Lately I've been thinking a lot about adapting favorite recipes for changing dietary needs (newly gluten-free, pre-diabetic, vegetarian). When Jared, a local filmmaker who just happens to be vegan, and Jessica, an old friend of my husband Ted's, came to lunch a few weeks ago, I decided to take the West African chicken mafé recipe in my previous post, and veganize it. Out with the chicken, in with chickpeas. Potatoes, zucchini, mushrooms: the combination of firm and soft vegetables really worked, and with the rich peanut, tomato and coconut sauce, nobody missed the meat at all. Reaching for a tube of tomato paste in the refrigerator, I grabbed an identical-shaped tube of harissa instead, and added it to the dish before I realized my error. Wow! Great flavor, just a hint of smoky heat, that elevated the vegetable stew to another level; that's one error I'll make again and again.