I am just joking really, but the large percentage of vegetarians on both sides of my family does make me wonder! I was wondering if you guys had anything to say!
My sister, my mum and I are all vegetarians, and have been for 11 or so years now. On my mothers side, her elder sister is vege and her middle sister was (but I think this had more to do with being a raging hippy in the 70s)
On my dad's side, one of my Aunts is a vegetarian (and a great sewer too! we get along fantastic!) Her two girls insist they would like to give up meat, but she won't let them until they develop a taste for eating things like tofu, lentils, chickpeas etc.
My boyfriend is super supportive and his family, especially his mum, loves it! They only have meat 2-3 times a week.
So all in all, I've never really had any problems with 'support'.
Anyway, a recipe for you all. This is one my mum loves and I make it for her and I want to spoil her (or I need to earn brownie points). It's from "The Essential Vegetarian Cookbook" which doesn't seem to have an author, but is published by Murdoch Books, it's a great recipe book, everyone should have it!
Mexican Polenta Pancakes with Avocado
1/3 cup yellow polenta
1/2 cup plain flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 cup buttermilk (i always just use milk)
30g (1 oz) butter, melted
2/3 cup sour cream, for servingAvocado Filling
1 large ripe avocado (you may need a little more)
8 spring onions (you probably don't need this many)
2 ripe tomatoes, finely chopped
1 teapsoon chilli sauce
2 teaspoons lemon juice
1/4 teaspoon salt
1. Sift polenta, flour, baking powder salt and sugar into a bowl. Make a well in the centre. Place buttermilk, eggs and butter in a jug; beat to combine. Add to dry ingredients. Beat until liquid is incorporated and batter is free of lumps. Set aside, covered with plastic wrap, 20 mins.
2. To make avocado filling: Cut avocado in half lengthways, remove flesh and place in bowl, mash with fork. Add half spring onions. Stir in tomatoes, chilli sauce, lemon juice, salt & pepper. Mix well & chill for 20mins.
3 Brush small frying pan with oil. When hot, pour in enough batter to thinly cover base of pan. Cook over medium heat until the underside is golden. Turn pancake, & cook other side. Transfer to a plate, cover with tea-towel to keep warm. Repeat with remaining batter. Spoon some avocado onto one half of pancake and fold other half over. Serve with sour cream sprinkled with remaining spring onions.
It may (or may not ) look like this: