Serious Eats - seriouseats.com

I'm not sure if the "common knowledge" assertion that vegetarians get most of their protein from soy is true. I'm a vegetarian of 2 years and hardly ever use soy. Morningstar-type products make very rare appearances in my diet, mostly due to how ridiculously expensive they are. I consume some tofu, but not more than a few times a month, and don't drink soy milk. Mostly I turn to legumes and pulses for protein, as well as dairy and eggs. My vegetarian friends do the same, as far as I'm aware, so I'm not really sure where this assertion comes from, other than walking by the "vegetarian" freezer section and assuming that is where vegetarians buy all their food?

A good, sour sourdough!

Scrambled eggs and omelets!

I have a bunch of herbs growing, and also various leafy vegetables. If I ever have a spare moment, I also have some seeds for radishes, beets and carrots that I would like to plant!

Yum! This was great with farmer's market rhubarb!

I'm with the other anti-Monsanto folks, that is one terrifying corporation. The way they treat farmers should be criminal.

Any company that is against providing the consumer with as much information as possible should not be trusted. If it's really so safe and good for everyone, label it with pride! The fact that Big Ag won't label GMOs or cloned meat just makes me think they have something to hide.

I won't even get into the whole "industrial farming is destroying our environment" side of the argument.

Yeah, definitely didn't see anything in that article that amounted to "plucking plants from soil is okay.", though I still found the article interesting since I have struggled with the same debate as a vegetarian.

On a separate note, the "DIY cooking" link seems to be broken, is it just me?

How vegetarian are these two cookbooks?

Oh man, so many to choose from! I really love red lentil soup, an approximation of a Palestinian recipe from one of my favorite restaurants.

I

http://www.davidlebovitz.com/2006/11/cheap-caviar-1/

This is delicious! I also made some changes, dried sage for fresh, leftover cream for milk, and a small onion and garlic for the shallot. It is superb, although next time I will stick with milk, since the cream made this quite rich. Don't skimp on the parmesan, it totally makes this dish.

I have to agree with deviousmuse, this is delightful and hearty and perfectly autumnal!

There is a typo in the Mashed Potatoes with Crispy Shallots link, "hhttp" instead of "http"