The Observation Deck

With the 3/20/07 issue, I announced that I would be embarking on a vegetarian experiment. Well, in fact I have, and I will keep anyone who might be interested up to date on my reactions, what I'm preparing and generally how it's going.

My family are also unwilling participants...since I do the dinner prep.

The experiment began with dinner, 3/19. We had cheese and vidalia onion enchiladas, with a little spread of refried beans, topped with some basic salsa. Made a side of black beans and rice with a tossed salad. Not bad, but Tessa was making a snack by 10....something with bacon.

Breakfast was good old oatmeal. Pretty much standard, don't have time for meat in the mornings...if I have time for breakfast.

Jeff

Jeff-

I think it's always a good idea, when embarking on a "radical" change, to keep looking at different ideas from which to draw inspiration. Here's a source I like: http://www.kitchenlink.com/rcpveg1.html

My first vegetarian cookbook was Moosewood - and in retrospect, it was pretty terrible.

Sometimes I find that we get into a rut and we can't think any more. It's kind of pathetic.

We are doing some dietary changes (starting yesterday) that are going to throw us into a snit for a little while, so it's helpful for us to look at all the wonderful things we want to eat that fit into the new plan.

This is great! After our family tried it for a week - we never went back to meat again. It will be interesting to see your reaction.

It is amazing how much we eat that is vegetarian already - foods that your family already loves. How about Mac & Cheese or a Primavera Pasta (or Pesto). Pizza is a winner with kids too - You can do a wide variety of vegetarian options here.

You are a great chef, but sometimes things that are more familiar make people have an easier time transitioning.

Have fun.

Day two Tues) wasn't bad at all. But, admittedly, I'm still in a slight variation of my normal comfort zone. Prepared some excellent eggplant Parmesan, with a chunky basil tomato sauce. A little fresh mozzarella and some grated reganio. But, I'd be eating that anyway, except this time there was no side of veal or chicken, just a fresh salad. Still quite satisfying. I didn't have to think about lunch....didn't have time for one.

I'm going to move past the usual repertoire for Weds. Still no Carnivorous cravings....But we'll see after the lentils.

Jeff

Last night, 3/21, we departed from the comfort zone of our normal (albeit vegetarian) dishes. The lentils and barley were calling. I made a variation of Muligatawney Soup. I had always enjoyed the Indian based curry spiced soup, but unless you're willing to make it, it's hard to find.

I soaked some lentils and barley (well, actually my daughter, home for spring break did). While the normal recipes certainly don't call for mushrooms, since this was to be a main dish, I sauteed some creminis, onion, carrots and celery until soft. The store bought veggie stock lacked any real flavor, making me think of a need for some beef stock, but I refrained from its addition. Adding the soaked lentils, barley and vegetables to the simmering stock, There was a need for some salt. The original recipe that I remembered from Stouffer's downtown also had some diced apples, so I added a granny smith. I used a Penzey's mild curry powder, maybe a tablespoon, a shot of marsala and some finely chopped fresh basil. I was quite good, and thickened up enough to be almost hearty. Coupled with a really good loaf of hearth baked multigrain bread, spread with chevre, and a nice salad, we made it through day three. (Although I understand that some members of the household MAY have had ham n cheese sandwiches for lunch).

Jeff

Jeff-

Check out the Better Than Boullion brand of veggie base that Lake Road Market sells.

Sometimes we add a little soy sauce, oyster sauce or Worchester sauce to add some base to dishes.

DL

Couldn't use oyster sauce (contains essence of the shellfish, hence not vegetarian) or Worchester (anchovies)...see how good I'm trying to be?

I suppose I could have used the mushroom based oyster sauce, but since I don't usually buy that type, didn't have any in the pantry.

Jeff

Forgot about the Worchestershire and anchovies, but the mushroom "oyster" sauce is a staple around here.

We also regularly use fruit juices (or tomato juice) instead of chicken broth when we're making rice. Ditto using applesauce as a sauce base.

I second the Better Than Bullion brand. They have a "not chicken" stock that has a tasty flavor. The straight veggie one is good too.

They make vegetarian Worcestershire sauce too. The Bin might carry it, I am not sure.

I think this is great! We have been veggies in our household for 8 years. I have loads of vegetarian cookbooks that I use for inspiration. Just made a TERRIFIC spinach pesto gnnochi for dinner tonight - quick, easy and hearty.

Just to bring this blog up to date:

Thurs and Fri (3/22 & 3/23) turned out to be Italian nights. Thursday it was pasta with a nice mushroom sauce, some bruschetta with sun dried tomatoes and a salad. Friday is ALWAYS pizza night. Italian Creations is the default provider and I enjoyed a wonderful "Vegetarian Delight" with sweet red peppers, onions and broccoli and mushrooms. It was quite satisfying, even without pepperoni.

The weekend was problematic. Saturday is usually my night to "go all out", but between College Basketball, family commitments and the like, I had neither the time nor could I think up a really great vegetarian dinner. My wife and I opted to visit La Pita Express, and got a variety of REALLY GOOD stuff, which made for great grazing during some really good college hoops....stuffed grape leaves (a little bland, but good) some wonderful hummus, baba and a couple of rolled falafels. I really enjoy their food, but made a note to call ahead. They were really busy.

Sunday was a test of will. My daughter was returning to school and wanted to go out for brunch. The roast beef was calling me and the siren song of the huge shrimp was overwhelming! BUT, I persevered...opting for a waffle, half of an onion, cheese, mushroom and pepper omelet and some really good roasted potatoes. It was a late brunch, and so the leftovers from La Pita were enough to handle dinner. Almost by habit, I reached for some crackers and pulled out some ham as a topper, but I caught myself and returned the ham the the frig.

With warm weather tonight, I think we'll be doing some burgers (Bocca) as we start on week two.

Jeff

There are many brands of "fake" hamburger.

Boca seems to be the most common one out there - but my kids hate it. I'm none too fond of it either.

Morningstar is much better and I like the Gardenburger brand even better.

Morningstar is available almost everywhere that Boca is sold.

I'm with you on that, Lynne. The only Boca I can stand is the black bean burger. I don't have a problem with their fake chicken.

We will occasionally have what we refer to as "facon" or veggie bacon, and it's not too bad if you cook it properly.

And while tofurky is ok, it's really expensive! I won't buy that again!

Jeff--- I'm enjoying reading your blogs and commend you for courageously taking new directions in your life.

After reading the particular incident of reaching for the ham for your crackers, it occurred to me that for the duration (maybe forever) of this adventure you might have, in addition to the ham, maybe some roast beef, sausage, or any other similar food item you might want to hand over to a still practicing omnivore?

Your Pal, Stan

Stan

Remember, it's only planned as a temporary experiment. I'm not convinced that the rib roast in the freezer won't taste great in a week or so (and my mouth just started watering just thinking about it).....besides, not everyone in the household is as committed as I (Tina had some of those shrimp at brunch....even some eggs benedict..."Well, it was just a tiny peice of Canadian bacon....."

But, on a positive note, it's almost time for my yearly clean out of the deepfreeze. Out of date stuff, indistinguishable leftovers in unmarked baggies, stuff that got freezer burned.....I think there's even an antique frozen turke in there. Want me to give you a call?

Jeff

Jeff--- ur, ah, yesssssssssss PM me with the details!!!!! Lest anybody be mislead, maybe we could parlay a market value into a cash or swap donation to a Lakewood good cause?
Stan