Meat-free: Week 16

I’ve made it to week 16!

These last few months have been very interesting. I’ve tried foods that I would have never usually have before: some good, some bad. I’ve also noticed myself leaning towards one particular type of cuisine.

Weeks 5 – 8 saw myself going for a variety of seeds/grains/pasta such as:

  • Bulgur
  • Brown rice
  • Couscous
  • Quinoa
  • Wholewheat pasta
  • Wild rice

Bulgur or couscous would be used in a stir-fry along with soy sauce, and vegetables such as peppers, onions and mushrooms.

I’d cook quinoa and mix in vegetables similar to the above, but top with feta or halloumi, and a squeeze of lemon or lime for some freshness.

Brown rice with a stew or curry was one of my go-to’s. Otherwise, I’d have a mix of brown rice and wild rice with stewed or roasted vegetables.

Wholewheat pasta was used to make delicious pasta bakes, topped with cheese of course.

I was also trying to find a vegetarian burger at this point – not the burgers that only have a portobello mushroom as the ‘patty’. I’ve tried the falafel type burgers – one from a restaurant, and one at home – and surprisingly, they were heavy. Flavour was there, but it was a mission trying to finish them.

Weeks 9 – 15 I explored Indian food. Before removing meat from my diet, I only had Indian food once in a blue moon. But, if I was to order out on a Friday from an Indian takeaway, I’d go for a Chicken Dhansak.

Now, I’ve had many dishes that include ingredients such as spinach, paneer, potatoes and lentils. Indians really do make vegetarian dishes taste great!

Despite the variety of food, week 16 saw the temptation for meat come in. I’m actually starting to miss it now. I gave in and tried a vegetarian sausage, thinking it would taste nice. It tasted like cardboard. Safe to say I’m never having that again.

I wonder how long this can last because… I could really do with a good burger right now.

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