Andy Katz > wrote in message >. ..
> 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.

You didn't. Some people are just assholes.

>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.

Seitan (prepared seitan) is actually best of you marinate it or season
it first, then brown it or grill it - then add it to your dish.
alt.food.vegan has a ton of recipes archived.

good luck,
-L.