The Transition from Omnivore to Vegetarian: Phase 1
Transition: Omnivore to Vegetarian
Buying food is as important an act as preparing the food you purchase. If you want a good meal it is vital to start with the best ingredients you are able to buy. Recently I was walking around the grocery store, just taking my time looking and comparing prices and reading labels.
There were two reasons for this activity, one I engage in this behaviour every now and then just to keep myself informed about what food costs, what is ebbing sold as food and where it all originates. My preference is for local food grown organically but there is too little of that available.
The past few weeks, my wife and I have been talking more about the years we were vegetarians and the meals we ate and enjoyed. I am very fond of beans; even a simple red bean and rice dish is enjoyable when prepared properly.
Another reason for being fond of beans is it is possible to grow your own and then save seeds for future gardens and make your own bean dishes.
We also enjoyed tofu but I have stopped buying it locally that is in local stores because the last two times I purchased it, it had gone bad. Curried tofu is delcious but you need good ingredients to make it.
It is not clear why we stopped being vegetarian and went back to eating meat. I am an omnivore, by that I eman there is little I will not eat, or at least try once, but that does not mean I cannot return to being a vegetarian. There are many options within the global vegetarian cuisine, so diversity is not a problem.
We have decided to reduce our meat consumption; to limit it to only the organic and local beef that our food buying club buys every other month. We will also eat fish, maybe once a month, as we are both fond of wild salmon. Eggs and cheese will remain in the rotation as both can be purchased from local suppliers and I enjoy them both too much to stop consuming them.
It is time to expand my cooking knowledge which is exciting; time to learn how to prepare recipes from other countries that are vegetarian base. Food shopping is an important part of meal prpeparation and this first step in our transition from omnivore to vegetarian is to increase my knowledge of what I can make with the food I can buy locally.
Tonight we are having a vegetable stew with potatoes, carrots, and cabbage as the main ingredients.
- The Vegetarian Resource Group (VRG)
Vegetarian recipes and nutrition information dedicated to educating the public on vegetarianism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger.