Kim ODonnel - The Meat Lovers Meatless Celebrations: Year-Round Vegetarian Feasts

I cant think of a more cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking. With her characteristic warmth and great sense of humorand with no dogmaKim ODonnel presents a great set of compelling recipes that will draw everyone into a big, shared tent of healthier eating.

MOLLIE KATZEN, AUTHOR OF MOOSEWOOD COOKBOOK

Bravo Kim! Im dubbing this book the International Meatless Monday cookbook. It taps so happily into the global zeitgeist for treading lightly on our planet. The recipes are pure pleasure, and not a fake meat product in sight. With so many tempting meals, who wouldnt ditch the butcher block for just one day a week?

DAVID JOACHIM, AUTHOR OF THE FOOD SUBSTITUTIONS BIBLE AND MASTERING THE GRILL

Its a home cook-friendly project, both approachable and cautiously adventurous, with recipes like ODonnels meatless take on cassoulet (!) in which beans take center stage or her Maryland crab cake in which chickpeas stand in for the famous Chesapeake crustacean... ODonnel makes the gradual shift to vegetarianism easy.

THE WASHINGTON CITY PAPER

A great primer for those transitioning to a meatless diet and looking to arm themselves with recipes for more substantial fare... A gentle reminder that small changes are great, too, and that we all need to make conscientious choices about our diet, for the planet and for our health.

ECOCENTRIC.ORG

An original concept that will help many carnivores help curb their habit.

MIDWEST BOOK REVIEW

An absolutely delicious addition to every eaters cookbook collection.

FOODISTA BLOG

Full of recipes for hearty and flavorful meals that give you the satisfying texture and complex layers of flavors that are missing from many vegetarian dishes that just omit the meat... [The] convivial tone makes it feel like Kim is in the kitchen with you, sharing her favorite tips and tricks.

SEATTLE WEEKLYS COOKING THE BOOKS BLOG

This is an excellent book for people who are trying to eat less meat in their diet, especially those who may be having a hard time achieving that goal. Its also a wonderful book for people who are already vegetarian, with lots of variety.

TREEHUGGER.COM

This would make a great gift and perhaps a little nudge to those who would like to eat healthier without sacrificing a thing.

ECO MAMAS GUIDE TO GREEN LIVING

Proof that theres no need to sacrifice taste on the altar of nutrition.

BOSTON HERALD

ODonnel has a certain flair about her... These recipes are definitely worth trying.

SACRAMENTO BOOK REVIEW

Even though the meat is cut from the recipes, flavor is not sacrificed and that is what makes this cookbook so exceptional and highly recommended.

TUCSON CITIZEN

This book is ideal for those transitioning to a plant-based diet, though longtime vegetarians will surely find new inspiration, as well.

PROJECTFOODIE.COM

I only eat meat when it comes from animals that are responsibly raised, like we serve at Chipotle, otherwise, I find myself going meatless. In fact, Ive significantly cut down on the amount of meat I eat. Kim ODonnels book is a great resource for people who love meat but also want to eat less of it.

STEVE ELLS, FOUNDER, CHAIRMAN, AND CO-CEO, CHIPOTLE MEXICAN GRILL

The landscape of childhood has changedno longer are our children guaranteed a safe and healthy futurenot in the face of climate change, obesity and heart disease. In The Meat Lovers Meatless Cookbook, Kim ODonnel inspires us, using wit and wisdom, to recreate our families carnivorous plates. With poignant reason, practical how to advice, and a sensitivity to our culinary challenges and restrictions, The Meat Lovers Meatless Cookbook is an invaluable resource to anyone who eats.

ROBYN OBRIEN, MOTHER OF FOUR, FOUNDER, ALLERGYKIDS FOUNDATION

Copyright 2012 by Kim ODonnel

Photos by Clare Barboza

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For information, address Da Capo Press, 44 Farnsworth Street, 3rd Floor, Boston, MA 02210.

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Cataloging-in-Publication data for this book is available from the Library of Congress.

First Da Capo Press edition 2012

ISBN: 978-0-7382-1615-7

Published by Da Capo Press
A Member of the Perseus Books Group
www.dacapopress.com

Note: The information in this book is true and complete to the best of our knowledge. This book is intended only as an informative guide for those wishing to know more about health issues. In no way is this book intended to replace, countermand, or conflict with the advice given to you by your own physician. The ultimate decision concerning care should be made between you and your doctor. We strongly recommend you follow his or her advice. Information in this book is general and is offered with no guarantees on the part of the authors or Da Capo Press. The authors and publisher disclaim all liability in connection with the use of this book. The names and identifying details of people associated with events described in this book have been changed. Any similarity to actual persons is coincidental.

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FOR MY PARENTS,
WHO TAUGHT ME HOW
TO COOK UP LIFE

IRISH PROVERB

Thanksgiving, 2005. My pals Liz and Matt invited me to Matts parents house for the big meal. As my contribution, I made a tofu pumpkin pie, a decision that brought smiles to the newly vegetarian couple but elicited nervous laughter from the hosts. A pie filled with soybean curd was not on the table in Norman Rockwells famous Thanksgiving painting. But my pie was hardly a shock compared to what was to precede it on the table. Liz and Matt had requested real estate on Mom and Dads turkey-centric table for a boxed Tofurky roast with all the trimmings. The meatless fixins were innocuous enough: a drab monochromatic scheme of gray (or was it beige?) that reminded me of hospital bed fare, a striking example of meatless at any cost, especially taste. I had one bite of that faux turkey, which was more than enough.

The symbolism of the curd bird and pie ran deep. Our additions to the holiday table were perceived as odd, even otherworldly (and certainly not festive), setting the stage for an us-versus-them dynamic. Frankly, the real bird wasnt doing much for me, either, but our menu additions were challenging the Rockwell status quo, the way things had always been done. Its as if Liz and Matt ripped open the dining room ceiling and ushered in a lightning storm.