I will confess it now – I am beginning to feel guilty about eating meat. My daughter has become a vegetarian over the last few years, for taste not ideological reasons. My guilt arises from ideological, specifically environmental reasons. I still love eating meat except for the inner organs like liver and tripe.
I guess my brothers and most of my African friends will stop reading this in disgust….
One Wednesday MC offered to make lunch for me – I rarely refuse such offers and sat down to a vegetarian meal, feeling slightly challenged. To give me a little impetus in order to meet this challenge without flinching, I cracked a bottle of bubbly after a pre-prandial lager.
With wide-eyes and a faint air of forlorn hope, she presented a very daunting veggie looking meal – I felt my teeth growing longer by the minute!
Couscous with spiced eggplant and lemony yoghurt – how greenie, hippy can you get? I girded my loins with a second glass of fizz and tried to smile as I had my first tentative nibble …. Sapristi!! It was bloody marvellous!!
I finished all there was and licked my plate clean.
Somewhere in my post prandial euphoria I was dared to eat one vegetarian meal a week. I accepted with the boast that I would cook the next one and the Wednesday Lunch Club came into being. We present a meal alternately.
Herself declined to be drawn in – she has had some experience of my culinary skills. Some of my faithful blog followers may recall this culinary foray: https://sillysocksonfriday.com/2017/02/17/fishcakes/
I have not been known to avoid any opportunity to indulge my self – so my vegetarian offering was a seafood paella, cooked on the braai. If I say so myself it was pretty toothsome – my guest agreed, although this may have something to do with the bottle of her fav strawberry fizz.
Week 3 was cunningly designed by MC to indulge my longstanding craving for a burger: Lentil-Chickpea Veggie Burgers with Avocado Green Harissa
Bubbles were now mandatory and afternoon appointments were cancelled.
On Week 4, I indulged a hankering to try a platter of Tomato slices with Mozzarella Cheese and a Balsamic Vinegar dressing. Not bad …
If my brothers are still reading their eyes will be bulging.
MC was feeling the pressure, so she tried to sway me by unorthodox tactics in week 5. Veggie Wraps: Pumpkin, rocket, beetroot, capsicum, feta (plus marinated beef strips for some). One has to keep an eye on these vegetarians – they will go to extraordinary lengths to further their cause. We committed to become purists – no meat henceforth. Sheer love kept me from declining the offering, which was yummy.
I felt that a strong response was called for in week 6 and I was feeling nostalgic, so went for a double whammy: Pasta salad with peanut butter sauce followed by tapioca pudding with coconut and mango. (I couldn’t source sago – beloved frogs eggs of childhood). MC was highly complimentary
Week 7 was different: Miso soup, Edamame, Okonomiyaki (vegetable pancake) with Soba noodle salad and light cheesecake topped with fresh strawberries. Ah so desu ka! Domo arigato! おいしい Well done MC!
Week 8 was today and I fretted all week. Fortunately, Herself was in charge of the Commissariat and found all the ingredients for Green pesto minestrone soup followed by gingered Junket (more nostalgia). Declared to be even better than my last effort.
I freely confess that I have enjoyed every one of these meals and I now spend more time reading vegetarian recipes than following Donald Trump in the news!!
Wednesday has become a gleaming beacon day – the food and the company are excellent. Time with my daughter is gold.
I urge you all to consider vegetarianism … in moderation, perhaps.
Should you care for the recipes I am quite happy to include them in my next publication which will be an omnibus of short stories, rants, poems and recipes from sillysocksonfriday – I bet you can’t wait, y’all!
3 thoughts on “Bubbles and veg”
You can keep your sagoand tapioca but I’m with you on the junket – though I didn’t realise you could still get the tablets. Were they vegetarian? We have vegetarians in the family …
Have just read a recipe for the junket – where do you find ginger in syrup? I’ve searched everywhere round here
Pookus found some “Sweet Ginger Syrup” made by Buderim Ginger – I used that and thinly sliced some uncrystalised ginger cubes. You could make your own syrup from castor sugar using uncrystalised ginger.