Since I began pursuing becoming a health coach, my Instagram feed began filling up with all of these vegetarians demonizing meat and milk products as killer foods. It seems their solution is to stock up on food I don’t normally buy, like nutritional yeast and white miso paste so I can make a palatable vegetarian meal that will take the place of my burger and steak dinner.
Sure. Spend twice as much on my groceries, for these experimental recipes that I don’t even know if I’m going to enjoy. I do have one tried and true recipe though, no fancy ingredients needed!
I begins with my favorite vegetarian protein, quinoa. Quinoa is used as a grain, but it’s actually a seed native to South America, specifically around Peru and Bolivia. What makes quinoa different from grains is that is a complete protein, meaning it contains all of the amino acids our bodies need. So it’s a great meat substitute!
The kind I buy is from Trader Joe’s. They have plain white, or this tricolor option.
I don’t know if there’s a difference in health benefits of the different color quinoas. But typically, the more color a plant has, the more nutrients and antioxidants there are for our nutritional benefit.
I find it easiest to cook my quinoa in a rice cooker. Just add 1 cup of quinoa to two cups vegetable broth, place the lid on top, then push the cook button. Yep, that’s it!
It takes about 25-30 minutes to cook. In the mean time, I’ll sauté some vegetables.
Today I’m cooking thinly sliced brussels sprouts, kale, onion, garlic and seasoning with turmeric, red chili flakes and balsamic vinegar. Simple.
Once the quinoa is cooked, I stir it in with the vegetables, and divided up into these containers to take to work.
I love it at work because I can enjoy at any temperature, hot, cold or room temperature. It really doesn’t matter to me which makes it so convenient!
Over the next few weeks, I’ll get a little more adventurous and try some of these other recipes I’m finding. I’m acting like a bit of a curmudgeon, but the truth is I really would like to learn how to cook more satisfying vegetarian meals. Not just for my health, but my family’s as well. I’d especially like to teach my daughter so she can learn to do it when she’s living on her own. It really does take practice and discipline, but anything worthwhile always does.
Hope all of you find new ways to keep yourselves healthy this new year. Take care. ❤️
5 thoughts on “Alright Vegetarians, I’ll Try It!”
My partner is vegetarian and the meals I enjoy the most are not the “meat-freee meat dishes,” but instead ethic dishes that don’t include meat. South Indian food is my favorite, and Vegan Richa cookbook/blog has same great recipes.
Hi Erin! During my health coach studies, I was introduced to Ayurveda, and a vegan restaurant near my house that sells vegetarian meals that are based in the ancient Indian medical practice. Really tasty! It does seem other cultures have perfected vegan cooking far beyond what you find in American culture. Thanks for the comment and blog recommendation! 😊
That restaurant sounds so neat! And, yes, other cultures really have crafted some wonderful combinations of flavors. 😊
That looks very special. 😀
I’ve never tried nutritional yeast or miso paste, haha.
Hi Miranda! I haven’t tried them either, but one day I will. I see so many recipes that include them that it’s got me curious. Thanks for the comment! 😊
Comments are closed.