Download The Meat Lover's Meatless Celebrations: Year-Round by Kim O'Donnel PDF

By Kim O'Donnel

Kim O’Donnel understands meat eaters. actually, she is one. As a voice for the Meatless Monday crusade, she’s been cooking up scrumptious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a spotlight on vacations (or any celebration), O’Donnel’s flexible recipes make sure that eaters of all nutritional stripes will go away the desk happy. forged apart these fears of cardboard tofurkey and grey starches. as a substitute, enjoy dishes that motivate, shock, and are so tasty, “meatless” is an afterthought (with hypersensitive reaction- and animal- unfastened concepts, to boot).

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

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BROIL VEGETABLE SAUTÉ: ƒ 2 tablespoons olive oil ƒ 3 to 4 bell peppers (any color but green), seeded and diced (about 2 cups) ƒ 1 to 2 cloves garlic, minced ƒ 1 to 2 carrots, shaved thinly with a vegetable peeler (about 1 cup) setting. Line two baking sheets with When ready to cook, pat the eggplant dry with paper towels. Lightly brush both sides of the eggplant with the olive oil and arrange in a single layer on the prepared pans. Broil for 5 minutes per side. While the eggplant is cooking, lightly grease the sides and bottom of the springform pan with olive oil, then dust with the cornmeal.

Fortunately, there’s ƒ 1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary) ƒ 3 to 4 delicata squash (about 1 pound each) another way to meatless main dish happiness, people! It comes in the form of the delicata squash, a thin-skinned, quick-cooking variety that tastes like a mash-up of corn and sweet potatoes. Stuffed with mahogany-hued red rice, these boats are hearty yet ⁄ cup olive oil, plus extra for brushing ƒ 18 elegant and actually taste like the squash of our dreams.

No one could predict that Michelle Obama would keep reporters busy covering the First Lady’s myriad food-and-health initiatives, from Let’s Move! to the White House kitchen garden, the first of its kind since World War II. If nothing else, the First Lady has reignited a long-ignored conversation about the state of the union’s diet. ). These suggested eat-while-you-view options can all be made in advance, so you don’t have to miss a nail-biting moment. SPICED NUTS, INDIAN STYLE ƒ PAGE 33 LENTIL “MEATBALLS” SERVED WITH TOOTHPICKS, SWEDISH STYLE, WITH MARINARA SAUCE FOR DIPPING STROMBOLI ƒ ƒ PAGE 92 PAGE 83 TROPICAL FRUIT PLATE WITH CHILE-LIME SALT ƒ PAGE 113 APPLE-ROSEMARY-WALNUT PIE WITH ENLIGHTENED PIE DOUGH ƒ PAGE 55 CHOCOLATE-CHILE PUDDING 42 ƒ PAGE 174 THANKSGIVING As I rewind the reel of “It’s Your Life: Thanksgiving Edition,” certain images emerge: Aunt Ginny’s enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, which was always added to the gravy.

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