Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood and the flesh of any other animal. It can also include abstaining from by-products of animals (clothing, etc.)
Vegetarianism can be adopted for different reasons – respect for the animals/animal rights, religious beliefs, ethics, etc. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic or personal preference.
There are varieties of the diet as well: an ovo-vegetarian diet includes eggs but not dairy products, a lacto-vegetarian diet includes dairy products but not eggs and an ovo-lacto vegetarian (also known as lacto-ovo) diet includes both eggs and dairy products. A vegan diet excludes all animal products, including eggs, dairy, beeswax and honey and animal products such as leather. Semi-vegetarian diets consist largely of vegetarian foods, but may include fish or poultry, or sometimes other meats, on an infrequent basis. A vegetarian who does eat fish or poultry could consider meat as mammal flesh.
There is an assumption that vegetarians do not get enough of the proper nutrients in a vegetarian diet. It is true that vegans can have particularly low intake of vitamin B and calcium, but they can remedy this by eating more collard greens, leafy greens, tempeh and tofu (soy). However, high levels of dietary fiber, folic acid, vitamins C and E and magnesium and low consumption of saturated fat are all considered to be beneficial aspects of a vegetarian diet.
“On average, vegetarians consume a lower proportion of calories from fat (particularly saturated fatty acids), fewer overall calories, more fiber, potassium, and vitamin C, than do non-vegetarians. Vegetarians generally have a lower body mass index. These characteristics and other lifestyle factors associated with a vegetarian diet may contribute to the positive health outcomes that have been identified among vegetarians.”
Dietary Guidelines for Americans, 2010 – A report issued by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services.
I didn’t spend my childhood thinking I would become a vegetarian when I grew up. I was raised in a family where you had a salad, some type of meat, a veggie dish and some other side dish at our family supper. Plus, being a Midwest girl, every newscast featured the latest hog and beef reports – that was our normal news. I grew up in a farming community and, although we didn’t actually farm, we lived on a farm. Most of my friends were farmers and “play time” consisted of feeding/tending the livestock. One of my sisters married into a farm family and she has been a proud Iowa farmer’s wife for the last forty-two years. A visit to their home consisted of helping with chores. They raised cattle and hogs, for both business and personal use. Whether it was sitting down to breakfast with eggs and bacon or dinner with roast beef, it was a common occurrence for one of their kids to ask, “Who are we eating today?” For me, to hear “Oh, it’s Susie or Bob” or whatever cow or hog had been sacrificed for the family meal, was quite unsettling for me. I started questioning what I was eating and why.
But, the biggest a-ha moment came when I got extremely ill after eating a hamburger when pregnant with my daughter. Some could argue that the pregnancy made me sick and there is some truth to that, but it just cemented the idea of making some changes. Of course, I needed to keep my nutritional needs on track during the remainder of my pregnancy in order to deliver a healthy baby and I did. However, I started decreasing my animal products during this time. I gave up pork right away and gradually weaned myself off of beef (which, in Iowa, is tantamount to renouncing my citizenship). The next steps were giving up chicken and fish. For a long period of time, I also gave up eggs and honey. The Vegan life wasn’t for me because I wore leather shoes and carried leather purses. I’ve settled into the Lacto-ovo vegetarian eating choice: I do eat food with eggs, milk (cheese) and honey.
I’ve been asked why I became a vegetarian and there were several factors that led to my decision - health-related, political, environmental, cultural and aesthetic. But the simple reason is that it was my personal preference, I didn’t want anything to die in order for me to eat it. I know, I know…the circle of life and natural order and all of that. But, in a society where we have so many choices, my individual eating choices are just that…my choices. It was my choice, I’ve never forced it on anyone. I have never been a Militant Vegetarian but it seems to bother more people than I could have imagined. I have received some quite harsh criticism, including being blamed for the failing family farm business! I still prepare meat dishes for family and friends. And, I never attack anyone for eating meat or for any other cuisine choices.
It’s not always easy. Eating at restaurants is a challenge, salads can be boring. Sometimes, you are tempted to order a fried vegetable, just to get something substantial. However, avoid these. You also need to find out how the food is prepared…cooked with lard, etc. You’d be amazed at how many restaurants cook a veggie burger right next to a beef burger. I do have to make sure I am getting my nutrients other than animal-based food products. That’s not always easy, but choosing to be a vegetarian means you also choose to be diligent in taking care of your body. But, for me, the benefits far outweigh the drawbacks. I am a three-time breast cancer survivor. Five years ago, I was diagnosed with a rare immune system disease (nothing you do to get it, nothing you can do to prevent it) and I know my healthy eating has helped me in my survival. Doctors won’t tell you that you have to eat meat to survive, but several of my doctors have said my vegetarian choices have contributed to my survival. My skin is healthier, my hair shines and I feel better. And, when I have to go through the dreaded prep for a colonoscopy, I have a much easier time at it than my meat-eating husband!
It’s not always easy, but it is my choice.
Penne with Poblano Chiles, Corn, and Cilantro Cream
Serves 4
30 minutes or fewer
Can’t find poblano chiles? Use green bell peppers instead, and spice up the sauce with minced jalapeño chiles or 1/4 cup prepared green salsa.
- 1 cup (packed) fresh cilantro leaves
- 1 ½cups thawed frozen corn, divided
- ⅓ cup whipping cream
- 1 clove garlic, peeled
- 1 ½ tsp. ground cumin, divided
- 8 oz. penne
- 1 Tbs. olive oil
- 2 poblano chiles, halved, seeded, and cut crosswise into ½-inch strips
- 1 medium onion, sliced (1 ½ cups)
- ¼ cup crumbled queso fresco
1 | Purée cilantro, 1/2 cup corn, cream, garlic, and 1/2 tsp. cumin in mini food processor. Set aside.
2 | Cook penne in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
3 | Heat oil in large skillet over high heat. Add chiles and onion, and cook 10 minutes, or until onion browns. Stir in remaining 1 cup corn and remaining 1 tsp. cumin.
4 | Add penne and cilantro cream to poblano-onion mixture in skillet, and toss to coat. Add enough reserved cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper, if desired, and sprinkle with queso fresco.
2 | Cook penne in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
3 | Heat oil in large skillet over high heat. Add chiles and onion, and cook 10 minutes, or until onion browns. Stir in remaining 1 cup corn and remaining 1 tsp. cumin.
4 | Add penne and cilantro cream to poblano-onion mixture in skillet, and toss to coat. Add enough reserved cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper, if desired, and sprinkle with queso fresco.
Show details
|
