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October, National Vegetarian Month

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October 1 is National Vegetarian Month, which is dedicated to raising awareness about alternatives to eating meat and the benefits of a vegetarian lifestyle. I wonder if it is by accident or design that National Vegetarian Month, is in October, since Gandhi’s birthday is October second. He was a great man who embraced vegetarianism. I am not a vegetarian, however being a born and bred, fifth generation Californian, I have always eaten more vegetables than most of the vegetarians I know. In our family, animal products are more of an enhancement than the mainstay of many of our meals.

Although a vegetarian lifestyle can indeed be healthy for humans, and it is certainly healthy for the planet, man was intended to be neither an herbivore nor a carnivore. We have the dentition and the intestinal track of an omnivore. In other words, we, like bears and pigs, are designed to eat whatever falls in our path.

Well, please; let me rephrase that; the original blueprint didn’t include Big Macs, twinkies, cheese puffs or high fructose corn syrup.

Again, let me say that although I am not a vegetarian, a strongly believe that one should greatly restrict the amount of meat, in fact, all animal products that they eat. Sure now and then a big quivering, slab of beef is a tasty and comforting thing, but it certainly shouldn’t be a regular thing. Even fish, chicken and dairy products should make up the lesser part of your overall diet. And hey! You don’t have to replace animal products with soy products. Blatch! I love tofu, but only in its native habitat, ie oriental food. I love it in a mushroom, ginger and bamboo shoot stir-fry, but, P-aaa-lease! Keep it out of my lasagna and my chili. As a substitute for meat is quite underwhelming.

Anyway, you don’t have to be a vegetarian to enjoy the benefits of a few meatless days. You might begin with one meatless day a week. I think you will be surprised at just how tasty a day free from flesh can be. Below are a few suggested meatless menus that take advantage of the bounty of fresh produce available this time of year.

Menu 1.

Fresh Heirloom Tomato and Basil Soup

Pesto Garlic Bread

Fresh Corn on the Cob - (try serving it with olive oil instead of butter)

Fresh Green Beans with Slivered Almonds

Fresh Melon

Menu 2.

Pasta with Uncooked Sauce

Medley of Fresh Summer Squash

Zucchini Cornbread

Fresh Berries

Menu 3.