Have you ever heard the quote, “I’m not a vegetarian because I love animals. I’m a vegetarian because I hate vegetables?” If it takes you awhile to get it, that’s okay. It took me awhile, too. I have a joke with my husband that’s kind of the inverse of this statement: that because I’m not a dog person–and I mean, like, I’m REALLY not a dog person–I would totally eat dogs if they tasted good. (And who knows? Maybe they do taste good. People eat them in other parts of the world.) To me, it’s no weirder than eating cows or pigs. I’ve never owned a dog, so in my view, they’re just another animal. Maybe it’s because my forebears are from Switzerland, where according to Wikipedia, “cultural attitudes toward slaughtering of animals for meat is traditionally liberal.” Oh, you kooky Swiss!
{If you’re a dog person, I’m sorry. I promise to not eat your dog. I’m not actively trying to eat dogs or anything. Feel free to invite me to your house knowing I’m not wondering what Scamper would taste like with ketchup. Can we still be friends?}
Being a half-time vegetarian, for me, is (obviously) less a moral issue stemming from a desire to do no harm to other creatures and more about my own health and the health of the planet–selfish beast that I am. (Check out my Half-Time Vegetarian post for more info on why it’s a great option for your health, the earth, and your wallet.) That’s why, with 2016 off to a running start, I’m still plugging away at reducing our family’s meat intake. This vegetable tart is a delicious example of a meal whose lack of meat doesn’t bother me one bit. In fact, it’s a meal that reminds me just how delectable vegetables can be when they are pan-roasted and seasoned with just the right blend of spices. When I made this for my kids the other night before my husband and I headed out for dinner at a restaurant, I had to hold myself back from spoiling my appetite by eating too much of it. Fork-tender red potatoes and delicately caramelized zucchini and cauliflower in a pastry wrapper–be still, my half-veggie heart!
So, even though you may chuckle at the thought of someone eating vegetarian because they want to end the natural lives of vegetables, I doubt anyone can eat this meal and claim they hate vegetables. I dare any veggie-hater to try it see what I mean!
P.S. While we’re here, I’ma throw in some more vegetarian humor…
Vegetable Feta Tart
(Inspired by Real Simple)
Ingredients:
1 store-bought or homemade pie crust
1 Tbsp. olive oil
1 zucchini, halved and diced into half-moons
1/2 shallot, thinly sliced
1 1/2 c. cauliflower, diced into small florets
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried thyme
2 oz. crumbled feta cheese
1 medium red potato, halved and thinly sliced
Directions:
- Preheat oven to 375 degrees.
- In a large skillet, heat olive oil over medium heat. Add zucchini, shallot, and cauliflower and sauté until brown spots of caramelization begin to appear, about 6-8 minutes. Add salt, pepper, basil, and thyme and cook 1 additional minute. Stir in feta and potato and remove from heat.
- Place a piece of parchment paper on a rimless baking sheet. Roll pie crust out on paper to a 12-inch diameter. Spoon the feta-vegetable mixture into the crust, leaving a 1.5-inch border around the outside. Fold the outer edges of the crust over onto the vegetables.
- Bake until crust is golden brown and potatoes are tender, about 50-60 minutes. (Check after 50 and return to oven if needed.)
Serves 4.
