About a year or so ago, we decided to include at least 2-3 meatless meals per week into our schedule. There were a few reasons we made this decision, one being that we all feel much better physically (specifically digestively…)when we don’t eat as much meat. Now, don’t get me wrong–we are a family of meat lovers–I don’t know that I could ever make the decision to not eat Thanksgiving Turkey, or Coq au Vin!–the decision had absolutely nothing to do with not liking meat, but everything to do with lowering our grocery bill, helping our planet and making our bodies a little bit happier.
It was a very easy transition for us, although it did take some “mind wrapping” to think differently about meal planning. I used to plan every meal around what kind of meat we were having–that had to change!…and certainly did :).
I went to the library and flipped through some Vegetarian Times magazines (got some GREAT recipes too!), and did a little research online for more authentic ethnic cuisine–so many cultures around the world consume far less or no meat in their diets–and the food is FANTASTIC! We had to branch past vegetarian pizza and meatless pasta dishes in order to make this a successful venture.
It has been fun, healthier and encouraged us to branch out a little–learn some new cooking styles and be a little more open to ethnic foods. My digestive tract has thanked me–yours will too, I promise 🙂
1 can chick peas, rinsed
1 med onion (chopped)
1 small tomato (chopped)
2 cloves crushed garlic
1 small red pepper chopped
1 1/2 tbsp chili powder (more or less depending on what heat level you like)
1 1/2 tbsp cumin
salt and pepper
juice of 1 lime
Fry onion in butter until soft, add garlic and peppers and stir until fragrant. Add tomato, chickpeas seasonings and lime juice, stir until combined and spices are evenly distributed (add a few tbsp of water if you need to). Continue cooking until heated through.
Serve with guacamole and the usual taco fixings.
Guilt-free Mexican pleasure!!