Yep, that’s me! My husband and I became vegetarians about a year ago. (Daughter was first.) You would have thought we were slapping our friends and family in the face. I’ve never seen such outrage or heard sarcastic remarks. My goodness, you’d think they all raised beef and their farms were threatened.
Really, there are many kinds of vegetarians and hundreds of very good reasons to be one. (I’ll keep my own reasons to myself.)There are an estimated 7.3 million people who follow a vegetarian-based diet and 1.5 million more say they follow vegetarian-inclined diets. Believe me when I say, they don’t all live in California.
I do eat some dairy products and fish. I’ve completely given up beef and chicken. If you entertain thoughts of becoming a vegetarian, check out this wonderful book. It’s the best cookbook I’ve found for vegetarians and it’s called The Vegetarian Bible. There’s not one bad recipe in this book–they’re ALL delish!Here’s my own variation of one of the recipes. I think you’ll love it even if you’re a meat eater.
Taco Rice and Beans
2 TBS olive oil
1 cup water
1 packet taco seasoning mix
2 cans black beans, drained and washed
2 cups cooked brown rice
1/4 cup thick & chunky salsa (your favorite brand is fine)
Heat the oil over medium heat then add seasoning mix and water. Cook and stir until combined and slightly thickened. Stir in beans, rice and salsa. Cook 5 minutes longer or until heated through.
For a great meal fold Taco Rice & Beans into a soft flour tortilla. Add shredded 4-cheese Mexican blend, black olives, jalapeno olives, and sliced avocado. Serves 4 to 6.
Note: The first time our daughter treated us to this meal, I was so overcome with delight, I was absolutely speechless! If you have any questions, don’t hesitate to email me.
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