The Meat Lover's Meatless Cookbook - Kim O'Donnel [5]
What do I do when he asks, “Did we run out of money?” and “Is this some kind of punishment?” Because he will, you know.
You tell him, “No silly, we’re not broke, but eating this way is definitely going to save us money!” By and large, a meatless meal will cost a fraction of what you’re used to. As for punishment, that’s just crazy talk. This book is designed to expand your culinary horizons, not deprive you of your most favorite things.
Does this mean I can’t have eggs, milk, and cheese?
But of course you can! This is not about depriving you of the things you love. Eggs and dairy are featured throughout the collection, though in some cases, you’ll find neither.
So does that mean you include fish and seafood? They’re not meat, either.
Right you are. But they’re not fruits, vegetables, or whole grains, either. I wanted to offer a collection of truly delicious recipes that keeps meat (no wings, fins, or feet) out of the equation.
Is there anything to else to eat but pasta?
My friend Peter asked me that, too. A lot of folks find comfort in the familiarity of pasta, which is why I kick off the January chapter with a variety of noodle items. But the answer is yes, there are all kinds of tasty pasta-free dishes to try, including West Indian-style curried chickpeas and baked polenta with puttanesca sauce.
But I like pasta!
Great! Then when you find one you like here, make it as much as you want. I hope the nonpasta dishes expand your horizons but don’t be afraid to make your favorite pasta dishes from these pages whenever you want.
Will I have to learn how to cook all over again? Is this going to be hard?
I hope the hardest part will be in deciding what to cook, as there are lots of choices! Still, I know that the most challenging part will be to keep it going all year long. That’s why I give you lots of choices. But have no fear: The recipes are designed for beginner and advanced beginner cooks with an adventurous spirit.
Will it take more time? Because I’m short on time as it is.
A roast chicken takes about two hours. So does my veggie potpie with cheddar biscuit crust. The only exception is the tofu barbecue, which calls for some smoking time on the grill. In most cases, you’ll have dinner on the table in about an hour.
Will I have to drive all over town to buy weird ingredients?
I have no interest in having you drive all over town, which keeps you away from the kitchen and adds to the environmental impact of a meal. All of the ingredients used in the book are readily available at the supermarket, online stores, or at your local farmers’ market. And while I’m confident you know what kale is, maybe you’ve never cooked with it, which is why I’ve put together a pantry lexicon
Okay, fine, I see your point. But honestly, will it taste good without the meat?
Allow me to quote my mother, a fan of London broil on the grill and the lady who gave me a T-bone as a teething ring: “It’s not like you’re giving someone a piece of lettuce and a noodle. With these recipes, your taste buds are aroused.”
THE MEAT LOVER’S MEATLESS PANTRY LEXICON
WHAT I MEAN WHEN I SAY . . .
KOD: That’s me referring to myself in the third person. You can call me KOD, too.
Aromatics: This refers to any combination of onions, celery, carrots, bell pepper, and garlic, often the foundation of soups, stews, and sauces.
Beans: Canned or dried? That is a darn good question, and a decision that will ultimately be up to the cook. Personally, I prefer the texture and flavor of dried beans, particularly when they’re young and they come from a local source. Generally speaking, I also find they hold up better after cooking. The downside (and the reality): Most dried beans and legumes need several hours of soaking, which means planning ahead in a hectic week.
No one can argue against the convenience