Liz Cheney

No, the other Liz Cheney

The Picky Vegetarian

“What should we have for dinner?”

This question seems to be bothering me more than usual lately. With both Andrew and I working full-time jobs, planning a wedding, and trying to get enough sleep, we’ve been resorting more than we should to frozen dinners and eating out. We’ve come a long ways from our days of consisting on Rice-a-Roni and boxed mac and cheese - heck, we essentially learned how to cook together in college - but we still have a ways to go in figuring out quick, healthy, and fun recipes for weeknights.

Both of us are vegetarians, which isn’t such a problem when neither of us has any major food allergies and when we live in a place like Los Angeles. But we aren’t as open-minded as we might be either. Between the two of us, here is a small sampling of the foods we consider meh/dislike/loathe with a passion:

  • Cauliflower
  • Eggplant
  • Bell peppers
  • Avocado (I know, I know)
  • Pineapple
  • Coconut
  • Artichoke
  • Almonds
  • Brussels sprouts
  • Beets
  • Grapefruit
  • Lima beans
  • Baby corn
  • Kidney beans
  • Walnuts

…and the list goes on. You can see why we might have problems from time to time, being picky AND vegetarian. And as much as I love minestrone and stir fry and salads, we need a little variety. Plus, I would love to gradually incorporate some of the aforementioned foods into my diet; most are perfectly acceptable items and I could definitely stand some more fruits and veggies. So! I am going to try a new recipe at least once per week for one year and document how it turns out here. I’m hoping that the result will be some combination of a food diary, a cooking diary, and a plain-old reflection on the joys of finding new/exciting ways to prepare meals.

First up: cottage cheese & apple pancakes (courtesy of Mollie Katzen’s The New Moosewood Cookbook).