A Quote by Jonathan Safran Foer
You can make great meals without meat that are, of course, much more healthy for the same price, but it takes a process of reeducation, just because Americans aren't familiar with how to cook vegetables anymore.
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Right now you're seeing more and more families reporting that they are skipping meals. They're having to give up meat. Mothers are foregoing food so their kids can have something. People are growing their own vegetables, not because they've gone organic, but because it's one of the few assured sources of food they have. For low-income Americans food is costly right now. The price of food has been going up, and wages haven't. This puts working Americans in a real bind. The fact that the mainstream media hasn't reported it doesn't mean that it's not happening.
With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.
I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.
When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
What the meat industry figured out is that you don't need healthy animals to make a profit. Sick animals are more profitable... Factory farms calculate how close to death they can keep animals without killing them. That's the business model. How quickly they can be made to grow, how tightly they can be packed, how much or how little can they eat, how sick they can get without dying...We live in a world in which it's conventional to treat an animal like a block of wood.
I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.
When I decided to become vegetarian, I had to learn how to 'recook,' if you will. For example, I used to put red wine in a big pot with the meat that I'd cooked in fat, and it was, of course, delicious. When I gave up meat, I wondered what I would make. That turned out to be vegetables, really organic and fresh.
Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
I eat about two meals a day vegan, is my rule of thumb. When I'm traveling, all bets are off, but I don't cook meat in the house. I rarely cook eggs. I never use milk. But when I go out to eat for a special treat, I'll have some meat. But I know, personally, that's the best I'm ever going to do in my life.
I won't do ready meals because I'm teaching people how to cook. I won't do it no matter how much you pay me, you can say you'll give me £100,000 to do it, but my brand is more important than that.
I can chop and peel vegetables but can't cook full meals.
I don't cook - I can cook - but I'm not very good. I like being asked over for dinner, because she can't cook either. We would starve if it weren't for modern technology. I know how to work a microwave, but love home cooked meals.
My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower.
I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.
How terribly hard and almost impossible it is to tell the truth. More than anything else, the artist in us prevents us from telling aught as it really happened. We deal with the truth as the cook deals with meat and vegetables.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
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