This Wednesday marked four years since I decided to become a vegetarian. My decision to give up meat and fish illustrates the way I do many things in life: I research my decision and read all the information I can get my hands on and then I just do it. Usually when I dedicate a lot of time to thinking about something I know I have already made the decision in my heart and I am just waiting for my head to catch up. This wasn’t something expected of me: I was the biggest carnivore as a kid and even as an adolescent I could out-steak my Dad. Funny, now I don’t even crave meat. Not once in the past four years have I cracked and had even one little bite of someone’s burger, taco, or chicken wing. On the morning of the 13th of August 2010 it was though a switch had flipped in my head: I was a vegetarian and it was the most natural progression in the world.
Now, I am not going to preach at you here and insist vegetarianism is the way for everyone. I know it’s not. There are many paths to the same wellness I derive from my plant-based diet. I still cook meat every night for Chris and nothing pleases me more than pulling out a perfectly crispy skinned roast chicken and presenting it to a table of hungry guests. I have written about why I love meat before and this still holds true. But my tastebuds don’t well up at the thought of a perfectly medium rare steak or a bowl of fresh summer prawns: I am drawn to the protein of the earth. My mouth waters when I discover a new type of legume, or some clever dish concocted from quinoa, or a gooey-centred poached egg. That’s just the way I work.
I am not a vegan either though (see aforementioned gooey egg), and I did give it a good shot for about six months a few years ago. For me a lot of veganism involves eating ‘fake foods’. I don’t want veggie sausages or “not chicken” made out of soy protein isolates and a whole host of other unknown substances requiring a chemistry degree to pronounce. I want real food, earth food, whole food. I know exactly what I am getting when I open up a tin of chickpeas or a bag of dried lentils. When I fry an egg I can see the whole process from raw ingredient to perfect meal. I crave food whose journey is short from paddock, to chopping board, to plate. I guess that’s why I became a home cook in the first place. I watched my Mum and Dad make meals from ingredients that were straight from the grocer, no packets or mysterious tins required. And now, as an adult, as a vegetarian cooking meals for her beloved omnivore, that is still what I crave: real food, earth food, thoroughly nourishing food. Happy Veggie-versary to me.
French Lentil and Tomato Salad
Vegan | Gluten Free | Serves 3-4
Adapted from Pinch of Yum‘s Sautéed Garlic and Tomato Lentil Salad
Ingredients
- 1 1/4 cups dried Puy lentils
- 4 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 large, ripe tomatoes
- 1 large clove garlic (or 2 small cloves)
- 1 teaspoon olive oil
- 1 small red onion
- 4 large handfuls baby spinach
For the dressing
- Juice of 1 large lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1 1/2 tablespoons extra virgin olive oil
Method
- Place lentils, water, salt, dried thyme, and dried rosemary into a medium-size saucepan and place over medium heat. Bring to a boil and then reduce to a simmer. Cook for 25-30 minutes or until cooked but still firm. Drain well, place in a large bowl, and allow to cool until required.
- Chop tomatoes into a large dice and mince garlic. Heat olive oil in a large frying pan and sauté garlic and tomatoes until garlic is tender and the tomatoes have started to soften. Add lentils and tomatoes to lentils.
- Peel and dice red onion and add to lentil and tomatoes along with spinach.
- To make dressing: whisk together all ingredients. Pour over salad and mix everything gently with two large salad servers or with clean hands.
- Serve room temperature or chilled. Lasts well in the fridge for up to two days.
