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SFP Editor: What is vegetarian? Alexandra Fields: I think there are a few definitions of vegetarian. I am not very particular about it nor do I condemn those who eat meat. There are the no meat yes fish veggies. There are the strictly no animals. There are the Vegans who do noy do milk products, some that eat eggs some that do not . Those are the basic categories

SFP Editor: SFP Editor: SFP Editor: How did you become involved in vegetarian cooking?

Alexandra Fields: I was just drawn to it naturally. It was not political or moral. Vegetables are healthy. Vegetables are beautiful. Grains are interesting. Legumes are earthy. The poultry industry is gross. Ditto handling meat. Cooking meat is not so interesting My best friend growing up was a vegetarian since birth and when we would go out she would say Are you going to have the chicken or the cow? People used to always ask her If you don’t eat meat what do you eat? I think this shouldn’t be a challenge to people but it is in this country. Extreme diets and processed food have led us astray. There are so many fabulous fruits of the earth out there to explore and play with that’s why I cook vegetarian.

SFP Editor: What is your favorite vegetarian dish and why?

Alexandra Fields: I do not have any particular fave. I go with the seasons. I go with my moods. In the winter I love squash stews, spicy black beans, and thick soups. If spinach is at the farmers market I cook it. I love to try new foods, new recipes.

SFP Editor:ve various countries influenced your cooking?

Alexandra Fields: I have definitely gone through phases of Thai with coconut milk, lemon grass and rice noodles, Mexican with chipotle chiles and queso fresco, Japanese with miso, seaweed, sticky rice, Moroccan with preserved lemons, couscous and harissa, Indian curries etc. Its endlessly delicious.

SFP Editor: What techniques do you use to teach vegetarian cooking?

Alexandra Fields: My classes are very hands on. Everyone gets a knife, cutting board and silly apron. There are different techniques in each recipe, many which can be taken apart and applied to other foods like a vegetable puree or a simple tomato sauce. I like to teach about spices and herbs and how to get the most flavor out of them. Toasting cumin seeds and grinding them with a mortar and pestle, or zesting the rind of a lemon for extra flavor. I like to teach flexibility, substituting what is around, being comfortable with ingredients.

SFP Editor:What tips do you have for becoming a vegetarian?

Alexandra Fields: Be adventurous. Try something new every time you go to the store. Ask someone else buying It how they cook it. Don’t get in a rut of always making the same dishes. Be bold. Take my class.

SFP Editor:Are there restaurants or grocery stores in the DC area you recommend for people who would like to try vegetarian meals?

Alexandra Fields: The farmers markets are the best for getting the real thing

SFP Editor: What is your philosophy as a vegetarian?

Alexandra Fields: I do not see myself as having a vegetarian philosophy. I have a philosophy about food. Eat what makes you look and feel good. Eat as close to the source as you can. Support farmers and artisans. Stop and taste your meals. Be grateful for the riches we have. Enjoy the process of cooking. Share food with friends and family. SFP Editor: What brought you to DC and what do you enjoy most about the city?

Alexandra Fields: I was born in dc. I grew up in Adams Morgan and have watched neighborhoods change. Its mellow here. Very livable. Rock Creek park is beautiful, the museums are great but mostly, my family is close by and I am very comfortable here.