Wednesday, May 19


Even though Mark Bittman isn't a vegetarian himself, he does a good job making the case in this column: "Thirty years ago vegetarian food in America meant either brown rice and vegetables stir-fried until lifeless or something cooked in the style of the original Moosewood Cookbook - heavily laden with cheese and cream. Now vegetarian food draws from the traditions of the entire world, traditions that, in the form of ingredients, spices and cooking tools, are now available to everyone, at least those with access to good supermarkets or the Internet." Note that "cheese and cream" part. There are seven recipes accompanying the piece, only one of which is not vegan: Rice and Cheese.

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