I think it’s been more than a year now that I’ve been trying to cook meatless meals. We started out eliminating red meat, and that’s been a constant ever since, except for an occasional night out.
I’ve talked about trying to cook vegetarian and even vegan on this blog. How it was a learning curve and a slow process. How I felt clumsy, how worrying about meal planning and the actual preparation seemed to take up the entire day.
You’d think after a year it would get easier. But it hasn’t, though now I have most of what I used to think of as odd ingredients stocked in my pantry, so shopping is easier. The actual searching for recipes and the chopping and stirring and roasting, well, it all still takes a lot of time.
Tonight I made eggplant parmesan. It was supposed to be vegan, but I used real parmesan cheese and cow’s milk, so it was only vegetarian. I have to say, it was better than any eggplant parmesan I’ve had in any restaurant. I’ll make it again for sure.
We’re trying to eat meatless meals about half the time. Sometimes we’re doing that even more than half our meals. I haven’t really seen a difference in our health, but I have to believe we’re better off eating like this than consuming heavy meals with meat as the main course.
And another benefit I just noticed today; all that produce piled up on the kitchen counter sure is pretty.
I guess we’ll just keep on experimenting.