There are good reasons to avoid meat in favor of a plant-based diet: You're likely to live a longer and healthier life; the planet won't be subjected to the tons of animal waste that currently make their way into rivers and streams; and you'll reap the spiritual rewards of knowing you aren't adding to the killing fields where annually the lives of billions of sentient creatures--all of whom are no less God's creatures than you or I--come to a horrific and unnecessary end.
Speaking of God, or at least some semblance thereof, I have an ongoing friendly argument with my aunt, an evangelical Christian, who insists humans were given dominion over the Earth's nonhuman inhabitants.
It does no good when I point to Genesis 1:29, "I give you every seed-bearing plant that is upon the earth and every tree that has seed-bearing fruit: they shall be yours for food."
Admittedly, trying to make an argument for or against anything based on Bible verses is silly: You're sure to find cryptic passages on both sides of the debate. Besides, I'm still waiting for someone to square the plant and fruit dictum with animal sacrifice.
Since a plethora of arguments for and against vegetarianism can be found on the Internet, I'll refrain from the inclination to add more. (You can find a wealth of information from the American Dietetic Association.) Instead, I offer you some fine and easily prepared veggie recipes.
Though I've never tried it, my daughter says she took this recipe, added it to Trader Joe's Tuscan marinara sauce, and served it over pasta. She swears it's delicious.
Trick to peeling tomatoes: Let them sit in very hot or boiling water a minute or two. Skin should be easily removable. Optional: Add another tomato or two, and once the dish is cooked, dump the whole thing over pasta. No, I haven't done this yet, but my hunch is it should be quite tasty.
By now, you've noticed that I'm not much for precise amounts or exact times. Alas, if you're that uptight about cooking, I suggest you order take-out Chinese. Besides, providing exact amounts squelches the creative process and rules out the possibility of happy accidents. But I'll share one of my Mediterranean mom's secrets: Use just enough olive oil to lightly coat the bottom of the pan. And never, ever, brown garlic. A quick swish in the oil, and you're ready for the next step.