by Matthew Petrelis
When I venture out to eat, I enjoy being seated at a table and getting a plate of whatever offering of offal is being served. I also do not mind one bit having this brought to me with the evening’s charcuterie. I am also aware I will be eating this all alone, as I am married to a pescetarian (a vegetarian who eats seafood).
While it’s a much easier road to navigate when ordered off a menu, the differences of diet between two spouses can be more complex than heading from point A to point B using Apple Maps app. Which begs the question: is it possible to find a balance that satisfies both omnivore and vegetarian meals on a nightly basis when cooking at home? The simple answer to that is yes.
Being in a relationship with someone who does not eat meat can be an opportunity for a meat eater like myself to form new ways of looking at meals and how they are concocted. Finding suitable substitutes that are not necessarily trying to imitate meat, but rather work to provide a feeling of fullness and satisfaction is the goal one should strive for. There are many vegetables and grains which can take the place of the main attraction to a meal … portabella mushrooms, quinoa, barley, and the like. (I know. Hearing and seeing those words in relation to my dinner used to make me scared too.)
Additionally, since I had the option to incorporate seafood into the meals at home, I took full advantage of this. It took a while for my husband to get over the idea that I wasn’t cooking the seafood in an “appropriate” way, but once he realized I was doing it correctly, he trusted my seafood dishes more. I learned how to shuck oysters in the right manner. I can make a filling dish with grilled shrimp kabobs as the main treat. Baking a fish fillet provides a great outlet for making it through a meat craving.
In warmer weather, I can grill up vegetable burgers next to real ones. Cook pork sausages beside tofu dogs with sides of grilled corn and zucchini. After more than ten years together, I think we have a system down that compliments both of our palates and nutritional needs. It can be a frustrating situation at times, but overall, if you take the time to think meals through and have room for compromise, you might find that as a meat eater, you don’t crave meat as much as you once did. And that’s not such a bad thing for your health.
Matthew Petrelis is a … deep breath … Blogger/Writer/Photographer/Cardiac Sonographer/Food Creator/Food Destroyer/Cocktail Drinker from Massachusetts.” Read Matthew’s blog, The Things I Think About, and follow him on Twiter at@petrelis.