Okay, so this is actually my second day without meat, but whatever. Today was the first day I felt I actually missed meat. At lunch I ate at a Cafe Rio knockoff called Costa Vida. Since my junior year of college, I've order the pork salad, and only the pork salad. I dig it so much I developed a copy-cat recipe. Anyway, today I had the vegetarian salad. Must admit, not quite the same. Without the sweet pork, there was no real flavor contrast and the dish was less delectable than normal. It's okay though, some things take getting used to.
Another thing I noticed today is without the protein in meat, I get hungry more often. I'll have to find a way to increase protein and fiber intake to make up the difference.
And here was dinner: yam and carrot risotto. Didn't miss the meat all all with this dish.
1.5 pounds yam, diced (about 2 yams)
1 large carrot, diced
1 large onion, diced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups vegetable stock
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups Arborio rice (10 ounces)
1 cup dry white wine
1 cup freshly grated Parmesan
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the onions, yams, and carrots on medium heat for 7 to 9 minutes, until the onions are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add Parmesan. Mix well and serve.