I have been a strict vegetarian (that is not to mean vegan) for over twenty years. I eat dairy, eggs, and occasionally fish but do not eat any beef, pork, poultry, or derived products (i.e., no gelatin). I try to go for walks regularly, have a typically over-busy life that leaves less time for healthy cooking than I like, read voraciously, enjoy live music, and am involved with a nonprofit organization that promotes research into/action on /and products for sustainable living practices. I own my own food service business that is 100% vegetarian and is always striving to provide organic ingredients.
My favorite things to cook
I mostly cook rice-based dishes, soups, spreads, and dips. Although vegetarian, I do not care for most of the staple "vegetarian substitutes" used in a lot of vegetarian cooking; and that limits a lot of my cooking: I do not eat tofu, corn, aubergines, or mushrooms. All four of which are often "substitutes" for meat in many recipes. Which means most of what I cook is entirely made up ...
My favorite family cooking traditions
There are two "family" recipes I miss, one because is is not vegetarian, and one because I don't have the equipment, time, or 8-member family to feed. We had a holiday breakfast casserole that derived its primary flavor from sausage - and even though I used to pick out the sausage, i have yet to find something that equates the flavor without being meat in a way that makes the old recipe work. The other is french toast: done by separating the eggs, whipping the egg whites, folding in the yolks with vanilla extract, dipping stale bread, and grilling to perfection. But the best part was the whipped butter with powdered sugar and vanilla.
My cooking triumphs
Lemon squares and that veggie rice dish I make every week.
My cooking tragedies
Gravy. Every year I try to make a delicious vegetarian gravy and every year it turns out inedible. I have a few new notions to try this year, though!