Putting Meat Back in Its Place

nytimes.com — If you’ve decided to eat less meat, or are considering it for whatever reason, here are some suggestions to ease your path.

3 Comments

GardenMandy, on 06/12/2008, -0/+7A great middle ground solution. Everything in moderation, thats what my grandpa says.
redcolumbine, on 06/13/2008, -0/+4I'd also add - experiment with "meaty" flavors, like chili powder, smoke flavoring, olive oil, miso (a Japanese soup base that's getting easier to find every day), hearty Italian cheeses, and toasted nuts (the microwave does a good job in a VERY short time). Also try using cooking methods associated with meat (marinating, grilling) on different kinds of squash, potatoes, carrots, and other dense-textured vegetables. And don't forget the "fake meats" in the deli case - veggieburgers and not-dogs have come along way since their unpleasant beginnnings!
MsArtGeek, on 06/13/2008, -0/+1I have been pleasantly surprised by the MorningStar frozen stuff... their breakfast scramble is good, also their corn dogs, chicken nuggets, ground beef crumble, even the steak strips... all made out of textured vegetable protein instead of meat, and all tasty & surprisingly "meat-like" in flavor and texture.

I really like Bittman's "How to Cook Everything" book, I'm strongly considering picking up the Vegetarian sequel to it.
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