Vegetarianismism
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 Iread moreRecipe: Spicy Tempeh Fajita
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. read moreRecipe: Sweet Tempeh Fajita
Bring out the sweet side of your tempeh with a simple salsa of corn, vidalia onions and cocoa mole sauce.read moreRecipe: Tofu Donburi
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. read moreRecipe: Vegetarian Sloppy Joes
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. read moreRecipe: Mediterranean Spinach With Chickpeas
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.read moreRecipe: Baked Portabello Mushrooms
This recipe marinates the mushrooms in soy sauce, which drains much of their water while retaining the juicy texture, and the soy nicely cuts the mushroom flavor to more palatable levels.read more
Photo by Frettie/Wikimedia
A Veg Survival Guide to July 4th
For vegetarians, Fourth of July barbecues can be a challenge. A guide to grill-friendly, meat-free dishes.read more
Photo by Phil G/FlickrCC
Recipe: Star Spangled Banner Tamales
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.read more
Photo by woodleywonderworks/FlickrCC
Recipe: Grilled Pepper Salsa
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.read more
Photo by LDCross/Flickr CC
The Case for Semitarianism
Vegetarianism isn't for everyone, and that's OK. Consider a semi-meatless diet instead.read more
Photo by Gio_JL/FlickrCC
Recipe: Baked Rigatoni with Eggplant and Sausage
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.read more
Photo by foodistablog/FlickrCC
Recipe: Mushroom French Onion Soup
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.read more
Photo by Special*Dark/FlickrCC
Risotto, Not Rhetoric (or Red Meat)
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.read more
Photo by Special*Dark/FlickrCC
Recipe: Savory-Sweet Muscat Risotto
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.read more
Photo by dontcallmeikke/FlickrCC
Recipe: Gorgonzola Porcini Polenta
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.read more
Photo by Iain Farrell/FlickrCC
The Fervor of the Vegan
In his quest to understand why vegans can often seem so angry, the author realizes why some omnivores find his vegetarianism distasteful. A dietary reconciliation.read more
Photo by (c) Sara Remington
Recipe: Open-Faced BBQ Tempeh Sandwich
From Bryant Terry's wonderful Vegan Soul Food, this grill-friendly recipe is perfect for sunny days. Don't be afraid of tempeh! Cooked right, it's wonderfully textured and savory--pleasing to meat-eaters and the rest of us.read moreRecipe: Carrot-Cayenne Coleslaw
For Bryant Terry's open-faced bbq tempeh sandwich, also from his book Vegan Soul Food. You'll notice a lack of mayonnaise--it contains eggs and so is vegan verboten--but only while reading the recipe. At the table, all you'll notice is how good it is.read more
Photo by (c) Bart Nagle
Recipe: Little Potato and Sweet Potato Pancakes
Savory and sweet, anyone who eats this won't even pause to consider whether they're vegetarian or vegan--they're just good food, which is what matters. From Bryant Terry's Vegan Soul Kitchen.read more
Photo Courtesy David Lebovitz, http://www.davidlebovitz.com
For Vegetarian, a Strange New World
After giving up meat, the author finds surprising challenges in all facets of his life--especially from Grandma. Even dating is changed by his new dietary lifestyle. Believe it or not, his cooking actually improves. Includes recipes for vegetarian dishes to please anyone, meat-eater or no.read more
Photo by oztenphoto/FlickrCC
Recipe: Black Bean and Jalapeno Soup
Adapted from Bobby Flay's excellent nearly-vegetarian recipe, this spicy southwestern soup, meat-free, is a pleasure as a side dish or entree.read moreRecipe: Roasted Vegetable Stock
I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's too sweet--to be a replacement, and so I devised my own.read more
Photo by jeff_w_brooktree/FlickrCC
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