I am not a vegetarian, but I live with one. As a result, I only cook vegetarian at home. If you think about it a minute it should be clear as to why that makes the most sense. Among other things, we both stay healthy, vegetables are delicious, and raw meat is no fun to handle and cook. Occasionally I indulge myself in a burger or something meaty when we’re out, not every time.
I have noticed that when we are out with friends and I order meat I tend to receive congratulations, as though I have done something exemplary by being normal and not some kooky vegetarian like my boyfriend. Some of our closest friends derive genuine joy out of watching me eat meat, as though my taking part in this normal behavior somehow makes Mike’s deviant hippie behavior more acceptable.
Whatever, point being I am vegetarian in my kitchen.
Cooking vegetarian is in equal parts awesome and awful. Here I will illustrate this complexity with a vegan recipe. In this post I follow a recipe from the weighty tome The Vegonomicon, an excellent recipe book and a fun read. These girls are awesome. I’m making Broccoli Millet Croquettes, which I will pair with the White Bean Aioli recipe. Both are from the book, both yum.
Why Cooking Vegetarian is Awesome: Millet
I get to experiment with all kinds of grains and fun stuff. I mean, how cool is millet? I find these light-as-air little food beads to be simply delightful!