Cookbook: The Meat Lover's Meatless Cookbook - Vegetarian Recipes Carnivores Will Devour

the appetizer:

The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel includes recipes like West Indian-Style Channa Wrap; Romesco Sauce; Pepita-Crusted Tofu; and Dino-Mash.

The Meat Lover's Meatless Cookbook
Vegetarian Recipes Carnivores Will Devour

by Kim O'Donnel

Click to buy The Meat Lover's Meatless Cookbook

In The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour, author Kim O'Donnel provides over 95 mouthwatering meatless recipes for once-a-week and full time vegetarians. Meatless Monday was launched in 2003 to help Americans reduce saturated fat intake. Now viewed as not only a healthy, but eco-friendly choice, becoming a once-a-week vegetarian is sweeping the nation as a way of life, with restaurants, businesses, and schools providing menus sans meat 52 days a year.

With dishes ranging from gluten-free to vegan and dairy-optional fare, The Meat Lover's Meatless Cookbook offers dishes that are not only healthy, but tasty, filling, and easy to make.

Chefs looking to give Meatless Mondays a shot will find menus grouped by season, with each section containing 12 meals-one for every Monday. Established vegetarians will enjoy sections like "Kitchen Tricks," full of helpful tips and techniques, "Wild Card," which has meals for every season, and "Make it a Meal," a list of favorite sides with mix-and-match versatility to jazz up meals that are already part of their everyday fare.

Some recipes include:

Spring: Jig-Inducing Falafel Burgers and Zesty Pineapple Salad
Summer: Garlic Scape Pesto Pasta, Chickpea "Crab Cakes," or Hummus-Stuffed Tomatoes
Fall: Ratatouille, Coconut Rice, and Baked Stuffed Shells with Lentil Ragout & Spinach
Winter: Go-with-the-Flow Potpie with Cheddar Biscuity Crust or Sicilian-Style Roasted Cauliflower with Pasta

The meat may be cut from the recipe-but not the flavor. In The Meat Lover's Meatless Cookbook O'Donnel keeps the meat-eater, and his taste buds, in mind—on Monday and every other day of the week.

About the Author

Kim O'Donnel is a trained chef, nationally recognized online food personality, and online journalist. A graduate of the Institute of Culinary Education, she is a regular contributor to True/Slant.com and Culinate.com. She has also written for the Washington Post, Real Simple, and Huffington Post. Born and raised in Philadelphia, she now lives in Seattle with her husband.