Kitchen Divided: How to Cope With Multiple Diets Under One Roof


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Recently, I got a comment on Lesley Eats from another Nashville food blogger, Laura of The Table who wrote that she found my restaurant reviews helpful because her husband is a vegetarian. It’s pretty common for vegetarians to have non-vegetarian spouses (I have an omnivore husband myself), and that’s the topic of Kitchen Divided: Vegan Dishes for Semi-Vegan Households.

Author Ellen Jaffe Jones has compiled a list of hearty vegan recipes that are intended to comfortably take the place of a meat-centric meal in order to appease the non-veg*n at home. Main courses are heavy on bean and mushrooms, with only a handful relying on meat substitutes such as vegan sausage and vegan beef tips or even tofu. I usually avoid meat substitutes, but for the purpose of this book, it’s helpful to have these recipes included so that those who are flexible in their diets can choose meat or a meat substitute.

The book begins with some guidelines about how to make a partnership between people of varying diets work. The author then includes a list of foods and how they’re important in a plant-based diet. She also includes explanations and recommendations regarding meat and dairy substitutes. All of these tips help set a basis for a more harmonious kitchen. From there, it's right into the recipes, which also include breakfasts, soups, salads, sides and desserts.

In my home, I’m the one who does all the cooking, so I’m the one who decides what we eat. My husband will eat just about anything, so we didn’t have to do a whole lot of negotiating. However, this book could be really helpful for others, particularly if both like to cook. Regardless, I will say that many of the heartier recipes (such as the Quinoa Paella and the No-Beef Bourguignon) will make great additions to my fall menus. Over at Vegan Crunk, Bianca tried out the Chili sin Carne on her omni boyfriend, and it got a thumbs-up from both of them.

Kitchen Divided is available via Amazon and Barnes and Noble.


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