As in "flexitarian."

You can officially put me in that category. Not because I'm joining the 25% of Americans who say they intend to cut back on meat (but clearly aren't, not yet, judging by the trends in U.S. consumption data). I have no issues with my level of meat consumption.

But I find myself eating vegan more often lately, and liking it.

The genesis of this shift in my diet — because I can count on one hand the number of times I've sought out a vegan meal in my lifetime — is my daughter's job at a vegan restaurant in Chicago. The place has quite a following. (It's called The Art of Dosa, if you're ever in the city.) And it hits that elusive bull's-eye of being "craveably" good. Like, if I start thinking about the masala dosa or the curried potatoes, I can taste them and I want them for my next meal, if not sooner.

If you've never had dosa (which I hadn't), it's a savory Indian crepe-like wrap in which you can stuff your choice of ingredients. (Our sister publication, Plate, does a deep dive on dosas and all things Indian in its new issue, available at Plateonline.com.)

I've loved Indian food for decades, but almost always order the lamb biryani or vindaloo, or the chicken tandoori. Saag paneer, vegetable samosas, rice and naan are on the side.

With this new trek through vegan territory, however, I am gaining a new appreciation for the breadth and depth of Indian flavors. About a third of Indians are vegetarians, the highest rate of any country, so I have been missing a big part of their story by not seeking the vegetable dishes out.

It's not just the Indian story I've been missing out on. The trend toward putting plants in a more prominent position on the plate has prompted chefs and CPG companies to create vegetable dishes with a lip-smacking array of flavor profiles, herbs, spices and heat. For someone who grew up eating vegetables served from a can almost exclusively — my parents, God rest their souls, were not great cooks — the idea that a vegetable dish could be almost as shut-the-front-door yummy as a rare steak, rasher of bacon or honey butter chicken is a revelation.

No, my family is not adopting Meatless Mondays or switching to Beyond Sausage on our breakfast sandwiches. I don't believe I'm doing my part to save the planet when I order lunch from my daughter's vegan restaurant. Neither does she, for that matter. But I find the change to my longstanding dietary habits refreshing, and I'm always up for a new experience. Then when I do have meat in a meal, I appreciate even more what it brings to the plate in terms of flavors and textures.

And that can't be a bad thing.

I'm dropping the F-bomb!

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