Today we have a family thing. Ever month we get together, play games, eat, and generally spend time with each other. We’re talking aunts, uncles, cousins, grandparents, friends… whoever wants to come. Often we have themes (you should have seen us on Pirate Night running through town in costumes and eye patches armed with digital cameras and treasures maps on a scavenger hunt). We usually take turns with planning the menu. This month’s menu is soup and salad. I love soup. When I first became a vegetarian I really, really missed. Instead of going out to eat and getting s teaming bowl of french onion (that usually includes beef broth), I learned to make my own veg-friendly version that makes your mouth water and the whole house smell of it. I also found and adapted other recipes, like my new family favorite of corn chowder (my mother has actually requested it for tonight’s little get together).

One of the myths of vegetarian is that you have to give up the things that you grew up with and foods that you love because of the traditional use of meat products. I was lucky enough in some ways that I had grown up in the kitchen and had learned to cook as my mother and grandmother’s side. (I come from a family of fantastic cooks.) There are a lot of rich, hearty German cooking traditions. I did have to relearn to cook in many ways, but in away that I never had to give up many of the lessons I learned that can never come from books or classes. And slowly over the years my family has given way to a lot of thoughts and barriers that once separated us over food. Every year for Thanksgiving I make my homemade mushroom stuffing and mushroom gravy. (This year I may even take on a tofurky or stuffed/baked pumpkin.) No longer am I the only one who eats and now it has joined the list of family traditions made, requested, and expected every year. Salads are made without bacon topping. My grandma keeps veggie burgers in the freezer for Grandpa. I eat almost all the things the rest of my family does, just minus the meat and gelatin.

Vegetarian cooking is not a hindrance, but an exciting venture into cooking. If you don’t feel like cooking everything homemade (which I don’t do all the time), there are alternatives in a lot of grocery stores (around here we have Kroger which often has a really nice selection of natural, organic, and vegetarian foods). Going veg doesn’t have to mean giving up the food you love.

I may be a pickle snob on some level. I love them in slices or spears or whole (my favorite), however I seem to be picky about the texture. Smooth and crisp, never mushy or grainy. When I was living and working at a youth camp as a vegetarian (often the only one on the grounds at one time), food became an occasional issue. However, the large, crispy slices never disappointed as my table always seemed to go through more than the others. As a child I remember sitting beside my grandma and devouring these crunchy morsels, a love we shared.

I am not sweet pickle person, despite my great love of pickles. Dill and kosher seem ready to make my pickle-loving heart sing. For Christmas my mother has already threatened to get me an entire huge jar. It may have something to do with the almost empty jar of old-fashioned brine pickles currently sitting in my room. Pickles were one of the few things in my life that have remained constant through the transition from an omnivore to a vegetarian. I even eat them occasionally battered and deep-fried.

So crack open an icy cold jar of beautiful, juicy pickles, whether homemade or not.

Living a vegetarian lifestyle doesn’t have to be hard. Really should it be a celebration of life and living. At times there are struggles one may encounter, but with a little heart, some determination, passion, and the occasional help from friends anything is possible.

I am five years into the incredible journey that has been vegetarianism and more secure in my choice than ever. There are those hard days… those days where you just want the ease to grab a sandwich at the drive-thru window, or to be able sit down at a meal with family or friends and not ask what is in everything. Instead of dwelling on the difficulties and the problems along the way this is a journey that needs to be about the celebration of life and overcoming the negativity and obstacles that we all encounter along the way whether you have been a lifelong veg, just starting out, curious, and everything in between. Pass the lima beans and bring on the legumes.

I cook a lot for myself and for those willing to indulge in my meat-free favorites. Today, I made a hearty mushroom pot pie using leftover vegetables, rice, and a refrigerated dough I had on hand. I keep a bag in the freezer where I put leftover vegetables, meat-free gravies, rice and other grains to make into a hearty stew. I let it cook with a touch a water and some seasoning until it looked rich and hearty. Then placed in an over-proof dish and covered with refrigerated store bought dough (whatever you have on hand works great… mine is never exactly the same twice). Baked it until the dough was a golden delight then let set outside of the oven a few minutes before cutting into it. Warm, hearty, full of rich vegetables (thickened beautifully with the leftover rice), and satisfying enough for me and a few more.