Confession: We at BIK are former vegetarians. Actually one of us still is kind of vegetarian (don’t ask – existential crisis in progress). So, although we’re working on a chicken post, smoked pork, etc., many of the recipes we try will probably lean toward the veggie-centric. We love lentils, white beans, tofu and other vegetarian staples.

But don’t leave us yet, bacon-lovers. The best thing about cooking vegetarian is it forces you to rethink the composition of the plate (meat-potatoes-veggies), which opens up a whole new world of cooking. Deborah Madison is a master at this. She was also one of the early advocates of seasonal and local cooking, yet another way of thinking that pushes cooks of all stripes to be more creative.

Hence, this tasty dish from Madison: It’s basically cheese toast topped with a sauté of onions and Brussels sprouts. Wait!! Don’t close the window yet, this is really special! Here’s why: smoked paprika. If you’ve never cooked with it, wow, you should start, like, now. It adds a lush warmth to pretty much anything: scrambled eggs, quesadillas, a sauté of peppers and onions, simple beans and rice In fact, I find it can stand in for bacon in some dishes, adding a similar smoky richness without the fat.

I made the recipe exactly as it was printed in Food & Wine and wouldn’t change a thing. It’s a great lunch or would make a nice dinner with a salad alongside. The topping reheats well for a second go-round. Good thing, because I am in love with this recipe. I used a pretty burly whole-grain bread and it was a good fit, but you could go for something else if you like. Smoked paprika used to be hard to find, but now is available in many well-stocked grocery stores or online, such as here.

I would avoid substituting with a regular sweet or hot paprika, as the smokiness is really what makes this special. The other key is ensuring you salt the sauté – just keep tasting it until you get it right. It really brings out the sweetness of the veggies. Enjoy!