Meatless Monday: "Mostly" Meatless and Other Musings

Less than two weeks into the new year, I'm still doing a lot of unofficial goal setting for the next 365 days. While I'm not really making a list of resolutions or goals, I am spending some time thinking about my intentions and the direction(s) I want to go. After stating last week that my weight has nosed its way into the unhealthy zone, not surprisingly, something I've been spending a lot of time contemplating is my eating habits. So I thought I'd share my thoughts about that with you this week in lieu of sharing a recipe.


In the grand scheme of life, a little weight gain is not a big deal, I know, but I haven't been able to get away from this sinking feeling of utter defeat. After all, hadn't I made a serious pact with myself to be healthier just a year and a half ago? Two years before that, hadn't I taken off almost 15 lbs. through Weight Watchers and vowed to keep it off? Don't I say every New Year's Day "This year is going to be different?" What exactly is my problem??

Just in time to coincide with my (and almost everyone else on the planet's) New Year's resolutions to be healthier in 2010, Michael Pollan (renowned author of The Omnivore's Dilemma: A Natural History of Four Meals, whom I've spoken about on here before), has come out with a new book that promises to give us all easy-to-understand-and-implement food guidelines to live by, 64 rules in all. The book is Food Rules: An Eater's Manual and, I have to say, I'm intrigued. In an interview with New York Times writer Tara Parker-Pope, Pollan seemed to nail my problem right on the head:

"[I]n the end, so much of the discussion about nutrition is a way to avoid talking about how much people are eating. People would rather talk about anything else than quantity."

Yes! That's exactly it. It would seem that what I have been willfully ignoring is the fact that I'm just eating too damn much. I've been putting too much on my plate (and finishing every bite) and eating when I'm not really hungry, like when I'm bored or procrastinating. (That last one is a big work hazard for freelancers who work from home. The stocked refrigerator and pantry shelves and a kitchen full of handy appliances are just far too conveniently located.)

In Pollan's NYT's interview, he also mentioned the flack he's gotten for an eating rule he included on the cover of his book In Defense of Food: An Eater's Manifesto - "Eat food. Not too much. Mostly plants."

"The adverb 'mostly' has been the most controversial. It makes everybody unhappy. The meat people are really upset I'm taking a swipe at meat eating, and the vegetarians are saying, 'What's with the "mostly?" Why not go all the way?' You can't please everyone. In a way that little word is the most important. It's not all or nothing. Mostly. It's about degree. But in the whole food discussion, I've learned the most from that, that little 'ly' and people's reaction to it."

This really resonated with me because I feel like I get the same reactions to my Meatless Monday posts sometimes - meat eaters and vegetarians alike are offended. But I'm not trying to criticize anyone else's eating habits or philosophies; I'm just trying to find my own personal balance between that 'all' and 'nothing.'

Finding that balance is definitely a struggle. I've mentioned before that I sometimes wish I could go fully vegetarian, but it's years later and I'm still not any closer to making that commitment. Maybe I never will. My husband has been talking about it more lately though too. As I've mentioned before, partners can be allies and saboteurs when it comes to eating habits, so maybe his influence - or our combined influence on each other - will lead us more in the vegetarian direction. And if he doesn't sway me, maybe another book I recently added to my to-read list will --
Eating Animals by Jonathan Safran Foer. A description of the book on Goodreads.com says:

"Jonathan Safran Foer spent much of his teenage and college years oscillating between carnivore and vegetarian. As he became a husband and a father, he kept returning to two questions: Why do we eat animals? And would we eat them if we knew how they got on our dinner plates?"

Again, I'm intrigued - and I'll be sure to share my reviews of both these books with you once I've read them, . . . which, unfortunately, may not be for a couple of months because I'm up to my ears in work right now, I have a monthly Amnesty International book club obligation, and I've already got a list of other books I want to read that's about as long as my arm. Then again, Pollan's book is only 112 pages long, so I should be able to squeeze that in sooner than later. So, stay tuned!


Other Meatless Monday posts

Meatless Monday: Pasta with Mushrooms & Pumpkin-Gorgonzola Sauce

Back when I was reading Michael Pollan's Omnivore's Dilemma (see an earlier post), I came across this sentence in the "Gathering: The Fungi" chapter:

"Mexicans call mushrooms carne de los muertos - 'flesh of the dead.'"

"Greeeaat. Thanks, Mike," I thought. "Way to ruin one of my favorite foods for me." But, turns out, give me enough time and, like a proverbial goldfish*, I forget all about the 'flesh of the dead' and return to shoveling forkfuls of mushrooms into my mouth at every opportunity. (Yay for bad memory!)

I was reminded of the whole 'mushroom/rotting flesh' thing today because it is the Mexican holiday Day of the Dead (or El Día de los Muertos), during which Mexicans celebrate and honor their deceased relatives and friends. I thought, what better way to celebrate than with a mushroom dish? And, since we're fresh off of Halloween and it's in season, why not a recipe with pumpkin in it too?

Pasta with Mushrooms & Pumpkin-Gorgonzola Sauce
Recipe

I don't have much to add to the recipe instructions other than to say that:

• Shitake mushrooms taste great and really complement the gorgonzola, but definitely feel free to substitute the mushroom of your choice;
• Freshly ground nutmeg will taste so much better than jarred pre-ground nutmeg;
• Use however much onion suits your taste; personally, I think 4 cups is overkill;
• However, I don't think 4 cloves of garlic is overkill - again, depends on your taste; and
• Remember to only use about 1/3 of what the recipe calls for if you're going to use dry, jarred sage; again, as with the nutmeg, fresh is better.
  

The cool thing about this recipe? If you've got leftover gorgonzola cheese, pumpkin, and sage (and you will if you get the usual package sizes), later in the week, you can always make the following recipe, which is also great.

Pumpkin Ravioli with Gorgonzola Sauce
Recipe

This isn't as good as ravioli made from real, homemade pasta, but, on the plus side, it's also not as difficult or time-consuming to make and it should sate your craving for ravioli.

Got any favorite vegetarian or vegan recipes?? Please share!

Other Meatless Monday posts

*I say 'proverbial' because goldfish memory actually isn't as bad as the common saying would suggest.

Meatless Monday: Pan-Roasted Corn-and-Cumin Corn Bread

Over the past month, I've been reading Michael Pollan's Omnivore's Dilemma, which discusses the "politics, perils, and pleasures of eating." I'm about 2/3 of the way in now and have learned a lot (despite Pollan's clunky writing style) about industrial vs. self-sustained farming and the ubiquitous of corn in our American diet. I started the book on a flight to the Midwest, which was interesting timing because we spent 4 days of our trip on my inlaws' farm. Their type of farming falls in line with what Pollan would consider industrial farming - i.e., bad for the environment and for consumers' health. It was awkward to be reading about crop chemical run-off getting into the water reserves as my father-in-law tried to downplay officials' warnings about high algae counts in the nearby lake. (He wanted to take us out on his boat.) Part of me wanted to recommend the book to him (I mean, why not? He suggested The Dawkins Delusion to us!), but I thought better of it because there are parts of the book I find offensive and am sure he would too - e.g., this quote from a farmer who practices self-sustaining farming:

"Part of the problem is, you've got a lot of D students left on the farm today. . . . The guidance counselors encouraged all the A students to leave home and go to college. There's a tremendous brain drain in rural America. Of course that suits Wall Street just fine; Wall Street is always trying to extract brainpower and capital from the countryside. First they take the brightest bulbs off the farm and put them to work in Dilbert's cubicle, and then they go after the capital of the dimmer ones who stayed behind, by selling them a bunch of gee-whiz solutions to their problems."

I don't think my father-in-law would take kindly to being referred to as "dim." He and my (college-educated) brother-in-law are very smart people and farm their land intelligently and responsibly. My mother-in-law is one in a line of farmers (or farmer's wives) who also happened to be valedictorians of their classes, and she and her husband produced two PhD sons. These people should not have to defend their intelligence and Pollan should be ashamed for perpetuating the stereotype of the "country bumpkin."

. . .

In any event, it was also funny to be in the Midwest reading about the evil's of industrial corn farming at the same time that the first few ears were ripe enough to pick and eat. People, there is nothing better than eating such fresh, sweet corn. And, when we returned to California, we found more fresh corn in our CSA box. How could I bring myself to eat corn without feeling guilty after everything I'd just read? Easy. The corn at my in-laws' house and from my CSA box wasn't the industrial type of corn that travels hundreds of miles or goes through a mirade of processes to turn it into different chemical compounds. I was eating it directly:

"To eat corn directly (as Mexicans and many Africans do) is to consume all the energy in that corn, but when you feed that corn to a steer or a chicken, 90 percent of its energy is lost - to bones or feathers or fur, to living and metabolizing as a steer or chicken. This is why vegetarians advocate eating 'low on the food chain'; every step up the chain reduces the amount of food energy by a factor of ten, which is why in any ecosystem there are only a fraction as many predators as there are prey."

This is what I decided to make from some of the corn we got in our CSA box - a great side for any Mexican dish or chili:

Pan-Roasted Corn-and-Cumin Corn Bread
Recipe

As can sometimes happen, I made a big blunder when putting the ingredients of this recipe together and somehow managed to forget to add a key ingredient - flour! Yikes! I also didn't have an 8-inch pan that was safe to go from the stove to the oven, so I was spreading the corn bread mixture out a little more thinly in an 11-inch pan. The result was something less like bread and more like . . . well, I don't know really. It was thinner, certainly, and a little crispy. And, you know what? I REALLY LIKED IT! Oftentimes, messing up a recipe can lead to disastrous results (like the time I mistook the powdered sugar for the flour when making turkey gravy for Thanksgiving - Ooh Nelly, yes, it was as bad as it sounds), but every so often, you get lucky. Yay for happy accidents!

So, feel free to make your own corn bread as the recipe suggests or to skip the flour as I did. If you cook it like I did, though, you'll just want to leave it in the oven for less time. I think I took mine out at the 15-minute mark. Whichever way you choose to make it, I think you'll like the results. The roasted corn and cumin work well together to create a different flavor than you experience in your typical corn bread - not drastically different, but just different enough to be refreshing, I think. Yum.

Got any favorite vegetarian or vegan recipes?? Please share!

Other Meatless Monday posts