Life on a farm lends itself to the advantage of bountiful gardens of fruits and vegetables, with the bonus of trees laden with the freshest — and truly organic — produce possibilities.

Jonathan Diehl, a buddy of mine from Chicago who originally hails from Columbus, Ohio, is a friendly vegetarian who has also reminded me more than once that a proper vegetarian diet must include balance, and an emphasis on protein is important.

Last month, he spent time at a pumpkin farm with the payoff being a feast of golden, velvety butternut squash soup served for friends. Last week, he shared photos of one of his favorite autumn lunch menus: roasted Brussels sprouts, beets and a colorful medley of beans.

Of course, there are varying degrees of vegetarianism. While some “lighter” vegetarians may consume eggs, dairy or even certain seafood or chicken, the strictest of vegetarian diets and beliefs, called “vegans,” are label-readers and will not eat any animal-derived product.

Whether because of religious, personal convictions or diet adjustments for a healthier lifestyle, more people are turning to vegetarian diets, or at least to a greater emphasis on meatless options.

In recent years, even fast food chains, such as Burger King, whose 45-year-plus history was built on its beef-boasting Whopper, have introduced vegetarian burger sandwich options. In specialty food stores, soy hot dogs, soy ice cream and soy milk are three top sellers, all with an excellent reputation for taste.

Today, there are millions of vegetarians in the U.S. and millions more are easing into meatless diets, for reason ranging from defending the rights of animals to better diet and health.

As for being a radical vegetarian, Cheyenne May, who recently moved from Valparaiso to North Judson, reminds others to be polite in their beliefs and preferences, observing the rule: “If you're the type of vegetarian no one wants to ask over to dinner or eat out with, then you're not doing a service to other vegetarians with your reputation.”

May, who plans her menus with her husband, Ben, is a full-time student double majoring in creative writing and art at Valparaiso University.

Recently, she even began her own blog feature, sharing vegan recipes and tips.

“When Ben isn't working, he helps out at Common Coffeehouse, a mission-based business located in North Judson that brews nitro-cold brew coffee,” she said. “When we aren't busy with work, coffee or school, we enjoy exploring new places, art and spending time with our pet rabbit, Juniper.”

The couple were married in July at in Nappanee, Ind. Cheyenne designed, baked and decorated her own three-tier wedding cake, including the top layer, which was completely vegan, and they've saved it for their first wedding anniversary.

Since November and the approaching holidays are a perfect time to celebrate sweet potatoes as a highlight of the menus at gatherings, May shared a favorite recipe for a delicious and healthy blend of prize flavors she enjoys.

Philip Potempa has published three cookbooks and is the director of marketing at Theatre at the Center. Mail questions to From the Farm, P.O. Box 68, San Pierre, IN 46374.

pmpotempa@comhs.org

Vegan Sweet Potato Curry Mash

Makes 4 servings

2 cups rice, uncooked (white rice works best)

2 tablespoons olive oil

1 yellow onion, diced

3 cloves minced garlic

3 large sweet potatoes, diced

4 carrots, sliced

1 (15-ounce) can chickpeas, drained and rinsed

1 (15-ounce) can diced tomatoes

2 tablespoons chili powder

2 tablespoons cumin

2 tablespoons paprika

2 tablespoons curry powder

2 avocados, pitted and halved

Salt and pepper to taste

1. Prepare rice according to package directions. While rice is cooking, heat oil in a large skillet or wok over medium heat. Saute onion and garlic until light brown, about five minutes. Add sweet potatoes, carrots, chickpeas and half of diced tomatoes to pan. Cover and cook until sweet potatoes and carrots are soft, about 20 to 25 minutes.

2. If ingredients begin to stick to the pan, add in remaining diced tomatoes.

3. Once sweet potatoes and carrots are soft, mash with a potato masher, leaving a few solid pieces.

4. Add spices; stir and cover. Reduce heat to medium-low and cook for another 5 to 10 minutes.

5. Divide rice between four bowls. Top each with potato and carrot mixture and half of a sliced avocado. Spices may be adjusted for a spicy or milder meal.