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Strictly speaking, I’m not vegetarian, either. I cook almost entirely vegetarian at home, because I don’t like prepping animal products.  I don’t enjoy meat or fish enough to go to the trouble or expense or deal with cross-contamination issues.

Is it hypocritical that I eat it elsewhere, then? I don’t think so. I’m not telling you not to, or berating people for eating animal products while I profit from it.  I don’t have any illusions about where meat or milk comes from; I grew up around farms and farmers. As I can afford to, I’m shifting more of my animal-products consumption to small local farms that I can visit if I so choose. Some days the milk in my coffee is the only animal product I have all day. Some days it’s not.


I don’t have any particular goal to become vegan, because I’m terrible at ideological purity, and I like cheese. I do, however, love vegetables and feel best when I’m eating a healthy diet low on animal products. Some scary lab test numbers and a friend introducing me to to the oeuvre of Isa Chandra Moskowitz, with just-informal-enough, unfussy recipes containing big flavors, made me realize that there was no downside to integrating more vegan meals into my diet.

I tend to lodge myself firmly in a comfort zone when I get a new cookbook; this is my way of holding myself publicly accountable for using more than a few recipes. I thought about cooking the whole Veganomicon, but that’s a full-service cookbook and I’m not that ambitious. Plus, the meals are just too much–not suited to a hermit like me.  I opened Appetite for Reduction first. That book it shall be.


Appetite for Reduction
Everyday Chickpea-Quinoa Salad, Balsamic Vinaigrette

The Post-Punk Kitchen
Behold, Raspbrownies

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