I’ve had successes and failures. Sometimes both in the same meal, because, of course, there are two of us here, each with our own opinion, our own likes and dislikes.
For example, this week alone we struggled with the mushroom, brown rice, refried bean burritos and the baked falafel pita with green sauce sandwiches. I loved the burritos, but husband thought the canned enchilada sauce I used over the top was too spicy. On the other hand, he liked the baked falafels, but I thought they were dry, and the raw garlic in the green sauce topping was way too much for me to handle.
But I’m learning. I’m learning that raw garlic is not my thing, though cooked is fine. And that I can stretch my assumptions about what my husband will try.
We’re not truly vegans, nor even vegetarians. We’re just trying to make meat less important in our diet. So once a week or so I cook a meat and potato meal, though never red meat. I enjoy the simplicity of those meals, the feeling of familiarity while preparing them. I enjoy not having to look at the recipe eight or nine times, of just throwing something together.
I guess someday the vegetarian and vegan meals I make will be the same. Familiar. Easy. Tasty. Predictable. But I hope not right away….not the predictable part anyway. It’s a challenge right now, and on good days I’m happy to be puttering in the kitchen. Especially when it works. When it doesn’t, and I’m still hungry after a meal, I long for a simple burger that doesn’t require chopping and sauteing and toasting stuff.
Some people have told me they are amazed at the things I’ve attempted to do. I guess I just don’t know any better. I’m following the recipes, asking people what ingredients are when I don’t recognize them, looking stuff up online. I feel like I’m gaining skills.
It is true, however, that most of the recipes take me a long time to complete. And some of them do seem complicated. There are often recipes inside of recipes. Somewhere within each seems to be a reference to a sauce or toasted something or other that requires another pan and process, the result to be included in the original recipe as an ingredient.
And please. Always have cooked brown rice available in your fridge or you have to start there and add half an hour to the whole event.
But all in all I think we’re doing pretty OK with this change to our diet. I have to say, though, that my hands smell like garlic. All the time.
It’s becoming sort of familiar.