Initially, I considered eliminating even eggs, milk, and cheese from my diet. And though I plan to head that direction, for the sake of using what's already in my fridge and making a more gradual transition, I'll be eating milk and eggs until I finish what I've already got in the fridge.
Rather than recounting everything I ate today, as if reporting to a weight-loss counselor, I'll just document the meal I actually cooked, using recipes from this massive book that I've bought to help me with my quest.
So, for tonight's dinner: balsamic-braised winter squash with rosemary, soy-ginger cucumber salad, and chive with carrot pancake (the last item was made without a recipe.) Everything was filling and tasty enough, but I think I need to work a bit more on the art of composing a vegetarian meal. Spaghetti, green beans, salad and garlic bread -- that's a meal. Meatloaf, mashed potatoes, Brussels sprouts -- that's a meal. There was just nothing that really tied the meal together. But no fretting here, I'm still feeling good about the decision.
I had to scale down the recipes and substitute a few things (white onions for red ones, dried rosemary for fresh, agave syrup for sugar) but below are the original versions (with simplification from the interesting, but wordy instructions), from "How to Cook Everything Vegetarian."
Cucumber Salad with Soy and Ginger
Makes: 4 servings
Time: 30 minutes, largely unattended
3 medium cucumbers
salt and pepper
2 tbsp. rice vinegar
A 1 inch piece fresh ginger, grated
1 tsp. sugar
2 tbsp. soy sauce
fresh cilantro for garnish
1) Peel, cut in half, then seed and slice the cucumbers. Put in a colander and sprinkle with salt and then toss to coat. Let sit for 10 to 20 minutes. Rinse, drain and pat dry.
2) Toss the cucumbers with the remaining ingredients, then taste and adjust seasoning as necessary.
Braised Winter Squash in Caramel Sauce with Balsamic Vinegar and Rosemary
Makes: 4 Servings
Time: 30 minutes
1 c. sugar
1/2 c. balsamic vinegar
2 tbsp. minced garlic
1/2 c. chopped red onion
1.5-2 lbs. winter squash, cleaned and cut into 1 inch cubes (about 4 cups)
salt and pepper
1 tbsp. minced fresh rosemary leaves
1) Put a large, deep skillet with a tight-fitting lid over medium heat and add the sugar and a tablespoon or two of water. Cook, gently shaking the pan occasionally, until the sugar liquefies and begins to bubble, about 10 minutes. Cook for another minute or so, until the melted sugar darkens; turn off the heat. Mix the vinegar with 1/2 cup water; carefully add the liquid and turn the heat to medium-high. Cook, stirring constantly, until the caramel melts into the liquid, about 2 minutes.
2) Add the garlic and onion and cook, stirring occasionally, until they soften, about 5 minutes. Add the squash, sprinkle with salt and pepper, and stir to coat.
3) Turn the heat down to medium-low, cover, and cook undisturbed for about 3 minutes. Uncover the pan, stir, and cook, uncovered, stirring occasionally, until the sauce thickens and the squash can be pierced easily with a fork, about 10 minutes. Stir in the rosemary. Taste, adjust the seasoning, and serve.
