During one of those endless sleepless nights and you tube surfing. I came upon a vegan talking about how he/she converted when they reasoned the fact that they have pets but kinda eating “other” types of “pets. I have 3 dogs and 1 cat and that started this journey of thinking how do people “turn” vegan” from a meat eater? Now i eat my steaks rare and i love my tartars. So I started more research and just looking at many points of views – Health – Ethics – Save the Earth and so forth. How does a one try to go veggie or vegan in an Asian meat eating family? I firmly believe in going the middle ground, do what you want but dont force or impose things on others. I then told myself let’s try things step by step. Let’s try to limit meat to one meat to one meal a day and limit my dairy intake. So i figured for my first meal i wanted to cook (i’m the cook of the family) something that can be vegetarian and then added the other stuff for my family.
One of the first meals was a pasta dish which i was made of spinach pasta – homemade hummus and avocado. It sounds disgusting but actually creamy and yummy. Then i added bacon and cheese for my family.
Not so bad after all. I survived the first meal. Then i got to thinking – Vegetarian meals aren’t so bad but i still couldn’t cut all my love for cheese but i could still try to reduce meat.
Looking through the fridge there was an assortment of leftovers bits of this and bits of that. Some udon, pumpkin, roasted eggplant and bacon. Dinner time in 30 mins let’s create a semi healthy stir fry.
Started with the bacon, I tried to remove as much fat as possible and then added in the pumpkin which i cut into small pieces to mesh into a thick gooey sauce to coat the noodles. A quick spin of Kampot pepper, salt and olive oil and the piping hot udon which i boiled for 5 mins was added in. It still had some water in the noodles so i it helped make the sauce more light, quick chopsticks and wrist action to coat the noodles. Last sprinkling of pepper, chilli flakes, and a quick snip of spring onions from my pot and ready to go.
I think quick meals are possible, incorporating vegetables into our diet is also quite important, I can’t claim to be miss healthy but I think baby steps!
The udon was firm and chewy, the pumpkin added a nice sweetness to the dish while the bacon helped with the savory and salty. The eggplant was just another texture, spongy mushroom like. The spring onion was the bit of green, i didn’t use any garlic or onions as i wanted each of the flavours in the pot to shine, garlic and onion usually dominates in simple dishes and i wanted only flavours of the 5 ingredients to really have their own part. Everyone liked the colors and balance of flavours. Leftovers done, let’s see next week!
It really looks harder than it really is!!! I brought a thick english loaf, buttered on both sides and start toasting it on a pan. When one side is done, flip over and break egg into the middle. I close the lid of the pan for a minute just until the yolk is set, i scatter the cheese, sprinkle the bacon and pop it to the grill just for a nice brown caramel on the cheese. A sprinkling of shredded lettuce for a spot of green completes it. It took me a total of 15 minutes to make a breakfast for 3, healthy wholesome start! What’s important are fresh eggs, because it will hold together and not be so watery and seep everywhere. Cheers!!!! Happy Morning to all!