The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)

The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)

Kim O'Donnel

Language: English

Pages: 240

ISBN: 0738215945

Format: PDF / Kindle (mobi) / ePub

Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).

“I can’t think of amore cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking.”—Mollie Katzen, author of Moosewood Cookbook

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pilaf with a spice mélange of whole cardamom, clove, and cinnamon. As the rice cooks, the spices infuse the dish, and the house will smell heavenly. This is also a great make-ahead dish to repurpose throughout the week. HERE’S WHAT YOU DO: Heat a medium-size saucepan over medium-high heat and swirl in the oil until the surface is covered. Add the onion and stir to coat with the oil. Lower the heat to medium and cook until slightly softened, about 5 minutes, stirring regularly to minimize

CUPS PUDDING, AT LEAST 6 SERVINGS HERE’S WHAT YOU DO: Molasses Cookies Place the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves in a medium-size mixing bowl, and mix together with a rubber spatula or scraper. With a stand or handheld mixer, cream the butter with the sugar until well blended and fluffy. Add the oil, followed by the egg, and mix until blended thoroughly. Then add the molasses and vanilla, mixing until just incorporated. PUMPKIN PUDDING: -1 (12-ounce)

are folks in the rice cooker camp and those, like yours truly, who swear by the boiled water/stovetop method. My friend Fuzzy has a trick that involves toasting the grains in one pot, boiling water in another, and mixing the two. The lesson learned: Do what works for you. Here’s how it’s done in our kitchen. HERE’S WHAT YOU DO: Bring the rice and the water to a boil in a medium-size saucepan. Cover and cook over low heat until the water is absorbed and the rice is tender to the bite. The

surround the pit. Place the knife at the top of one of the flatter sides and slice from top to bottom. Repeat on the other flatter side. You will have two mango “cheeks.” Cut each “cheek” into smaller slices, about 1-inch thick. Slice off each of the smaller sides and slice into small pieces if needed. Using a salt grinder or mortar and pestle, lightly grind the salt. Transfer to a small bowl, and stir in the lime zest, followed by the cayenne. Taste and add more if needed. Divide the salt

needed. Keeps in an airtight container in the refrigerator for 2 days. MAKES ¾ CUP SAUCE. AMOUNTS MAY BE DOUBLED. -½ cup 2% or full-fat “traditional” plain Greek yogurt* -½ cup feta cheese of choice, drained -1 tablespoon freshly squeezed lemon juice, plus more to taste -1 to 2 cloves garlic, minced finely -½ teaspoon salt -¼ teaspoon dried oregano -Pinch of cayenne TOOLS: Immersion or stand blender * No Greek yogurt to be had? Line a large bowl with a few layers of cheesecloth. Pour

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