I’ve had this post banked for awhile and wasn’t sure I wanted to put it up.  Not because the recipe is bad – it’s most definitely not – but because I’m going to be a bit deeper than I usually am.  Bear with me, because before I get to the recipe for this absolutely divine dish, I’d like to talk a little bit about a subject that I actually spend a lot of time thinking about: vegetarianism.  Now, this isn’t going to be a soapbox kind of post… for the most part, anyway.  So please don’t run away. But I am going to share some opinions.  You have been warned. 

Those of you who know me “in real life” may remember that I was a vegetarian for a few years in college.  Eventually, it became clear to me, for reasons I won’t get into (not everything goes on the blog, peeplz!) that vegetarianism was not an appropriate choice for me at that time in my life.  So I made the decision to add back poultry – but no beef or pork still.  It was a decision that I agonized over, but in the end I decided to do what was best for me.  That was about eight years ago and I’ve been beef- and pork-free ever since, although I do eat fish and poultry.  I’ll cop to occasional moments when I consider trying red meat again, but those moments are few and far between, and they never last very long.  I’ve generally been very happy with my choice to eat poultry, and not to eat beef or pork.  These days, we do fish approximately one night a week, poultry even less (I rarely crave it), and eat veggie the rest of the time – we started with “Meatless Mondays” and just gradually tapered off to eating even less meat, although hubby still has turkey cold cuts at lunch.  When we do have poultry (and eggs and dairy, for that matter), I choose organic for health reasons – because I want hubby and me to be around for a very long time, and I think that nomming lots of chemicals and horomes and pesticides kind of contradicts that goal.  I guess if you want to put a label on what I am now, I’m a flexitarian.  However, I hate labels, and that’s another reason I stopped being a vegetarian.  During a conversation I had on the street with a co-worker the other day, she asked me how I would identify, given my choice to abstain from red meat and to eat only sustainable seafood and humanely-raised, organic poultry and dairy (and that rarely), and I replied, “Um, responsible.” 

Then a stranger tapped me on the shoulder and asked me directions to the nearest Whole Foods.  And I gave them to her.  CRUNCH!  (That was me being a granola-crunching hippie again.  Sorry.)

Okay, so where am I going with this “flexitarian” manifesto?  Well, you know how I said that I think alot about vegetarianism?  What I’m thinking about, specifically, is trying again.  I haven’t made a decision one way or another (so don’t freak out, parents!) but I’m giving it some serious thought.  I know I said that vegetarianism was not appropriate for me when I tried it, and that’s true, and that’s why I went “flexitarian.”  (I gag a little each time I type that… but it’s the easiest way to explain.)  But I’m not sure if that’s because I’m one of those people who are not cut out to be veg (I’ve read that certain blood types are more suited to being veg than others), or if it was just that I didn’t know much of anything about proper vegetarian nutrition when I was 19.  I was basically a Salad Monster.  (Okay, I’m still a Salad Monster, but at least I know what vitamins I’m supposed to have now.)  And no, it’s not easy to get all the nutrients you need if you subsist on salad, chik’n nuggets, and the occasional bowl of dining hall pasta.  (College!  Woot woot!)  These days, I eat a lot more beans, tofu, and other protein-rich veggie staples, because now I actually know how to cook.  And what a difference that makes…

So why am I considering trying vegetarianism again?  After all, I’m pretty happy with things the way they are.  I like chicken, I like eating turkey on Thanksgiving and Christmas, and I really enjoy a lobster or steamed crabs or sole Meuniere.  I’m not sure I’m ready to commit to being a hardcore veggie, but it’s something on my radar screen and hey, this blog is about the food on my radar screen.  As I have become more aware of food and nutrition, I have some serious concerns about the way our current agriculture system taxes the environment and our health.  I am worried about the legacy that I will leave my (as of yet, non-existent) children.  I am concerned about the tremendous amount of resources it takes to supply this country’s meat demands on a daily basis.  I am really worried about chemicals and horomones and antibiotics getting into my system and the systems of the people I care about (yes, even though I choose organic wherever possible).  I worry about the effect that our country’s insatiable desire for meat has on me and my family.  (I do also care about animal welfare.  But my main motivating factor is health.  If yours is different, that’s cool too.)

So, what about this hash?  This hash perfectly illustrates why I didn’t make it as a vegetarian in college.  It’s made with tempeh, which is basically fermented soy beans.  In college, I had no idea that tempeh even existed.  I didn’t hear about it until just a few years ago, and I never bothered to try it until this year.  What a waste!  Tempeh is quickly becoming a staple in my house – hubs loves it too – and it’s a great way to round out a meatless meal with protein.  If I had known about tempeh, would it have kept me a vegetarian?  I’m not sure.  But it would’ve been a start.  I don’t know where I’m going with all of this, except to say that I’m giving serious thought to the way that I eat and feed the hubs – even more than usual.  And here’s a yummy recipe for you, if you made it this far.

Tempeh Hash

extra-virgin olive oil
kosher salt
1 medium yellow or white onion, cut in small dice
3 medium red potatoes, cut in small dice
3 carrots, cut in small dice
1 package tempeh (any flavor, but I like garden veg), crumbled
soy sauce
sesame oil
pepper

• Heat oil in a large skillet over medium-high heat.  Add onions, season with salt, and saute until onions are translucent and beginning to turn golden.
• Add potatoes and carrots and saute until softened and beginning to form a golden brown crust, about 15 minutes.
• Crumble tempeh over mix and saute another 5 minutes, until heated through and crispy.  Season with soy sauce (a few shakes), sesame oil (go easy, this is strong stuff), and pepper to taste.
• Serve, if desired, with a sunny-side-up egg on top.  YUM!

Source: Adapted from How To Cook Everything Vegetarian

Note: This post is about my personal food journey and choices.  First of all, no, hubby will not be going vegetarian – even if I do – this is something that he does not want to do at this time, and I honor his choices just as he honors mine.  He does eat “flexitarian” with me, mostly because I’m the cook in the house.  But he can and does have meat – including red meat – whenever he wants it.  I’m no militant.  Second, my journey and choices probably differ from yours.  Everyone has their own story and their own reasons for their decisions.  So if you choose to leave a comment about this post, please do be respectful.  I’d love to hear about your personal food story – what you choose to eat and not to eat, and why.  But please don’t knock my choices; remember they are my choices.  Mangia!