Vegetarian article

**Russ** · 04-08-2010, 10:14 AM

Found this article on AOL and thought some of the dishes looked pretty good and maybe someone would be interested in the story.

The Transitioning Vegetarian - KitchenDaily

**Ceashels** · 04-08-2010, 10:44 AM

Thank you, I enjoyed reading the article and might start cutting back on the meat for us here. We'll see how that goes! hehehe

**Grainlady** · 04-08-2010, 12:25 PM

Nice article - thanks for posting it. We have meatless Friday to save on the food budget (no more than $10/week spent on meat for 2 adults) so I'm always looking for recipes that don't cost an arm-and-leg to prepare meatless or low-meat meals that provides enough protein. You don't have to be a vegetarian to enjoy meatless meals (LOL)!

The idea the author wrote about "using more sauce, and less pasta" is a great idea - but mostly because people don't realize 1/2 c. of cooked pasta is a serving from the grain/bread/cereal group, not necessarily because of the cost of the pasta. Even better, make your own wholegrain pasta/noodles, which I do. For each serving of pasta (1/2 c.), I also include at least one, and preferably two, serving of vegetables (generally 1/2-cup per serving) as a ratio of ingredients.

I love to make pasta salads when the garden is in full production, but pasta is used sparingly because of the high-glycemic carbs - so pasta isn't the dominant ingredient. I also substitute half the pasta called for in a recipe with cooked beans to increase the protein, when possible.

**IntlMom** · 04-08-2010, 12:37 PM

What a great article!!! I loved it! Very descriptive and thourough as well!

Very inspiring. (wonderinng if I can get hubby to read it......)

**Palooka** · 04-08-2010, 11:00 PM

Awesome Russ! Thanks for posting this.

**Darlene** · 04-09-2010, 09:48 AM

Thanks Russ! I especially liked this quote:

"Now, instead of thinking pork, lamb, beef chops or roasts, fish, shellfish, poultry, I think in terms of a new rotation of categories: pizza, pasta, risotto, beans-and-greens, soups, stews, stir-fry and egg dishes."
That really is a way of thinking I can wrap my head around. Most of us are heading into the plentiful garden season and I like to make veggies the star of the meal.