I received my NY Magazine in the mail about a week ago, finally got around to reading it (I should probably just cancel it) and was overjoyed to see a slew of pages devoted to a new trend I happen to be really enamored with: the vegivore.
What is a vegivore, you ask? Its someone who eats vegetarian fare- not because of their aversion to eating animals (even though that can play into it) but because they love and appreciate the taste of vegetables.
Now I was never a vegetable lover, and I think that has lots to do with what I ate growing up. With an over-abundance of meats, rice, and fried treats, veggies were hardly on the table, and even when they were, weren’t my primary food of choice. And I don’t just blame it on my childhood- as soon as I went away to college I could have easily changed that pattern and immersed myself in lovely greens. But even then veggies only came into play in the occasional salad or as a small peek in my mainly carb and meaty meal.
That has changed. Over the past few years I’ve learned to love vegetables- not because of their health properties (even though those are great too) but also because they’re just tasty. A thinly sliced zucchini, oven roasted squash, the taste of that first cob of summer- it’s all so fresh and delicious.
In that vein, I recently wanted to try eating mainly vegetarian to give my body a break from the meat, but also add much needed veggies to my diet. Making the initial switch has been pretty easy- I barely miss meat in my dinners- but finding recipes has been a challenge at times. It’s really forced me to plan out my meals ahead of time and make the most of what I’ve got in my fridge and pantry. It’s also forced me to think a little outside the box and have some fun with my food.
Just last night I had wild rice stuffed acorn squash with oven roasted cayenne sweet potatoes with caramelized onions and toasted pecans. It was heavenly! So warm and comforting and the perfect fall recipe.
I’m hoping to try my hand at tofu soon. Wish me luck!!
Filed under: Recipes