#FoodieFriday – Vegetarian Meals Are So …


Try as I may, I just can’t get excited about vegetarian meals. I’ve tried and am still trying. Tried to put a positive spin on them. Spent hours studying recipes. And please don’t suggest Torfu, I tried it once and gagged. Probably because I knew it was artificial meat. I know we should try to eat less meat, but how do you change a lifelong habit?

And even if we eat vegetables, how do we know they have not been sprayed with chemicals?

Vegetarian meals. I do like: pies, quiches (I can only eat pastry at lunchtime as they cause heartburn), pastas, and risottos, but they are loaded with carbs and not good for diabetes. I don’t mind some beans, but they give me gas. Same with cauliflower rice. Omelettes. I struggle with –as eggs do not seem to like me.

Flipping through the book – does this recipe look appetising to you?

Would this tempt you?

What is your favourite vegetarian recipe?

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Let’s talk about food, whether it’s sharing your favourite recipes, growing fruit and vegetables, your harvest ups and downs, hints and tips, favourite restaurants or pictures of plates of food – even diets. If it’s food-related, why not post it on your blog and add it to the Foodie Friday Blog Hop

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27 thoughts on “#FoodieFriday – Vegetarian Meals Are So …”

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  1. I agree that tofu can be a bit gagging. I never liked it in the past. Recently I googled how to cook it. So, I cut the block in half, and wrapped the chunk in a linen tea towel and put a heavy weight on top to get the water out. Then dredged it in cornstarch and seasoned it while frying it up in some avocado oil. Actually, I have to say that it was much tastier than I remember it being. I think I could do it now and then. Best wishes on finding healthy choices!

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  3. I am so sorry but do not see a problem! Why does one have to be a vegetarian or a vegan? Surely vegetables and salads are simply part of our healthy food lexicon to be mixed and matched at will depending on what one feels like making on the day and what is in the fridge :) ! I eat meat and fish most days of the week – but that naturally is 1/4 of the plate, another 1/4 being HEALTHY carbs and then 1/2 plate whatever vegetables or salads are in season prepared in as exciting a way as one thinks of on the day! Personally, living alone, I prefer oodles and oodles of Asian stirfries, be they from one of the Chinese provinces or Thailand or Myanmar or Indonesia or Malaysia or Vietnam (yum!!!) or all mixed up together from my own imagination.. Look at what you have in the fridge and make it fun and exciting :) ! And I LOVE tofu and tempeh – they take on whatever other tastes you add to the pan and are SO healthy and tasty! Have such at least a couple of times a week! Thinking back – half the time I would not even think whether I had had meat or fish or all vegetables . .. just go for exciting food :) !

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    1. Oh, and what on earth is artificial about tofu and tempeh – surely these delightful ingredients come from soy milk and could not be more natural and super healthy with a low-calorie count. Re-reading your post we do eat differently in another way . . . I would not touch pastry more than a few times a year > that IS unhealthy :) !

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      1. Oh, and what on earth is artificial about tofu and tempeh – surely these delightful ingredients come from soy milk

        Hi Eha, I refuse to eat soy products because of the GM issue. I tried soy milk when I was trying to figure out if I was dairy intolerant … and found it not to my taste.

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        1. Fair enough about GM, but we do not have the problem with homegrown soy in Australia – I am wary about that myself. Here all soy for food is triple-checked. There unfortunately is some GM soy from the US and South America coming in as stock feed. We are trying to get rid of that.

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    2. Hi Eha, my doctor suggested I should try vegetarian option a couple of times a week. But TBH I am less than enthusiastic and neither is Mr. Piglet. It’s just mindset. I need to man up and eat cabbage.

      I do like the idea of Asian stirfries which reminds me I have a stirfy cookery book somewhere.

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      1. I love Asian cabbage, but mushrooms of all kinds are super important to fight against possible cancer and heart disease etc, especially all the wonderful Asian ones, and broccoli of course and bok choy and peapods and sweet potatoes (I hardly ever eat the white ones any more!). Do some outside reading about the gastric biome/brain interconnections etc – most allopathic doctors are pretty dumb about what really counts – only know how to write a script and charge money!

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  4. I chance upon your post on my “Discover”. I love the idea of #FoodieFriday so I will find a way to link up.

    I eat mostly vegetables without meat, although I am not fixated on vegetarian meals. And if there is chicken stock in my soup, I am not fussed, or I just eat around the meat in stews, etc.

    dining sanctuary

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    1. Thank you for particpating Ju-Lyn. I loved your post.

      I eat mostly vegetables without meat, although I am not fixated on vegetarian meals. And if there is chicken stock in my soup, I am not fussed, or I just eat around the meat in stews, etc.

      This sounds a sensible balance.

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      1. Thank you for reading and signing up…I love food: the good, the bad and the ugly! I share my cooking disasters for two reasons: I think they are funny and there are so many why waste good content? Cheers!

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  6. Pingback: #FoodieFriday – Pondering Vegetarian Cuisine…What If You Don’t Like The Food? Vegan Restaurant Struggles Too! – Bite! Eat! Repeat!

    1. Hi Rebecca, I checked out the recipe and it looks delicious. I love advocados and red cabbage. While I don’t think I’ve seen advocado oil in the supermarkets I frequent I have truffle oil from France (present from my daughter) or olive oil. thanks!

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  9. That dish looks very appealing and appetizing to me. I love vegetables as much as I love meat. Many years ago, I tried a vegetarian diet because that was the “hip” thing to do. After a few short weeks, even just smelling any meat cooking was stomach-curdling. I decided to abandon vegetarianism for that exact reason. I’ve never tasted tofu, and don’t care to. My fave vegetable recipe is Spaghetti Squash Supreme. It was in the “Company’s Coming” Vegetables book. Basically, you oven roast the squash until done, then transfer the strands to a casserole dish and add par boiled veggies of your choice, toss, and then top with cheese of your choice and bake again until vegetables are fork tender. The cheese is ok if you’re a lacto vegetarian. If not, you could leave it off and use a tomato sauce.

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  10. I would eat that plate of veggies & sauce, and then need something more hahaha! My husband is vegetarian, and wow did I struggle through the years trying to come up with dishes. My favorite is probably roasted veggies, with garlic and onions. Roasted until they are crisped & brown. I’ve trouble with some foods as I get older, good bye cream and some cheeses :(. I do love vegetables, but you’re right about the pesticides – and I feel better with some protein along with the veg.

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  11. It’s a terrific question: I will be sharing a look at some vegetarian dishes I have made, along with one vegan dish…I am neither, but delicious meals do not always have to include meat, chicken or fish…that said, I also make these dishes with a slice of salmon on the side

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