Having worked at The Food Evolution for almost 3 months now, I’ve been exposed to so many new foods and recipes. I’ve also been exposed to the intrigue of a vegetarian diet.
I will first disclose that I do not mean to insult any full-fledge vegetarians or vegans in what may seem a half-hearted attempt at a vegetarian diet. I am someone who puts their all into something that they want to accomplish or get done, however I have some limitations (like when your Italian boyfriend’s mother makes wonderful meatballs). It does irk me that I cannot completely make the change, because truth be told I’d love to and absolutely would be able to especially now knowing what I know from my exposure to new foods at The Food Evolution. However, I promised my boyfriend I’d save some chicken dinners for him (cooking, and eating, is something we enjoy doing together).
This being said, my own personal time is dedicated to a vegetarian diet. Again, I hope not to offend and do not mean to seem a fraud! Vegetarian diets are simply more health supportive, nourishing and can be delicious! If you’re anything like the me from 3 months ago and know a little about nutrition and cooking, but have no idea what Bok Choy is or how to make a successful and tasty bean burger, I highly suggest checking out Vegetarian Menu Plans Made Easy presented by The Food Evolution. It’s our new online subscription program with three tiers customized to fit any budget and lifestyle. I don’t mean to sound like a promotor, however having been party of the creation I can say it’s pretty impressive. I wouldn’t post it on my own personal blog if it wasn’t. I’ll leave it up to you to check it out if interested (worth a look)….
So, back to my personal semi-vegetarian journey. In my research I came across Tempeh. I also read up and am aware of the soy controversy, but found that fermented soy isn’t facing as big of a opposition. My trip to the health food store today sent me home with this new find(along with $45 worth of other things I’m aching to test out…stay tuned). I prepared some Coconut Curry Tempeh for lunch and am pleased to say, I like it. No, not love, but I do like it. I think the texture is what threw me off, but I couldn’t eat it stand alone and I figured since I had, my favorite, collard greens, why not make a wrap? I added some sprouts that I also took home from my shopping spree today, homemade hummus (delish- I’ll share recipe below) and some sliced avocado. I was absolutely satisfied. It tasted great and knowing it was nutritious made it even better. I plan to continue this personally gratifying new adventure, being the change-chaser that I am and of course support, tips and/or recipes are always welcome!
Fun, Food & Folly to come!
1/2 Cup Chickpeas
1 Tablespoon Olive Oil
Splash of Water, to desired consistency
Juice of 1/2 a Lemon
Blend all ingredients together in food processor. I added the lemon at the end and mixed in, gives it a great citrus-ey sour flavor.