These recipes prove that cutting back on meat doesn't have to mean eating boring meals. RECIPES I
This leafy green is typically thought of as a side dish, but with the addition of a few simple spices, there is no underestimating its potential as the foundation of a meatless entrée.
This recipe for homemade, sloppy joe-style veggie burgers is probably not what you want to serve on your wedding night. But it's easy, tastes much better than the store-bought soy-puck veggie burgers, and is pretty fun to make.
Tofu alone may not a meat substitute, but it is the first step to making one; match it with strong, interesting flavors and take care to cook it properly.
Bring out the sweet side of your tempeh with a simple salsa of corn, vidalia onions and cocoa mole sauce.
It looks strange, and its Indonesian origins are so fascinatingly foreign as to be alien, but tempeh could not be more under-appreciated as a meat substitute.
For vegetarians, Fourth of July barbecues can be a challenge. A guide to grill-friendly, meat-free dishes.
Think tamales are un-American? Think again. Not only are they a down-home tradition in parts of the U.S., they're perfect for a Fourth of July barbecue.
The texture is actually more like a relish or tapenade, but the flavor and spice are all salsa. Great with just about anything grilled, vegetarian or no.
Vegetarianism isn't for everyone, and that's OK. Consider a semi-meatless diet instead.
Meatless sausage, that is. Inspired by Tyler Florence's rigatoni from his book, Tyler's Ultimate, this meatless variation sacrifices next to nothing in flavor. This is a great way for a meat-loving eater to try vegetarianism or semi-vegetarianism.
This appetizer is inspired by a recipe from Tyler Florence, which he calls "The Ultimate French Onion Soup." I won't claim this is the best, but it's pretty good, and the addition of mushrooms helps to fill in for the lost beef broth. It's actually a bit more savory than I imagine Tyler's original to be, but I really enjoy that.
For some, vegetarianism is a moral mandate. But when the table becomes a mission field, problems arise. The author describes his initial, failed attempts to preach the virtues of his lifestyle and his eventual discovery that good food can be the most persuasive tool in advocating vegetarianism.
Mushroom risotto is one of the great clichés of vegetarian food, so this unusual variation will be a welcome reprieve. Muscat, a dessert wine made from the muscatel grape, is the key ingredient. Australia's Rutherglen Muscats, which are dry and a deep amber color, suit the risotto best.