When I was a Smiths-listening teenage vegetarian, I had no problem getting the flavor of meat: I simply ignored—or, rather, simultaneously ignored and enjoyed—the bits of bacon in my mom’s green beans. Frankly, with all the bacon, fatback, and ham hocks used to season the vast majority of vegetables and legumes in my North Carolina hometown, I probably ate more pork products as a so-called vegetarian than I do now as an omnivore. After all, I had yet to really start cooking for myself or to discover my now favorite vegetarian meaterizer: Spanish smoked paprika.
I use pimentón, which is available in both sweet or hot varieties, to give the smoky flavor I associate with cured pork to a wide range of food, including kale, lentils, white beans, and eggs.
- Smoky Eggplant and Tomatoes
- Red-Lentil and Red-Pepper Pâté
- Smoky Spanish Tomato Soup
- Swiss Chard with Raisins and Almonds
- Spanish White Beans with Spinach
- Sweet Potato Purée with Smoked Paprika