The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour
Format: PDF / Kindle (mobi) / ePub
With reports about the ill effects of consuming too much meat--for us, and for the environment--The Meat Lover's Meatless Cookbook speaks directly to lifelong meat lovers who know it's time for a change but need an accessible and nonthreatening guide to wave them into the kitchen and get them started.
Written by a fellow meat-lover who can relate to the challenges of dietary change, The Meat Lover's Meatless Cookbook dishes up fifty-two tasty and satisfying meatless menus--one per week--that mirror the do-able, incremental approach recommended by environmental and medical communities.
and the batter will fall apart when cooking. Add the rest of the ingredients, except the oil, and combine using the “pulse” function. After being pulsed approximately twelve times, the batter will be somewhat grainy and speckled with herbs. Refrigerate the batter about 1 hour, until firm. Meanwhile, make the tahini sauce (details follow). Preheat the oven to 350°F. Remove the batter from the fridge and shape into patties, using a scant 1⁄3-cup measure. Be careful not to overhandle the batter. 48
lemon, plus more to taste 1 tablespoon sherry vinegar or red wine vinegar, plus more to taste 10 to 12 fresh basil leaves 2 teaspoons salt For the bread variation: Place the bread in a medium-size shallow bowl and moisten with 4 tablespoons of water for about 10 minutes. Squeeze out any excess water and place the bread in the bowl of a food processor. Add the garlic. Pulse until the bread starts to look like pulp. Note: If omitting the bread, the garlic will be the first ingredient to go into
of the smallest members of the pasta famiglia, but don’t underestimate its diminutive nature. Its ricelike shape and size is perfect for a hot summer supper; you get your fix of pasta but without the bulk of orzo’s bigger-boned relatives. In keeping with the small-is-beautiful theme, I pair it with compatibly sized grated zucchini and onion and in-season corn kernels, a veritable edible high-five to summer. For a little extra treat, try the roasted peppers bundled around a tangy filling of goat
premiered in March 2010, the camera meets a local radio announcer, who says: “We don’t want to sit around and eat lettuce all day. I don’t think Jamie has anything that can change this town. He can try all he wants.” And yet, there’s never been a better opportunity for the change this book proposes. We’ve never been more concerned about where our food comes from, how it’s processed, and what this means for our health. In the months leading up to its 2010 goal, the Meatless Monday message hit the
brushing Drain the tofu: Remove from the package and place on a dinner plate. Place a second plate on top of the tofu and weigh it down with a something heavy, such as a can of food. Allow to sit for about 20 minutes. (While the tofu drains, you can make the pesto.) In the bowl of a food processor or wide-mouthed blender, place the pepitas. Pulverize, using the “pulse” button. Do not puree into a paste; you’re looking for texture. Add the garlic, cilantro, salt, and chile pepper, and continue to