But just so you have something for your troubles, and since Buddhism and vegetarianism often go hand in hand, here is a recipe for a dynamite dish from the old WHFS-FM Cookbook. This dates back to the 1970s when I first moved to Washington, D.C. The reigning hippie-dippy radio station is now defunct but this delicious casserole lives on. And I promise that when your plate is empty, empty you will be happy, happy.
2 medium or 1 large white potato
1 medium eggplant
2 medium zucchini and/or yellow squash
3 medium tomatoes
1 cup mushrooms
1 large onion
1 green pepper
Mixture for between each layer:
1 cup grated Parmesan cheese
1 cup any other kind of cheese
1/2 cup sesame seeds
1/2 cup wheat germ
12/cup sunflower seeds
1/2 cup butter
Salt and pepper to taste
Wash and cut all vegetables into fairly thin slices.
Layer in large greased casserole, beginning with potatoes and ending with green pepper, spreading mixture between each layer and on the top.
Sprinkle 2 tablespoons water on top.
Cook at 350 degrees for one hour or until vegetables are soft. If green peppers start to dry out, cover with foil.
Serves five ravenous vegetarians.