The Meat Lover's Meatless Cookbook - Kim O'Donnel [4]
I needed no more convincing. The light bulb was officially shining brightly. Now I just needed to press the “start” button and commit, once and for all.
While writing a cooking blog for the Washington Post, I invited my readers to join me on a weekly meatless quest. When I asked them what they’d need to stick to the plan, the unanimous response was “recipes. We need tools, no talk.”
And so, in September 2008, I did just that, offering a weekly recipe with nary a bone, feather, or fin. In pursuit of recipe ideas, I scoured my library of cookbooks, quickly learning, as Tony Geraci, of Baltimore City schools, has so aptly pointed out, that “there’s not a culture on the planet that doesn’t have vegetarian offerings.” The food: filling, varied, and, as my mother would say, totally scrumptious. This wasn’t the scary sacrifice I had anticipated; in fact, it was an exciting, eye-opening experience, both as an eater and as a cook.
After a few months of helping my readers, I noticed a pattern in my own kitchen: We loved eating this way so much that we increased our meatless days to two or more per week, and our craving for meat began to wane.
For the next year, I developed my own take on classic comfort favorites—potpie, a Philadelphia hoagie, and stuffed shells—without meat or meat analogues. I’ve shaped falafel into burgers, braised winter squash with black bean sauce, and smoked tofu into barbecue-worthy chow. The result: a personal cooking journey and a collection of fifty-two tried-and-true menus—one for every week of the year—with the meat lover in mind every step of the way.
Come as you are, with your appetite, and get ready to lick your chops.
HOW TO USE THIS BOOK
The menus on the following pages are grouped by season. Within each season, you’ll find twelve meals, one to try each week, plus four additional “wild card” seasonless menus that I turn to year-round in my own kitchen. I also dish up some of my favorite go-to basics, a mix of DIY sauces, sides, and condiments that I like to think of as flavor zipper-uppers. Some menus are comprised of one-pot meals, which may seem like a dream come true for some cooks and not enough chow for others. For those with a bigger appetite, you’ll see a “Make It a Meal” sidebar in various places throughout the book. This includes a list of my favorite sides with mix-and-match versatility.
There is no official beginning or end or right way to work your way through the year. Choose the dishes that speak to you, regardless of what the calendar says. Use the chapters as a guide to what’s in season in your neck of the woods and as inspiration for the many special occasions sprinkled throughout the year, from birthdays to Memorial Day cookouts.
You’ll notice icons designating recipes that address specific dietary issues, such as gluten-free, dairy- and egg-free (a.k.a. vegan), as well as dairy-optional. I’ve also given a special shout-out to menus that resonate with kids, and for those that make excellent leftovers. Here’s the key:
= gluten-free
= kid friendly
= dairy optional
= vegan, also known as dairy- and egg-free
= leftover bonus
For the lowdown on ingredients, techniques, and where to find stuff, check out the pantry lexicon, and if you’re in need of brushing up on some basics, the Kitchen Tricks section should set you straight.
In the back of the book, I’ve put together a list of both online and print resources for keeping on your mindful toes, regardless of your meat-eating tendencies.
And if that doesn’t cover the bases, I’ve anticipated a few questions that might swirl around you and your family’s brains with an FAQ. Curtain, please . . .
I KNOW WHAT YOU’RE THINKING. . . MEAT LOVE R’S MEATLESS COOKBOOK FAQ
I have a Mister Sausage, too. How do I tell him we’re not having meat for dinner?
Maybe he’ll try it and like it and not say a thing. If he does, tell him you’re about to go on a new eating adventure that you’d like