I thought vegetarians were cranks.
Then people I care about started to go vegetarian, and I had to learn to cook for them. Well, okay, I didn’t HAVE to learn to cook for them, but I wasn’t about to cook two meals. Making a meat-and-two-veg and expecting them to make do with the side dishes was an option, but it wasn’t very friendly, really.
Since then, we’ve become practically vegetarian. I eat meat when I’m out — I still love to consume animal flesh, as long as it isn’t currently in use. But, at home, we feast upon mostly plant products, plus eggs and dairy from animals we know are well-cared for.
Yes, I know it looks like it’s already been eaten at least once, but I assure you, it was delicious!
My husband clipped it from the Humana Active Outlook magazine, and I adapted it. Here’s our version:
- garlic-infused olive oil
- chopped onion
- chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- cubed tomatoes, fresh from the garden
- small can tomato sauce
- 1 15-ounce can of white navy beans (beans, salt and water only — no sugar)
In a large skillet, heat olive oil over medium heat. Add thyme and paprika and stir for a couple of minutes to toast and release the flavors into the oil. Add vegetables and cook a couple more minutes. Add sauce and beans (with juice). Cover, reduce heat, simmer about 20 minutes.
The recipe says to serve over rice, but I used quinoa.
Trust me, it was GOOD!
I’m posting today at Fatal Foodies on the subject of radishes, which are the opposite of good.
A WRITING PROMPT FOR YOU: A character visits a farm to see where his or her food comes from.