Vegetariano, pero no mucho!

Um crescente número de pessoas está, pressupostamente, aderindo ao vegetarianismo. Quanto a mim, nada contra. O que me espanta, e isso explica o “pressupostamente”, é que não pode haver nada mais incongruente do que alguém que defende com as próprias unhas um modo de vida mais saudável, segundo ele, através de uma alimentação vegetariana, mas não quer abrir mão de uma feijoada vegetariana, feita, obviamente, com feijão preto e pertences que pretendem imitar carne seca, toucinho defumado, linguiça e, acreditem, até orelha de porco, uma porcaria completa feita de soja!

Isso não parece ao lúcido leitor uma inconsistência? Não querer comer carne é uma coisa de foro íntimo, mas não queiram vir me convencer de que essas imitações de carne não estão mais próximas, em sabor e textura, de rolhas defumadas. 

Algo não é necessário, pois a natureza nos fornece uma profusão de produtos vegetais tão grande que precisaríamos de mais de uma vida para provar suas infinitas combinações em pratos verdadeiramente deliciosos. 

Legumes, raízes, vegetais, frutas, cereais, leguminosas, sementes oleaginosas são mais do que necessárias para manter em equilíbrio nossas funções orgânicas. Mas com a autoridade de chefe de cozinha e – por favor, não vejam nisto nenhuma arrogância -, 

se vegetarianos, comamos os vegetais respeitando seu sabor, cor e textura originais, sem querer transformá-los no que não são.

Eu, particularmente, gosto de soja, se bem preparada, mas convenhamos bacon defumado de soja é demais!

Receita vegetariana completa

INGREDIENTES:

3 litros de caldo de legumes filtrado (cenoura, salsão, nabo, cebola, alho poró e alho)
1 xícara de arroz selvagem 1 xícara de arroz integral 1 xícara de trigo integral 1 xícara de grão de bico 1 e ½ xícara de cenoura crua ralada 1 e ½ xícara de brócolis crus, cortados em pedaços pequenos 1e ½ xícara de abóbora cortada em pedaços pequenos, cozida no vapor sem desmanchar
1 xícara de castanhas do pará picadas 2 pimentas vermelhas picadas 1 xícara de sementes de girassol torradas 1 xícara de damascos azedos picados 8 cebolas grandes ½ xícara de manteiga ½ xícara de óleo Sal a gosto

PREPARO:

Cozinhe separadamente os grãos e reserve. Refogue rapidamente a cenoura, o brócolis e a abóbora (tempere com uma pitada de sal e uma de açúcar), que devem ficar ao dente. Refogue as cebolas na mistura de manteiga e óleo, até ficarem com uma cor caramelo. Acrescente as castanhas e as sementes de girassol. Frite por um minuto. Por fim, junte todos os ingredientes e acompanhe com uma salada de folhas verdes de sua preferência.

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