat a large wide pan and add the butter and the olive oil.

3. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.

4. Add the rice and stir to coat (about 1 minute) then add the wine and bubble until reduced.

5. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.

6. Stir in the parmesan and season.

Meatless Monday...The 2013 Edition

We are approaching an anniversary of sorts in our house. We are coming up on the fourth anniversary of The Husband and I adopting a completely vegetarian diet. While I have eaten mostly vegetarian for more than twenty-five years, The Husband took it on as a limited experiment. We both have had some grave moral concerns about factory farming and food supply insecurities over the years, and this was a way to demonstrate our commitment. We decided that this decision was for us and us alone, and that we would not become "preachy" in any way, shape, or form with our friends and family. How and what we choose to eat is our business.

It hasn't always been easy. Our two sons are still stunned at their father's rejection of a carnivore lifestyle and many of our friends feel as though they have lost a partner in their endeavours to achieve "meat sweats". But, we persevere. We have never felt better, healthier, and more aware of what we are putting into our bodies. We aren't perfect. There are still some steps to take, like a move to greater organic awareness and reducing our intake of the so-called "white foods" to even lower levels, but we are happy.

Recipe sourcing has always been a challenge, but it has become a shared activity. As a matter of fact, these Meatless Monday blogs have become some of my most widely read and shared posts over the last three years of Blog-a-palooza. Several friends have asked if they would be making a reappearance this month, because they too are searching for new and delicious vegetarian options for their families.

Catalan Sauteed Polenta & Edamame

This recipe was originally found at Eating Well. I have made a few personal changes like substituting edamame for butter beans to add protein and slicing the polenta and broiling it instead of stir-frying it. I like the way it holds together better. 

Ingredients

2 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes or slices
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish
1 cup frozen and shelled edamame
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Tex Mex Cheese (parmesan works as an lighter alternative)
2 teaspoons sherry vinegar

Preparations

1. Slice polenta and spray with cooking spray. Sprinkle with salt, pepper and a bit of garlic powder. Place under broiler until it begins to brown, about 5 minutes and then turn to do other side. Remove and set aside.

2. On medium heat, add 2 teaspoons of oil and garlic to a large non-stick skillet, and cook, stirring, until fragrant, 30 seconds.

3. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.

4. Sprinkle with paprika; cook, stirring, for 30 seconds.

5. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Meatless Monday-The Decadent

Today's Meatless Monday is proof positive that.....

A. Eating a vegetarian diet doesn't have to be boring, mundane, or tasteless. And....

B. That eating vegetarian can feel decadent, rich, and creamy.

This recipe for Butternut Squash Risotto is so good that even the pickiest of eaters will love it. Risotto is one of those foods that is naturally rich in texture and flavour, so be careful. A little goes a long way as a main course. No substitutions allowed on the arborio rice. It carries a much higher starch content than other rices, and is what gives risotto its creaminess. I like to serve it with a green vegetable or a salad and dinner is done. While the recipe is not difficult, it is what my grandmother used to call "patschidik"or hands-on. You can't leave it alone and need to constantly stir it otherwise it either burns or turns gloppy. Dedicate the time and dinner will be great.

Butternut Squash Risotto
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot vegetable stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

**If your butternut squash doesn't come already cubed, the easiest way to deal with that is to cut the squash in half, seed it carefully with a spoon, place it skin side down on a baking sheet in a 400 degree oven and bake it for 40-45 minutes. The flesh will then remove easily from the skin.


1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork. (Or use the oven method and then mash!)

2. Melt butter in a  large saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.



Enjoy!!

Just Another Meatless Monday....Whoa Ooo Whoa...

A friend at my synagogue stopped me a couple of weeks ago and told me that she loved the Meatless Monday posts, but wanted to understand my obsession with cauliflower. She really liked most of my recipe ideas, but she herself absolutely loathed cauliflower and broccoli. I laughed and apologized, but told her that it probably wouldn't end any time soon. The fact is that both vegetables are staples in our house, favourites of both The Husband and myself. They are cruciferous foods that add greatly to the vitamin and antioxidant intake of our vegetarian diet. As well, cauliflower is extraordinarily filling and hearty, and consumption tends to inhibit our dangerous evening snacking habits. Also....and this is important.....we both absolutely HATE eggplant which tends to be a go-to ingredient in far too many veggie entree recipes. (Please don't fill my inbox with "can't miss", "you haven't tried eggplant until you've tried this eggplant", or "even my kids eat eggplant this way" recipes. It is a non-starter!) Cauliflower seems to act as a main course  vegetable for us in a way that eggplant never will.

So, friends here comes another cauliflower recipe for Meatless Monday. Apologies to my friend at synagogue, but I will try to do better for you next week.

Sauteed Cauliflower with Israeli Couscous

Israeli couscous, also known as p'titim, is an Israeli developed toasted pasted shaped like little balls. It is made of hard wheat flour and toasted in the oven. It can also be found in whole-wheat and spelt varieties. It can be purchased at bulk, health food, or gourmet shops if not at the local supermarket. 

1 ½ cups Israeli pearl couscous
1 tblsp olive oil
4 cups cauliflower, florets
1 small shallot, peeled and sliced
sea salt and fresh ground pepper
pinch cinnamon, to taste
¼ cup dried tart cherries, cranberries, or raisins
1 tblsp red wine vinegar (I actually use a pomegranate vinegar because I love the flavour. Use your favourite.)
¼ cup parsely, chopped


1. Cook the couscous according to package directions until just tender. Drain if needed. Set aside.

2. In a large skillet, heat the olive oil. Add the cauliflower and shallots and sauté about 5 minutes or until the florets are slightly browned. Season with salt and pepper and cinnamon. Add the cherries and sauté about 2 minutes. Stir in the cooked couscous and red wine vinegar. Taste and adjust seasoning if needed. Sprinkle with chopped parsley or chives and serve hot.

Enjoy!!

Meatless Monday Soup Edition 2012

It is that time of year in the Great White North when soup can be the perfect meal for a chilly November evening. Last year I shared three of my favourite soup vegetarian soup recipes that are hits here. (Well, with me anyway!) The Husband is not a huge soup eater. He prefers his soup to eat like a meal, but neither of us like the canned stuff. Far too much sodium and ingredients that we cannot pronounce. Soup is too easy to prepare to resort to processed crap. So here are two recipes for soups that are hearty and truly satisfy.

Minestrone Soup 

2 tblsp olive oil, plus more for serving if desired
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced (I haves also used sweet potato)
1/4 head green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) kidney beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
3/4 cup grated Parmesan, for serving
Directions

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.
Variations
For variations on this classic version, try swapping green pepper for green beans, kale for cabbage, and chickpeas for beans

"Cream" of Broccoli Soup

1 bunch broccoli, diced and cut
2 tsp. butter
1 medium onion
1 large apple , peeled, cored and diced (granny smith is best)
4 cups vegetable stock
2 tablespoon parsely, minced

Melt butter. Add onion and apples. Cook slowly for 10 minutes over low heat. Add stock and broccoli. Bring to a boil. Cover and cook for 30 minutes. Puree in food processor or with hand held. Serve hot or cold.

Enjoy!

Meatless Monday

As a vegetarian, the question that I am most often asked from the incredulous meat-eater is "Don't you get tired and bored of your food?" It is surprising to most people that anyone could actually enjoy a completely meatless menu. Frankly, I never even think about it. Like anybody else who cooks, I am always searching for new recipes and ways to make our meals exciting, but I do so within the sphere of vegetarianism. We are not vegans. We do eat eggs and dairy products, but the health concerns of consuming too much of these foods does weigh heavily on our eating choices as well. That said, every so often I search for a treat that will appease both The Husband and me that will satisfy our palettes  while still maintaining our integrity.

There is a wonderful restaurant that came out of South Florida called Anthony's Coal Fired Pizza. Anthony's has always been a family favourite whenever we visit the Southern Home simply because it serves delicious food. Nothing fancy. Pizza and chicken wings. But it is to die for. My boys always need to make a stop there when they come down, as do most of my friends. The Husband and I are quite content with a veggie pizza and the wonderful salad. But last year, Anthony's introduced a new menu item; a roasted cauliflower pizza. Oh my! To say that we were in heaven is an understatement. It was nothing short of nirvana and it got me to thinking how I might duplicate this at home. 

Cauliflower is a funny vegetable for some. It is an either love it or hate it food, but in this house it falls definitively on the favoured side. Here is my attempt at Anthony's masterpiece. It wasn't the same. I couldn't even attempt to figure out what they put into the crust and I only have a standard oven not a coal-fired job, but it was pretty damn close. 

Our crust was a pre-prepared whole wheat fresh dough purchased at our local grocer. Any crust will do.

1. Cut a head of cauliflower into florets and place in a large bowl with 7-8 cloves of smashed garlic. (as much or as little as you want, but I should tell you that the garlic makes the flavour.)

2. Add olive oil, salt and pepper and mix well. 

3. Place on a baking sheet and roast at 425 degrees for 1/2 hour.

4. Once crust is spread out on a baking sheet, brush with olive oil. 

5. Add the cauliflower/garlic mixture. 

6. Sprinkle with a mixture of seasoned breadcrumbs and freshly grated parmesan cheese and red pepper flakes. 

7. Add shredded mozzarella and bake at 400 degrees for 18-20 minutes. (I am not a huge cheese lover, so I take it easy on the mozzarella. As well-all of our cheese was lactose free to accommodate me.)

Et Voila.....

Meatless Monday:The Fall/Winter Soup Edition

Once again we find ourselves at Meatless Monday. It is amazing to me that since I began this Blogapalooza, (I confess that I blatantly stole that from my Aurora friend!) the Meatless Monday posts have generated the most feedback. It seems that we all are in search of new, refreshing, and healthy ways to feed our families. Once again I urge you to try to reduce the amount of meat in your diets. I have become tremendously fond of all of you and meatless meals, as I have stated before, are generally more healthy for your bodies and for the environment. Given the distinct chill in the air today, my Meatless Monday post is focusing on soups. I love soup. A hearty soup with a light salad and some fresh bread is a wonderful way to increase vegetable consumption, warm up the insides, and it is tremendously filling. Here are some of my winter favourites. Enjoy your Meatless Monday!

Lentil Soup Sababa Style
There is a wonderful middle eastern restaurant here in north Toronto called Sababa. Several years ago they shared their recipe for lentil soup which is to die for!


Ingredients:
1¼ cup red lentils
½ cup white rice
⅓ cup vegetable oil
1 large yellow onion, chopped
6 cup warm water
1 tablespoon vegetable stock
1 tablespoon cumin , ground
1 tablespoon olive oil
1 tablespoon salt , or to taste
lemon wedges, optional

Directions:
1. Soak the lentils and rice in warm water. Add onion to hot vegetable oil in a large saucepan. Add the 6 cups of water and bring to a boil.
2. Drain the soaking lentils and rice, rinse well then add to boiling water with onion and boil 15-20 minutes.
3. Add vegetable stock, cumin, olive oil and salt. Serve each bowl with a wedge of lemon.

Spicy Black Bean Soup


Ingredients:
2 tablespoon olive oil
1 ½ cup red onion, chopped
1 4 ounce can mild green chiles, diced
2 clove garlic, chopped
1 tablespoon jalapeño, chopped with seeds
1 tablespoon ground cumin
2 15 ounce can black beans, undrained
2 cup vegetable broth
8 tablespoon fresh cilantro, chopped
sour cream (Plain yogurt works just as well!)
tortilla chips

Directions:
Heat oil in heavy pot over medium high heat. Add onion, green chiles, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to a boil. reduce heat to medium-low; cover and simmer until flavours combine, aout 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Add 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls with dollop of sour cream and tortilla chips. Sprinkle with remaining cilantro.

Tomato Bean Soup


Ingredients:
4 large onions, chopped
1 green peppers, chopped
1 red pepper, chopped
1 28 ounce can tomatoes, undrained
3 tsp. chili powder
4 cups vegetable stock
1 can kidney beans, drained
1 can chick peas, drained
salt and pepper to taste

Directions:
Saute onion and peppers together is olive oil until soft. Combine remaining ingredients and cook until flavours come together. Could it be easier than that?

Disturbing, Disgusting, and Dumb

A few random items have caught my eye over the last few days and I must confess that each and every one elicited a response of "WTF?" I have to seriously wonder what went into the thought processes behind these campaigns. Somebody, somewhere had to realize that they would make the files of the disturbing, the disgusting, and the dumb.

Disturbing:

Clothing maker Benetton launched their new UnHate campaign yesterday with a series of creepy visuals of world leaders kissing each other. Check them out here.

Yes, that is the pope kissing an imam, Mr. Obama smooching with Hugo Chavez of Venezuela, Benjamin Netanyahu lip-locked with Mahmood Abbas, and Germany's Angela Merkel getting it on with Nicholas Sarkozy of France. It should be noted that the Vatican was so outraged about His Holiness puckering up, that Benetton pulled that picture from its campaign. Alessandro Benetton, executive chairman of the company launched the ads yesterday and attempted an explanation.

"While global love is still a utopia, albeit a worthy one, the invitation 'not to hate', to combat the 'culture of hatred', is an ambitious but realistic objective. At this moment in history, so full of major upheavals and equally large hopes, we have decided, through this campaign, to give widespread visibility to an ideal notion of tolerance and invite the citizens of every country to reflect on how hatred arises particularly from fear of 'the other’ and of what is unfamiliar to us."

While I can certainly appreciate the ideals of love and not hate, there is something untoward about these pictures. I am not getting the vibe of world peace that I believe that Benetton was aiming for, but rather an uncomfortable and squeamish feeling in the pit of my stomach. An age of understanding cannot be forced upon us with a kiss. There is actually a christological Judas imagery that comes to mind. In truth the photo of Angela Merkel and Sarkozy is the creepiest for me. It reduces one of the most powerful women in the world to a sexist punchline. This is just my opinion, but I certainly would be interested in others.

Disgusting: 


Just in time for American Thanksgiving, those whack jobs at PETA are at it again. In a campaign aimed squarely at children comes this little gem that is popping up on a roadside billboard near you.

Nice? Friendly? Grotesque!! And I'm a vegetarian! I have discussed PETA's over the top tactics before and how I truly believe that their mandate of animal protection gets lost in the morass when it behaves abhorrently and batshit crazy. All this ad serves to do is creep out a bunch of unsuspecting kids and probably land them on a therapist's couch trying to figure out from where their nightmares emanated. I know that it kept me up! All I could think about was some weird science experiment involving the dog Eddie from Frasier. Get with the program PETA. If you truly want to educate kids about ethical eating my advice would be to tone done the nonsense, stop trying to scare the shit out them, and stop thoroughly pissing off their parents. 

Dumb:

And now for the truly dumb. On Tuesday the United States Congress decided that pizza is a vegetable. From the Associated Press:

The final version of a spending bill released late Monday would unravel school lunch standards the Agriculture Department proposed earlier this year. These include limiting the use of potatoes on the lunch line, putting new restrictions on sodium and boosting the use of whole grains. The legislation would block or delay all of those efforts.The bill also would allow tomato paste on pizzas to be counted as a vegetable, as it is now. USDA had wanted to only count a half-cup of tomato paste or more as a vegetable, and a serving of pizza has less than that.Nutritionists say the whole effort is reminiscent of the Reagan administration's much-ridiculed attempt 30 years ago to classify ketchup as a vegetable to cut costs. This time around, food companies that produce frozen pizzas for schools, the salt industry and potato growers requested the changes and lobbied Congress.

A series of high-powered lobbyists from companies that produce and provide frozen pizzas and tater tots to school cafeterias managed to get the deep thinkers from the Congress to classify the two tablespoons of tomato sauce on a pizza as part of the daily requirement of vegetables that school children consume every day. And all of this whilst the United States is battling a growing obesity problem amongst the nation's young people. Jamie Oliver is out there somewhere crying into his fresh veg. Congress is sacrificing children's health and well-being in exchange for a deep-dish from Di Giorno. And we wonder why Americans have no faith in their legislative bodies.

If you have others from the files of disturbing, disgusting, and dumb please forward them to me or comment below.

P.S I've been syndicated on Blogher They liked my post entitled "What Have You Learned, Dorothy" so much that they published it. They like me!! They really really like me! Does this mean that I am now a professional writer? You decide.

Meatless Monday on Tuesday

We are coming up to an anniversary. On December 1st The Husband and I will be celebrating our second year since actively adopting a vegetarian lifestyle. As many of you know, this has been an on again off again proposition for me since my camp days, but when The Husband agreed to join me on my latest quest for ethical eating, it finally stuck. I suppose it is a bit like Weight Watchers. Food and diet plans really need familial support, and having a partner goes a long way towards making a difference. I have tried not to sound preachy about our eating habits, (it doesn't always work) but I do know that sometimes it does get in the way when socializing with friends and family. For those of you who have felt personally affronted by our fleshless fetish (yes, Twin Son-this means you!) I apologize, but I need you all to know that we are perfectly happy with our food choices and don't feel as though we are missing much, although I do crave a bit of sushi grade tuna now and then.

While I am not advocating that everybody join us in our vegetarianism, there are many reasons to attempt to eat less meat. There are a number of movements worldwide that advocate a Meatless Monday, i.e cutting out animal protein for only one day a week. The benefits are easily identifiable. Eating less meat can reduce the risks of cardiovascular diseases, some cancers, diabetes and obesity. It is better for the environment as it reduces methane and greenhouse gas emissions, water consumption, and dependence on fossil fuels. One does not have to fully embrace my cause to engage in ethical eating.

I had meant to use Mondays during NaBloPoMo to share recipe ideas for Meatless Mondays. I obviously messed that up yesterday, but let's just give me a mulligan and call it even. Today's Meatless Monday on Tuesday recipe is Black Bean Enchiladas. This is actually what I am making for dinner this evening.

Black Bean Enchiladas (source: all recipes.com)

Ingredients

1 green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes 

1/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 cups cooked brown rice

8 (6 inch) flour tortillas, warmed

1 cup salsa

1 cup shredded Cheddar cheese (I use lactose free)

3 tablespoons chopped fresh cilantro leaves

(I add a fresh jalapeño that was minced)

Directions

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Delicious sounding? You bet! Please share your own Meatless Monday on Tuesday recipes. I am forever searching for new and exciting ways to spruce up our diet. 

A New Year's Update on the Veggies

I felt it only appropriate that on this the first day of 2010 that I provide any of you who still care, an update on the great vegetarian experiment of December 2009. The month has finally turned and technically we are no longer beholden to the promises that we made to ourselves in a previous era, place or lifetime. That said, I have truly enjoyed turning over a new lettuce leaf and food has taken on a whole new meaning for both The Husband and myself. While the final tallies are certainly not complete and the effects of a single month cannot be examined in a vacuum, I can only speak for how I feel and that is pretty damn good.

I am less bloated and less heavy after meals and I haven't gnawed on a Rolaids in a month. (For those of you who know me well, know that this is a stunning development.) I have lost about 7 pounds and this feat is truly remarkable since I have done absolutely nothing else different. I haven't forgone chocolate (perish the thought) and I even indulged in the occasional dessert while floating on the Caribbean. My exercise routine has been dormant for almost the entire month (something that WILL change as the new year dawns!!) so the loss of weight is really a nice surprise.

We have dramatically cut down on our portion size, probably because we are more full and require less. We have noticed this is the case especially when we eat out. We are less concerned with how much we get on our plates, and instead are much more concerned with various flavours and textures. We have enjoyed cooking together and sourcing new recipes and ingredients. We have always tried to do much of the shopping together in the past, but now we are making it an appointment and meal planning has become much more diligent and much more collaborative. I have become educated in great protein sources like Chia Seed, TVP, and quinoa, and I have become much more schooled in how to use all kinds of beans and legumes to better effect. Yes people! There is vegetarian life after tofu.

The Husband? Well, his manhood is still firmly intact and his sack hasn't shrunk an iota as a result of his foray into the feminine world of ethical eating. If I ask him to give me an honest appraisal of the month, he usually just grunts like a bear and says something like "Yeah, fine!" But, the other day I heard him lauding the new diet on the phone to his brother, and when my mother asked him yesterday if he would continue on, he answered "Absolutely!" I fully expect him to take it seriously. He has been doing copious amounts of reading on the subject of factory farming and healthy lifestyle choices, and he is ready to make the switch. That is not to say that he wouldn't eat a rack of ribs on occasion, but I think that he is proof positive that veggies are manly.

There have been some challenges. Our boys had to deal with some of the new nareshkeit while in the Southern home, and we had to discover new restaurants that would be palatable (pun intended!!) to all. It is definitely easier for The Husband and I to maintain vegetarianism without the distraction of having to prepare meals for the boys on a regular basis. We have also discovered that we prefer Thai or Indian vegetarian to Chinese vegetarian, but that is relatively minor in the grand scheme of things.

I have been questioned on many occasions by people who are trying to understand the rationale for our decisions. I have discovered that I don't owe anybody explanations, anymore than I did when I was eating meat, and I have discretely and not rudely dissuaded the conversations. Tomorrow I will address why this way of eating seems to be working for me as opposed to a Kashrut lifestyle and how and why I believe I have discovered a truly Jewish way of food consumption.