I try not to eat meat that much. Maybe it's because I grew up with a vegetarian sister -- there's often a hint of guilt lingering in my stomach after meat consumption. It's awful but I love my steak and prosciutto and cows and piglets at the same time. While I cannot give up these things forever, I can manage to get my protein elsewhere most of the time. Perhaps as a university student it's easier because I tell myself that meat is expensive and so I overload on eggs and beans. Anyway, it's not difficult. I love mushrooms and aubergines because they're.."meaty" vegetables -- you know with the texture and the bold flavors..
6 large button mushrooms
1 rosemary sprig
2 garlic cloves, minced
1 tbsp olive oil
juice and zest of 1/2 an orange
1 1/2 tbsp cointreau
Toss the mushrooms in oil, garlic, zest of orange and rosemary. Heat a pan until it's smoking hot and add all the ingredients. Cover and let cook for about 5-10 minutes before adding the orange juice and cointreau and stirring it around for a couple of more minutes.