Vegetarianism has become a very trendy lifestyle. But I did it before it was cool. The Encarta Dictionary’s definition of a vegetarian is “somebody who eats vegetables, fruits, grains, seeds, and usually eggs and dairy products, but not meat or fish” but they are some different classifications. For example a pure vegetarian or vegan doesn’t eat any meat, seafood, eggs, gelatin, honey or milk products such as milk and yogurt. The most common type of vegetarian is the lacto-ovo vegetarian also refrains from meat but consumes eggs and dairy products. A lacto-vegetarian eats dairy products but not eggs whereas an ovo-vegetarian will eat eggs but not dairy products. A pesco-vegetarian will eat seafood and fish but not animal meat such as cow, chicken or deer. A semi or partial-vegetarian is someone who couldn’t quite make the commitment to vegetarianism and though their diet consists mainly of vegetarian meals, they will occasionally indulge in chicken, fish and seafood. Personally I’m not a big fan of the partial- and pesco-vegetarians because it feels as if they’re avoiding their duties as vegetarians to avoid meat products and love animals. My rule is, if you can tear its flesh from its bones with your teeth, you don’t love it.
Many parents grow concerned when their children decide to become vegetarians because they fear they won’t get enough protein and iron. Well this fear can be vanquished with a little knowledge. Grains, such as rice, oats and wheat, provide an excellent source of protein as well as iron, zinc B vitamins and fibre. Eggs and dairy, for lacto/ovo vegetarians, also offer protein and vitamin B12 to make up for a lost food group. Nuts, seeds and legumes (beans, chickpeas, lentils, etc) not only supply protein but also a good source of unsaturated and essential fats, iron and fibre.
My favourite food of all time is lasagna and this recipe makes me drool just thinking about it.
2 tbsp (25 mL) extra-virgin olive oil
1 onion, diced
4 cloves garlic, minced
1/4 tsp. (1 mL) hot pepper flakes
2 zucchini, diced
2 sweet red peppers, diced
1 eggplant, diced
1 bay leaf
1/2 tsp. (2 mL) each dried thyme and oregano
1/2 tsp. (2 mL) each salt and pepper
1 can (28 oz. /796 mL) whole tomatoes
1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)
2 eggs
1/4 tsp. (1 mL) ground nutmeg
1 tub (475 g) ricotta cheese
3 cups (750 mL) shredded mozzarella cheese
1 cup (250 mL) grated Parmesan cheese
15 lasagna noodles (about 10 oz. /300 g)
Preparation
In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.
Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.
Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.
In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.
Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.
Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375°F/190°C oven for 30 minutes; uncover and reheat for 15 minutes longer.)
Additional information: Using whole wheat lasagna noodles will double the fibre in this pasta dish from 4 g to 8 g per serving.
For dessert I usually lean more towards salty then sweet but these churros draw me in every time.
Ingredients
* 1 cup water
* 2 1/2 tablespoons white sugar
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 2 quarts oil for frying
* 1/2 cup white sugar, or to taste
* 1 teaspoon ground cinnamon
Directions
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
