Two things I love about vegetarian cooking (besides the taste!):
Vegetarian cooking lends itself to cooking from scratch. Because I quit eating meat in 1978 when vegetarian convenience foods were non-existent, I had to learn to cook from scratch. In the process I discovered how much I enjoy making meals from scratch, and how much better they taste than processed foods.
Vegetarian cooking lends itself well to one-pot meals, those soups, stews, sautés and bakes that contain everything you need, but also combine well with a simple side salad.
Today’s recipe is a brothy, but hearty, soup from...read more