Body Main Course Vegan Vegetarian

Morningstar Farms

Around this time last year, I began walking every day for about 45 minutes.  I was trying to lose weight and get myself healthy, and I was quickly seeing results.  I was feeling good!

At that point, I was trying to avoid meat, especially beef.  Of course, as I walked my neighborhood, grilling season was just firing up.  There are very few smells that get my mind thinking about food as does the smell of something tasty being cooked on an outdoor grill.

It took just about ounce of willpower to stop myself from running to the store for some hamburger.  I love hamburgers, and I was missing them greatly.  But, willpower won out.  Low cholesterol and hamburgers don’t go together.

Well, in order to resolve this critical dilemma,  I sought out alternatives.  I didn’t realize all the veggie burgers that were out there.  I began trying them out, and for the most part, it was hit or miss.  Some were o.k., some were downright tasteless.  Then I found Morningstar Farms.

They have 11 kinds of veggie burgers, and my favorite right now is the Chipotle Black Bean Burgers.  Unfortunately, from what I can tell you can only get them at one of the big box stores.  Around here, that would be  B.J.’s.

Right now, Morningstar has a bunch of good stuff on their website, including a $1.00 coupon for their burgers, tons of burger recipes, and even a guide to meatless grilling.

One of my goals this summer is to try all 13 burger recipes on their website.  I think I may add a page to my blog to rate them all.  I’m hoping some people will join me in this cookoff, and together we can comment on what we liked, and what wasn’t so good.

In the meantime, please take a stab at trying out veggie burgers.  I’m hoping you’ll enjoy them as much as I do.   Lastly, get out and talk a walk today.  It will do your body good.

Main Course Vegetarian

Mission Accomplished

This photo was taken last night at my house.  It’s a big bowl of Pasta Primavera, enough to feed about 10 people.  My five guests and I did a good job, but there was quite a bit left.  Leftovers for the next couple of days!

For those that didn’t read my earlier posts, this dinner was the first of many “sacred feasts” I hope to host once a month going forward.  The idea came to me in prayer, and my aim is to show people that its pretty easy to eat good, healthy food, minus the meat.  I’m not trying to convince people to become vegetarian, but rather just remind them that you can enjoy a good meal without meat.

I’m going to write more about the various courses I prepared in other posts, and today I want to talk about the Pasta Primavera.  First off, if you go to a “real” Italian cookbook from someone like Guiliano Bugialli, you won’t find a recipe for it.

The reason is that it was created in the 1970’s at a famous New York City restaurant. Customers kept asking for lighter and healthier food, and Pasta Primavera was born.  I decided to try it out since primavera means spring, and we’ve have a wonderful one so far, so it seemed fitting to celebrate the season with food!

Although the dish is a bit labor intensive, since all the vegetables have to be diced, I think it was worth it.  I was surprised that the recipe didn’t include garlic.  Brian, one of my guests, thought it was because of the zucchini and squash, whose delicate taste would have been overpowered if garlic had been added.  Makes sense.  Overall, a very successful dish, and perfect for a early spring dinner with good friends.

I served the pasta with a 2008 Vernaccia wine from La Mormoraia vineyards in San Gimignano, Italy.   To me, this pairing was good, but not great. I’m going to keep making this dish, and I’m going to keep searching for the perfect wine to go along with it.  Let me know if you have any suggestions.

You can find out how to make Pasta Primavera by clicking the recipe on the right. Enjoy!