Confession time: People think I’m a vegetarian, but I’m not exactly.
I did research into where my food comes from. That’s a pretty hip thing to do these days. We all know what happens to migrant workers picking our fruits and veggies. We’re aware of the horrific treatment of animals from birth to slaughter. Everything is coated in pesticides, pumped full of antibiotics, and uses insane amounts of fossil fuels to get shipped to our local mom-and-pop killing supermarkets. Did I cover everything?
So….what the hell do I eat?
Every dollar you spend is a vote for the world you want, so spending wisely is now a two-fold issue. I have decided to make the smallest changes, one at a time, so I can stick with them. After all, as Jon Stewart says:
‘If you don’t stick to your values when they’re being tested, they’re not values: they’re hobbies.’
You know my mantra by now. My changes are small so I can be lazy, on the cheap because I’m broke, and in general greener.
I am now a flexitarian. I know, that sounds so modern and hipster I want to punch myself for saying that, but it’s the best description. I tell everyone I don’t eat meat. That way I am not pressured to eat meat, say at a grill out. And sometimes I absolutely must have a burger, no matter what anyone else says, so I can have that allowance.
Flexitarianism is perfect for our generation, the fomo generation. We don’t want to miss out on anything, but we want a cause. We don’t like rigid definitions. I know that if I declared myself a full vegetarian, I’d resent it at least for a while. Now, kudos to those who can do this. I would like to get there, one day. Instead of focusing on that one day, however, I focus on my choices one meal at a time.
On to saving money and helping the environment. Skip the expensive convenience food, chop your own damn veggies, and give the meat a pass meals a week. This can make an incredible impact on the food system.
Vegetarian cooking can be daunting if you approach it with your old recipes but no meat. View vegetarian cooking as its own cuisine, just like Mexican, Italian, and Chinese are all different. Find new recipes, don’t believe the marketing hype that you have to add textured soy protein to everything (what the meatless ‘meats’ are made of), and get creative!
I’ll be posting some of my favorite meatless-but-delicious recipes here. Look over your favorite recipes, you may have more vegetarian dishes in your arsenal than you know.