Successful Memorial Day Weekend!

First real test, went to a BBQ on Saturday. Hamburgers and hot dogs provided, everyone else brought whatever. I took a whole grain pasta dish. For just a quick moment, I thought, "Those smell good! That is rather tempting", and then I stopped myself and said, "No it's not!". I had a great meal and no meat, so a great success to have under the belt.

Had a repeat success on Monday when we got together with family for  a dutch oven dinner: pot roast, potatoes, carrots, salad etc. When offered a bite of meat when they were testing it out of the oven, I just said: "No thank you." So easy yet so effective!

Being a vegetarian isn't hard. Don't make a bit deal of it, eat everything else, and when offered meat, just say "No thank you." If they ask why, just tell them you are not eating meat. Let them snicker or scoff, the health benefits alone will be worth it!

We'll See About This...

When it comes to going vegetarian, I am willing to try, but not sure what the end result will be, and really like the "flexitarian" part for now. I love a good piece of meat now and then, but I am intrigued by the health (and other) benefits of eating meals without the pig and cow butt. Being obese and in my mid 40's, I am feeling pretty motivated to do what I can to live a healthier lifestyle. Over the past year or so, when we've deliberately left the meat out of dishes, I do like the way it makes me feel. I am also starting to feel other spiritual and moral motivations for eating vegatarian. I am excited to give it a real honest attempt, and to really think about the reasons for doing so. Thanks to my wife for spear-heading this effort!

Potato and Cauliflower Burritos

To complete the meal, and add a bit of color to the plate, we served watermelon along with the burritos. But a green salad would have gone a long ways for a more appetising presentation!

Makes 4 burritos

Flavorful potatoes and cauliflower keep calories down but satisfaction levels high

1  15-oz. can fire-roasted crushed (or diced) tomatoes
1  chipotle chili in adobe sauce, drained (I couldn't find this in our store, so I used a can of chopped green chilis)
2  cloves garlic, peeled
2  tsp. canola oil
1  small onion, sliced (about 1 cup)
1/2  tsp. dried oregano
3  c. small cauliflower florets
1  medium Yukon gold or russet potato (6 oz.), cut into small (1/4") cubes
3  Tbs. chopped cilantro
4  8-inch flour or whole wheat tortillas, warmed
1  c. cooked brown rice, warmed
1  c. grated monterey jack cheese

1. Pulse tomatoes, chipotle chile, and garlic in food processor until coarse purée forms.
2. Meanwhile, heat oil (I just used olive oil spray) in large skillet over medium heat. Add onions and oregano; sauté 2 minutes. Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potato are tender (I cooked about 30 minutes total, but I like my potatoes totally cooked!). Stir in cilantro.
3. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas, leaving one end open.
4. Optional: We served with salsa and sour cream!

Per Burrito: 366 calories, 10 g. protein, 12 g. total fat (<1 g. sat. fat), 55 g. carbs, 491 mg. sodium, 7 g. fiber, 7 g. sugar.

Recipe from Vegetarian Times magazine, June 2011, pg. 36.

Our Opinions!

Jeff:  "I thought the cauliflower was going to be a gag, but I couldn't have been more wrong! This recipe is a keeper!"

4.5 out of 5 stars

William (18): "Fully satisfying" (went back for 2nds!)

4 our of 5 stars

Erika (14): "I'm a pretty picky vegetable eater, and I liked it!" (Erika was concerned about tasting individual vegetable flavors, but couldn't, only the overall combined flavor of the dish)

4.5 our of 5 stars

Garrett (12):  "Pretty darn good!"

4 out of 5 stars

My thoughts: I thought the dish sounded weird at first. After all, I have heard of bean burritos, but cauliflower and potato? But I was also very happy with the combination of flavors. We added extra cauliflower and potato, since there were 5 of us and the recipe says it only serves 4, and have enough leftovers for about 3 more! Also, some people have to adjust to brown rice, but that is all we have eaten for years, so that was not a problem for any of us.

4 out of 5 stars

Overall opinion: This is dish is a keeper! We will add this to our repertoire of recipes!

Average rating: 4.2 out of 5 stars