Vegetating doesn't make you a vegetarian. I know. I've been a non-flesh eater for over twenty years. I'm not the Noah of nourishment, trying to save the animals. I can't digest animal protein, so it's my way to help my leather-wearing self feel better about what I eat.
Being a necessary life change, however, didn't make it an easy one. I had to bite the bullet with teeth scientists say prove humans are meant to be herbivores and go cold turkey - so to speak.
Although my husband thought it would be a passing phase - like aroma therapy or psychic readings - my sons were supportive. Okay, they were supportive as soon as they realized they wouldn't have to eat liver again.
When cooking, I no longer throw the bull, get my goose cooked or consider the meat of the matter. Eating out is different. Then the men in my family turn into "wherewolves", as in where can they get their animal protein fix.
Chinese, Indian, Italian and Thai are all vegetarian-friendly cuisines; and going to a steak house doesn't have to be a mi-stake. I can make a meal of side dishes or have potato and salad. Worse case scenario, I can ask for extra olives in my martini.
Many people think being a vegetarian requires unappetizing self-discipline. It doesn't. The versatility of vegetables literally runs the gamut from soup to nuts. It's parsnips, rutabagas and turnips that give being a vegetarian a bad name.
Of course, the pale, tattooed, body-pierced , multicolored-haired cashiers in health food stores don't improve the image. The good news is their appearances aren't caused by a deficiency in animal protein.
Soy beans are the vegetarians' protein. These beans can be turned into burgers, cheese - even ice cream. They can be turned into tofu for stir fries, curries and kebobs. Happily, they haven't turned my family into meal-time mutineers.
No carnivore should feel sorry for me. I'm not missing food that tastes good; I'm missing cholesterol-laden food that isn't good. As for things that really taste good - cakes and cookies are vegetarian.
We recently gave a cocktail party at which all the hors d'oeuvres were meatless - bruschetta, mini wild mushroom pizzas, won tons stuffed with red pepper relish and avocado, pastry shells filled with pear and Gruyere cheese. There was no reason for the hostess to be on the lamb.
All the guests, whom I'm sure were expecting less-than-succulent, stereotypical, raw vegetable trays, were deliciously surprised. Vegetarians have no trouble participating in the world of carnivores. We even meat new friends. |
