Hamburger meets carrot stick
Being the foodie that I am I must bring to your attention the oxymoron that occurs every year in May.
Ok, many might not know this, but May is National Hamburger Month. But from May 19th to May 25th it’s also World Vegetarian Week.
Huh? Who dropped the ball on that one.
So in typical me fashion I’m going to push the vegetarian aspect first.
I’ve always struggled with the idea of eating meat. For me eating a chicken wing is mentally the same as eating a kitten. Hence why I don’t eat meat, poultry, fish or seafood at all. Instead, I subside solely on veggies, fruit, grains and beans.
However, looking through my fridge and freezer at home, you’d never guess I don’t eat me. Well that’s because if I’m a vegetarian, then the fiance’ is a meatatarian.
While I make a meal solely out of veggies most nights, he freaks if lettuce and tomato touch his precious meat.
Most nights we just make separate meals. He loves frozen pizza, and I’m obsessed with a new Morning Star Farms Italian Herb Chik Patties.
But on the rare occasion that we try to eat the same thing, and it’s not pasta with red sauce (mine with added diced veggies of course) then we modify.
Like taco night. I use Boca crumbles in one pan, get the red meat going in another, split the packet between the two, and whola! Spicy deliciousness.
So in recognition of differences I’d like to take the time to share two drastically opposite recipes and invite others to share any they might have.
A quick recipe I like to make on those two separate meals in the oven nights is “Spicy Bean Stuffed Peppers.”