A vegetarian for more years than I care to mention (and now post-vegetarian), and quasi-athletic, I needed to educate myself on quality protein sources. And I needed to learn how to cook without meat, having grown up in a household where dinner was top-heavy with meat. I'm sure this recipe is derived from Jeanne Lemlin's Vegetarian Pleasures (early vegetarian, i.e. lots of dairy), but I have made it so often it has morphed into my style: while I'm categorizing it as a soup, it could easily qualify as a stew. <br />I've downplayed the spices because generally I like more ginger and warming spices, but you can modify this any way once you have the basic parameters down. <br />

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