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Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).
As someone who is trying to eat less meat I found this cookbook to be very helpful. The book is divided into four sections, one for each of the seasons. Within each season there are several sub-sections. There is also a wonderful section that gives ideas for stocking a meatless pantry along with descriptions of each ingredient.
The layout of the book is clean and the recipes are easy to find within the pages. The pictures are colorful and gorgeous. The recipes are full of flavor and are great for people trying to eat less meat or for full fledged vegetarians. I really enjoyed the way the author took meals that traditionally have meat in them and made them vegetarian but still delicious.
Looking through the pages I picked out one recipe from each season to share. In Fall the Poached Pears with Saffon Tea Sauce looked incredible. Warm pears drizzled in a spiced sauce would be the perfect compliment to a fall meal. In Winter I chose the Black-Eyed Pea Paella which I will share below. The flavors of traditional paella are all in this dish and the rice and beans make up for the lack or meat or seafood. The Spring section had an amazing Argula Matzo Lasagna which I can’t wait to try. For Summer I’m excited to try the Grilled Zucchini Hero. With recipes like these I know I won’t be missing the meat!
I give this book 4 out of 5 stars.
Black-Eyed Pea Paella ( From the book The Meat Lover’s Meatless Celebrations by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012. www.dacapopresscookbooks.com)
Lower the heat to medium, add the onion, and cook until slightly softened, about 5 minutes, stirring occasionally to keep from burning or sticking. Add the bell pepper, stir well, and cook for an additional 3 minutes. Add the black-eyed peas and smoked paprika, stirring until the vegetables are evenly coated with the spice, about 90 seconds.