We’ve still upheld the vegetarianism for the lent season with a few little cheats here and there. It was far easier this time around for a number of reasons. Reflecting on it, there are a few reasons why:
1. Fewer meatless versions of the classics. No veggie lasagna which with bechamel is fat/carb overload.
2. More legumes, particularly chickpeas. Hated them as a kid, now I can’t imagine not eating them.
3. Roasted cauliflower. We’ve posted on it before, it’s good stuff especially when it’s allowed to brown.
4. The addition of umami bombs to various dishes. One Japanese way is to make dashi broth (shiitake mushrooms and kombu seaweed +/- bonito flakes). Other ways are making sure that vegetables are browned which gives them more flavor.
5. Breakfast for dinner. Omelettes for dinner are not the worst thing you can have. Whether you make a creative sauce or not, they’re a perfectly acceptable meal choice outside of breakfast.
6. Mushrooms. See upcoming post.
7. Diversity through restriction. If I cook the same 4 or 5 things all the time, clearly I’ll be lacking in diversity. If I take the usual suspects away, I have to expand my scope to learn how to cook stuff like kale, bok choy, hen of the woods mushrooms, etc.
Feel free to add thoughts, comments, etc.