I have many friends and acquaintances who are vegetarian and often ask me for ideas on how to make their herbivore meals more interesting. I myself was a lacto-ovo vegetarian for several years, for vaguely ethical but mostly health reasons — I just feel better when I consume more veggies than meat. To this day I still eat vegetarian meals at least a few times a week, simply because I enjoy it.
Chefs have been known to complain about cooking for vegetarians, especially vegans, perceiving these diets as too restrictive, boring, and generally just a pain in the ass. I find it delightfully challenging to assemble a plate full of nature’s bounty and bringing forth the crisp fresh flavors of the fruits, grains, legumes and vegetables with the aid of interesting herbs and spices. A well-balanced vegetarian meal is both nutritious and satisfying, and certainly doesn’t have to be dull.
This article appears in Aug 5-11, 2010.