an old dilemma resurfacesPosted: April 2, 2019
As a result of my surgery I have one really big dietary restriction: no red meat. Not for three to six months from the date of the surgery. Now exactly what that means depends on who you talk to. When my surgeon’s assistant tried to clarify that for me she got varying responses. She told me that two nurses said that it meant only beef, while two doctors told her that it meant both beef and pork. The nurse who removed my staples and who is very familiar with my surgeon said it meant only beef. But when I finally had my follow-up with my surgeon he couched the restriction in the broadest possible terms: no beef, pork, lamb, etc.
Now as a practical matter only the first two affect me (I never eat lamb), but that still creates a huge impact on my diet. It means I am restricted to poultry, seafood, and vegetarian dishes. Given that I’m not keen on a diet based exclusively on chicken and turkey, and since a diet heavy on seafood is not practical, I have to open myself up to more vegetarian food.
Long time readers of this blog may recall that I have flirted with a vegetarian diet in the past, and more than once. This is not exactly new and unfamiliar territory for me. I know a vegetarian diet is healthier for me as an individual and it’s far better for the health of the planet. That is one thing that has not changed a bit since Frances Moore Lappé first published Diet for a Small Planet in 1971.
The question, then, is how to eat vegetarian. It’s the same question I have asked intermittently since the 1970s. The easy path, the path taking the least amount of thought, is to go with meat substitutes. I bought a package of veggie bacon strips which were awful. Some of the meat substitutes aren’t so bad, however. Soy crumbles make a great vegetarian chili when properly seasoned, and black bean burgers can be very tasty.
A vegetarian snob, however, and even a serious vegetarian who is not a snob, would say that one ought to cook vegetarian dishes that stand on their own and which do not try to emulate meat dishes. Perhaps that’s not as easy as it might first sound. Mollie Katzen admits that in her first edition of The Mousewood Cookbook she tried to create recipes specifically so the meat wouldn’t be missed. But that was decades ago (1974) and a lot of vegetarian cookbooks have been published since then, a good number of them with some very tasty, savory dishes. Martha Rose Shulman, one can make the case, is a master of this sort of recipe in her cookbooks.
It’s not an easy journey right now, but it is one that is highly manageable.
La lucha continua, if I may be so presumptuous as to borrow from those engaged in the fight for social justice.