My Recipe Box

10 Ways to Eat Less Meat

By Susie Middleton, editor at large

July 7th, 2010

Strategy #5: Discover Grains
Hearty grains are filling foundations for (nearly) meatless dinners. The grains section of your supermarket is packed with varieties you may not have tried, from wheat berries and bulgur to quinoa and millet. Many of these grains are good sources of protein, easy to prepare, and can be made ahead.

 

Provencal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette Risotto-Style Heirloom Farro Quinoa and Avocado Salad
Provencal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette   Risotto-Style Heirloom Farro   Quinoa and Avocado Salad

 

Barley Risotto with Mushrooms and Gremolata Wehani Rice & Barley Salad Bulgur Salad with Wilted Chard & Green Olives
Barley Risotto with Mushrooms and Gremolata   Wehani Rice & Barley Salad   Bulgur Salad with Wilted Chard & Green Olives

Strategy #6: Add "Meaty" Flavor
There are some ingredients with such satisfying flavor (what the Japanese call “umami,” or the fifth flavor) that they can make a dish without meat taste meaty. Use any of these with vegetables, grains, legumes, or pastas, and you won’t miss the meat:

• sautéed or dried mushrooms
• roasted or sun-dried tomatoes
• roasted eggplant
• toasted nuts and nut butters
• caramelized onions, leeks, or shallots
• miso

Broccoli & Shiitake Stir-Fry with Black Bean Sauce Miso-Mushroom Soup Eggplant and Tomato Gratin with Mint, Feta & Kalamata Olives
Broccoli & Shiitake Stir-Fry with Black Bean Sauce   Miso-Mushroom Soup   Eggplant and Tomato Gratin with Mint, Feta & Kalamata Olives

Oven-Roasted Eggplant Sesame, Snow Pea & Shiitake Pasta Salad Orecchiette with Caramelized Onions, Green Beans, and Fresh Corn
Oven-Roasted Eggplant   Sesame, Snow Pea & Shiitake Pasta Salad   Orecchiette with Caramelized Onions, Green Beans, and Fresh Corn

posted in: Blogs, vegetables, meat, vegetarian
Comments (10)

katsinthekitchen writes: My reasons for eliminating meat from my own diet are based on health and my love of animals. My husband is the carnivore in the family. I therefore have to cook for two different sensibilities and I really appreciate collections such as these which can allow me to prepare one dish in two ways so that each of us has what we prefer to eat. When you don't rely on meat as the centerpiece of a dish it's far easier to prepare half the recipe without it and half with it. I will not rise to the bait of posters like davebarnes. This is not the place for that debate. I will however thank FC for this well-thought-out and very thorough collection. I love your magazine; keep up the good work! Posted: 9:42 am on July 17th

CUParent writes: Great job and great article. I especially appreciate the fact that you included a larger selection of recipe choices and "strategy" ideas for accomplishing the goal. I'm not a vegetarian but definitely want to eat more vegetables and am always interested in good side dish recipes. FC is my "go to" choice for recipes of all types. I have many cookbooks, but it is so much easier and faster for me to use yours that they generally just sit on the shelf. I can't tell you how many times I have looked up a recipe of yours on my iPhone or iPad while at the grocery store when a moment of inspiration strikes. The reader reviews are also invaluable. FC goes the extra distance with good suggestions, photography, reviews, and "how to" tutorials. I love your publication--keep up the good work and thank you. Posted: 10:56 am on December 31st

dianem writes: Loved the article. I never would have thought of the combinations. The wheat berry salad is absolutely delicious. My husband gave it a AAA rating. Posted: 12:24 pm on September 1st

flip12 writes: Great article. Perfect examples. Posted: 11:12 am on July 23rd

GeorgeCooks writes: Thank you, this article is just what I need right now. I see all the magazines writing about eating less meat, eating less fish, but then they just give a recipe or two. But this article gives actual strategies (along with some recipes). This is just how I, as a cook, think. Great job. Posted: 9:39 am on July 23rd

skowog writes: Susie,
Great job on this article! I came here to ask for 10 ways to eat more meat, but I thought you wrote a great article with recipe alternatives that I do want to eat, like the tuscan poached eggs. While I don't agree with the reasons many believe that make them choose a meatless diet, your article was well balanced with options for not going completely meatless. I especially appreciate eating breakfast for dinner!
I am a committed carnivore, but if I ever had to change my diet or if I was the guest of a vegetarian , I would want it to be you!
Well done! Posted: 5:24 pm on July 20th

Cathy5 writes: I never post to things like this but felt I must add something. There are so many (wonderful) cookbooks and cooking magazines out there, all serving the traditional American types of menus. Although I am not a vegetarian, I have introduced more dishes to my family's mealtime lately, that are healthier, tastier, and more interesting than the same old same old. I love Quinoa, Barley, Wild Rice, tofu, Kale, Chard and every type of bean, but didn't grow up eating them, so am eager to find recipes for them. FC is my most reliable recipe source both for traditional and for less familiar ingredients. I can count on them to be tasty but also accessible to most cooks of average skill and experience (and not requiring me to purchase bizarre ingredients you can only find on line!) Bravo, FC - keep it coming. Posted: 4:11 pm on July 20th

Paw81 writes: Not funny. I think you missed the point of the article if you are asking for more meat...clearly Fine Cooking does not skimp on the meat recipes, as it is not a vegetarian cooking magazine. However, the expectation of a meat-centric article to balance one meat-moderation article exactly demonstrates the problem with America's meat over-consumption, and a fear of someone taking away your meat as if it were some inalienable right. Bravo to FC for taking a risk in such a meat-centric community, and thank you to the other commenter for so perfectly illustrating the problem. Posted: 11:28 pm on July 19th

raitken_fcweb writes: Indeed. Homer’s right about meat (and doughnuts, for that matter). But, you don’t have to wait for the next issue for some great recipes featuring meat. FC #106 has something for herbivores and carnivores alike. Check out David Leite’s Fireman’s Sausage, Robert Danhi’s tea-smoked meats (chicken, fish, and duck), and there are also recipes for Sesame Steak Salad with Asian Pears, Sirloin Steaks with Garlicky Swiss Chard, Grilled Bratwurst Sandwiches, Thai-Style Spicy Chicken in Lettuce Cups, Pork Chops with Peach-Ginger Chutney, and Pam Anderson’s famous Classic Fried Chicken. Hungry yet? Plug this link into your browser and enjoy!: http://www.finecooking.com/pages/fc_currentissue.asp Posted: 12:55 pm on July 15th

davebarnes writes: I would hope and expect that the next issue would have: "10 ways to eat MORE meat".
As Home Simpson would say: "Mmmmm. Meat." Posted: 10:06 am on July 11th

You must be logged in to post comments. Log in.

Cookbooks, DVDs & More