I love it when I
discover a new word. Recently I learned an excellent one
which I plan to try and popularise far and wide. I especially love it because it
describes me, and lots of people I know: Vegivore.
What’s
a vegivore? It’s not someone who
eats solely vegetables, and it’s not a vegetarian.
The term – which seems to have originated in the USA – means someone
who passionately loves vegetables,
and gives them a starring role in their meals. A recent New York Times article
entitled “Why Vegetables are the New Meat” describes it thus:
“For
the vegivore, a vegetable can
occupy the centre of the plate, with meat adding flavour or functioning
as a condiment.”
The same article
details how top New York chefs are going crazy for vegetables in their menus,
and this is reflected in booming turnovers as customers
respond positively.
I was so thrilled
to see this, because for some time now making
vegetablesequally as important as meat has been my
approach to cooking, and also to the recipes we feature in Healthy Food Guide magazine. This is not yet, I
believe, a focus for all chefs and food
writers. But I reckon that’s going to change,
especially if we vegivores demand
it.
Being
a vegivore doesn’t mean changing what you eat. You can still enjoy all manner
of delicious meat. It just means changing your focus. Maybe have
a couple of meat-free meals a week; or use less meat and more vegetables
thancalled for in the recipe
you’re using. Think of the vegetables first when you’re planning your meal, rather
than basing your meals around the protein component. Spring’s here, so this becomes
much easier and cheaper to do.Cover half your
plate with a delicious toss of blanched asparagus, courgette ribbons, green beans
and rocket leaves with a little olive oil and shaved parmesan and
serve alongside a piece of fish or steak. Roast cherry
tomatoes, capsicums and courgettes and toss through crispy roasted potatoes and
baby spinach leaves to serve with grilled chicken. Mash peas and canned white
beans together with garlic, mint and olive oil for
a vibrant green alternative to mashed potato. There are only so
many ways you can cook a piece of meat, but vegetables have endless
possibilities – they’re super inspiring for keen cooks.
The same
philosophy applies when we’re eating out. I challenge the chefs of New Zealand to
follow your NYC counterparts. Start making
vegetables central to your dishes rather
than a small add-on to the main event, or a token side
dish. I bet the punters will love it, if you give them
the chance.
