Making The Most of Going Meatless

Tofu

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Photo by cerolene/Flickr CC


The thing to understand about tofu is that it is not a dish in or of itself. Solo, it is flavorless and unappealing in texture. Tofu alone may not be a meat substitute, but it is the first step to making one. Whenever cooking with tofu, match it with strong, interesting flavors and take care to cook it properly. Western cuisine simply doesn't have a tradition of using tofu, so we must look East.

This recipe, adapted from Madhur Jaffrey's absolutely indispensable World Vegetarian , appropriates the celebrated Japanese donburi : a sort of gourmet fast food dish served in a large bowl. View recipe here .


Max Fisher shows how he's


Making the Most of Going Meatless


with recipes and techniques for spicing up vegetarian classics.

Baked Beans

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Photo by rick/Flickr CC


I've always loved the irony that a can of Bush's beans has gone from staple of the cowboy's leather saddlebags to staple of the vegetarian's reusable hemp grocery bags. They're rich in protein and flavor, exceedingly easy to make, and, unlike mushrooms and spinach, can sit on the shelf as long as you need them to.

I'll be honest: 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. You can skip the bun if you're cutting carbs, but one of the joys of this recipe is the way the "burger" soaks into the bread. View recipe here .


Max Fisher shows how he's


Making the Most of Going Meatless


with recipes and techniques for spicing up vegetarian classics.