Lentil Patties with Winter Vegetable Medley

This is one of those rare dishes where I don't miss eating meat. I used store-bought steamed black lentils and made little croquettes using leftover taro brioche I bought at the Asian market. After a brief pan-fry, I tossed them in a medley of winter vegetables. I tried to balance the mild sweetness from the brioche and caramelized onions with the earthy, savory flavors of the mashed lentils and grated Romano cheese. To complete the meal, I added Brussels sprouts, yellow bell peppers, asparagus and mushrooms, and a touch of Meyer lemon zest for a little brightness.

When I got married, I thought I was going to convert my husband Lulu and introduce meat and fish to his diet. Alas, it turned out slightly differently (by that I mean the exact opposite), since I have significantly reduced my consumption of meat and seafood. With dishes like this, I find I don’t miss meat as much as I thought I would.