Q. I absolutely love animals and am debating about whether or not I should become a vegetarian. The reason I want to become a vegetarian is more so of a control issue. With all of the wars, issues with the government etc. I feel like my lifestyle is one of the few things that I have some control over. I like meat but I don't like the fact that meat without growth hormones and junk doesn't taste good as opposed to meat that does include the harmful chemicals. Also I don't like that unless I personally start my own farm that I can't know for sure how the animals are treated and if they are killed humanely. I'm worried about becoming a vegetarian because I like meat (corn beef, steak, ribs, bacon, hot dogs, meatloaf, pork chops etc.) but at the sametime I don't want to contribute to the inhuman murder of animals. Another thing is that when I brought it up to my parents they are fine with me becoming a vegetarian but they said they aren't planning on fixing any special meals for me and that if we're having meat that I will have to fix something myself for dinner. The second thing I'm worried about is staying healthy. A couple of months ago I was anemic and had to take iron supplements and I'm worried about being anemic again as most sources of iron come from meat. If I do decide to become a vegetarian how far should I take it. Should I just rule out all meat (including like chicken stock etc.?). What are the pros and cons of becoming a vegetarian? Also a friend of mine told me that eating meat puts you at higher risk for cancer...is that true? That kinda freaked me out. Then again there are always talks about people claiming almost anything is linked to cancer.
A. LIFE puts you at a higher risk for cancer. But some things are associated with cancer.
My sister was a vegetarian for decades, and relied on soy for her protein source (soy and quinoa are the only complete proteins .. otherwise you are eating legumes and grains together). She got thyroid cancer, and had to have her thyroid killed, and now she has to mess with adusting the level of synthroid medication (artifical thyroid hormone).
She found out a couple years after her thyroid cancer that too much soy in the diet is associated with thyroid cancer.
Pro's of vegetarianism:
1. It's cheaper
2. You get to feel proud about yourself as long as it's not arrogance)
Con's:
1. You have to understand protein sources and how to get complete protein in your diet. AND Iron sources too. This means you have to preplan all your meals, checking out the nutritional content ahead of time .. until you have it all in your head.
2. You have to like legumes (beans, lentils, etc) and be prepared for more flatulence. Cheese and eggs have protein but are not healthy to eat on a daily basis. Nuts are fattening. Soy is okay but not every day. Quinoa .. we don't know yet. Best not to rely on it every day.
Most of your protein will be legumes eaten with grains (beans and rice, peanut butter on whole wheat bread, lentils and rice, etc).
3. It takes a lot more complicated recipes to make the food tasty. It's not like you can slap a bunch of garbanzo beans on the barbecue and cook then up in 10 minutes for supper. In the case of your parents, its the difference between having to cook at all and having to do complicated meals.
My sister was a vegetarian for decades, and relied on soy for her protein source (soy and quinoa are the only complete proteins .. otherwise you are eating legumes and grains together). She got thyroid cancer, and had to have her thyroid killed, and now she has to mess with adusting the level of synthroid medication (artifical thyroid hormone).
She found out a couple years after her thyroid cancer that too much soy in the diet is associated with thyroid cancer.
Pro's of vegetarianism:
1. It's cheaper
2. You get to feel proud about yourself as long as it's not arrogance)
Con's:
1. You have to understand protein sources and how to get complete protein in your diet. AND Iron sources too. This means you have to preplan all your meals, checking out the nutritional content ahead of time .. until you have it all in your head.
2. You have to like legumes (beans, lentils, etc) and be prepared for more flatulence. Cheese and eggs have protein but are not healthy to eat on a daily basis. Nuts are fattening. Soy is okay but not every day. Quinoa .. we don't know yet. Best not to rely on it every day.
Most of your protein will be legumes eaten with grains (beans and rice, peanut butter on whole wheat bread, lentils and rice, etc).
3. It takes a lot more complicated recipes to make the food tasty. It's not like you can slap a bunch of garbanzo beans on the barbecue and cook then up in 10 minutes for supper. In the case of your parents, its the difference between having to cook at all and having to do complicated meals.
What is the best vegetarian recipe for a main course? What is the best dessert?
Q.
A. Veggie Meatloaf
You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.
INGREDIENTS:
1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
Bake in preheated oven for 45 minutes.
Hariton's 'Famous' Vegetarian Casserole
This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.
Original recipe yield: 36 servings.
INGREDIENTS:
8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
DIRECTIONS:
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Easy Peach Cobbler
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour.
You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.
INGREDIENTS:
1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
Bake in preheated oven for 45 minutes.
Hariton's 'Famous' Vegetarian Casserole
This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.
Original recipe yield: 36 servings.
INGREDIENTS:
8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
DIRECTIONS:
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Easy Peach Cobbler
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour.
Looking for some hearty, filling vegetarian recipes?
Q. I am looking for some good, hearty vegetarian recipies. I am mainly looking for lunch items. I try to stay away from soy, I have reactions to it. I am breastfeeding and I have trouble finding food that fills me up.
Thanks!
Thanks!
A. I can absolutely help you out here. Here are some of my favorite recipes:
Vegetarian Meatloaf: http://www.recipezaar.com/Really-Good-Vegetarian-Meatloaf-really-33921
Tamale Pie: http://www.recipezaar.com/vegetarian-tamale-pie-392881
Shepherds Pie: http://www.recipezaar.com/Vegetarian-Shepherds-Pie-269553
Weight Watchers Barley With Butternut Squash, Apples and Onions:
http://www.recipezaar.com/Weight-Watchers-Barley-With-Butternut-Squash-Apples-and-Onions-245872
I use Morningstar Farms crumbles in 2 of the recipes, but you can easily sub them out for another soy-free brand (like Quorn), use beans instead, or just omit them.
There are so many other recipes on Recipezaar, that is definitely my favorite recipe site. You can use the recipe filter to only include vegetarian meals. If you're a fan of meat substitutes, Quorn is my absolutely favorite and it's soy free. I use the tenders and naked cutlets in place of chicken in all of my favorite classic recipes.
Vegetarian Meatloaf: http://www.recipezaar.com/Really-Good-Vegetarian-Meatloaf-really-33921
Tamale Pie: http://www.recipezaar.com/vegetarian-tamale-pie-392881
Shepherds Pie: http://www.recipezaar.com/Vegetarian-Shepherds-Pie-269553
Weight Watchers Barley With Butternut Squash, Apples and Onions:
http://www.recipezaar.com/Weight-Watchers-Barley-With-Butternut-Squash-Apples-and-Onions-245872
I use Morningstar Farms crumbles in 2 of the recipes, but you can easily sub them out for another soy-free brand (like Quorn), use beans instead, or just omit them.
There are so many other recipes on Recipezaar, that is definitely my favorite recipe site. You can use the recipe filter to only include vegetarian meals. If you're a fan of meat substitutes, Quorn is my absolutely favorite and it's soy free. I use the tenders and naked cutlets in place of chicken in all of my favorite classic recipes.
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