Vegetarian Cassoulet

That recent beef recall totally disgusting me and reminding me why I became vegetarian in the first place nearly 18 years ago, I have decided to end my sojourn into carnivorism and go back to being vegetarian (with three exceptions: Thanksgiving, Christmas, and Europe). So I was very excited to see this recipe for vegetarian cassoulet in the March 2008 issue of Gourmet.


I will definitely substitute the water for broth next time, and add a splash of wine, for some more flavor. My favorite part of this recipe was toasting the breadcrumbs:


I bet these would taste really good baked onto some homemade mac and cheese!