Vegetarian food
Recipes, technique and nutrition for vegetarian cooking, written for people who eat this way by choice and want it to be good.
Dishes built around vegetables rather than around the absence of meat.
The methods that make vegetarian cooking good: browning, seasoning, acid and texture.
Protein, iron and B12 covered properly, without alarmism and without hand waving.
We publish these because most of the value in hiring anyone is knowing which mistakes are common, and that knowledge is not worth hiding.
Recipes that substitute an imitation into a meat dish usually disappoint. Dishes designed as vegetarian from the start do not.
Vegetables need more salt and more acid than cooks expect. Most flat vegetarian food is a seasoning problem, not an ingredient problem.
Including when the answer is that you do not need what you came to ask for. Anyone who never says that is not giving you information, they are giving you an invoice.
Where something needs a legal opinion, a financial audit or a clinical judgement, we will say so and stop rather than improvise past the edge of what we do.
Tell us the situation rather than the service you think you need. We would rather start from your problem.