How to Serve Veggies at a BBQ

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I stumbled across a vegetarian blog called cooking4carnivores, dedicated to helping “blended” families eat together—those, like mine, with both content omnivores and veggies (in our case, I would be the latter). Needless to say, it’s very relevant to me!

This is a perfect vegetarian side for Fourth of July barbeques and cook-outs—some people, even omnivores—don’t want hamburgers, hotdogs, or store-bought coleslaw.

Farmer’s Market Veggie Kebobs

1. Soak some bamboo skewers in warm water for about 15 minutes. (So they don’t burn.)
2. Slice and chop up your favorite summer vegetables—summer squash, zucchini, red bell pepper, red onion, sweet potato*—and toss in a bowl with olive oil, salt, freshly ground pepper, and seasoning blend like Mrs. Dash.
   *If you use sweet potatoes, peel and microwave for about three minutes.
3. Skewer on sticks and grill for a few minutes—long enough to soften the veggies and get a few char marks on them.

With my mom’s help, I threw these together in 30 minutes. I took them to my friends’ going-away BBQ and her dad grilled them along with the hamburgers—no problem!

I expected to see unwanted veggie pieces abandoned on people’s plates, but every vegetable slice on every kebob was devoured! I got enough compliments to safely assume that “normal people” (aka non-health nuts) love these, too.

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Food for Thought

My stance on vegetarianism is described in my most recent post on the subject.

I feel that so far, many people have just freaked out about my vegetarianism ideas. So how to prove something? Research. My views regarding health and food are based on my searches for knowledge in these areas.

Along those lines, back in February I read a book called Food for Thought: The Debate over Eating Meat by Steve F. Sapontzis—“an anthology that explores both sides of the ethical debate over killing animals for food.”

This is what I believe about vegetarianism, based on Food for Thought—

On page 15, the editor, Steve Sapontzis, writes as part of the introduction:

Isn’t factory farming what’s really ethically objectionable, not only because it causes animals to suffer, but also because it adversely impacts the environment and our culture in many ways and ties into standard vices such as greed, insensitivity, indifference, self-indulgence, and willful ignorance about the wider consequences of our actions?

This brings up the moral ties to eating meat, specifically the issue of factory farmed animals. No, it’s not a sin to eat a piece of chocolate. But is it a sin to eat meat?

How about this:

“Isn’t the moral of these revelations about factory farming that we should return to more traditional forms of raising and hunting meat, not that we should abandon meat eating altogether?”

In “The Conscientious Carnivore,” Roger Scruton writes:

Health and safety regulations are destroying those old and humane practices. Animals are now driven for many miles, to be herded into the death machine by people who have never cared for them, who have no regard for their sufferings, and who seem them as no more than living meat on its way to the supermarket. (p. 88)

Farming is a “time-consuming, exhausting, and ill-paid occupation,” and the reason the job is not extinct is because of the mutual relationships within the kingdom Animalia. Scruton says that the relationship between a farmer and his animals is in jeopardy because crucial “care of the herd has been taken from the farmer’s hands.” Because of agribusiness, “domestic animals have been moved one step further down the ladder from companions to things.”

I respect the traditions of farming. I respect those who care about animals, not just profit.

So what do I do? The modern world is concerned with money, genetic modification, and chemicals—the traditions are falling away, and a complete return to them is not feasible. Do I boycott all meat in the hopes that my individual choice would make a difference? Is it worth it?

Here’s another essay. In a “History of Philosophical Vegetarianism” Daniel Dombrowski writes,

…premodern thinkers offer many insights regarding the moral status of animals and regarding their appropriateness of a vegetarian diet. But it must be admitted that at the start of the modern world in the West anthropocentrism was firmly in place due to the views both of prominent ancient Greek thinkers that human rationality gave human beings a moral status that allowed them to use animals for human purposes and of influential medieval thinkers that human beings’ superiority to animals, due to humans being made in the image of God, entailed not a caring stewardship of animals but sheer domination over them. (p. 22, emphasis mine)

This attitude of domination exists today, yet I believe that we are entrusted with the animals of this earth, not to consume them and destroy their environments, but to watch over them. We have obligations to animals.

Yet at the same time, I believe that humans are set apart from animals, in that we are made in the image of God. Animals just do not have the same rights as humans, regardless of whether or not they reason or suffer.

Also about the differences between animals and humans, Roger Scruton makes a point in his essay entitled “The Conscientious Carnivore” on page 82—

Indeed, the difference between humans and other animals is never more vividly to be witnessed than in their contrasting attitudes to food. Animals feed, while people eat.

This idea comes from The Hungry Soul by Leon Kass.

…rational beings defy their own nature if they regard food purely as fuel for the body, and not also a moral and spiritual challenge. Rational beings are nourished on conversation, taste, manners, and hospitality, and to divorce food of these practices is to deprive it of its true significance.

This is a good thing to keep in mind when evaluating our relationship with food, not just food from animals.

Going back to the Creator, let me share from the Bible.

One man’s faith allows him to eat everything, but another man, whose faith is weak, eats only vegetables. The man who eats everything must not look down on him who does not, and the man who does not eat everything must not condemn the man who does, for God has accepted him. Romans 14:2-3

Basically, we should not force on other people our convictions about this (or any other) issue; neither should we judge them by what they eat or do not eat.

There’s a lot more good points in the book. Not too many strong non-veg arguments, in my opinion, but still worth checking out if you want to feel sophisticated.

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vegetarian?

Did you know? In the 1840s, the word “vegetarian” was developed from Latin vegetus, meaning “one who lives a healthy life.” The first vegetarians did not consume alcohol, tobacco, or any animal products. Anyway…

I do not eat meat. Five words—four if you like contractions—that have necessitated the use of many more.

Right now this is an important issue in my life. Read on.

history

It started with disliking meat—taste, texture, everything. I was also disgusted that it came from a previously live animal that ate who-knows-what. In fifth grade I decided that if I became a vegetarian, it would be an easy excuse for not eating meat when it was served to me. Wisely, my parents prohibited this, as I didn’t have a clue how to nourish myself properly without meat. I might have been fine; it seems like kids’ bodies can handle a lot of abuse, but my parents’ rules were best for me.

This was the apparent beginning of my lack of humility. I didn’t understand the purpose and importance of sharing a meal, and I was unwilling to obey my parents and community. I did not want to put aside my personal inclinations in favor of the other people involved.

At that age and location (rural lowland Philippines), I didn’t have access to the same kinds of food that I sustain myself with now. But it was then that I became interested in creating delicious food—and not only delicious, but food that helps your body. This interest was fostered by my beloved mentor and teacher at the time.

Ever since then, I’ve been learning more and more about the stuff we put into our mouths and the way it affects us. I’ve broadened my culinary experiences and tried many new types of food that I now consume on a regular basis (if I can get them)—e.g. almond butter, tempeh, quinoa, spinach, flaxseeds, soy milk. At the same time, I ate less and less meat.

October 2009 was Vegetarian Awareness Month, so I made a conscious decision to stop eating red meat. From then until the beginning of 2010, I had it very few times, mostly in the form of my mom’s chili.

However, I continued eating meat 2-3 times a week, in the form of a turkey sandwich (made with Hormel Natural Choice lunch meat). That and some of my mom’s dinner’s were the exception to my vegetarian ideals. At school, I made the sandwich simply because it was a quick and easy source of protein. At the dinner table, it was just easier to keep the peace than to fight it, especially after a long day at school and track practice.

A turning point was exam week (from which for several tests I was exempt) and some holidays, and I started making many wonderful things containing lentils, almonds, and garbanzo beans—protein sources. My meat consumption fell to about once per week.

After about a month, I became a vegetarian. At first I would occasionally eat some meat mixed in with dinner (trying my best to pick it out and find “acceptable” protein in the fridge). I found alternatives for school lunch (such as the versatile lentil salad) and it worked quite well.

During the peak of the track season, after spring break (the beginning of April), I was actually eating totally separate meals than the family—different time, different food. My schedule, revolving around track and “proper athletic nutrition,” conflicted with their schedules, which revolved around baseball games and evening activities.

now

Since track ended, I am home earlier and the food need not be so specific to superior “fueling up” or repair of muscle. I am able to eat with the family. The question now—Do my parents have a problem with me not eating the meat? That’s what I’m working through right now.

Many people ask me—why? [This is where it becomes difficult to answer.] There are many reasons to abstain from meat. Personal preference, as I mentioned. Health. Factory farming and problems in the United States’ food industry.

When I cite an individual aversion to animal products, people are not as flustered as when I mention the other reasons. I’ve found this to be interesting, and I believe it deals with condemning or criticizing their personal habits or convictions about meat.

But now I am wondering about my true motivation. Is it for status? Is it to achieve my ideal persona? Am I working on a social agenda here? Do I think I’m better because I don’t eat meat?

Is the vegetarianism a sign of my pride and control? Is it even healthy for me?

There are several problems vegetarianism presents. So far they haven’t mattered to me much.

1. My social circle. None of my friends or family are vegetarians. It’s hard to eat out, go to potlucks, go to someone’s house for dinner—even eating dinner at my own house… pretty much any social situation involving food also involves difficulty.
2. My free time and money (plus more family conflicts). Like most healthy eating lifestyles, it’s a little more expensive than the SAD (Standard American Diet). But I always say, “You get what you pay for.” I buy high quality, I give my body high quality, and I feel like a high quality human being.
   It’s extra cost to my parents because they are still buying meat and processed foods and I’m buying loads of weird grains, nuts and veggies. The two different shopping lists could work on any given budget, but not on the same budget. But my parents have put up with it so far.
   Additionally, it obviously takes a little more time to prepare a special lunch and dinner just for me. Not to mention all those extra Tupperwares inside the fridge, full of food it takes me a week to finish because I’m just one person.

So does it have to be an all-or-nothing lifestyle? For me, I don’t think so. When someone says “I’m a vegetarian/vegan,” unless it’s against some strict religious code or they would be seriously ill, I think it really becomes a social status thing. If it didn’t, why would it matter if we never ate meat or animal products? I have no qualms about religion or allergies, so why do I need to stick that label on myself?

If it’s to get out of eating meat, I need to learn some humility.
If it’s to add to my identity, I’m caring too much about what other people think.
If I think it makes me better than the meat-eaters, I really need to learn some humility.

I happen to follow the thinking that what you eat is what you are! I don’t want to be meat: rotten, useless, horrible cruel to animals, environmentally unsound, nutritionally inferior meat. (Now you know what I really think, politically correct or not.) If the consumption of animal products entails all those problems, I don’t want to be a part of them! How could I? See, now it becomes a moral issue.

I really can’t imagine eating meat as I’ve always experienced before. But right now I’m at the point where I wouldn’t consider it “stooping down” if I were to eat some organic, grass-fed, local, animal remains. OK!—some meat. Calling it “unidentifiable animal remains” is part of the holier-than-thou thinking I want to make sure is not in my head.

I really don’t wish to impose strict rules and adherence to them upon myself or anyone else. So maybe I’ll be done with the labels. They are too constricting and make a mountain out of a molehill.

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I once read a book called Food for Thought: The Debate over Eating Meat (edited by Steve Sapontzis). It is a collection of pro/con essays—it was interesting for me to see both sides of the issue.

I will discuss the book at length in my next post. (edit: find it here)

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Related articles

• Vegan Fake Meat Products: Defeating or Defending the Point of a Vegetarian Diet? (kblog.lunchboxbunch.com)
• 5 Things to Consider Before Going Vegetarian (thegreatfitnessexperiment.blogspot.com)
• What is Vegetarianism? (balancing-meals.suite101.com)

• Be a vegetarian, Save the planet (socialactions.net)

Vegetarian Green Split Pea Soup

Tonight’s dinner was not a reheated or adapted-for-salad concoction from the fridge. While those are actually quite tasty, this quick-cooking, elegantly simple soup is even better.

Peas contain a large dose of vegetable protein, and this soup is very filling!

Vegetarian Split Pea Soup

adapted from 101 Cookbooks

1 tablespoon extra virgin olive oil
2 large onions, chopped (UP: one red, one white)
1/2 teaspoon sea salt (UP: kosher)
2 cups dried split green peas, picked over and rinsed
5 cups water or veggie stock (UP: 4 cups vegetable stock, 1 cup water)
juice of 1/2 lemon (to get fancy, reserve the zest)

smoked paprika or chipotle, to garnish
olive oil or Greek yogurt, to garnish

1. Add olive oil to a large pot, medium-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two.

2. Add the split peas and water. Bring to a boil, and then reduce heat and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). (I cooked for 10 minutes because my peas were soaked—an unnecessary step!)

3. Puree half the soup by either a) transferring half to a regular blender or b) to a bowl and using an immersion blender in the pot. Stir the chunky and the pureed soups back together.

4. Stir in the lemon juice and taste. Add more salt if necessary. Ladle into bowls or cups, and serve each drizzled with olive oil or yogurt and topped with a good pinch of smoked paprika  (or something chipotle-flavored) and a touch of lemon zest.

Enjoy!

Lentil Salad

Yesterday I went on a short, fast run, powered by a lunch including LENTILS (lentil salad, and that banana with Nutella)!

Lentils, a staple in India, are a great replacement for meat because they contain many of the same nutrients—and they are healthier! One cup of cooked lentils has 18 grams of protein, 16 g fiber (63% RDA), 6.6 g iron (36.6%), and is also very high in phosphorus, folate, molybdenum, thiamine, copper, and manganese. Iron and protein and B vitamins are all nutrients that people think vegetarians don’t consume enough, but don’t worry—lentils are here!

I was introduced to lentils in the form of Health Valley Lentil Soup, a no-salt-added canned soup, which means I always throw in 1/2 tsp. of Creole seasoning!

When I bought dry garbanzo beans (chickpeas) to make cheaper hummus with, I also bought some brown lentils, determined to make my own lentil soup.

However, when I looked for a lentil soup recipe using hearty brown lentils, the only recipes I could find called for red lentils! So, I made this “Warm Lentil Salad” from Alton Brown instead.

Lentil Salad

adapted from Alton Brown

Ingredients:
1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves (I used dried)
1 teaspoon finely chopped fresh thyme leaves (I had to omit)
1 recipe basic cooked lentils, see recipe below

Directions:
Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in mixing bowl. Add the warm lentils and stir to combine. Serve over greens, at any temperature you like – I prefer them cold!

Cooked Lentils

Ingredients:
1 pound brown or green lentils, about 2 1/2 cups
1 small onion, halved (I had to use dried onion flakes – not very appetizing, but has the onion flavor)
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, and salt into a large saucepan and cover with water by 1 to 2  inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, about 25 to 30 minutes. Drain any remaining liquid (or save it—the water contains nutrients!) and discard the onion, garlic, and bay leaf. Stir in black pepper and taste for salt.

lentil salad over chopped romaine and tomato

It made a lot, so I will be bringing this to school for days to come. The finished lentils are very versatile – think: over rice or quinoa or couscous, in a wrap, in a salad like the meal above… mmm!

Ingredients: