I call us an omnivegetarian household. While I eat fish and eggs on occasion, my diet is mostly vegan. My husband on the other hand is a meat eater so I would never deprive him of that. But I only purchase wild caught fish, organic cage-free and hormone free eggs, and organic meats. They not only taste better, or so I’m told, but all the atrocities I keep reading about the cruel treatment of animals on farms makes me never want to touch conventional meat again.
So, you’re probably wondering if I spend hours upon hours in the kitchen, cooking for two different diets, right? It’s actually not as bad as you would think. It just requires some additional planning and a few vegan staples that serve as my source of main protein. For example, this chicken satay dish is super easy to make but since I don’t eat the chicken, I’ll grill some seasoned tofu instead. Eggplant and portobello mushrooms are other great vegan options to place on the grill. The only thing I wouldn’t recommend using are all the vegan meat imitation products that have flooded our food markets these days. Just my personal opinion but I think it’s better (for your health) to eat real organic meat rather than the processed vegan soy products in the freezer aisle.
But that doesn’t mean I don’t enjoy vegan meat options once in a while. Have you tried the Gardein chicken tenders? Soooo good..
I like to pair chicken satay with sides in the cabbage family, like those shown here. I didn’t photograph my dish but you can sub the chicken for tofu and that’s what I had for dinner.
So please share below..do you also have an omnivegetarian household? How do you manage to cook for both diets?