There is nothing more exciting than cooking a vegetarian dish.
I would have never thought that such thing would have been possible in my kitchen. I grew up with meat or fish at every meal, breakfast not included. But then something totally unexpected happened.
Two years ago I met a wonderful family from India and from them I learned that you can actually enjoy a meal made of vegetables. Incredible isn’t it?!
Even if the change in my daily routine wasn’t obvious at the beginning, I realized very recently that my lunches have been entirely vegetarian since I’ve met them. I never really told Danny about the changes in my diet, even though I know he noticed them. I know too well his opinion about a very strict vegetarian diet. He doesn’t support the idea and I don’t either.
We’ll never trade a slice of prosciutto for a slice of smoked tofu-turkey.
Until last night if I had had suggested a pasta dish which didn’t include seafood or meat, I would have had a comment like this: « But Steph, what about proteins! ».
That comment belongs in the past. Something weird happened last night. I purposely cooked a vegetarian pasta dish and we both liked it so much that we totally forgot about our sacred proteins. I bought two ginormous butternut squashes last week and this recipe from Sprouted Kitchen blog helped me to figure out what to do with at least one of them.
I used regular pasta instead of whole grain pasta (I’m taking this new diet/habit one step at the time) butternut squash, red chard, parsley pesto and Parmesan. It’s a great pasta dish and no doubts I’ll make it again.
Are we both turning into vegetarians? I don’t think so. Are we trying to diversify our diet even more than before? I would say yes.
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