AppId is over the quota
Yunhee Kim; food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Among your other resolutions — do more good? make more money? — you’ve probably made the annual pledge to eat better, although this concept may be more often reduced simply to “lose some weight.” The weight-loss obsession is both a national need and a neurotic urge (those last five pounds really don’t matter, either cosmetically or medically). But most of us do need to eat “better.”
If defining this betterness has become increasingly more difficult (half the diet books that spilled over my desk in December focused on going gluten-free), the core of the answer is known to everyone: eat more plants. And if the diet that most starkly represents this — veganism — is no longer considered bizarre or unreasonably spartan, neither is it exactly mainstream. (For the record, vegans don’t simply avoid meat; they eschew all animal products, including dairy, eggs and even honey.)
Many vegan dishes, however, are already beloved: we eat fruit salad, peanut butter and jelly, beans and rice, eggplant in garlic sauce. The problem faced by many of us — brought up as we were with plates whose center was filled with a piece of an animal — is in imagining less-traditional vegan dishes that are creative, filling, interesting and not especially challenging to either put together or enjoy.
My point here is to make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you’ve probably never had — and you may just find yourself eating “better.”
These recipes serve about four, and in all, the addition of salt and pepper is taken for granted. This is not a gimmick or even a diet. It’s a path, and the smart resolution might be to get on it.
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