I Don't Know Any Fat Vegetarians

It's true! I need to stop eating meat completely...

In all seriousness though, I started to cut back on meat a few years ago when I was trying to lose weight. I didn't do this on purpose, it just sort of happened over time because most of the really good recipes involving meat also involved butter, oil, frying, breading and other things that weren't conducive to maintaining a low calorie diet. I know there are a ton of techniques that can yield bold flavor with lesser calories (braising, slow cooking, roasting) but I wasn't that advanced of a cook at the time. Filling my diet with fresh fruits and veggies was not only healthy, but it also opened my eyes to a variety of foods I never would have thought to try before.

Generally speaking, I think there is a common misconception surrounding vegetarian food and cooking. People tend to think that vegetarian dishes consist solely of lettuce and carrots. However, I find it to be more abundant than any meat-centric diet I have ever been on. I feel such a burst of excitement rush through my veins when I walk into a fresh foods market. I am sure walking down the aisles I look like I am attending an intensive tennis match. Pumpkins! Tomatoes! Beets! Parsnips! Apples! Mangos! It is hard to control myself. I am getting excited just typing those words.

I have recently discovered butternut squash. I have tried it this way and give it an A++ for taste and ease. If you are looking for a way to try butternut squash, I recommend trying that or the recipe below. The recipe below is from Vegetarian Times and yields 6 servings. Because I am only cooking for myself, I used the recipe below as a guide and just sort of winged it. I included the amounts I used in parenthesis next to the original amounts and it was enough for me to enjoy for dinner and lunch the next day.

Butternut Squash—Bartlett Pear Soup
Vegetarian Times Issue: November 1, 2009 
Serves 6 

Ingredients

• 3 Tbs. olive oil (I used cooking spray)
• 2 medium leeks, white and tender green parts finely chopped (3 cups) (I used 1 leek)
• 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.) (I used 1 because my squash was very small)
• 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.) (I used 1)
• 5 cups low-sodium vegetable broth (I used about 3)
• 1 14-oz. can light coconut milk (I used 1/2 cup)
• 1 tsp. chopped fresh thyme
• Pumpkin seeds for garnish, optional (I toasted the seeds from the butternut squash, salted them, and used those)

Directions

• Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.
• Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.
• Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.