Tag Archives: kim o’donnel

Win a Free Copy of “The Meat Lover’s Meatless Cookbook”!

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As you know, we’re big fans of Kim O’Donnel’s groovy new title, The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour (Lifelong Books).

This week, we’re giving away a free copy of The Meat Lover’s Meatless Cookbook!

It’s filled with 52 hearty, bold-flavored menus–enough of a year’s worth of Meatless Monday feasts!–that will appeal to vegetarians and carnivores alike. You’ll find mouthwatering fare like Roasted Red Pepper Sauce and Whipped Feta and Thai-Style Red Curry Tempeh with a make-your-own curry.

But, friends, you have to play to win this meatless must-read.

So here’s the deal. Only NOURISH Evolution members are eligible to win, so now’s the time to join if you haven’t already! Then, head on over to the Thursday Giveaway group in our community area and leave a comment to be entered to win (important: be sure you’re signed in to NOURISH Evolution so we can find you).

Lia will announce the winner in next Friday’s Friday Digest!

Happy cooking, peeps!

The Meat Lover’s Meatless Cookbook

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You may not know food writer Kim O’Donnel personally, but you probably know her work, which has appeared in The Washington Post, Real Simple and, currently, on Culinate.

But we’re really excited about her newest project: The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour (Lifelong Books). It’s filled with 52 hearty, bold-flavored menus–enough of a year’s worth of Meatless Monday feasts!–that will appeal to vegetarians and carnivores alike.

Recipes are divided by season, and now that it’s officially fall we’re looking forward to making dishes like Blue Corn Cakes with Roasted Red Pepper Sauce and Whipped Feta or Thai-Style Red Curry Tempeh with a make-your-own curry (I’m on a bit of tempeh kick lately).

Recipes also are designated GF (gluten-free), Kiddo (kid-friendly), DO (dairy optional), V (vegan) and XTRA (leftover bonus) so you can choose dishes that will satisfy everyone’s appetite.

But what we like best is Kim’s friendly, gently irreverent voice that just makes us want to get into the kitchen and start cooking!

Go Meatless on Monday (or Tuesday . . . Or Wednesday . . . )

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Here’s a nibble that falls under the “small change, big impact” category: designate one day a week where you take a break from meat. Why? Given that most of us fall short of our veggie quota and tend to eat more meat than we need, it’s a chance to even out the scales for a healthier body. And it’s good for the earth too; meat and poultry are much more energy-intensive to raise than vegetables. Cutting out meat just once a week (which adds up to 15% of your total diet, by the way) means your weekly meals have a smaller footprint on the planet.

Here are a few tips to help you go meatless any day of the week:

  • Choose Meaty Vegetables – Vegetables like mushrooms, eggplant and winter squash have a succulent mouth feel to them that mimics that of meat.
  • Experiment with Alternate Proteins and Whole Grains – Feature side dishes (like lentils or rice) and garnishes (think nuts) in more prominent roles. Lentils, nuts, eggs and tofu are all packed with protein and, paired with whole grains and vegetables, are surprisingly satisfying as a main meal.
  • Be Liberal with Your Healthy Fats – Since plant-based foods tend to be less calorically-dense than meats, there’s freedom to indulge a bit more than usual in healthy fats. Using a liberal amount of Canola oil to crisp up tofu slices or drizzling your best extra virgin over slow-cooked white beans, for instance, will add considerably to the dish.

This week, make a day of your choosing meatless . . . you’ll be surprised how satisfying it can be.

For more information on the Meatless Monday initiative, visit the website—thanks to Kim O’Donnel for bringing it to my attention!