Subscribe to Food News, our free email newsletter, and receive fantastic tips, recipes, and information. No, I'm not. One of the reasons I think I make such great food and food that appeals to mainstream people is that I'm not vegetarian. Dishes made with meat have layers of flavor that are part of what makes that food wonderful.
Animal products tend to have much more complex flavor, like prosciutto and sausage.
I re-create that depth of flavor by using things like miso and, one of my favorite things to use, a bacon made from tempeh. It's got a smoky flavor that's just fabulous for making a green pea soup. In the book I use it for the red flannel hash. Meat eaters in this country get plenty of protein probably too much. There's no question that eating a high-protein diet but less animal foods is better for your system.