My father used to have this philosophy that people who made vegetarian fare with a lot of tomato sauce were “cheating.” “You can make anything taste good with tomato," he would say. And I guess I, being his son, adopted his point of view. Funny how things from childhood manifest themselves years later: While tossing around content ideas my content manager Lisa Kay suggested I create a sloppy Joe recipe. I immediately disregarded the idea as not real cooking, the thought of seasoning my food with anything as lowly as ketchup was almost laughable. Providing yummy plant-based alternatives to American staples is part of my philosophy when it comes to cooking. Every time I have heard my friends flash back to their childhood and speak of the Sloppy Joe, a sort of nostalgic haze overcomes them. Most remember that brown can and Wonder Bread buns with extra ketchup in arm's reach. Even I remember enjoying my father's attempt at stooping to the common veggie chef level and making his version one night on sprouted wheat buns with millet subbing for the ground beef. I liked the ketchup. Tonight while doing yoga I had an epiphany! I indeed have no problems cooking with tomato, and was willing to give this ketchup-seasoned American classic a second chance!