This evening as usual for Wednesday nights my good friend Michael came over for dinner and to hang out. Its his only time off each week and is the only time we can get together. Another important factor is the Michael's wife and children have lived in India for the last couple of years. He will join them as soon as he can make it happen but in the meantime he really can appreciate a good home cooked meal. I mean to make sure to provide that once a week when possible.
There is one complication. Michael's a vegan. To be clear he does not eat any products that are sourced by the death of any animal. He also does not eat eggs in any form. I of course am a meat eater of the first order and a true egg slut. Michael has been a vegan for more than 20 years for spiritual reasons. He does require that different utensils are used etc. Most of the vegetarians that we encounter are more of the health choice type and have fewer restrictions. Cooking a shared meal with a vegan can be a challenge, but with some thought and preparation both of you can eat satisfying meal.
Planning meal with your vegetarian or vegan can be pretty easy as long as you plan for three basic requirements: coordination of ingredients, cooking space, and time available.
Preparing a meal using ingredients that work together is always important, but never more so than when sharing meal this way. A vegans protein choices are limited and often do not take the form of a separate element. Quinoa is a good example. If both people aren't Quinoa lovers it can be difficult to use. On the other hand dried pasta typically does not contain egg. There is 7 or grams of protein per serving. (based on 2oz dry, or 1/2 cup prepared) This really means that the average person is likely to consume double the serving size. This would be a good coordinated ingredient. The key is to have a base product that will work for both of you. The pasta dish should be thought out to work with a protein for each of you. My favorite way to do this is with tofu for Michael, and fish, pork, poultry, or beef for me. Sometimes I will make potatoes, or cauliflower/parsnip mash. In the end planning a base accompaniment that will work with both proteins is key.
When using tofu I like to use the same seasonings as I'm using on my protein, this seals the deal we both are essentially eating the same meals.
Plan your cooking space. If you are unable to share pans and utensils its import to keep track of the number of burners you have available. Make sure you have enough prep bowls, knives, tasting spoons, etc. Unless you want to washing them over and over again.
Be aware of the time required to prepare everything. Conventional proteins often require longer cooking times, plan accordingly. In situations where utensils and burners are in short supply you may need to plan for considerable extra time to handle the logistics. Making elements well ahead can really help with this.
One more tip. Meat eaters often use chicken stock in many many elements in their cooking. In risotto, with cous cous and other pastas, and in many sauces. I strongly suggest making your own vegetable stock. Store bought veggies stock sucks. Mass produced, it tends to have very little flavor and is only slightly better than using straight water. Making your own is easy worth every minute it takes. Way more flavor and color that will add something valuable to your dishes. Your vegan will notice the difference and you won't miss the chicken broth.
There is one complication. Michael's a vegan. To be clear he does not eat any products that are sourced by the death of any animal. He also does not eat eggs in any form. I of course am a meat eater of the first order and a true egg slut. Michael has been a vegan for more than 20 years for spiritual reasons. He does require that different utensils are used etc. Most of the vegetarians that we encounter are more of the health choice type and have fewer restrictions. Cooking a shared meal with a vegan can be a challenge, but with some thought and preparation both of you can eat satisfying meal.
Planning meal with your vegetarian or vegan can be pretty easy as long as you plan for three basic requirements: coordination of ingredients, cooking space, and time available.
Preparing a meal using ingredients that work together is always important, but never more so than when sharing meal this way. A vegans protein choices are limited and often do not take the form of a separate element. Quinoa is a good example. If both people aren't Quinoa lovers it can be difficult to use. On the other hand dried pasta typically does not contain egg. There is 7 or grams of protein per serving. (based on 2oz dry, or 1/2 cup prepared) This really means that the average person is likely to consume double the serving size. This would be a good coordinated ingredient. The key is to have a base product that will work for both of you. The pasta dish should be thought out to work with a protein for each of you. My favorite way to do this is with tofu for Michael, and fish, pork, poultry, or beef for me. Sometimes I will make potatoes, or cauliflower/parsnip mash. In the end planning a base accompaniment that will work with both proteins is key.
When using tofu I like to use the same seasonings as I'm using on my protein, this seals the deal we both are essentially eating the same meals.
Plan your cooking space. If you are unable to share pans and utensils its import to keep track of the number of burners you have available. Make sure you have enough prep bowls, knives, tasting spoons, etc. Unless you want to washing them over and over again.
Be aware of the time required to prepare everything. Conventional proteins often require longer cooking times, plan accordingly. In situations where utensils and burners are in short supply you may need to plan for considerable extra time to handle the logistics. Making elements well ahead can really help with this.
One more tip. Meat eaters often use chicken stock in many many elements in their cooking. In risotto, with cous cous and other pastas, and in many sauces. I strongly suggest making your own vegetable stock. Store bought veggies stock sucks. Mass produced, it tends to have very little flavor and is only slightly better than using straight water. Making your own is easy worth every minute it takes. Way more flavor and color that will add something valuable to your dishes. Your vegan will notice the difference and you won't miss the chicken broth.
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