>>a taste of the vegetarian lifestyle


by MANDYASHCRAFT photosDUSTINASHCRAFT


[ last updated 04.19.2013 ]


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My name is Mandy, and I am from Corpus Christi TX. My hometown was labeled the “Fattest City in America” by Men’s Fitness magazine, which (as I finished a potato, bacon, egg, cheese, and avocado breakfast taco) I thought was really a shame. Corpus Christi has come a long way, grown beautifully and become more progressive…because we stopped to think about what we were doing with it and how to improve it. How could we make it feel better, look better, and function better in the long run? Your body is your own little city. I physically felt bad eating fatty foods, like I wasn’t getting anywhere; I felt like the magazine was exactly right and for good reason. And just like my hometown changed, I changed myself. I did some research, made educated decisions, and decided not to be a contributor to such an unhealthy statistic. I became vegetarian and it revealed (in a short time, actually) that any little effort you take towards your own health added up to a more positive existence as a whole. A lot of people claim that vegetarians try to “convert” other people to their lifestyle; gives me this image of hippies on bikes riding door to door with pamphlets, saying things like “Do you have a few minutes to talk about vegetables?” But rest assured, I have no such intentions. I don’t even have pamphlets.

E-mail me questions/recipe ideas! mandyashcraft314@gmail.com

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Ingredient of the day: Artichokes. Ancient Romans considered the artichoke an aphrodisiac. Around 40 A.D. Greek physicians used it as a medicinal plant. A few hundred years later, North Africans said “hey why don’t we just eat it?” And so we did. This is an artichoke pizza, in a Mediterranean style with feta cheese and pesto. I’m not sure about the validity of it’s aphrodisiac factor, but I will say, if you look at the picture it kinda says “you know you want me”. I almost poured it a glass of wine.  Mediterranean Artichoke Pizza, makes 1 1 naan flatbread 1/4 cup chopped red onion 1/4 cup shredded mozzarella cheese About 4 roasted artichoke hearts in olive oil, pulled apart to spread evenly  3 Tbsp. prepared basil pesto 2-3 Tbsp. feta cheese (I used a tomato basil seasoned feta) 1/4 cup baby spinach, coarsely chopped Extra baby spinach or arugula for garnish 1. Preheat oven to 400 degrees. 2. Place flatbread on baking sheet. Spread with pesto, and top with all of the ingredients, saving the cheeses for last.  3. Bake for about 10 minutes, until flatbread is browned around edges and mozzarella is melted. 4. Garnish with extra spinach or arugula before serving.  Photo by Dustin Ashcraft. 

Ingredient of the day: Artichokes.

Ancient Romans considered the artichoke an aphrodisiac. Around 40 A.D. Greek physicians used it as a medicinal plant. A few hundred years later, North Africans said “hey why don’t we just eat it?” And so we did. This is an artichoke pizza, in a Mediterranean style with feta cheese and pesto. I’m not sure about the validity of it’s aphrodisiac factor, but I will say, if you look at the picture it kinda says “you know you want me”. I almost poured it a glass of wine. 

Mediterranean Artichoke Pizza, makes 1

1 naan flatbread

1/4 cup chopped red onion

1/4 cup shredded mozzarella cheese

About 4 roasted artichoke hearts in olive oil, pulled apart to spread evenly 

3 Tbsp. prepared basil pesto

2-3 Tbsp. feta cheese (I used a tomato basil seasoned feta)

1/4 cup baby spinach, coarsely chopped

Extra baby spinach or arugula for garnish

1. Preheat oven to 400 degrees.

2. Place flatbread on baking sheet. Spread with pesto, and top with all of the ingredients, saving the cheeses for last. 

3. Bake for about 10 minutes, until flatbread is browned around edges and mozzarella is melted.

4. Garnish with extra spinach or arugula before serving. 

Photo by Dustin Ashcraft. 

Notes

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