OK, I love to eat meat. While I’ve flirted with the idea of vegetarianism, I’ve never been able to go fully meat free. Mainly, because I love cheeseburgers. But since reading In Defense of Food by Michael Pollan, I have cut the amount of meat I consume and make the effort to buy grass-fed beef or free-range chicken whenever possible. (And by the way, homemade burgers made with grass-fed beef and a pinch of chopped sage are really, really good.)
Trevor recently read Omnivore’s Dilemma by Pollan, and made horrified gasps and exclamations as he was flipping the pages. And now he’s really determined to know exactly how the meat that makes it to his plate is being raised.
So to fit the more expensive (and humanely raised) meat into our budget, we eat less of it and more meals that are meat-free. And now that Persephone Farm has more produce at the Saturday PSU Farmers’ Market, and Trevor is working the stand again, we’ve got a lot of ingredients to make fabulous vegetarian meals.
Last night we tried a new recipe from Cooking Light magazine’s July 2010 issue: Chickpea Bajane. We used Persephone garlic and spinach, and thyme from our own garden. Trevor insisted he didn’t really like quinoa, a slightly nutty grain, but once we started eating this meal, he decided he like this quinoa. The recipe is time-consuming, but not too hard. And it was so tasty it was hard to believe it was vegetarian, let alone vegan.
Napkin by Rustbelt Fiberwerks http://www.etsy.com/shop/rustbeltfiberwerks