I wasn't entirely surprised when Tess decided to become a vegetarian in July 2018 because she had never liked the texture of meat and would only eat mince, sausages and chicken at a push. You'd think, by now, I would be used to catering for a vegetarian and would prepare more family vegetarian meals but I find it tough due to my way of eating, food combining.
I was introduced to the principles of food combining by my mum who followed The Hay Diet when she was battling cancer and found it very beneficial. Those principles are, in very simplistic terms, don't mix starch and protein foods, and only eat fruit on its own. I do it because of the health benefits - my digestive system works better, I sleep better, my mind is clearer (rapidly becoming less clear atm, thank you perimenopause!), I have more energy and an additional benefit is the inability to put on any weight (even during Coronavirus when we're all in the pantry every 5 minutes.....).
However, I find that for my evening meals I rely heavily on a small piece of protein with lots of veggies (and a side of carbs for the boys) but this does not work well for Tess because I've not yet found a satisfactory protein substitute. Sadly, she's not massively keen on many vegetables and is more a carbotarian!
Over the weekend I decided to give tofu another go. I researched it and found I needed firm tofu which I had to drain for at least 15 minutes, marinate for another 15 minutes, coat in corn flour and finally pan fry until crispy on the outside - what a palaver! I mentioned this to a vegetarian friend who introduced me to already marinated silken tofu - it was tried by a very reluctant Tess and declared a winner. One small step for the vegetarian, one giant leap for my kitchen capers ;)
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