I've been asked if I am a vegetarian. If you saw my first post you would know I am not. I am a flexitarian; someone who consumes a largely vegetarian diet. The description I prefer most is a plant-based diet. Yes, we eat meat about twice a week, but twoish meals out of twenty one definitely represents our paring down on meat consumption. There are no guidelines on how much meat consumption defines a flexitarian or semi-vegetarian.
Some people hate labels, but I can say we are embracing this one. My husband said it was nice to have a way to explain it to people. But for me, it is nice to know I have company. Here are some useful articles if you are wondering what flexitarianism is or are hoping to swing your diet more in that direction.
7 Painless Ways To Be Almost Vegetarian
Can You Be A Vegetarian And Still Eat Meat?
Flexitarianism: Vegetarianism for Slackers
What do you define yourself as?
Though, I must say there are some tasty ideas here..Today's offering is especially delicious. This is night and day from traditional Chinese style fried rice. This one is not heavy and tastes bright a fresh with greens, coconut and lime. It also came together so quickly. This is a fantastic weeknight dinner.
This is a typical Thai street food, eaten at all times of the day. The recipe can be adapted to use whatever vegetables you have available.
2 T. oil
2 garlic cloves, finely chopped
1 small red chili, seeded and chopped
1/2 cup cashew nuts, toasted
2/3 cup dry, unsweetened shredded coconut
1/2 t. brown sugar
2 T. soy sauce
1 T. rice vinegar
1 cup green beans, sliced
1/2 napa cabbage or 4 oz. collard greens or bok choy, shredded or sliced very thin
3 1/2 oz. jasmine rice, cooked
lime wedges to serve
1. Heat the oil in a large heavy skillet. Add the garlic and cook over a medium high heat until golden.
2. Add the chili, cashew nuts and coconut to the pan and stir-fry briefly. Stir in the sugar, soy sauce and rice vinegar. Toss over the heat for 1-2 minutes.
3. Push the stir-fry to one side of the pan and break the egg into the empty side. When the egg is almost set stir it into the garlic and chili mixture with a spoon.
4. Add the green beans, greens and cooked rice. Stir over the heat until the greens have just wilted, then spoon them into a dish to serve. Offer the lime wedges alongside to squeeze over the rice.
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