How it all started

I was introduced to vegetarian food at an early age. I loved Mum's rib-sticking soups, her bean and lentil concoctions.

Over the years meat snuck into my diet. As I grew older I became disenchanted with eating meat. Increasingly I became aware that mince and sausages smelled of heart, liver, and other entrails. Fish, no matter how fresh, smelled off.

So one New Years Day I made a resolution to stop eating meat. I haven't eaten it since.

My qualifications

I have no formal training simply a lifelong interest in cooking and catering to family and friends dietry needs. It was at their urging that first eggfreebaking.com then meatandeggfree.com came about.

About my recipes

You don’t need to be an accomplished cook to make any of my recipes. Like you, I don't have time to be in the kitchen for hours on end. I like relieable recipes that are easy to prepare but have eye appeal. Hopefully, not only will you get as much buzz from cooking these dishes as I do but the family will be impressed with your culinary efforts.

As I work on the recipes, I try to keep in mind the vegetarian recommended daily nutritional requirements, maximising the protein and iron levels as much as possible. It is a protein replacement not a meat requirement that is needed. Meat is no more than another protein product and if thought of as such makes replacing it that much easier.

For new vegetarians

While there will visitors to this website who are long time vegetarians, many others will be taking the first tentitive steps towards the lifestyle change.

For newcomers to vegetarianism I want to dispel the myth that to go without meat and eggs is to in some way deprive oneself.

When first faced with eating meat and egg free we tend to focus on what we can’t eat instead of turning it into a positive – what we can eat. Surprisingly, quite a lot in the meal and baking lines.

Armed with my recipes you can be part of the new tradition and cook food with eye appeal, that are delicious to eat, and (surprise!) just happen to be meat and egg less. Simply put, we are conditioned from birth to eat meat and eggs.

Cooking meals for meat-eaters as well as for vegetarians

I'm in the position where one family member refuses to eat vegetarian food while the others will eat whatever is put in front of them - I don't push tofu on anyone who hasn't been meat free for at least two years.

I admit it's a pain having to prepare meals for both requirements. In our household breakfast and lunches are easy - we all eat the same food. It's only the evening meal where things diverge.

I make it easy on myself by cooking food that -

• has components that are part of both protein dishes (ie: sauted onions, or combination of vegetables for casseroles, stews, etc)
  
• makes enough for two (or more) meals at a time. I often freeze the extra one(s) so there is always something to fall back on if I don't feel like, or don't have the time, to cook two separate protein dishes.
  
• the others don't realise is vegetarian but is among their favourite dinners (macaroni cheese, stir fry, lasagna, etc)
  
• by alternating between preparing vegetarian one night and meat the next there is less stress on me (quite often on the meat night I dip into the freezer for my protein component)
• we can all eat in summer (rice, pasta, bean salads, etc) and they can have cold meat on the side if they wish
• a rib-sticking soup is good in the winter, with a bread roll, etc. The meat-eaters don't notice the lack of meat
• is quick cooking for the meat-eaters (pork schnitzel, chicken breasts, fish fillets, beef steak). I can then spend time on my own meal
  
• by using the slow cooker for meat casseroles, stews, meatballs, etc. I have the afternoon free to get on with my vegetarian cooking
• or conversely, using the slow cooker for my bean and lentil stews. I then cook quick cooking meat and don't feel as though I have spent the entire afternoon slaving away in the kitchen
• is eye appealing with a wonderful savoury smell. I place the vegetarian dish on the table and help myself with no expectation that the family would like some too. I'm amused at the number of times they are unable to resist the temptation
  
• by not insisting they eat "my" food they put up less resistence to trying "new" recipes
  
• whether the family is aware of it or not, all our puddings, desserts, cakes and biscuits are vegetarian and eggfree
  

The rest of the team

My mechanical engineer son, Bruce, helps me when I run into a snag as I learn to work on the site. Grandson, Steven, designed the website, do take a look at his work at www.unlimitedfun.co.nz

I am indebted to them both because without their enthusiastic encouragement this venture would never have got off the ground.

Jeanette