By Kim O'Donnel
Kim O’Donnel is aware meat eaters. in reality, she is one. As a voice for the Meatless Monday crusade, she’s been cooking up scrumptious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a spotlight on vacations (or any celebration), O’Donnel’s flexible recipes make sure that eaters of all nutritional stripes will depart the desk chuffed. solid apart these fears of cardboard tofurkey and grey starches. as a substitute, enjoy dishes that encourage, shock, and are so tasty, “meatless” is an afterthought (with allergic reaction- and animal- loose thoughts, to boot).
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Extra info for The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)
This section also contains a lovely handful of French salads or slaws. So go ahead, get your salad on and your body will thank you. 39 Great Winter Salad This recipe has been a favorite of mine since I moved far away from the tropical warmth of Florida to the harsh winters of Chicago and eventually settled down in New York City. This delightful salad is full of flavors, colors, and textures, and thanks to the hemp seeds, it has a decent amount of protein. It’s the perfect midwinter breakfast. Or lunch, snack, dessert, or....
Spread the spiralized beets on the trays and sprinkle liberally with salt and pepper. Roast for 5 to 7 minutes or until the beets are softened. 2. Allow the beets to cool completely. In a large bowl, mix the beet noodles, apple noodles, gorgonzola, and hazelnuts. 3. To make the dressing, whisk the vinegar, honey, and salt. Slowly whisk in the olive oil until the dressing is homogenized. 4. Pour the dressing over the salad, toss, and allow to rest for 5 minutes before serving. 44 Roasted Beet and Goat Cheese Salad Caraway is one of those ingredients that always seems terribly underrated.
In a medium pot, melt the butter on medium heat. Stir in 1/2 cup of the all-purpose flour and continue to stir nonstop for about 2 minutes. The mixture should start to thicken. Pour in the cream, allow this mixture to come to a boil, and lower the heat. Cook, stirring frequently, until the cream reduces some and the liquid thickens, about 5 minutes. Set this aside. 5. In a large bowl, mix the bacon, potato noodles, cream sauce, mozzarella, salt, and pepper. Allow to chill for 2 hours. 6. In a small bowl, mix the panko breadcrumbs, cumin, and remaining flour.