On Our Calendar: Vegetarian Awareness Month

For nearly 10 years, we tallied the results of a readers’ poll for a city publication. Many times, when it came to the “Best Vegetarian Restaurant” category, people wrote, “Yuck!” or “None!” But over the years, the perception of vegetarianism has come a long way, and most people now recognize that vegetarians are not a joyless lot who subsist on twigs, berries and seeds. Even No Reservations host, chef and meat-lover extraordinaire Anthony Bourdain admittedly enjoyed southern Indian vegetarian cuisine during a recent episode. There’s no better time to try meatless fare than today, World Vegetarian Day, which kicks off Vegetarian Awareness Month.

Established in 1977 by the North American Vegetarian Society (NAVS), World Vegetarian Day was created to celebrate vegetarianism and to introduce people to its benefits — including the lower risk of chronic diseases such as cancer, heart disease and diabetes. NAVS recommends what you can do to teach others about vegetarianism, including wearing informative T-shirts (this is our all-time favorite) and inviting others over for a vegetarian meal. Below is a recipe for a meatless meal courtesy of Gardenburger and developed by Chef Danilo Amato of Amato Catering in Seattle.

Eggplant Parmigiana
4 (½-inch-thick) eggplant slices (about 8 ounces total)
¼ teaspoon salt
2 teaspoons vegetable oil
1 package (10 ounces) tomato-basil veggie burgers
¼ cup chopped fresh basil, oregano, marjoram or combination, divided
1 large fresh tomato, cut into four ½-inch-thick slices
8 ounces fresh mozzarella or smoked scamorza cheese, cut into ½-inch-thick slices
1 cup canned crushed San Marzano tomatoes or crushed plum tomatoes
½ cup freshly grated Parmesan cheese

Arrange eggplant on several layers of paper towels. Sprinkle both sides with salt. Let stand for 20 minutes. Pat dry with paper towels. In large skillet, cook eggplant slices in hot oil over medium heat for 6–7 minutes or until lightly browned, turning once. Arrange veggie burgers in shallow baking pan lined with parchment paper. Top each with eggplant slice. Sprinkle with 1 tablespoon of the herbs. Top each with tomato slice. Arrange cheese slices on top. Sprinkle with 1 tablespoon of the remaining herbs. Spoon crushed tomatoes on top of stacks. Bake, uncovered, at 350° F for 20–25 minutes, or until heated through. Transfer to serving plates. Sprinkle with remaining fresh herbs and Parmesan cheese to taste.

Makes 4 servings.

NUTRITION SCORE (per serving)
372 calories
51% fat
Fat 21 g
Carbs 26 g
Protein 22 g
Fiber 6 g
Calcium 190 mg
Iron 0.6 mg
Sodium 1,008 mg

We think the best way to make carnivores less wary of vegetarian food is to feed them something deliciously meatless. Do you have any experience with changing someone’s perception of vegetarian fare or changing your own feelings on going meatless?

Tags: Anthony Bourdain, Chef, Cuisine, Danilo Amato, Eggplant, Food and drink, Hospitality/Recreation, hot oil, Meat substitutes, North American Vegetarian Society, Parmigiana, Seattle, teaspoons vegetable oil, Vegan cuisine, Vegetarian cuisine, vegetarian food, Vegetarian Society, Vegetarianism, Veggie burger