I’ve made a decision to eliminate meat from my diet for the next two weeks. While this may seem like a paltry amount of time, in my world it will feel like a million years. This doesn’t mean having veggie lasagna in place of the meat version, I plan on cutting back on rich foods altogether. I predict that it will be exceptionally tough; after all I’m a girl who’s led by her stomach. I love food so restricting myself in any way will be a disaster waiting to happen. Despite the odds being against me, I’ve found myself craving a healthier lifestyle and ways of stepping outside my comfort zone.
Having a meal or two without meat is not difficult, but as the days go on I foresee myself suffering from withdrawals. I’m going cold turkey and shall devour no meat starting this weekend. Goodbye steak, so long chicken and pork-we shall meet again. I will focus heavily on flavor and use the freshest vegetables possible, this way I can enjoy my meals just the same. Wish me luck for I will need it.
Here’s a vegetarian option that is usually served as a side dish to stews. We’ve all had the obligatory cabbage hanging on the side of our plate with zero flavor. We manage to eat it only after mixing it with the gravy of the stew and tell ourselves it’s bland in order to compliment the dish. Well this isn’t that type of cabbage. My version, with a subtle flavor of ginger and a slight tang will not only be a great accompaniment to stews but can stand on its own.
Cabbage and Carrot Sautee
1/2 head cabbage, finely shredded
1 carrot, shredded
2 cloves garlic, crushed
1/2 medium onion, finely chopped
1/2 tsp crushed fresh ginger
1/8 tsp black pepper
1/2 tsp salt
1/2 tsp white vinegar
1 tbsp canola oil
Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
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terri
Love cabbage this will be on the menu this weekend!! Best of luck on giving up meat. I for one would have a Very hard time with that I love my meat.
Anneli Faiers (@Delicieux_fr)
I commend you! Good luck with your meat free break. I just did 3 weeks as a veggie as we had a veggie houseguest. It was actually a joy and forced me to be extra inventive with food which was fun! I have written 2 blogs about my time as a veggie…check out my site to see some recipes and conclusions from my experience. I am sure you will enjoy your veggie time
KarmaFree Cooking
cool!!!! it’s like a hot coleslaw!!!! and what made you decide to cut meat off your diet??? I am curious as I am vegetarian and like to undertsand the reasons why people decide to try a vegetarian lifestyle.
Kudos to you and your desicion… hang in there. It’s a great ride after all…
JehanP Post author
Thanks, I had the urge to eat healthier and decided to try something new. I’ve NEVER gone longer than a few days without eating meat so this will be quite the challenge.
Melissa
I think you will be surprised how easy it is. I stopped eating meat abruptly and felt so good almost immediately that I haven’t looked back. Good luck!
Stephanie
I’m so inspired to do a no meat challenge myself but I’m not sure I can give up the beef. The cabbage looks so good but too bad it gives me gas
Mikey D
That looks like some good eatin’. I reckon the carrots will add a sweet punch to the pot. I need to try it. It’s better than eating that turnip stew and parsnip soup my wife cooks for me everyday.
DavidPugh
I did veggie only for lent and even though I’m back on meat now having salads, veggies and fresh fruits as my daily staples makes all the difference in how I feel what type of energy I have ect. Way to go gal! I also noticed a difference when I cut out most of the dairy I’ve been taking in. That being said I wanted to make some of your Jerk soon. I need some advice! For your marinade you say 3 tbsp of Pimento! I think that means the same thing as allspice, but not sure if it comes already in a paste or if I should just use allspice berries, or if you are referencing cherry peppers. Please advise! Many thanks,
David
P.S. I am buying a camera soon and would love to know what type you use as your pictures are so nice!!! Blessings and happy Earth day!!!!
JehanP Post author
Hi David, Happy Earth Day to you also! I’m on Day 2 and it’s going great so far. I’m making dishes that are tasty and chock full of vegetables, can’t say I miss meat..as yet! To answer your questions, pimento is the same as allspice which is a dry ground spice. It is best if you can find the Jamaican pimento but allspice will do the trick also. The camera I’m using is Canon Rebel T3i, it’s a great first camera and the price can’t be beat. I recommend buying it from Amazon.com for the best price.