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Tuesday, October 01, 2013

How To Help Your Meat Eaters Enjoy World Vegetarian Day October 1st!

Dear Folks,

If there is one truism in the world it is that folks who love their meat, think vegetarian or vegan food is for rabbits.

I am an omnivore in the true sense of the term as I like vegetables, fruits, eggs, cheese, and meat.  I eat fats and salt.  But I also LOVE the diversity which comes with a broader approach to making food look and taste good.

While a meat lover may 'think' only a plate with steak, potatoes and tomatoes is the only thing in the world worth eating, I think some of these recipes can help them enjoy some other foods - even if they treat them as side dishes - and give them a genuine taste of something else.

Careful shopping for vegetarian friendly meals can also be an economic helper too.  Meat can be very expensive - where a little attention to combining foods gives you not only better nutrition but more food for your money.

Below are links to prior post recipes, but one of my favorite uses for oatmeal (besides breakfast).

Salad with Edamame

Avocado Bean Dip

Chili Beans

Here is a side dish for any meal -- warming and satisfying.

This would go nicely with the Chili Beans.

1 cup regular oatmeal (not instant or quick cook)
1/2 cup canned pumpkin (not the pumpkin pie spice kind, just plain)
14 oz can of vegetable broth
1/8 teaspoon smoked salt (or sea salt)
8 large basil leaves
1/4 cup chopped hazelnuts
Optional: other nuts such as pecans.
Stir pumpkin into broth in sauce pan, add salt and oatmeal and  bring to boil.  Reduce to simmer and cook for 5 minutes stirring  regularly.  Add nuts. Rinse and sliver basil leaves and fold into  oatmeal just before serving.  (Left Over Tip: form into patties and fry  gently in a bit of olive oil, about 1 minute each side (just until  warmed all the way through and slightly crusted on both sides.)

Optional: For a sweet version: Add 1 tablespoon of maple syrup, 1/2  cup raisins or dried cranberries, and omit (or leave in as you prefer)  basil leaves, and use only plain (non-flavored) salt.

A vegan/vegetarian friendly Thanksgiving recipe


-- Catherine, The Herb Lady

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