i loved the idea, but the reality of cutting out all meat, including using scrumptious bacon to flavor things, was so much harder than i expected.
all the vegetarian/vegan cookbooks i've read make claims as to how you don't have to cut out your favorite things, just alter them a bit. this is crap. yes, you can make chicken parmigiana with fake chicken cutlets, and tasty as it might be, it is not the same. you will have to cut out your favorite things, especially if your favorite things include slim jims and crispy bacon.
(hint: vegetarian bacon is not a good substitute. picture fluorescent pink strips with a white line down the center to give the appearance of a 'marbled' bacon strip)
however, even though i've had to give up flavorful, heavenly things like savory homemade beef stew, juicy sizzling steaks, and bacon dipped in maple syrup (notice a theme with the bacon?), i've found vegetarian food can be amazingly delicious. i've noticed a difference in how i feel, as well - i have more energy, i feel more clear-head, and i actually lost about ten pounds over the course of five months, which is always a bonus.
dani and i have decided to christen mondays 'vegetarian mondays' and make a different vegetarian (and in some cases, vegan) dish every monday, and share our experiences with you. this includes you, too, all you carnivores out there!
vegetarian monday 12.20.10
udon-shittake stir-fry with sake and ginger
(adapted from robin robertson's 'vegan planet' cookbook)
12 ounces udon noodles
2 teaspoons sesame oil
3 tablespoons sake
3 tablespoons tamari (or other soy sauce)
2 tablespoons organic blue agave sweetener (or another natural liquid sweetener)
2 tablespoons vegetable oil
2 shallots, finely chopped
3 3.5 oz packages fresh shittake mushrooms, stems removed & caps thinly sliced
1 tablespoon peeled & minced fresh ginger
1.5 small bok choy stalks, chopped
1 small package of fresh snow peas
1 large jalopeno, finely chopped
1 bunch of broccoli cut into small pieces & pre-steamed
salt, pepper, & crushed red pepper to taste
1. chop your veggies.
jalopeno, shallots, & ginger!
gorgeous veggies.
2. cook the udon noodles according to package directions. drain and place in a medium sized bowl. add the sesame oil, toss to combine, and set aside.
3. combine the sake, tamari, and agave syrup in a small bowl until well-blended, then set aside.
4. heat the oil in a large skillet/wok over medium-high heat. saute the shallots for approximately 5 minutes, until translucent. add the mushrooms, bok choy, snow peas, broccoli, jalopeno, and ginger and stir-fry for 5 minutes, or until the veggies are tender.
5. stir in the sake mixture and udon noodles and cook, stirring, until heated - approximately 5 minutes or so. serve hot!
* feel free to add a spicy sauce, like sriracha, if you're a fiery sort!
overall: we weren't wow-ed, but it was tasty and filling.
