All of the replies are very much appreciated and there was certainly
no intent to rattle any cages or initiate any controversies on my
part. Private/personal cheffing is a frolic unlike most others; one
must be prepared to indulge any manner of whimsy, fad, phobia,
obsession or superstition. Food is like sex in that regard.

I also failed to express myself fully ... there are tradeoffs, the
menu won't be strictly vegan; starches such as beans are acceptable
because they supply protein, fat in form of olive oil and omega three
(but did I add no shellfish 'cause we're kosher ... not really, but
you get the idea) is acceptable to a degree ... and so on.

My professional experience and training is in restaurant cooking, but
you get tired of working like a dog for IQ-challenged maniacs for very
little money ... so vegan cassoulet it is.

I can't use bread crumbs because starch in the form of wheat is to be
abhorred. I particularly appreciate the suggestion about seiten. I
just bought some in the market today. Had no idea what it was or what
to do with it, but it looked like an ingredient worth knowing.


Andy Katz