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.