When I first started customizing my recipes to accommodate two diets, sometimes I had a hard time keeping track of which one had the meat and which one didn’t. Some of it, admittedly, has to do with the fact that I’m a little (okay, a lot) scatterbrained. But cooking is often a form of therapy for me; I’m in the kitchen so I don’t have to think much.
I’ve carved a “V” into the top crust of a vegetarian pot pie and a “C” in the chicken version. I sprinkle a bit of the meat on top of a meat-filled dish. I even try to keep the meatless version on the left at all times because I’m the left-handed vegetarian oddball of the family.
But far and away the best strategy I’ve found, so far, is to use different colored dishes.
A prime example of this tip at work is with these terrific 16-ounce Le Creuset baking dishes. These two little dishes get a lot of use in our kitchen. Green is my favorite color, so green is always mine.
An awesome bonus is I love dishes and bakeware, so it’s a good excuse to shop, too. Score!