About Me

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Clarksville, Tennessee, United States
I have been an Ovo-Lacto Vegetarian for a few years and am considering making the switch to a full Vegan diet. I decided to become a vegetarian because I could no longer disassociate the meat on my plate from the loving, kind and peaceful animal it had once been. I have always been an animal lover, so I guess this was a natural progression. I am not a diet or nutrition expert by any means, I am just a woman on a mission to eat better, feel better and live better.

Saturday, January 4, 2014

Weather Woes-o Wonderful

Much of the U.S. is experiencing some very cold and snowy weather right now.  While some people enjoy getting outside in the snow, I think most of us find it the perfect time to hunker down indoors where it's warm and cozy.  And if you're anything like me it brings to mind all the wonderful winter comfort foods such as chili, stew and decadent casseroles.

Since becoming a vegetarian, I have enjoyed the adventure and the challenge of converting my lifetime favorites into vegetarian and vegan dishes.  I have always enjoyed cooking, but I have learned about so many new and delicious foods and ingredients over these past few years.  I think my food now tastes so much better than it ever did when I was cooking with meat.  I can only assume that it is because having to find different ingredients has made me more mindful of what I am eating, and in doing so, has introduced me to some things I might not otherwise have ever tried.

It is cold today.  And it's only going to get colder over the next couple of days.  We are supposed to be near 0 tomorrow, and maybe below 0 with windchill.  So as I break out my thick sweat pants and socks on this lovely, chilly Saturday, I am thinking of what delicious, cozy, soul-warming meal I should make today.  I have decided on Green Chile Chick'n Enchiladas.  Yum!  I think it has to be my favorite meal.  I thought I would miss them SO MUCH when I stopped eating meat.  So I immediately started trying new recipes to fill that void.  I made them with all kinds of vegetable combinations, including beans, corn, kale, spinach, carrots, squash, peas, mushrooms - you name it, I probably tried it.  What I found was that these new enchiladas were literally some of the most delicious I had ever had!  What?!?  How did that happen?

Today's enchiladas are being made with Simple Truth Chick'n Strips, Portabello mushrooms, onions, roasted poblano peppers, fire roasted tomatoes and a new enchilada sauce I have not yet tried made by Rick Bayless.  It should be delicious.  Mmm, just talking about it is making me hungry!

So, I hope you're lucky enough to be in a part of the world that isn't covered in ice, snow and subfreezing temperatures right now, but if you are I hope you'll join me in trying a new, delicious, vegetarian or vegan comfort food recipe to warm your souls.  Wishing you all toasty tootsies and full bellies!

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