An Omnivore's Dilemma

I'm not completely sure when I decided to change my dietary habits to something with a little less meat. I've never been really into red meat, chicken or pork even though we always had some kind of meat with our meals growing up. As in most Asian meals, meat was a side dish rather than the main course that we see in a lot of American cuisine.

As my parents got older, the word "cholesterol" slowly creeped into our vocabulary. Suddenly, we were eating too many eggs and meat. My parents stopped purchasing beef and pork as much and started using chicken as the staple meal-time meat. Fish was acceptable too but because it took more prep time usually, it was more of a weekend thing. 

After I moved out, I pretty much maintained the same routine but included more beef and eggs. For some reason, I stopped eating pork around this time. I'm not sure why but I think it was years of hookworm and "unclean animal" lectures that I had internalized. So, besides the pork thing, I was your typical American omnivore. Looking back, all I can say is that omnivores have it easy. 

 Last month, after a cleansing detox accompanied by a scary film about how dairy turns into plastic in your gut, I decided to transition to being more of herbivore. I knew I coouldn't quit cold turkey (pun not intended) so I decided to start with cutting out most dairy, beef, poultry, and eggs. At this time, the only animal products I have eaten are butter, honey, and seafood. So, essentially, I am now a pescatarian. 

 I'm not sure if I could handle being vegan - someone who completely abstains from any animal products including dairy, honey, and eggs, I have a vegan friend and I see the extra steps she has to take in order to maintain her lifestyle: she reads labels to make sure of the ingredients, she does not eat out because she is never sure out things are cooked (cooked veggies, for example, could be bathed in butter before they are brought out), she has to bring her food with her or she doesn't eat, and finally, not living in a thriving metropolis leaves her with very limited vegan options. Fresno is probably not the greatest place to be vegan. Vegetarians would be fine here but not vegans.

 Some people have asked me why I have decided to go this route. At first, it was to aid in the dietary detox process and to maintain a healthy diet. Now, I'm questioning more about why we eat what we eat. A lot of times it is based convenience, taste and satisfaction. I've long ignored the plight of the animals that we get a lot of our products from. Ignoring is very easy to do when you're looking at a rib-eye wrapped in cellophane rather than a dirty corn-fed cow in cramped quarters. Since I am no longer blindly shoveling meat and cheese into my mouth, food has become less of an escape. I don't claim to know the scientific rationale of why food is comforting during a stressful day but I do know that the fattier, the sugurier, the better it comforted. 

 So, I find myself not craving food like I once did. This is a good thing because it helps my health but also helps me time to focus on other things. Just like anything that makes you feel good, food can be addictive I now realize. And just like any addict in rehab, I am learning that it takes one day at a time, that you should surround yourself with folks who support you, and you must keep vigilant against your temptations. For those who are fighting the same battle, I've decided to start sharing some recipes that have been helpful in fighting those appetizing siren songs. For me, it is pizza. It whispers ever so gently about the melted cheese that stretches for miles as you pull a piece away, the chewy heat of a slice of pepperoni, the black slices of olives embedded like jewels in a steamy expanse of mozzarella. Oh, trust me, it calls me like lullaby.
Here's my methadone: Pita pizza with basil, capers, garlic, shallots, daiya cheese (vegan) and pizza sauce. 
Recipe: 
1 Round pita loaf (wheat or white) 
1 small shallot diced 
1 teaspoon of diced garlic 
3 leaves of basil 
1 forkful of drained capers 
2 tablespoons of tomato sauce 
Olive oil spray

Preheat the oven to 450 degrees. While the oven is heating up, spray both sides of the pita with olive oil. Lay it flat. Spread pizza suace evenly on the top. No need for a thick layer as it will make the pita soggy. Sprinkle the diced shallot and garlic evenly on top of the sauce. Next, cover the top with a layer of the daiya cheese. Then take the leaves of basil, tear them up and distribute evenly on the top of the cheese. Next sprinkle the capers and another layer of cheese if you like. Pop into the oven for 6 minutes. 

Check periodically. You want to see the cheese melted and the edges browned a little. If additional time is needed, lower temperature to 420 degrees and let bake for another 3 minutes. After baking, let it sit in the oven for about five minutes. Slice and enjoy. Tip: The pre-cut pitas make it easier to pulls the pizza apart into pieces. 

Serving size: 2 
Prep time: 16-20 minutes. 

Enjoy and share!