I'm not a fan of 'skinny food'. I've been a vegetarian for more than 20 years, and am an avid -- even passionate -- cook. I've created countless vegetarian dishes that have one main thing in common -- a sumptuous marriage of flavour, satisfaction, and nutrition. 'Chock full of deliciousness'. I remember what passed for vegetarian fare in the 80s. Flaccid, under seasoned vegetables on a bed of white pasta. Bland white rice with salads of limp iceberg lettuce swimming in oily faux 'Italian' dressing. And vegetarians were pale, overly thin, and often anemic.
I plan to put forth some of the cornucopia of recipes and knowledge I have accumulated over the years. My focus has always been nutrition -- but if you aren't also feeding your true hedonist , what's the point? Twenty years of research into nutrition, coupled with a keen sense of what makes something taste really good, have turned me into vegetarian cook to be reckoned with ...
My sister calls me and says "I've got A, B, C, and D in my fridge. What can I make for dinner?" I love that. To me, that's a lot of fun. Provided, that is, you have a few basics around. Like running water, a few pots and pans, some olive oil, and sea salt and pepper. Actually, even without those basics it is still fun. Although perhaps a bit more challenging.
I will always have more recipes that I've developed, and ideas for recipes, than I can possibly share, so if you are ever looking for something in particular, give me a holler, and let me know. I might just have something that suits your needs.
