Who's Cooking: Pamela Bednarik
Pamela Bednarik of Sayville says the textures in her Onion and Mushroom Pie can appeal to nonvegetarians. (Aug. 31, 2013) Credit: Heather Walsh
A lifelong vegetarian, Pamela Bednarik of Sayville, who owns her own PR firm, grew up in a household where the centerpiece for Thanksgiving was a multilayered zucchini casserole. "I've never eaten fish, eggs, meat or fowl, so I don't miss them," says Bednarik, whose parents also are vegetarians.
I enjoy making things and seeing people enjoy what I've cooked. I feel that the vibrations of the love I have for them goes into the food, and people can feel that.
People think vegetarian food has to be all about salads and tofu. I love cooking with whatever is fresh at the market. I also like a lot of spices and cheese. I really love potatoes. They're one of my staples fried, mashed, boiled or baked. Other things that I love are zucchini and mushrooms. You can do so much with them.
There are so many countries and cuisines to choose from: Chinese, Mediterranean, Thai, Indian, Mexican. And there are mock meats that have a wonderful texture that make you feel like you're not eating vegetarian. If you season it and prepare it the way you would meat, it is hard to tell the difference. It is more than just steamed or boiled vegetables. You can sauté, fry, pan fry, all things that add flavor to a dish. It makes a difference if you know how to use the product to bring out more flavor.
There are so many ways to get protein without eating meat. Start with fruits and vegetables you like and think of different ways to use and prepare them. If you feel you want that mouth feel of meat, you can use texturized vegetable protein, meat substitutes, mushrooms, vegetarian burgers and meatballs. Adding chewy, textured, meaty kinds of things to the dish will help you not miss the meat.
