<p>Vegetarian doesn’t necessarily mean low fat- butter (found in Indian sweets), cream, whole milk yougurt and fried foods can be full of calories. H doesn’t nned to worry about the salt (cardiologist, he knows…).</p>
<p>BB- Don’t worry I was not offended.</p>
<p>I know a lot of indians with vegetarian diets that could stand to lose quite a bit of weight - so vegetarian doesn’t necessarily mean healthy - especially if you’re eating too much of it.</p>
<p>Marc Bittman’s How to Cook Everything Vegetarian is a great go-to book for basic vegetarian recipes. It has the best bean veggie burgers ever!</p>
<p>We have been transitioning to a vegetarian diet for a few years. I am at the point where I mostly prepare vegan meals. I went to B&N and browsed their veg cookbook selection. I bought the Vegetarian Family by Nava Atlas. Its not my favorite now but it had recipes similar to what i had been cooking - without the meat. Veggieboards.com will give you some advise and suggestions.
Some of our family’s favorite meals are black beans and rice topped with guacamole and salsa, red lentil spaghetti, taco salad with red beans instead of meat, and black bean burgers. Homemade are So much better than store bought, IMHO.
I feel great on the diet and it has improved my health. Best wishes as you make the change</p>
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<p>A lot of junk food (potato chips, fries, soda, …) is vegetarian… and subsisting on whole milk cheese and refined grains is not particularly healthy either…</p>
<p>But stuff like vegetables and beans / lentils are a good idea for healthy eating whether one is a vegetarian or not.</p>
<p>I like Rose Shulman’s recipes in the NYT better than Bittman. The first link is to a favorite of mine, and the second is one in today’s paper.</p>
<p>[Lentil</a> Stew With Pumpkin or Sweet Potatoes - Recipes for Health - NYTimes.com](<a href=“Lentil Stew With Pumpkin or Sweet Potatoes Recipe - NYT Cooking”>Lentil Stew With Pumpkin or Sweet Potatoes Recipe - NYT Cooking)</p>
<p><a href=“Lemon Risotto With Squash -- Recipes for Health - The New York Times”>Lemon Risotto With Squash -- Recipes for Health - The New York Times;
<p>I am very grateful for all your ideas and links! One of my concerns is getting enough protein, especially for my husband, who likes to just eat toast for breakfast. That wasn’t so much a concern when he was eating meat. I think I am going to have to monitor our protein intake.</p>
<p>Schmohawk, I’ve abstained from moose since birth, at least the kind on my dinner plate! Now, the moose in Mattmoose’s bedroom, and the basement bathroom, they’re there to stay!</p>
<p>My favorite breakfasts are high protein and have no meat:
- fruit smoothie. 1/3 juice, 1/3 froz fruit, 1/3 plain nonfat yogurt, 1 scoop protein powder/person.
- homemade granola: 1/3 oatmeal, 1/3 nuts and seeds, 1/3 dried fruits (raisins, dates, etc.) Cinnamon to taste. Toast the oatmeal and the nuts/seeds at 350 in a roasting pan until lightly browned; mix in dried fruit. Note: no oil, no added sugar (unless you really want to).</p>
<p>mattmoosemom, my favorite breakfast has no meat and is loaded with protein: a cup of Greek yogurt and 2 eggs, scrambled, plus coffee and cut-up fruit or berries. Sometimes I add cheese and toast.</p>
<p>[Protein</a> & Diet | FAGE](<a href=“http://www.fageusa.com/nutrition/protein-and-diet/]Protein”>http://www.fageusa.com/nutrition/protein-and-diet/)</p>
<p>[Eggs</a> Nutrition Information | LIVESTRONG.COM](<a href=“http://www.livestrong.com/article/34480-eggs-nutrition-information/]Eggs”>RDs Answer: Is the Cholesterol in Eggs Bad for You? | livestrong)</p>
<p>Yum.</p>
<p>If your husband will only eat toast for breakfast, maybe he could put some peanut butter on it to increase his protein intake.
I like the idea of a smoothie. He could take it with him when he leaves in the a.m.</p>
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<p>Although I’m not vegetarian, I am sure I don’t get enough protein and am trying to work on it in other ways than meat.</p>
<p>I went to a cookout today and made a new salad that I absolutely LOVED, and am so glad I found the recipe, because it’s high protein… made with quinoa. It’s basically quinoa, evoo, white wine vinegar, sugar snap peas, chives, S & P, and it called for roasted and salted pumpkin seeds but I couldn’t find any at the store yesterday. So I added slivered almonds instead. At the last moment I decided to throw in some bleu cheese. I made too much, but was so glad that there are leftovers to eat the rest of the weekend. Quinoa is a complete protein source, very rare among plant-based foods. A lot of people have breakfast recipes using quinoa, too.</p>
<p>I’m just curious about this, but what is so difficult about going vegetarian? I know my views are probably skewed since I’ve been vegetarian my whole life, but it seems as if removing meat from most dishes and replacing it with more vegetables or maybe tofu would still make the meal substantial. And protein should be easily gotten from dairy products, nuts, and beans/legumes. Sorry if this sounds hostile, but I’m genuinely curious.</p>
<p>My D recently became a vegetarian (will eat eggs, milk, fish), so when she was home this summer I started experimenting with vegetarian cookbooks. The cookbooks I have used are full of interesting and delicious new ways to cook vegetables, legumes, etc. that I have cooked before; as well as recipes for things I had never cooked myself before (red and black rice, quinoa, fennel) and different ways to cook them (e.g., roasting vegies, etc). I’m not sure it’s that difficult, but it has involved learning and cooking lots of new things and in new ways. It’s just not the way I ate growing up. Husband loves it!</p>
<p>Warbrain, I suppose cooking vegetarian will eventually be easier for me. Most of my “go-to” recipes include meat. So after developing a repertoire of wonderful food, which took nearly 4 decades, I am starting from scratch. I sort of feel like a newlywed who has little experience in the kitchen. This is why I sought CC’s collective wisdom. I converted one of our favorite recipes, Salsa Couscous Chicken (which was a million dollar winner) using firm tofu. It wasn’t even close. It didn’t taste bad, but I won’t make it again. </p>
<p>The fact that my husband is even willing to do this amazes me. His favorite meal is a simple London Broil, some variety of potato, and a vegetable. But we were inspired after we heard Bill Clinton ate a vegan diet. I will report back and let you all know how we do!</p>
<p>Mattmoosemom – that’s our story too. And I agree that one thing that doesn’t work is simply to try to “substitute” something else for the meat in a lot of recipes. My daughter does like vegie burgers, but she doesn’t like “fake” chicken and the like. We are learning a whole new set of menus, preferences, etc. it takes time and effort!</p>
<p>My daughter and her fiance are vegetarians; my son’s girlfriend is a vegetarian; my husband is a decided meat eater. When I’m making dinner for all of us, I make butternut squash ravioli (bought at the grocery store). While the ravioli is cooking, I fry nuts (pecans, walnuts or hazelnuts) in a little olive oil. When they’re done, I put them to the side and add some sage leaves and fry those until they’re crisp. I put those to the side as well. Then I add the cooked ravioli to the olive oil, fry them until they’re slightly brown, then add the nuts. Sometimes I add a little cream too, but not always (just a few tablespoons, not a lot). I put it in the serving bowl and then put the sage leaves in top.</p>
<p>dmd, that sounds wonderful! I am going to try it!</p>
<p>mattmosemom, cedar-planked salmon is a great replacement for prime rib, london broil, etc. It goes well with roasted veggie/potato medley and green salad.</p>
<p>BB, husband has enjoyed salmon, but nothing compares to a big slab of London Broil for him. Still can’t believe he’s committing to this!</p>