Many years ago, when my daughter was not yet two, I left a long time, abusive relationship. Everything in my life turned upside down and I decided to roll with it and change things about myself. I saw it as an opportunity to become something better than I was.
I went back to college and also took classes to become a Massage Therapist. During my training to become a therapist, I learned about vegetarianism and made the decision to that the healthiest thing for my baby and myself was to eat no meat.
One of my clients was very encouraging of all the changes I was making in my life. She gifted me with the cookbook Vegetarian Times Beginner’s Guide. It is a great book and has a lot of information in it for someone deciding to become a vegetarian. There are also some really great recipes in it.
A couple of our favorites are Spicy Sesame Noodles and Stir-Fry Zucchini and Mushrooms. These have been favorites of ours for 0ver 20 years.
Spicy Sesame Noodles
1/4 cup creamy peanut butter
2 TBL water
3 TBL rice vinegar or 1/2 TBL each white vinegar and water
2 TBL tamari or soy sauce
1 TBL finely minced fresh ginger
2 to 3 tsp Oriental chili oil or to taste
1 tsp sugar
1 tsp dark sesame oil
8 ounces whole wheat angel hair pasta or soba noodles
3 TBL toasted sesame seeds
2 scallions (green parts only) thinly sliced on the diagonal
1.) In blender or food processor fitted with a steel blade, combine peanut butter, water, vinegar, tamari or soy sauce, ginger, chili oil, sugar and sesame oil. Blend or process until very smooth.
2.) Cook pasta in boiling water according to package directions, or until al dente; drain well and combine with sauce. Scatter sesame seeds and scallions over all, serve at once.
Stir-Fried Zucchini and Mushrooms
1 TBL canola oil
1/2 pound sliced fresh mushrooms
3 medium unpeeled zucchini, cut in 1/4 inch slices
1 large clove garlic, minced
2 TBL tamari or soy sauce
1. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook quickly, stirring, until they begin to brown slightly, 2 to 3 minutes. If mushrooms start to release liquid, raise heat to high and cook until it evaporates.
2. Add zucchini and garlic; stir-fry another 3 to 4 minutes. Add tamari or soy sauce; toss to combine, and serve.
My daughter is still a vegetarian and even though I am not, these recipes find a way into our menus on a regular basis.
I hope you will give them a try.
Latest posts by Cynthia (see all)
- Recipe Makeover, 40+ bloggers sharing healthy recipes and a giveaway - April 24, 2017
- Mexican Corn and Shrimp Skillet, ready in about 15 minutes - April 24, 2017
- Recipe for Cajun Shrimp Sheet Pan Dinner - April 21, 2017