My husband and I are not vegetarians, but we eat a plant based diet most of the time. We enjoy food of all kinds, preferring food that is good for us, but happy to indulge in delicious food that may not be particularly healthy, on occasion. Our philosophy is that it’s what we do most of the time that really matters.
My dad was in the Air Force, and did a tour of duty in Korea for a year when I was in the fourth grade, so my mom and I moved to Harrisonburg, Virginia, in the beautiful Shenandoah Valley. My family is from Harrisonburg, so we moved from San Antonio, Texas to be closer to family. Those Virginia kids told me I “talked funny.” What!? I don’t recall, but I probably thought they “talked funny” too. But I digress. For some reason, that was the year I decided to dabble in “vegetarianism,” in quotation marks because I didn’t know the meaning of the word at the tender young age of 9. I don’t know where I got the idea that mom and I should be vegetarians, because I’m pretty sure there weren’t many of them in the Valley at that time.
As adults, the beginning of my exploration into vegetarian food lies with a friend I worked with at Stanford Medical Center, where I worked on the oncology floor before returning to school full time for my teaching degree. Actually, I went back to get a degree in nutrition, but changed my mind and became a teacher. I’m sure I would have been happy in either field, but I have no regrets with the path I took. Erika was a vegetarian, and she introduced me to one of my favorite cookbooks, Laurel’s Kitchen.
We have been eating plain yogurt for a long time at our house. It started when I learned about falafel, from Erika and Laurel’s Kitchen. I can’t remember if my first falafel was from a local restaurant that served fried falafel balls, or the baked falafel I made from Laurel’s Kitchen, but they were both delicious. I’ll post a falafel recipe in the future, but for now, I’d like to say how delicious plain yogurt is, and how it can be the main focus or a tasty garnish. It’s probably safe to say that it is an acquired taste, and in my opinion, one worth acquiring. Here are a few favorite ways I like to eat plain yogurt. They are all seasoned with freshly ground salt, freshly ground black pepper and extra virgin olive oil-fresh herbs are always a welcome addition.
Try this for breakfast or lunch…you can make it however you like.
Or this. . . Can you tell the orange bowl is my favorite??
How about this one? Today’s lunch. . .
What will you put on your plain yogurt? I hope I’ve given you some ideas!