Alba Garzon's Blog
For the Love of Veggies
May 9, 2008
Posted by Alba Garzon in Living Sustainably
For years, when faced with the "are you vegetarian" question I’ve responded with "no, but I am veggie-friendly." This of course always leads to raised eyebrows and more questions. It's quite simple actually: I eat (and enjoy) vegetarian food, I just also happen to eat meat.
Ten years ago, vegetarian restaurants weren't quite so trendy but I would join my veggie friends out of respect and, lets face it, sheer curiosity. I won't deny that I rolled my eyes at the menu a few times, but coached by some very patient people I eventually moved beyond the veggie burger. What really surprised me though, was that I discovered I LOVED vegetables. This was such an eye-opener because I've never been fond of salads. Sorry lettuce, leafy greens left raw on my plate just doesn't appeal to me. But lo, here was an entire cuisine focused on cooking vegetables in new and exciting ways. Doubt and suspicion eventually turned to fascination and eagerness -- so much so that vegetarian food is now among my favorite cuisines. What's not to love? The food is usually fresh, flavorful, light, and quite innovative. Even in non-veggie restaurants, I will consider the veggie entrees just as thoroughly as the rest of the menu. Who needs pork chops when you can get stuffed squash or cherry-glazed asparagus?
My adventures with veggie cuisine also extend into the kitchen. An avid hostess and amateur cook, I enjoy having friends over for tea parties and dinners. Being mindful of my guests, I've learned to always keep vegetarian and vegan recipes on hand. Last summer, my partner and I invited another couple to dinner: a Texan carnivore and a vegan activist who's among the organizers for the Veggie Pride Parade on May 18th. (Opposites really DO attract!) To top it off, my partner was eager to get the outdoor grill going. Not one to shy away from a challenge, I announced that we'd have a vegan barbeque, an announcement that my partner greeted with an incredulous: “so what are we going to eat??"
Undaunted I sorted all our sauces and marinades according to their ingredients and proved that most of our pantry was in fact fair game. Ok, so we got the flavorings covered; now what? I consulted Vegan Planet by Robin Robertson; a very informative cookbook which actually has a chapter devoted to grilling. I already had portabellas and veggie-kabobs in mind, but the cookbook guided me with the grilled tofu, sweet potato samosas, and couscous salad. Voila- I had the makings of a vegan feast!
Our vegan friend was elated with our preparations, and brought her own yummy fruit cobbler for desert. She described how she usually carries her own food to events to make up for the lack of options, and was touched that I had taken her diet into such consideration. But the best part of the evening was after the meal, when both of our meat-craving partners acknowledged (with a little shock) that they had thoroughly enjoyed the barbeque despite the absence of meat. The whip cream did come out toward the end -- some habits are just too hard to break -- but overall our vegan experiment was a success.
Truth is, I highly respect vegetarians and vegans. In my experience they are usually extremely caring individuals who are socially and environmentally responsible. They've chosen their lifestyles for a number of reasons – many of which I support, especially when it comes to decreasing our carbon footprint.
Just because I don't restrict my diet to their level does not mean I don't understand or agree with their motivations. Now I'm sure some militant person will criticize my stance as the hypocritical whining of one who refuses to give up that last slice of bacon. Yes, I've had my fair share of angry glares from people who can't believe I went for the beef. But unless you're a hermit who lives completely off the grid and won't even kill a mosquito, you've had to make your own compromises. Well I compromise every day, in my own way. I alternate veggie days w/ meat days, just like I alternate between walking and cabs, or open windows and air conditioning.
Will I eat meat forever? Probably not, but that decision will come when I'm ready for it. One thing is for sure: no filet mignon can stand up to handmade pumpkin ravioli in a fresh pesto sauce. Waiter!!
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- Alba Garzon
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Comments (Add yours)
Earl Killian — May 10 2008 10:16 AM
I suggest the following experiment some day: go into the kitchen of a professional chef some day and ask how many stocked items are vegan and how many are not. When I asked once, the number was quite lopsided toward the vegan items (there were 100s compared to dozens). Much of the flavor in food comes from plants. Often the flavor of muscle tissue in much high-end non-veg cooking is not very prominent under the sauces and such, so it is no wonder that substitutes for muscle work well.
By the way, there are wonderful vegan alternatives for whip cream. Some of the vegan desserts served in restaurants in California are amazing. Unfortunately I don't have recommendations for NYC. Do you have raw food restaurants in NYC like Planet Raw in LA or Cafe Gratitude in SF and Berkeley? Their desserts are amazing. Millennium in SF is another vegan, non-raw restaurant with great deserts. All of these restaurants have cookbooks you could try.
Pesto Lover — May 13 2008 12:13 PM
I love pesto! For more great pesto recipes, see http://iheartpesto.blogspot.com