A Pledge

I’ve made a decision to eliminate meat from my diet for the next two weeks.   While this may seem like a paltry amount of time, in my world it will feel like a million years.   This doesn’t mean having veggie lasagna in place of the meat version, I plan on cutting back on rich foods altogether.   I predict that it will be exceptionally tough; after all I’m a girl who’s led by her stomach.  I love food so restricting myself in any way will be a disaster waiting to happen.  Despite the odds being against me, I’ve found myself craving a healthier lifestyle and ways of stepping outside my comfort zone.

 

Having a meal or two without meat is not difficult, but as the days go on I foresee myself suffering from withdrawals.   I’m going cold turkey and shall devour no meat starting this weekend.   Goodbye steak, so long chicken and pork-we shall meet again.    I will focus heavily on flavor and use the freshest vegetables possible, this way I can enjoy my meals just the same.  Wish me luck for I will need it.

Here’s a vegetarian option that is usually served as a side dish to stews.   We’ve all had the obligatory cabbage hanging on the side of our plate with zero flavor.   We manage to eat it only after mixing it with the gravy of the stew and tell ourselves it’s bland in order to compliment the dish.    Well this isn’t that type of cabbage.   My version, with a subtle flavor of ginger and a slight tang will not only be a great accompaniment to stews but can stand on its own.

Cabbage and Carrot Sautee

1/2 head cabbage, finely shredded

1 carrot, shredded

2 cloves garlic, crushed

1/2 medium onion, finely chopped

1/2 tsp crushed fresh ginger

1/8 tsp black pepper

1/2 tsp salt

1/2 tsp white vinegar

1 tbsp canola oil

Heat canola oil in a saucepan over medium heat.   Add onion and cook until soft.  Add ginger and garlic, cook for about 1 minute, stirring frequently.  Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally.   Next add the vinegar and stir to combine.   Remove from heat.  Serve warm.

Notes:  I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire.   If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

 

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11 Comments

  1. terri
    April 18, 2012 / 8:17 pm

    Love cabbage this will be on the menu this weekend!! Best of luck on giving up meat. I for one would have a Very hard time with that I love my meat. 😉

  2. April 19, 2012 / 4:24 am

    I commend you! Good luck with your meat free break. I just did 3 weeks as a veggie as we had a veggie houseguest. It was actually a joy and forced me to be extra inventive with food which was fun! I have written 2 blogs about my time as a veggie…check out my site to see some recipes and conclusions from my experience. I am sure you will enjoy your veggie time 🙂

  3. April 19, 2012 / 6:33 pm

    cool!!!! it’s like a hot coleslaw!!!! and what made you decide to cut meat off your diet??? I am curious as I am vegetarian and like to undertsand the reasons why people decide to try a vegetarian lifestyle.

    Kudos to you and your desicion… hang in there. It’s a great ride after all…

  4. JehanP
    April 19, 2012 / 6:53 pm

    Thanks, I had the urge to eat healthier and decided to try something new. I’ve NEVER gone longer than a few days without eating meat so this will be quite the challenge.

  5. Melissa
    April 19, 2012 / 7:34 pm

    I think you will be surprised how easy it is. I stopped eating meat abruptly and felt so good almost immediately that I haven’t looked back. Good luck!

  6. Stephanie
    April 19, 2012 / 7:56 pm

    I’m so inspired to do a no meat challenge myself but I’m not sure I can give up the beef. The cabbage looks so good but too bad it gives me gas 🙁

  7. Mikey D
    April 19, 2012 / 8:03 pm

    That looks like some good eatin’. I reckon the carrots will add a sweet punch to the pot. I need to try it. It’s better than eating that turnip stew and parsnip soup my wife cooks for me everyday.

  8. April 22, 2012 / 9:44 am

    I did veggie only for lent and even though I’m back on meat now having salads, veggies and fresh fruits as my daily staples makes all the difference in how I feel what type of energy I have ect. Way to go gal! I also noticed a difference when I cut out most of the dairy I’ve been taking in. That being said I wanted to make some of your Jerk soon. I need some advice! For your marinade you say 3 tbsp of Pimento! I think that means the same thing as allspice, but not sure if it comes already in a paste or if I should just use allspice berries, or if you are referencing cherry peppers. Please advise! Many thanks,
    David
    P.S. I am buying a camera soon and would love to know what type you use as your pictures are so nice!!! Blessings and happy Earth day!!!!

  9. JehanP
    April 22, 2012 / 10:22 am

    Hi David, Happy Earth Day to you also! I’m on Day 2 and it’s going great so far. I’m making dishes that are tasty and chock full of vegetables, can’t say I miss meat..as yet! To answer your questions, pimento is the same as allspice which is a dry ground spice. It is best if you can find the Jamaican pimento but allspice will do the trick also. The camera I’m using is Canon Rebel T3i, it’s a great first camera and the price can’t be beat. I recommend buying it from Amazon.com for the best price.

  10. deidre
    June 4, 2015 / 5:59 pm

    I am willing to try this and any more you may post just trying to avoid meat for atleast 2 months

  11. Henry
    March 6, 2016 / 7:17 pm

    Will be making this either tonight or tomorrow, as i already have all the ingredients on hand. Been from the islands I love to eat good food and meat. I like to try and cook when i can which is daily in some way, so going without meat is hard when you like to cook and eat cooked food. About a year ago this very time I on a whim after seeing a film called Fat Sick and Nearly Dead which can find on Youtube, i decided to just go on a juice fast for however long I would last on it to loose some weight. loosing 30 lbs would put me back at my ideal body weight. Not eating meat was tough as i love food and meat of all kinds. In the end i went 35 days just on vegetable juicing and lost 25 lbs. I felt the best I had ever been since i can remember, i slept better and had more energy than ever. I did’t think i could go that long without solid food or meat. After 35 days, the cravings for some solid food and real meat was too much to bear and i had to hang it up at that point. But i felt quite proud for doing it and the accomplishment.