Kim O’Donnel

Re-learning How to Cook: The Vegetarian Marriage of Texture and Taste

About twelve years ago, my father and stepmother took a trip with some friends to Tuscany. These friends, who happen to be vegetarian — not interesting vegetarian, but sprouts-and-a-plate-of-mashed-yeast vegetarian — insisted that my father and stepmother eat the same way. It wasn’t hard for Shirley, who is as near to a vegetarian as one […]

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