When I eliminated meat from my diet, it was not a big deal for me whatsoever. I had never been a fan. Ever. Three childhood memories come to mind when I think of my history with meat.
1. While there were many nights that I would sit at the table well beyond suppertime, with cold chunks of meat on my plate, one particular night, when I was about eight, comes to mind. I excused myself, my cheeks stuffed full of whatever kind of meat we were having that evening. I had planned on going outside and then spitting my meat out into the wooded lot next door. I’m not sure how I ever thought I would get away with it…I mean it must have been pretty darn obvious. Anyway…unbeknownst to me, my dad went out the back, while I disappeared out the front. Boy was I surprised when he snuck up on me while I was busy spitting it out! Busted. I remember running into the house crying. Traumatic. Very traumatic.
2. And then there was the time (and I have no idea when this started), that my dad convinced me that ring bologna was actually duck. In my mind, it had to be the duck’s neck. I mean, look at it. One only needs to think of “The Ugly Duckling” to make that connection. Or maybe I was thinking of the neck of the beautiful swan. I can’t remember. Nor can I remember when I finally realized that it wasn’t duck. This connection totally did me in. I had to choke it down whenever it was served. (Which felt like ALL THE TIME! Worst meal ever? Ring bologna boiled with potatoes and cabbage.)
3. And of course, there was my memory of a spanferkel. That was the first time I ever saw a pig being cooked. Whole. With an apple in its mouth. And its cute little curly tail all charred. Lasting image that has scarred me forever. That was a camping tradition that has haunted me ever since I was about 4.
See what I mean? No meat? No problem!
Eggs, on the other hand…not so easy. I occasionally ate eggs scrambled, or in omelets. That wasn’t too difficult to avoid. The real problem was, that they were IN everything! (Or so it seemed.) Apparently, eggs do many things…they bind, they leaven, and they give structure. Who knew? Eliminating eggs was a bit more problematic. Little did I know that other foods existed that could do the work of eggs! “Flax eggs” (1 T. ground flax seed in 1 T. water), “chia eggs” (same recipe as flax eggs…just sub chia for ground flax), bananas, silken tofu, or non-dairy yogurt! Amazing!
My best discovery to date, however, has been the use of super firm tofu to imitate scrambled eggs!
No eggs? No problem!
Veggie Tofu Scramble (feeds 4 normal people…more like 2-3 “Karen” servings however)
veggies of choice…I used:
1/2 small onion-chopped
2 cloves garlic-minced
1/4 each-green pepper, red pepper, yellow peppers-chopped
2 handfuls spinach
1 block tofu (pressed)
1/8 c. nutritional yeast
1 T. turmeric
salt and pepper to taste
avocado to garnish
Saute garlic and onion. I just used water to prevent sticking. When onions are translucent, add peppers. Cook for 2-3 minutes. Add mushrooms. Cook for 2 more minutes. Push veggies to outside of pan. Crumble tofu. Add nutritional yeast, turmeric, salt and pepper. Stir. Add tomatoes and spinach. Cover and remove from heat until spinach wilts. Stir. Serve with avocado or any other fixings that trip your trigger!
And what trips your trigger?