Friday, November 12, 2010


Hi, My name is Lora, and I had my last piece of meat 9 months ago. (HI LORA!) Since then, I've tried on a few labels- but none of the couture seems to quite fit. Vegetarian? hmm.. but I do still use chicken stock- and have looked the other way while eating squash slathered in bacon fat- oh, and let's not forget the bone marrow I unapologetically devoured at Craigie on Main. Plus, I still eat a small and picky amount of fish. So, ovo-lacto pescatarian? riiiiight. Or maybe... ovo-lacto-osteo-lipo pescatarian?



ummm... In the privacy of my own home I jokingly prefer the term 'vegetablarian'- but just yesterday came across a new word, which might come closer still to getting it right: vegivore. I mean, herbivore would work too, but vegivore sounds far more fun, and less like I'm now a type of dinosaur.

So what exactly is this vegivore creature that roams the earth? Well, according to an article in the latest New York Magazine- vegivore's are vegetable lovers who still might eat some meat or meat products, but relegate them to the sidelines, and glorify vegetables in all their forms.

This sounds about right to me. I mean, here I put on display the extremely complicated food rules I now find myself living by, which, well, probably only make sense to me:

I do not eat cuts of meat- pork, beef, chicken, etc. as a norm.

I do, however, make exceptions for locally sourced, sustainable verified 'happy' animals, but really, this is only happening once- and it will be for Thanksgiving. (We are paying big bucks for a happy turkey that lived twice as long as most on a mennonite/amish farm in Lancaster PA and was allowed to live outside, eat grass, and scratch in the dirt.)

I apparently have no issues with foods made from bones. Don't ask me why. But chicken and beef stocks are ok, as is marrow.

I will eat tilapia, tuna fish salad, only the stuff from a can, and occasionally fried cod, or a piece of sashimi or tuna tartare, and the occasional crab-stuffed mushroom, only when covered in cheese.

I will eat vegetables cooked in bacon fat, though I myself would not cook in this manner.

I will eat around meat in dishes- IE, I'll taste the broth of a chicken soup, or the sauce of a dish.

Mortadella is always on the table. All other cold cuts are out. Except when in country of fabulous origin. (See Italy, France)

I'm pretty sure while on vacation, I will taste some meats, but am unlikely to order them.

I now request veg meals for flights.

Dairy and Eggs is all good, though I prefer happy dairy cows and will really only eat free-range eggs these days, preferably from my local CSA.

So, call me what you will, but I'm 9 months deep into this thing- and it still just feels good. I guess for now, the best word I can come up with for me as an eater is happy!

Monday, November 8, 2010

Curried Roasted Winter Squash Soup

My house smells fabulous right now. I am a huge fan of cooking by my nose- there is such a strong connection between the sense of smell and taste, and I find my best cooking happens when I trust my nose to know what my mouth will like. Tonight's creation- like so many- relied on my nose. If you are looking to move away from cookbook recipes and further into your own tastes, I recommend following your nose to this tasty delight!!

1 large butternut squash, acorn squash, sweet potato, or pumpkin, seeded (about 3 cups of puree)
olive oil
3 tblsp butter
3 shallots, or 1 small onion
3 cloves garlic
small piece of ginger, peeled and grated (about a tblsp)
1 can coconut milk
2 cups vegetable or chicken stock
2 tsp curry powder
dash cayenne
salt & pepper

1. Preheat oven to 400 degrees. Cut the squash down the middle, stab all over with a fork, and rub with olive oil. Roast 30 minutes to an hour, until the squash is tender and begins to peel from the skin.

2. Meanwhile, melt the butter over medium heat. "Sweat" the onions and garlic, allowing them to turn translucent but not to brown, stirring. Grate the ginger after a while, once the garlic and shallot aroma is strong. Allow to cook a few more minutes.

3. Season onions, garlic and ginger with curry, cayenne, salt and pepper. Stir in stock and coconut milk.

4. Allow to simmer for 15-20 minutes.

5. Scoop the squash out of the peels and add to soup. Allow to cook an additional 15-20 minutes.

6. Puree in a blender, taste, adjust flavors, and garnish with cilantro to serve!