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.
- ½ cup traditional oats
- 1 cup soy milk
- 1 large egg
- Salt, to taste
- Fresh fruit (my favorite part, whatever is in season will work great)
- Granola (adds a great crunch!)
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.
Green bean soup
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.
- ¼ cup green beans
- 4 cups water
- Honey, to taste
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.