Hot Topic: Vegging Out!

To veg or not to veg, that is the question. Or at least that was the question that Dan from Casual Kitchen posed to a few of us fellow food bloggers last month. And a timely question it is indeed. After reviewing the wonderful new cookbook, Almost Meatless by Joy Manning and Tara Mataraza Desmond, Dan hit upon the idea for a blogging round table discussion on the topic of vegetarianism.

Dan emailed five bloggers, myself included, and asked a simple question:

Have you been a vegetarian or ever seriously considered going veggie? What to you were the key pros and cons, and what made you choose against it?

I was honored to be included in such a discussion and you can read my response, along with the others, here on Casual Kitchen today.

The other featured bloggers are: Pam - author of For the Love of Cooking, Kris - author of Cheap Healthy Good, Joy - author of the "Almost Meatless" cookbook and the blog What I Weigh Today, and Jules - author of stonesoup. I found the answers fascinating, well-considered and provocative. I hope you'll join our discussion by visiting Casual Kitchen and offering your own thoughts on the topic as well.

I picked up a copy of "Almost Meatless" on Dan's recommendation and its amazing. The recipes look scrumptious and the text is a wealth of information. I can't wait to start cooking from it. Stay tuned.

In keeping with our veggie theme for the day, I'd like to offer a quick and easy recipe for sauteed green beans. This is a 5 minute side-dish that pairs beautifully with any meal.

Green Beans with Shallots:

• some haricot vert, or regular green beans
• 1 medium shallot, peeled and minced
• butter or olive oil
• Kosher salt and freshly ground black pepper to taste

Trim off the stem ends of the beans and bring a large pot of water to the boil. Add a pinch of Kosher salt to the water and add the green beans. Boil for approximately 3 to 4 minutes - or until done to your desired liking - I prefer mine crisp, but your mileage may vary. Test after 3 minutes and continue as necessary. Once cooked, drain the beans into a strainer and shock them under some cold running water to retain their color.

To the now empty pot, add a small pat of butter or a drizzle of olive oil and the shallots, saute over medium high heat for one minute, then return the drained beans to the pan, stir well to coat and saute until hot throughout. Add a bit of salt and some freshly ground pepper. Serve and enjoy!

So, have you ever considered going vegetarian? Why or why not? And don't forget to stop by Casual Kitchen and lend your voice to our round table discussion. Curious Diva wants to know!

Bon appetit!