Step 1: Get inspired by vegetarians and vegans. I adore rotisserie chicken skin, chicken salad, chicken surprise, chicken any which way. It’s my default protein. And I don't like tofu. But the good folks at the 26th Annual Vegetarian Food Fair in Toronto convinced me that it might be easier than I thought to get enough non-meat protein that's tasty, while enjoying the fruits of my garden more often.  So I set myself a goal of cooking a plant-based main dish twice a week. Inspiring indeed. The highlight of the fair for me (aside from buying cooking gear like a nut bag, and a sprouter gadget that did not work well) was the cooking demo by Toronto nutritionist Meghan Telpner, a dynamo in the kitchen and an inspiring health speaker. She made me want to be a vegan (for a few minutes). [caption id="attachment_187" align="aligncenter" width="400" caption="Making Love In The Kitchen with Meghan: Doing It Veggie Style"] [/caption] Everyone in the audience received tiny tastes of the treats she made, and they were all scrumptious. Meghan is also a humourous and inspiring writer who will be sharing veggie-friendly Thanksgiving tips on how, with the right side dishes, vegan and meat-eating guests can dine together without everyone needing special meals. She'll be posting recipes for Whole Grain and Pumpkin Seed Unstuffed Stuffing (a stuffing that doesn't actually get cooked in a bird), Cranberry/Honey Sauce, Roasted Fall Vegetables and Pumpkin Soup. Check back here for her guest post in early October. Step 2: Try cooking some veggie main dishes. I'll be sharing the best recipes I discover on my journey. Hope you'll share yours with me! Do you have to please both veggie and non-veggie eaters in your family?