Gone Vego...

I have passed the 2 week time frame of developing a habit. It has been over a forthnight since I whole-heartedly embraced being Vegetarian . Actually not really in full swing, but a "semi" one. You see, I still eat seafood. I'm probably what they call "Pescetarian". I don't like labels but I do feel pride when I tell someone - "I don't eat meat." Nope not anymore, until when - who knows but for the meantime, I am enjoying the ride.

If you know me, you'd be surprised. I do love my food especially my meat. I love my steaks and my fried chickens and my crispy porks. I love cooking them as well so my cravings are easily satiated. I can make a mean Pork Crackling and my Pork Belly dishes are better than any restaurants (or so I was told by my number 1 fan: hubby Rich☺)

Living alone with Rich here in far-away Melbourne, I became a better cook.I learned to make meat dishes straight from my childhood kitchen. I make Kare-kare so good I entertain opening a small Pinoy Cafe' one day. But that thought seem to vanish as fast as the contents of that pot.

Now, I am turning Vego. In a blink of an eye. Though the step maybe drastic and cold Turkey - I did look back and realize I can do better. I am getting better. What was the reason? I really don't know, I woke up one Tuesday and said today I am not eating meat. Rich at first sort of dismissed it as one of my health fads but as always he supports me 100%. He is proud of me and even cooked more meat-less dishes than normal.  ☀☺♥

Although Rich and I are both accomplished cooks we are always exhausted to even boil an egg at the end of each working day. So that's when we develop closer relationship with our Take Away Shop neighbour : Mr Wah Sing, a Bistro next door Millers and our favourite Vietnamese restaurants. We highly recommend them. But sometimes we still cook a feast in the house. The amount of dishes you'd see makes you wonder if we were actually cooking for ten.

We still eat out. I still order heaps, but now I am limited to lots of vegetables and some seafood. Sometimes I feel like I should still treat my tongue with the texture of meat so Rich would cook mushrooms and I would whip a slice or two of tofu. But I am glad I still have my fishys and my prawnys. Red meat they can evaporate all together but I do not know if I can say goodbye to seafood just yet.

Here are some photos of this lovely journey. I didn't think I have the discipline but it is over 2 weeks now and I am still white and red-meat free.





Sea n Surf : Grilled prawn and scallops in skewer, fillet fish with lemon butter sauce served with Roasted pumpkin and steamed greens




Prawn Rice Paper Rolls with peanut dipping sauce

                                                 




Fried Prawn Spring Rolls



Battered Fish Fillet in sweet n sour sauce

Saganaki



Tofu with ginger sesame sauce



stirfry vegs and fried rice




homemade fried fish fillets



Vegetable Tempura




Baby Spinach, julienned carrots and beetroot salad with balsamic vinegar dressing




Rich makes the best Cream of Mushroom Soup from scratch with homemade garlic bread...yummm

 Catch ya later...

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