Jake's random thoughts about becoming a vegetarian

I stopped eating meat in 1996 when my wife also decided to become a vegetarian for health reasons. I thought it would be easier if we ate the same meals, and I also thought it would be a healthy choice for me. I was never a big meat eater, especially as a kid, but I enjoyed hamburgers and meat in foods such as chili and spaghetti. During the first six weeks a vegetarian diet took some getting used to, and meat was still very tempting. For anyone deciding to become a vegetarian I’d recommend having a large number of interesting recipes on hand because you’ll be eating different meals than what you enjoyed as a meat-eater.

At first, tofu and vegetarian hot dogs did not seem very good but now I love them. When dining at restaurants, vegetarians need to ask if rice, soups or dips are prepared with chicken stock. And you might automatically get bacon bits on your salad or baked potato, so vegetarians will need to be vigilant about making sure that meat is not a hidden component of their meals out. Some restaurants are more vegetarian-friendly than others, and most can create something with veggies and pasta if there are no other options.

I don’t feel particularly militant or political about not eating meat. I think there is certainly cruelty associated with the production of meat, but my decision was based on my personal health concerns. I felt better not eating meat and immediately noticed that I had more energy. I’m sure there are unhealthy hormones and chemicals in meat that people don’t need. Today I can’t bear the smell of the meat aisle at the grocery store, and sometimes my co-workers heat up meat meals in the microwave and the smell really bothers me.

I don’t think I could ever go back to eating pork chops or turkey. I certainly don’t want too.

Jake Marshall, Kansas City, MO

my favorite vegan things:

White chili with onions, green chiles, white beans, and fake chicken chunks.

A tie for number two: Squash and leek soup, and Black Bean soup with a bit of onion and cut up cilantro.

Asparagus and minced garlic sauteed in a bit of olive oil, and then stir in a tablespoon of grated orange peel before serving. (You can also sautee the asparagus and garlic in orange juice.)

Baked potato topped with broccoli and tofu cheese, salt and pepper to taste.

Grilled vegetables (potatoes, onions, mushrooms, carrots, peppers placed in an aluminum bag, sprayed with a bit of oil to prevent sticking) and then cooked on the grill. (Can also be baked in the oven.) Optional: Leave out the potatoes and then serve the grilled veggies over rice. Variations: throw a sprig of rosemary or basil leaves into the bag to add a different flavor. Any kind of herb mix will work.