I’m not a big fan of the word vegan! In my mind it still represents a bit the image of an hippy, incense burning, showering twice a week person. But before I get in trouble, the reality is quite the opposite.
There is a quite a long list of professional athletes who’s diet is free of animal products. It ranges from martial art fighters, NBA, NFL, MLB players, bodybuilder, ultra marathon runners etc. even Formula 1 superstar Lewis Hamilton!
So it’s possible to train and perform on an elite level, without eating meat, fish, dairy etc. But I can only imagine how much beans, lentils, vegetables and other protein rich foods they have to eat. To make those simple ingredients tasty and appetizing, a lot of work is involved.
I love the challenge of playing with vegan food, or as I prefer to call it: Plant Based Food. For example, texture is a huge part of a dish. Quickly a meal can be soggy or too tough, if there is not the right balance of ingredients and technique.
If you haven’t heard it yet, veggies are good for you! I love them, I eat lots of vegetables, every meal actually. But I also love meat – good meat! So whenever I cook, only top quality, well raised, as local as possible muscle meat is used. If it is not available that day, I enjoy a well prepared plant based meal as well.
Of course everybody is different. It’s always your choice what you like to eat. That’s why I love to have the option. In the following recipe you have a yummy plant based taco, that plays with the textures of roasted cauliflower, protein rich quinoa and deep flavors from spices, limes and jalapeños. But on the side, I serve an amazing rib eye steak with a pumpkin seed butter and lots of chillies, for the meat eater at the table.
P.S – The drink is a mezcal, agave sirup and pink pepper margarita that my lovely wife made 🙂
Roasted Cauliflower Tacos, Quinoa, Red Cabbage and Avocado