Meatless Magic!

Whether you’re a long-time vegetarian, a newcomer looking for healthy, hearty meatless dishes or you’re trying to convert a carnivore, I have just the book for you! The fabulous Kim O’Donnel’s The Meat Lover’s Meatless Cookbook is your one-stop guide to cooking up completely meatless meals that will leave even the most die-hard steak-lover happy and satiated! With recipes like Jig-Inducing Falafel Burgers and Zesty Pinapple Salad, who wouldn’t want to eat meat-free?

Based off the Meatless Monday idea, launched in 2003 to help Americans reduce saturated fat intake, Kim provides a meal for every Monday of the year, grouped by season. If that isn’t enough, she includes ‘Kitchen Tricks’ sidebars filled with clever tips and tricks as well as ‘Make it a Meal’ sections that help you mix and match sides to help shake up the menu.

O’Donnel herself cooks with the idea that you can build a fantastic, healthy meal by considering ways to “diversify my plate and still get a good mix of protein, complex carbs and fruits and/or veg,” rather than starting off by looking for a meat stand-in. She knows people often think of meatless dishes as not filling or satisfying, but she’s out to change that notion. Her Go-with-the-Flow Potpie with Cheddar Biscuity Crust or Hummus-Stuffed Tomatoes seem pretty convincing to me! How about Goat Cheesy Roasted Peppers? I’m about ready to run to the kitchen right now!

Try out a d’lish Meatless Meal – you won’t be disappointed!

-Kathy

 

Goat Cheesy Roasted Peppers
Makes 4 to 6 servings

3 medium-size red bell peppers
1/2 cup goat cheese
1/3 cup toasted walnuts, finely chopped
1/2 cup fresh basil leaves, cut into chiffonade
Olive oil, for drizzling
Squeeze of 1/2 lemon

Preheat the oven to 400. Place the peppers on a baking sheet, whole with their stems attached.

Roast for 40 minutes.

While the peppers roast, make the filling. Place the goat cheese in a small bowl, and with a spoon, stir to soften and “whip”. Stir in the walnuts.

Transfer the peppers to a sealed container or bag so that they can sweat and loosen their skin. After 15 minutes, remove the stems and seeds, which should easily give way. With your hands, remove the skins to the best of your ability; don’t rinse, as this zaps away the roasted goodness.

Cut the peppers into two or three sections, depending on size. Measure out 1 teaspoon of goat cheese filling and tuck it inside a pepper section that you may wrap or fold around it.

Garnish the peppers with the basil, a drizzle of olive oil, and a lemony squeeze Can be made in advance.

Recipe from The Meat Lover’s Meatless Cookbook, DaCapo Press, Philadelphia

Comments

[Lighting Store Langley, on June 29, 2011 at 10:07 PM]

it is very testy recipe . i like this recipe book . thanks.
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