An appetizing plate of Bacon AND Vegetables
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I read fascinating article recently that discussed an interesting concept. Among high end restaurants there's been a trend to serve plant based main courses over meat based. Are we going to have a cultural shift that praise vegetables over meat?
Probably not anytime soon. My father doesn't consider it a meal if there isn't meat and the older generation will take this harder. And, men trying to hold onto this concept of masculinity won't like it either. However, this isn't the only article that's been written on the subject. The Washington Post published an article “Vegetables: Are They The New Bacon?” in 2014. |
For this to work we would need a cultural shift that allows people to understand that vegetables can be a fulfilling meal by themselves. Starting at the top tier of restaurants is a good place to start. These chef's can experiment on customers who are willing to be experimented on. At some point the easily mass produced counterparts these restaurants make up will trickle down to us.
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This concept of switching to a vegetable based diet, does not mean that we're going to be vegetarians (the horror).The article in Vogue raised the question of if we over praise meat and under praise vegetables and that this will just be making the ground even.
Equal rights for vegetables. . Tamar Adler writes in the article “Taking Root” that “the meat industry emits more greenhouse gases than all forms of transport.” Other statistics are included other then the environmental strain the meat industry puts on us. There are also dietary concerns for meat eaters. |
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I could eat a plant based diet or at least one that heavily restricts meat. The only time I really eat meat is when I'm with parents or I go out. If I'm cooking for myself I rarely make meat. Essentially, I'm a vegetarian at heart.
Tamar Adler
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There definitely needs to be a cultural shift. We don't eat enough vegetables and step one in changing that paradigm is to convince people that vegetables are worth eating. Chef Jose Andres told Tamar Adler that “we are eating almost opposite the amounts of fruit and vegetables and meat we're supposed to.”
A recurring argument made is the complexity of vegetables. Not all of us may enjoy a good asparagus or cauliflower, but there has to be something you like. Whatever it may be. Carrots. Peas? The all great potato that we mash and deep fry just to call it a French Fry? |
I've included some recipes that do not have a single meat in them. I don't know if they'll convince you to give up that quarter pounder with cheese, but I think it's interesting change of pace. This concept of making vegetables the focus.
I'm surprised someone hasn't said that vegetables are ruining America.
I'm surprised someone hasn't said that vegetables are ruining America.
RECIPES:
Asparagus Pie
1 Pie Shell
½ pound of Gruyere
2 tablespoons of Butter
10 ounces of Asparagus
3 Eggs
1 cup of Heavy Cream
Salt
Pepper
Nutmeg
Preheat oven to 400 degrees.
Place the pie shell in a prepared pie plate. Spread the gruyere cheese on the crust and top with asparagus.
Mix together the eggs, heavy cream, salt, pepper, and nutmeg. Pour it over the asparagus and bake it for 25-30 minutes or until the custard is set.
Asparagus Pie
1 Pie Shell
½ pound of Gruyere
2 tablespoons of Butter
10 ounces of Asparagus
3 Eggs
1 cup of Heavy Cream
Salt
Pepper
Nutmeg
Preheat oven to 400 degrees.
Place the pie shell in a prepared pie plate. Spread the gruyere cheese on the crust and top with asparagus.
Mix together the eggs, heavy cream, salt, pepper, and nutmeg. Pour it over the asparagus and bake it for 25-30 minutes or until the custard is set.
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Baked Vegetables
3 tablespoons of Olive Oil 3 Onions 4 cloves of Garlic 3 cups of Tomatoes 3 Potatoes 3 Carrots 2 Bell Peppers 1 teaspoon of Salt Pepper 1/8 teaspoon of Honey ½ cup of fresh Parsley Preheat the oven to 350 degrees. Saute the onions in the olive oil until they are softened, 5-10 minutes. Add the garlic, stirring for 30 seconds. Add the tomatoes, potatoes, carrots, bell peppers, parsley, salt, pepper, and honey, simmering for 15 minutes. Pour it into a baking dish, cover, and bake for 1 hour. |
Carmelized Onion & Red Pepper Penne
3 tablespoons of Olive Oil
3 Onions
¾ teaspoons of Brown Sugar
2 Chicken Breasts
6 cloves of Garlic
2 tablespoons of Thyme
2 Red Bell Peppers
1/8 teaspoon of Red Pepper Flakes
2 teaspoons of Flour
2 cups of Vegetable Broth
½ of Parmesan Cheese
12 ounces of Penne
½ cup of Basil
Brown the onion and brown sugar in 1 tablespoon of the olive oil until the onion carmelizes, about 20-25 minutes. Stir in the red bell peppers, cooking until they are softened, about 5 minutes. Transfer the vegetables to a bowl.
Add a tablespoon of the olive oil to the skillet. Stir the garlic, thyme, and red pepper flakes, stirring until fragrant, about 30 seconds. Add the chicken, cooking until it is lightly browned, about 3 minutes. Transfer to the bowl with the vegetables.
Add the remaining tablespoon of olive oil to the skillet. Stir in the flour, mixing well. Whisk in the chicken broth, cooking until it has thickened.
Return the chicken and the vegetables to the skillet. Add the Parmesan cheese, and mix well. Add the penne and basil, stirring to mix.
3 tablespoons of Olive Oil
3 Onions
¾ teaspoons of Brown Sugar
2 Chicken Breasts
6 cloves of Garlic
2 tablespoons of Thyme
2 Red Bell Peppers
1/8 teaspoon of Red Pepper Flakes
2 teaspoons of Flour
2 cups of Vegetable Broth
½ of Parmesan Cheese
12 ounces of Penne
½ cup of Basil
Brown the onion and brown sugar in 1 tablespoon of the olive oil until the onion carmelizes, about 20-25 minutes. Stir in the red bell peppers, cooking until they are softened, about 5 minutes. Transfer the vegetables to a bowl.
Add a tablespoon of the olive oil to the skillet. Stir the garlic, thyme, and red pepper flakes, stirring until fragrant, about 30 seconds. Add the chicken, cooking until it is lightly browned, about 3 minutes. Transfer to the bowl with the vegetables.
Add the remaining tablespoon of olive oil to the skillet. Stir in the flour, mixing well. Whisk in the chicken broth, cooking until it has thickened.
Return the chicken and the vegetables to the skillet. Add the Parmesan cheese, and mix well. Add the penne and basil, stirring to mix.
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