Recently, I have had the opportunity to spend some time with people living the vegetarian lifestyle. It got me to wondering about the whole concept. So, I asked the big question: What is a vegetarian? The dictionary defines a vegetarian as someone who chooses to not eat or does not believe in eating meat, fish, fowl, or in some cases any food derived from animals, like eggs or cheese. These folks enjoy a diet based on vegetables, fruits, nuts, grain and the like. But in talking to these wonderful people, I have learned there is a much wider spectrum of definitions. On one end are those who choose to abstain from only red meat. On the other are 'vegans' who make the life choice to forgo all animal products, including leather. Maggie and Julie helped me to understand by sharing with me some food made to their needs. It was a lentil, nut and rice loaf with a mushroom gravy like sauce. At the time I was impressed by the taste and texture of the mushroom sauce. It had a clear flavor and smooth texture that complimented the lentil, rice mixture very nicely. But I have since remembered the 'Meatless Loaf' as being a flavorful and complex surprise. The nuts were what I liked. The more I remember it, the more I would like to try my hand with further vegetarian cooking. I hope to get the recipe from these young cooks soon. If I have any success with this recipe I will let you know.

This is a recipe of my own creation. I did not set out to create a vegetarian recipe at all. It started out as a soup and evolved over time into what it is, kind of like chili but without the meat. Don't be tempted to add salt; there is plenty in the canned veggies. For a truly vegetarian dish, I am sure there are non-dairy, soy-based cheese and sour cream substitutes for the garnish. This is one of my favorite meals and I am not even a vegetarian. Don't be afraid to try it! I am not too crazy about the name but I can think of nothing better. If you can come up with one please let me know.

In a saucepan, combine diced tomatoes, both cans of corn and the beans. Bring to a simmer and cook slowly for 45 minutes to one hour. Garnish each serving with cheese and sour cream.