COOKING WITH BRITT
New Year, New Habits By Britt Allgood
L
et me start by saying that this isn’t a self-help article…. well, not exactly. For most of my life, my diet has revolved around meat and whatever sides I wanted to use that complemented the protein. But as I get older, my tastes and health have changed. Now I worry a little more about things like cholesterol, fat, and the sustainability of my lifelong eating habits. A few months ago, my wife and I decided to start eating vegetarian at least once a week. I know it won’t knock my weight down or lower my cholesterol dramatically, but it’s a small step in the right direction. As the weeks pass, I have noticed I am seeking out more vegetarian recipes that offer flavor and texture. As a child from the south, (I was born in Tennessee), a vegetable dinner wasn’t uncommon in the summer when the garden was yielding up its bounty. A trip to the garden was typically followed by fresh corn, tomatoes off the vine, maybe a “mess” of peas or green beans, perhaps a few new potatoes, and probably some cornbread. It still makes my mouth water just thinking about it. But as cooler weather approached,
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FEBRUARY - MARCH 2022
we turned back to ‘good old meat’ to help sustain us. Fast forward about 40 years and the availability of different vegetables, spices, and methods of cooking has opened new options. Many that are both flavorful and hearty as well as healthy. Indian vegetable korma and rice is a great meal. If you like Italian, how about some eggplant parmesan. A few nights ago, it was a Moroccan tagine of chickpea stew and spicy oven-roasted cauliflower. Most of these have been satisfying but I’m having to buy some new spices and research new cooking techniques. That isn’t exactly a bad thing in my book. Today, I’m going to share a few vegetarian recipes that you can whip up without a lot of fuss. Seared tofu and tabbouleh is a filling and colorful dish. The main ingredient is bulgur wheat which is said to be healthier than rice. The recipe calls for four cups of bulgur, which seems like a lot, but remember that you use two parts water to one-part bulgur when cooking so size appropriately. Also, use the freshest ingredients you can to get the most flavor and texture to these dishes. Live, Laugh, Love
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