I’ve been a vegetarian for almost twenty years. For me it is easy, fun and a delicious. I no longer see vegetarianism as a sacrifice in any way. Eating is celebration and to eat vegetables is delightful.
Mark Bittmann, the New York Times food critic seems to be building a path to live with joyous cruelty-free food:
Many vegan dishes, however, are already beloved: we eat fruit salad, peanut butter and jelly, beans and rice, eggplant in garlic sauce. The problem faced by many of us — brought up as we were with plates whose center was filled with a piece of an animal — is in imagining less-traditional vegan dishes that are creative, filling, interesting and not especially challenging to either put together or enjoy.
My point here is to make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you’ve probably never had — and you may just find yourself eating “better.”
These recipes serve about four, and in all, the addition of salt and pepper is taken for granted. This is not a gimmick or even a diet. It’s a path, and the smart resolution might be to get on it.
Kudos to Bittmann for the column, approach, and recipes. To have veganism be the suggestion for New Years resolutions is wonderful. The New York Times, one of the most venerable newspapers in North America offers a marker of the persuasiveness of vegan choice in the current public dialogue.