By Kim O'Donnel
ISBN-10: 073821437X
ISBN-13: 9780738214375
Based by way of Johns Hopkins collage, the “Meatless Monday” crusade counts between its enthusiasts Michael Pollan, Sheryl Crow, and Paul McCartney. From Baltimore Public faculties to the town of Ghent, Belgium, the eat-less-meat buzz is spreading worldwide.
With stories concerning the sick results of eating an excessive amount of meat—for us, and for the environment— the beef Lover’s Meatless Cookbook speaks on to lifelong meat fanatics who be aware of it’s time for a transformation yet desire an obtainable and nonthreatening consultant to wave them into the kitchen and get them started.
Written by way of a fellow meat-lover who can relate to the demanding situations of nutritional switch, the beef Lover’s Meatless Cookbook dishes up fifty-two tasty and pleasurable meatless menus—one in step with week—that replicate the do-able, incremental process suggested via environmental and scientific groups.
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Extra resources for The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour
Example text
Preheat the oven to 325°F. Line a 9 × 13-inch bak ing pan with a kitchen towel. Line the brioche pan with plastic wrap. 2. Prepare an ice bath; set aside. Bring a medium pot of water to boil, and add salt. Add the aspara gus, and cook just until tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the as paragus to the ice bath. Drain, and set aside. Add the spinach to the boiling water, and cook 4 min utes. Transfer to a colander to drain; set aside. 3. In a small skillet, melt the butter over mediumlow heat.
Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour. 2. Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes. 3. Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes.
Transfer the dough to a large bowl; add the eggs, one at a time, beating with a wooden spoon to in corporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese. 3. Spoon dough into a pastry bag fitted with a ˙-inch star tip. On a baking sheet lined with a Silpat bak ing mat or parchment paper, pipe 1˙-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen the thumb to keep it from sticking to the dough). Bake until crisp and golden, 25 to 30 minutes.
The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel
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