I have been a vegetarian for quite some time now and it has only recently dawned on me that maybe being a vegetarian isn’t quite so food conscience as I think it is. I love being a vegetarian and I think it is a super healthy way of living, but what I started realizing is that substituting processed fake meat really isn’t all that much better than eating meat. OK. That might be an exaggeration and yes, there is a major difference between the two, but because I am choosing not to eat meat I am then giving my money to some large corporation to eat processed food. Now, I don’t eat a lot of fake meat. It really grosses me out most times, but on occasion I do eat a veggie burger, Boca Chik’n patty, Morning Star sausages, etc… I do prefer fresh veggies, beans and leafy greens over fake meat but I am considering switching out those processed foods in favor of supporting local farms who are actually, in my opinion, raising animals in a way that is healthy for us and our environment.
I don’t think I will ever be a full force meat eater again, but I do think I am going to start eating less processed fake meat and supporting local farmers more.
*This is not a debate on vegetarianism vs. meat eaters. I am just sharing my thoughts for my own personal eating habits.
I got the most awesome cookbook for Christmas. I love it! This recipe is from inside. It’s the perfect winter soul food…
4 Large round sweet potatoes
1 Small onion, chopped
1 Garlic Clove, minced
1 tsp finely chopped fresh rosemary
1/4 crushed red pepper flakes
4 oz. kale. Chopped.
3.5 oz. Firm Tofu, cut into cubes
1/4 cup water
1. Preheat oven to 375. Bake sweet potatoes on parchment paper-lined baking sheet. 55-70 mins. Remove from oven. When cool, slice top off and remove flesh from inside and create a little cubby hole. Reserve remaining flesh to add in to kale mixture.
2. Heat oil in large skillet over medium heat. Add onion, garlic, rosemary, salt, and crushed pepper. Cook until onion is soft. Add kale. Cook until kale has wilted a little. Stir in tofu, left over sweet potato and the water. Cook, stirring, until heated thru.
3. Spoon filling into sweet potatoes, cover with foil and bake until heated through, about 30 mins. Remove from oven and serve.
4. I had left over filling that I just piled high on the side of my plate because I am obsessed with kale. MMMMMMMmmmmmmmmmmmmmm!