Photos by (clockwise from top left) voxtheory, fotoosvanrobin, rick, and star5112/Flickr CC
Making The Most of Going Meatless
These recipes prove that cutting back on meat doesn't have to mean eating boring meals. RECIPES I
Photos by (clockwise from top left) voxtheory, fotoosvanrobin, rick, and star5112/Flickr CC
These recipes prove that cutting back on meat doesn't have to mean eating boring meals. RECIPES I
Photo by Frettie/Wikimedia
For vegetarians, Fourth of July barbecues can be a challenge. A guide to grill-friendly, meat-free dishes.
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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.
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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.
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Vegetarianism isn't for everyone, and that's OK. Consider a semi-meatless diet instead.
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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.
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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.
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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.
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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.
Photo by dontcallmeikke/FlickrCC
Polenta doesn't require much introduction: It is creamy and delicious. The mushrooms and cheese lend it a certain savory heft and make it a wonderful appetizer. This recipe comes from October, 1995, issue of Gourmet magazine.
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