Back in September, Brenda and I decided we were getting fat. Well, we’re not that bad off…but we both sit in front of a computer for the vast majority of the day, and had been feeling a bit flabby. So, we decided maybe it was time for a change of diet. We reasoned “When was the last time you saw an overweight vegetarian?” and decided to try and adopt a veggies and eggs only routine for awhile. I didn’t know it at the time, but this has actually been a very interesting and developmental experience for me, so I thought I’d share a bit about why we did it, the results thus far, and the impact it has had on our lives.
The Reasoning
In addition to the all-American goal of weight loss, we genuinely wanted to adopt a healthier lifestyle to try and offset our working environs, which are sort of the antithesis to being healthy. It’s no secret that, proportionately, meat doesn’t provide near the amount of dietary needs that an all-vegetable-and-fruit diet would. As an added bonus, vegetables are typically cheaper than purchasing pounds of meat, can be fixed in just as many varying recipes, and can even serve as meat substitutes as far as texture and consistency are concerned. Vegetables are also easier to produce and have less impact on the environment and farmlands than raising livestock, so we get a little bit of a green feeling in the mix too :) There are some health concerns, mostly centered around getting enough of important nutrients such as B12, but nothing that can’t easily be fixed by taking a multivitamin.
The Results
So far, our adopted diet has been really great for a variety of reasons, and not necessarily the ones you might think. We have lost weight and feel better overall, but that has probably (inadvertently) been only a small part of the gains from this particular endeavor. Since the typical American diet is heavily meat-oriented (and if you don’t think it is, try finding something vegetarian to eat at Steak N Shake), it’s really forced us to watch what we’re eating. Gone are the days of walking into a McDonald’s and casually ordering a double quarter-pounder with cheese. Now, any restaurant we happen across is immediately subjected to close scrutiny concerning what they offer on their menu. Most places do have at least the option of a salad, but it can sometimes be very difficult to find a satisfying meal when eating out.
Another facet we’ve taken notice of that most people no longer bother to, is the size of the portions being placed in meals. I mean, a double-quarter pounder with cheese? Seriously? Think about that a second: that’s a half a pound of beef, and most of your daily intake of dairy products, not to mention smothering it with salty ketchup and the ubiquitous McDonald’s fries. If/when vegetables are included with a meal, they are typically disproportionately small, and oftentimes have portions of meat mixed in them. Take a look at your green beans the next time you’re at a barbecue place, or the little bits of bacon mixed into your mashed potatoes. We are definitely a meat-and-potatoes society (on the whole), and our self-imposed diet has been a boon in objectively observing that.
Somewhat surprisingly, our family and friends have been very accommodating in our lifestyle change (note: the holidays seemed to be exempt from that statement) and will always check with us before preparing a family meal or food for a party. More importantly, none of them seem to think we’re psycho-liberal-environmental-nutjobs, which is a relief here in uber-conservative Midwest USA. We’ve actually found that many people are interested in our diet and very supportive of the reasoning behind it. My parents have even let us cook white chili with tofu for them.
And on that note, we come to probably the most important part about this whole experience: the cooking. Since it’s infinitely easier to make something we want to eat than to go elsewhere and try and pick something we will eat (and cheaper too), we’ve taken to cooking a lot – to the tune of 4-5 times a week typically. This has been exceedingly awesome, because we’ve been inspired to experiment with different foods and preparation techniques, and a host of new recipes we most likely would have never tried before because we would have been making hamburgers. Now, we make bean burgers. Cooking together has also strengthened our relationship, and I highly recommend it as both an adventure and a therapy for any couple out there looking to improve their marriage/dating life/etc.
Recipes
For anyone who might be interested in giving a vegetarian meal a whirl, I thought I’d include a few of our favorite main dishes. Any of these can be accompanied by a salad or other side, but they work great on their own:
Black Bean Veggie Burgers (via AllRecipes)
Ingredients:
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tblsp. chili powder and cumin
- 1/2 cup bread crumbs
Directions:
- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
- In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
- Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Notes:
We typically do these on a griddle on the stove, and omit the original recipe’s Thai hot sauce recommendation. I place the patties on aluminum feel sheets and peel them off onto the griddle as needed. DO NOT use a slatted grill surface without foil underneath: the patties will fall apart and through the slats. This recipe makes four (4) large patties which are more than enough for 2 people. Spinach leaves instead of lettuce really compliment the patties well. Toasted buns are highly recommended.
White Chili (via AllRecipes)
Ingredients:
- 1 pound tofu, cut into cubes
- 1 cup medium salsa
- 1 cup frozen corn kernels
- 1 cup water
- 2 (14 ounce) cans great Northern beans, rinsed and drained
- 1 (8 ounce) package jalapeno pepper Cheddar cheese, cubed
Directions:
- In a large pot or saucepan combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cooked through and cheese has melted.
Notes:
This is a real favorite because it’s so easy to make. We’ve exchanged the original recipe’s pound of ground turkey for a pound of cubed tofu. Be sure to stir it frequently and use only medium heat, as the cheese *will* melt and adhere to the bottom of your pot, making for hours of fun and fascinating scrubbing with steel wool. For extra spice, throw in a small can of green chiles.
Spinach Enchiladas Verde (via AllRecipes)
Ingredients:
- 1 cup light sour cream
- 1 (7 ounce) can green salsa
- 1 bunch fresh spinach, rinsed and thinly sliced
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) package corn tortillas
Directions:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9×13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Notes:
Don’t be afraid to double the quantities for a big crowd. This meal reheats well for a week’s worth of food.
