MNN - Mother Nature Network

Into week two of my challenge to eat vegetarian for two weeks, and I am still going strong! I am particularly happy to report that I have discovered how much easier vegetarian cooking is. No need to bother with what I had always thought an unsavory task: wrangling with raw and still bloody slabs of meat. I do, however, admit that I now occasionally have very strong protein cravings. Previously, I would have satisfied this with a bite of a much-beloved burger, but now I have the chance to be more creative. Here are two recipes I have developed that I particularly love and I know will quickly become my standbys when my stomach begins to grumble.

 

Since I am opting for a vegetarian rather than a vegan diet, I am still able to consume eggs. In this recipe, I use both eggs, a great source of protein, as well as soy milk which is another complete source of protein and helps make the oatmeal creamier than with water. When I swirl in the eggs, it creates a beautiful ribbon structure which reminds me of rays of sunshine peeking through oatmeal clouds.

Heat the milk and cook the oats to desired consistency (about 10 minutes for a very velvety texture that I like). Beat the eggs and drizzle into the pot while stirring the oatmeal. Add salt to taste and mix in the fresh fruit and granola just prior to serving.

 

This is a recipe that even the vegans will love. Green beans are also a great source of protein, and are among the most easily digestible beans. This is a traditional Chinese desert dish which is most often consumed chilled during the summer because green beans are believed to have cooling effects on the body. I use this dish as a great post-dinner snack to curb late night food cravings.

Wash the beans well and let soak in a dish of water for about 1 hour. Add the soaked beans and water to a pot and let cook for 30 minutes on high heat so that the beans have sufficient time to soften. Add honey to taste.