Due to a health concern, my husband, to whom I now fondly refer as The Reluctant Vegetarian (TRV), has had to make some dietary changes. That means his cook—who would be me—has had to implement those changes. Gone are red meat, including pork, fermented foods (think sauerkraut (no loss), soy sauce, etc.), and anything with a higher fat content. He still needs to consume a lot of protein, increasing the challenge. Chicken and fish are acceptable alternatives, but I fear we are soon in danger of clucking or swimming after dinner. The modified diet has meant that all manner of beans and pulses now grace our table. This new lifestyle change has had a notable impact on him and shows on his face. The joy is gone.

The Reluctant Vegetarian has always been easy to feed. He eats anything and enjoys most of it. There have been the odd loyalty dishes he soldiers through, but he eats them anyway (without complaining!) and hopes for a better option the next day. I have been gradually introducing meatless meals into the menu for several years. His general response to such offerings is, “This is good, but it would be better with ________” (fill in the meat or poultry).

I realize that removing red meat from one’s diet is not a tragedy and definitely a first-world concern. And many survive and thrive on a vegetarian or vegan diet, even in the First World. However, someone not raised in a meatless culture (translation: my spouse) enters this state rather unwillingly. Always an adventurous eater, The Reluctant Vegetarian is accepting his lot and beginning to enjoy (that might be too strong a word) some of my creations. One night, we had Romano Bean Stroganoff, which was surprisingly pleasant. That’s good because he got to appreciate it again the next day. The Butter Chickpeas we consumed another time tasted similar to butter chicken, but minus the butter and the chicken. They were also quite acceptable.

I have an Instant Pot, a stove that heats when I spin a knob, an oven, and a slow cooker. Hence, I don’t need to head to the backyard and start a fire before cooking, so it’s not even a hardship. And unlike in previous decades, resources abound for inspiration and instruction for creating edibles from the dried pellets in the pantry. Published recipes, or those shared by friends or from my cultural heritage, are no longer my only options. Countless bloggers and YouTube gurus are ready and willing to inspire the gullible who hope their recipes will work. Sometimes they do. Adventure awaits those who dare to experiment (and are willing to fail occasionally).

Now, I’m off to see what new culinary delight I can produce for The Reluctant Vegetarian tonight. My goal is someday to receive a Paul Hollywood-esque handshake (he is a judge on The Great British Baking Show) for an outstanding repast. I don’t think TRV will ever cross the line and become a full-fledged vegetarian (at least not without kicking and screaming). He might, however, eventually become The Less-Reluctant Vegetarian. We’ll see.

If you have a favourite vegetarian recipe that contains significant protein, please share it with me (and others) in the comments below. Your email address will not be published.