Now back stateside I've become more of a pesce-vegan. I think I opened a flood gate with all the fish eating in the UK. Hmmm. Fish was always a tough thing for me to give up. I've been a vegetarian for 14 years now. During that time I've alternated between eating fish and abstaining. I think part of the problem is I don't feel bad about killing fish. I've been fishing before and gutted my own catch. However, I'd never want to kill a goat, sheep, cow etc. Plus there are some health benefits to fish (Omega fatty acids and all that jazz). Hmmmm.
While I ponder what to do with my fish eating vegan self. You can roast some chestnuts in the oven. Chestnuts are awesome and so appropriate this winter season. They can be quite filling.... "Chestnuts have twice as much starch as the potato. They are the only "nuts" that contain vitamin C, with about 40 mg per 100 g of raw product, which is about 65% of the U.S. recommended daily intake. The amount of vitamin C decreases by about 40% after heating."
How to Roast Chestnuts in the Oven:
- Preheat the oven to 425 degrees F.
- Clean off chestnuts.
- Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape. (Or you might have some exploding chestnuts)
- Arrange chestnuts on a baking sheet or in a shallow pan, with the cut or pricked sides up.
- Roast in oven for 15 to 25 minutes, or until chestnuts are tender and easy to peel.
- Peel the nuts when they are cool enough to handle, and enjoy
To read my thoughts on all the comments below click here.
Everyone smile and have a great day.