Tuesday, March 2, 2010

The upside of going meatless

Parmesan cheeseImage via Wikipedia

Since starting our meatless regimen on Sunday, I've enjoyed a lot of cheese -- glorious cheese.

Cheese is one of those fatty foods I have been careful about. Although I have never met a cheese I didn't like, being lactose-intolerant has never made it an easy choice.

Usually, I had only Parmigiano-Reggiano (photo) in the fridge, because it is made with skim milk, and a sliced yogurt cheese with jalapenos I buy at Trader Joe's. Lately, I've expanded to a thin-sliced, lactose-free Swiss cheese from Costco.

Two farms in North Jersey, Bobolink Dairy in Vernon and Valley Shepherd Creamery in Long Valley, have wonderful, artisanal cheeses I have enjoyed occasionally, and I've lost count of the "lunches" I've made of the free cheese samples at Jerry's in Englewood.

Looking for a meatless lunch today at The Famished Frog in Morristown, I chose the vegetable panini, and it was filled with a gooey cheese, probably mozzarella, along with a meaty mushroom and other veggies. It was a little bland until I added Dijon mustard.

Our meatless meal tonight was Canadian flounder fillets, which cooked in under 10 minutes in a covered pan with Mexican green salsa, and gourmet fingerling potatoes, boiled and then sauteed in oil with onion and sweet pepper.

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  1. Today I was at the Flower Show in Philadelphia, and the Cabot Cheese Company from Vermont gave a demonstration. They said that their cheeses work for people who are lactose intolerant because of the way they are made. Their sharp cheddar is very good. Also, their reduced fat cheese (which we have tried) is very good, and unlike others does not add oil.

  2. You did very well on going meatless yesterday! We tend to go veg a few times a week, and fishiterian a few times. But don't know how I'd give up meat altogether, well done!

  3. Thanks, Bernadette. I enjoyed meeting you for lunch. Will be posting more today.


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