I was not always a vegetarian, but started out as a full scale meat eater. It was in my later years I had this huge aversion to eat anything that have flesh like me.

Eating meat was like looking in the mirror and taking a huge chomp on my face. It was on this day that I started on the slippery slope of my Vegetarian Quest.

Everyone at home is a meat eater, and at breakfast , lunch and dinner I was forced to eat on a side table, and cook my own meals.

Yep, everyone was waiting for me to return to the table, but watching my family gobbling down real flesh, stewed, cooked, burnt or charred was completely and totally gross. I had this picture of eating dead flesh in my mind that made me gag.

So, I was forced to clean all my cutlery and dishes from meat contamination, and I had all my meals at a side table, so that I can eat in peace.

The road to being a vegetarian is a tough and difficult battle, and the need to cook my own meals and eat alone was not easy. I was the mad outsider.

Learning to adapt to this new lifestyle, created in me a vetarian chef, so if you are interested ...

Here is my first recipe, it is delicious.
This unusual combination of vegetables and fruit makes a tasty accompaniment for special occasions.
4 servings

Ingredients

1 lb. carrots, peeled, cut into sticks
2 large white onions, thinly sliced into rings
5 Tbs. butter or margarine
3 large apples, cored, thinly sliced into rings
1 tsp. thyme (optional)
1/4 cup lemon juice
1 cup seasoned bread crumbs

Directions

Steam carrots in boiling salted water until tender-crisp. Set aside.

Cook onions until golden in 2 tablespoons of the butter.

In buttered baking dish, layer carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt remaining butter. Mix in bread crumbs. Sprinkle over vegetable mixture.

Bake at 300 degrees for 15 minutes or until vegetables are heated through and crumbs are golden brown.

Recipe found at My Favourite Recipes