Becoming a Vegetarian is a HUGE Missed Steak

This month, we were challenged to try out a diet for three days and record what we ate. As per the title, I went with a bit of a cop out and decided to try being a vegetarian; it seemed like an easy choice, what with having little time to research and design a meal plan. I certainly learned a few things along the way. For one thing, a vegetarian diet can definitely be healthier. Sure, you can be a vegetarian and eat nothing but cake, Coke, French fries, and salads slathered in dressing, but generally any restriction placed on a person’s normal diet will result in fewer calories consumed. Vegetarians also tend to steer clear of fast food and many calorie-rich restaurant meals. Furthermore, a vegetarian diet can be more environmentally friendly. Raising animals for meat is a major contributor to pollution, greenhouse gases, water waste and the depletion of fertilizers. Producing a single meal containing meat may take dozens or even hundreds more resources than producing a vegetarian meal.


In order for me to do this vegetarian diet challenge, I had to plan my days carefully, and be strict about what I ate from the Monday to the Wednesday. For breakfast, I made bran and rhubarb muffins Sunday night, which were a success. I had one every morning, followed by an apple. Lunches were always salads, something to get me through the day until I got home from school.

When I got home the first night, I had ricotta ravioli with a simple tomato sauce. The ravioli were homemade by my Nonna, delivered on a trip down from Sault Ste Marie. (Picture bags of ravioli, tortellini, and pesto; it’s like Christmas!) The next night, we made pasta with saffron and broccoli. I have to apologize — I didn’t get a chance to take any pictures of it — I was so focused on making and eating it that I forgot to! But I can say that it was delicious. Here is the link to the recipe:

For the final night, I prepared a zucchini risotto, simple and delicious. All you need is:

  • 3 tbsp. butter
  • 2 medium zucchini, cut into cubes
  • 3 cups vegetarian stock
  • 1 large onion
  • 2 cloves garlic
  • 1 cup of Arborio rice
  • salt and pepper to taste
  • 2/3 grated parmesan cheese
  • white wine

Melt 1 T. butter in heavy medium saucepan over medium-high heat. Add garlic and zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl. Bring 3 cups of broth to simmer in small saucepan. Reduce heat to low and keep warm. Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add any white wine you have in the fridge and cook off the alcohol. Once evaporated, add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally. At this point season with salt and pepper. Add zucchini and mix in cheese. Serve.


One thing I noticed as I followed this diet was my increase in snacking and consumption of starches. I think, because my body is used to eating meat, I was left still feeling hungry without it. I also felt more bloated from the carb overload. I think I could be a vegetarian if I was able to come up with more unique and filling dishes, but I don’t think I could continue with this particular diet. I do feel like I could benefit from incorporating more vegetables into my diet, once I’ve added more vegetable dishes to my repertoire. I’m sure that, once I’m in the industry with a completed degree, I’ll know much more about different diets, and how to accommodate them and enjoy them myself.



I’ve always loved soup. When I was younger, it was usually pasta for dinner, and soup made a rare appearance. If we did happen to have soup, it was either a chicken broth with pastina (small pasta), or a potato-based soup. But now that we are older and I’m cooking a lot more for the family, soups are a more common occurrence during the week.

Carrot-Garlic Soup

  • 2 Heads of Garlic
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Medium Onion
  • 2 Cups Carrot
  • 2 Medium Potatoes
  • 6 Cups Vegetable Broth
  • Salt and Pepper

After potato leek soup, carrot garlic is my favourite. It’s a simple recipe that does not require much work. You being by cutting and prepping all of your vegetables, and putting your vegetable stock/broth in a pot to warm for later. Get your oil in a pan and brown your garlic; remove it once it is brown, and cook your onions until they’re soft. (This is my favourite part of the recipe, because your whole kitchen smells like garlic.) Add your carrots and toss your garlic cloves in whole. Cook until the carrots are soft; when soft, add your 6 cups of broth to cover your carrots. If you prefer to thin out the soup, since it is a thicker soup, add another cup of water. When it comes to a rolling boil, lower the heat to a simmer and cook for 30-45mins. Once it’s cooked, season and use a hand blender or blender to puree your soup.

When working with this recipe myself, I made quite a lot of soup, so we had enough to last throughout the week. My mom took it to work; my dad had 3 bowls of it. The soup itself has a nice garlicy taste, with the subtleness of the carrot working to take the edge off the garlic. It’s a delicious soup; I hope those of you who try it enjoy it as much as I do!