Allow me to introduce myself. I am Stacey, aka the “surly vegetarian.” I’ve been a vegetarian (ovo-lacto) since summer 2008, and sorry vegans, but I LOOOVE eggs and cheese. REAL cheese, none of that velveeta and cheetos crap. However, I will accidentally make vegan recipes sometimes, especially when I’m cooking Asian-inspired meals, so keep a lookout for that if interested.
I became a vegetarian because I’d always felt a bit uneasy about eating meat, and never really enjoyed it that much. Once I learned more about nutrition and where food actually comes from, I decided to make an effort to 1) improve my general health by eating a diet full of lots of fresh veggies and whole foods, and 2) make a political and environmental impact by not adding to the demand for foods from factory farms. I know that might sound a bit high and mighty, but I’m not a ‘veg-evangelist,’ so I won’t judge what you eat as long as you’re somewhat thoughtful about your diet. Yeah, even meat-eaters can fit that criteria. But, I digress.
Why so surly, you ask? Well, I started this blog when I was a grad student pursuing a Ph.D in Chemical and Biological Engineering at the University of Colorado. It was pretty stressful and demanding, and grad school has a reputation for taking you from cheery to surly in a matter of minutes, partially because grad school makes you constantly aware of your own personal failures and limitations, where the successes are rare. However, starting grad school also marked the beginning of my culinary adventures, and was a great stress reliever and a way to experience a modicum of personal accomplishment on a more daily or weekly basis. I’ve only been cooking for myself since fall 2009, and this creative outlet started to consume a lot of my ‘extracurricular’ time and attention. I started this blog as a way to document my growth as a budding home-cook, and to share recipes and tips with friends and family. As an update, I recently defended my Ph.D and now you can call me Dr. SurlyVegetarian! I hope that the general surliness may dissipate with time, but some of that sass will remain, flavoring my food with a bit of unapologetic attitude!
My food philosophy is to make comforting, flavorful, and internationally-inspired vegetarian food that you wouldn’t actually realize is vegetarian because it’s so hearty. I get really angry if anyone assumes because I’m vegetarian, I will accept a side salad or grapes and carrot sticks as a meal. Um, excuse me?? No thanks. That’s the fastest way to get onto my black list. And that’s not a place you want to be, believe me. But, basically, my style is homey with a touch of gourmet flair. If that sounds cool to you, then come step into my kitchen!