Vegetarianus sine proposito

Vegetarian without resolution.

During my 20s and again later in my 40s, I had toyed with vegetarianism and vegan living. I wanted to try the commitment and the lifestyle. It meant change and stick-to-it-iveness like no other thing I had ever done. Well, short of committing to another person in front of G*d and witnesses.

So what happens when a person goes V? Well, it's looked at in a negative way. When I'd think of the things that I would be consuming, my mind would turn towards all of the things that I would no longer be eating.

VEGETARIAN: No more
cow, sheep, goat, pig, chicken, turkey, fish
VEGAN: No more
eggs, milk, cheese, yogurt, honey

So what is there?
Seitan : Wheat gluten
Tempeh : Fermented soybeans
Tofu : Soy milk
Edamame : Soybeans
Lentils
Beans
Peanuts
Nutritional yeast
Chickpeas
Red potatoes
Almonds
Spelt
Oats
Quinoa
Peas

When I had first studied rudimentary nutrition, I read that there were few sources of complete proteins in the vegetable kingdom. Many of these things would have to be mixed with one or two other things to become complete. The opinion seems to have altered over the years. Additionally, back in the day, the notion was that the protein needed to be complete at the meal's point of consumption. In other words, if you were mixing green and yellow vegetables, you had to have the perfect combination for that meal. Having one at breakfast and the other at lunch would simply not do.

I like most of what's on the list. I had demonized almonds for some time only because of their need for excessive water (which is not cool in states that have drought). When the vegetarian meals are mixed with a soup and/or salad, I can think of nothing more wonderful to enjoy.

But then, my mind wanders to days like St Patrick's Day where there would be no corned beef for me. I also have a Chinese off-the-menu dish made of BBQ pork and softly scrambled egg over rice. Friday night chicken has often been a cultural delight. And, when the cupboard is bare and the creative mind doesn't want to think too hard, there are usually all of the fixings for salmon croquettes to be found in the kitchen.

So what's a vegetarian to do? Well, I have made large stews that get portioned with the help of the food scale. These are generally bean and vegetable dishes that have a tomato base. Pasta is always available to find a place on the supper plate. I've grown fond of a recipe I picked up from a Costa Rican American. Then there are also grains. These can be eaten on the side; barley and bow tie pasta, lentil soup, tabouli, rice. Sadly, these grains are regarded generically as starch and as such are worrisome to the person who is concerned about maintaining weight.