An Omnivore’s Take on a Vegan Diet

By Alan Miles

In my childhood household, vegetable prep began by finding the can opener. But when I went to college, I dated a number of women who were really good cooks. Under their culinary influence, I developed a whole new way of looking at food — its taste, nutrition and politics.

I eventually married the best cook I had ever dated (coincidentally, of course) — a vegetarian all her adult life. I became mostly vegetarian, eating her cooking and never putting meat in the limited fare I prepared (mostly pizza, stir fries and salads). But I ate meat without hesitation when it was offered and would even order it when we were out.

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These corn cakes with a smoky paprika sauce are a Miles family favorite – and completely vegan.

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