Take it Easy

Take it Easy

I receive many emails with questions about preparing vegetarian meals and recipe ideas. I really believe everyone is good, maybe even great, at preparing something. I’m not a professional chef, have never claimed to be, and truly that’s not something most people strive for. Most of us simply want to eat healthier (better) and be comfortable preparing nutritious food that goes over well with friends and family.

One thing I suggest is to take a recipe or some basic ingredients that you’re comfortable with and expand on them. I love recipes that can be used many different ways, and just about every recipe has that option. This concept makes it easier on you, the kitchen cook, and everyone you cook for. If you are really good at Italian cooking for example, you’re just a small step away from literally hundreds of vegetarian meal ideas. It’s a great way to develop your own vegetarian “comfort zone” and, frankly, that’s probably the most important element for doing anything in the kitchen.

Cooking is a process and the more relaxed you are the more you and everyone will enjoy your culinary creations. Keep things simple, especially when you’re just starting out. Never hesitate to experiment with new foods, but don’t raise your stress level by jumping into complicated recipes if you’re entertaining or especially when feeding children who may not be ready for exotic or experimental combinations.

Eating vegetarian cuisine should not be about deprivation and what we’re leaving out. Rather, it should become all the wonderful things we can add to create delicious, colorful meals that will leave you, and your friends and family healthy, happy, and satisfied. Chances are if you list all the individual foods you love, they can be converted to vegetarian options, and mixed and matched easily. Please feel free to use this blog page to share your ideas, questions, and solutions with others. It’s my experience that most people love to share ideas and learn more about food, so we hope you’ll visit us often.

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