I am new here:)
So, soon I will be the main cook in a communal house. I will be cooking for people who are either vegetarian or vegan. I, however, am neither! As a matter of fact, I eat very "Weston Price-y" - lots of pastured animal meats and fats, bone broths, eggs and raw and fermented dairy. I buy a quarter cow every year, for God's sake! I love cooking vegetable dishes but I fear I have been over-compensating on the flavor by using lard, bacon fat, heavy cream etc etc etc
OK - here is the real irony - (wait for it) I was a strict vegetarian for 15 years!!! HAHAHA so it is not that I am uncomfortable with the idea. I have just become soooo reliant on meat and dairy to supplement and flavor. The other thing is that I am a Mediterranean cook by blood and by my childhood so Indian and other Asian foods - though I love them - are so foreign to me as a home cook that I always depend on following a recipe - which is kind of a drag, for me, personally.
I read an old thread on vegetarian cookbooks (I am also a cookbook addict) and I honestly did not find much that seemed promising or inspiring. I did recently purchase Veganomicon but it hasn't arrived yet.
Other than THAT, an advice on how to make veggie food that is seriously delicious, not-too-soy-heavy, nutrient dense food with tons of flavor? Oh and is easy and good for a crowd? hahahaha
ps: I am thinking I need to quickly learn some good Indian techniques and recipes and fast!
PEACE, MARIA B