Mark Bittman could tell me to how to eat worms and I'd probably follow his instructions to the letter. Fortunately, all he wants me to do, in Food Matters, is veganize my menu before 6:00 pm, and then he cuts me loose after that.
I can mostly follow that. I've got a weakness for dairy--oh, the siren song of yogurt at 4:00 in the afternoon--but I'm getting along pretty nicely. Helpful in my transition to a lesser-meat lifestyle is a book about which I can never say enough nice things. Isa Chandra Moskowitz and Terry Hope Romero, created in their book, Veganomicon, a meatless compendium even the most dedicated of carnivores can love. Really.
Along with Bittman's How to Cook Everything Vegetarian, you can revolutionize the way you eat and not even notice it. There's more chopping to do, yes, and granted, I still bitch about that and probably always will. However, a lot of my complaining in the past has been because the pay-off never seemed worth it in the end. My lackluster, tamari-laced meal,* the result of at least a solid hour of chopping and sauteing, rarely felt like the effort involved was rewarded.
Not so with Veganomicon (or Bittman). Below you'll find a recipe that my entire family ate without a blink, without a shudder, without even a tiny, sad sigh. Shock ensued when I informed them that it was vegan. This was clearly and definitively a success, Isa Chandra Moskowitz and Terry Hope Romero. I don't know if it's your three names each that make you so magical with the culinary plant life, but I have to hand it to you--you've won me heart and stomach.
*Vegetarians sometimes seem to think that if they pump up the umami with a little tamari, anything will be palatable.
Recipe after the jump