RECIPES, RECIPES AND MORE RECIPES!!! Buy your copy of Paakam here
Vegetarianism is not an uncommon word anymore in the west. Most restaurants even have a menu section dedicated to vegetarians like us. Vegetarianism is fast gaining popularity, and chefs all over are using vegetables to whip up tasty, wholesome and hearty meals. Look at meals catered to those watching their diet, vegetables can be consumed in any amount as the calorie value added is negligible. We grew up in a family that is vegetarian mainly because that is the way the previous generation taught them to live. My parents travelled a lot along with us kids, and never have we comprised on being a vegetarian simply because they understood the goodness the diet provided. Of course, during our course of stay in various countries my mother adapted the various vegetables, and modified recipes based on available ingredients. In earlier times this was harder as the term “Vegetarian” was unheard of to some. Is fish ok? How about just the chicken broth? What about eggs? My mom would patiently explain, and am sure she educated a good number of people on the term.
Our family has embraced vegetarianism initially just because that is what we too were taught, and now even more so as our awareness of the profits from these healthy, vegetarian meals. No need to change what you eat, just add a good helping of vegetarian dishes to your regular meals. Not just salads or boiled vegetables, recipes which are nourishing and very tasty and therefore easier to consume.
If a large re-cycling bin is full with food cans and cardboards, it is time to try recipes that call for fresh ingredients. If you are able to save lots of box tops in a short time, maybe then too it is time to try these recipes. I have become a fan of Michael Pollan for what he says in simple terms – “Eat Food, Not too much, Mostly Plants”. Processing, he says, takes away the liberating for an item to be called FOOD.
The question we have heard numerous times from friends is “What do you make with all these lentils and vegetables, I want to eat healthy but have no clue where to start?” The best place to begin is the pantry and refrigerator – stock up your containers (dubba, we call them) with variety of lentils, whole, split, whole and in very many colors. Two birds with one stone, your pantry is rich in nutrition and looks colorful too. Do the same with your refrigerator. Stock up for a week at most. Before all this get your vegetarian folders all lined up. The end result is a cooked meal and a satisfied smile on your face.
FROM OUR TABLE TO YOURS !!