Relishments

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Cookbook: The Meat Lover’s Meatless Celebrations

Published on April 5, 2013 By Emily. Updated on April 5, 2013

You may remember that, over 2 years ago (!) I fell in love with Kim O’Donnel’s The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour.  Kim’s book inspired me to make tempeh for the first time and I’ve had success with everything I’ve made out of that book.

cookbooks

This year for Christmas my sister bought me Kim’s follow up volume, The Meat Lover’s Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into).  I was really excited to receive it because I was so pleased with her first book.  Over the past few months, I’ve had the chance to test drive a few of the recipes.

New Year’s: Black-Eyed Pea Paella

I don’t have photos of this dish, but it was pretty awesome.  For the past few years I’ve been making black-eyed peas for New Year’s Eve/Day (I’m never sure which is correct, so we usually have it for both) and this recipe met my expectations.  I’ll definitely be making it again.

greek patties

Easter:  Greek Patty with Feta-Yogurt Sauce

This recipe was one of the few times I made bean cakes that didn’t fall apart when I cooked them.  I was shocked (as was Brian).  These patties kept just the right amount of moisture, despite additional time in the oven after pan roasting.  We got 2 hearty, filling meals out of this recipe and the feta-yogurt sauce was awesome.  I also – mostly successfully – made pita bread for the first time (from a Mark Bittman recipe), which I felt pretty awesome about.spanako-barley

Tonight (because Friday is a special occasion!): Spanako-Barley

I made a couple minor alterations to this recipe: I only used 5 ounces of spinach (because a pound sounded like so much…it’s not) and substituted 2 tablespoons dried dill instead of fresh.  Certainly this photo isn’t going to win any awards, but looks can be deceiving.  I loved the flavor of this dish—spinach, dill, lemon, feta.  Definitely more exciting than the average barley side I tend to make. We may have polished off the entire batch in one sitting–it was amazing.  Even better: it only took one cutting board and one pot to make. 

The recipes in this book are designed for “celebrations” and therefore make multiple servings, but I am a big, big fan of leftovers so I don’t mind in the least.  There’s a range of complexity levels and time requirements in the recipes, which I kind of like in a cookbook.  The book itself has really nice photos, though not ever recipe is illustrated.  I appreciate that it’s organized by season/occasion because it makes cooking seasonally even easier.

Other recipes I’m looking forward to trying: Stromboli, Cajun Blackened Tofu, Quinoa-Walnut Brownies, Vanilla-Honey Frozen Yogurt…

There are a lot of impressive options listed in Meatless Celebrations.  If you’re interested in trying creative vegetarian recipes that will satisfy, it’s well worth checking out.

Disclaimer: I received this book as a gift.  I have no affiliation with Kim O’Donnel or Lifelong Books.  The post includes affiliate links to Amazon, through which I will receive a fraction of any purchases made.

Related Posts

Review: Mark Bittman’s Kitchen Express
Trying out Nasoya’s TofuBaked (Review)
Books to Watch
Highlights: Vegetarian Meals
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Filed Under: books, recipe review Tagged With: books, vegetarian

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Highlights: National Beer Day »

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  1. » Strawberry Season!: CSA Menu Plan #2 says:
    June 15, 2014 at 7:30 pm

    […] Spinach:  Spanako-Barley from The Meatlover’s Meatless Celebrations […]

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Emily
It was a cold and cloudy morning, but we made it t It was a cold and cloudy morning, but we made it to our second annual strawberry picking at @mountainviewfarm413, which included E's first tractor ride (she was very excited). We picked about 9 pounds of strawberries and I'm looking forward to eating them! 🍓
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#NorthAdams #NAmazing
Scenes from this morning in Adams, featuring @shir Scenes from this morning in Adams, featuring @shiredonuts, Poseidon Coffee, the Ashwillticook Rail Trail, St. Stanislaus Kostka Church, Adams Free Library and beautiful flowers.
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#AdamsMA #igers413_food
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I don't have clear words to express my feelings ab I don't have clear words to express my feelings about the state of the world lately. As a teacher and a mother, it has been extra difficult this week to be fully present in my roles without thinking about innocent lives that should have had longer on Earth. How what has happened in each of the many mass shootings this year can happen anywhere. If you are feeling sad and frustrated too, you are not alone.

I don't have answers, but I'm trying to take care of myself and my biological and school families. I'm saying "I love you" a lot to my children and my students. I'm closely following and sharing the work of @everytown while contacting my state and federal representatives and the president. I'm going for walks and getting fresh air and trying not to overload on news. I'm sharing good resources in my stories as I see them.
UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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#LazyGenius #KendraAdachi #NameWhatMatters #TheLazyGeniusKitchen #TheLazyGeniusWay #BookGiveaway
This morning we took advantage of @massmoca's Berk This morning we took advantage of @massmoca's Berkshire Teacher and Social Worker Appreciation Day free admission. After enjoying the student Art Invitational exhibit, the 4 of us took in several of the other galleries. Mass MoCA always impresses and it was delightful to be able to be out in the world with my kids.
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Today I finally found my way into @plantconnector, Today I finally found my way into @plantconnector, in its new location on Main Street in North Adams. The shop is incredible - the displays are great and the plants are delightful. There's a refill station with bottles and jars for soaps, detergents and other products, a terrarium bar, and an abundance of sustainable and beautiful products. I'm now in the process of pondering who I can purchase Plant Connector gifts for in the coming months.
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This is your periodic reminder that @berkshiremuse This is your periodic reminder that @berkshiremuseum is a great visit for all ages. The current Voyage to the Deep exhibit, which involves an interactive Nautilus submarine that my 5 year old spent literally hours in.  We also thoroughly enjoyed the Aquarium and Berkshire Backyard. Highly recommended - we'll be back soon!
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
Link in profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
One of my favorite things to do is bake from scrat One of my favorite things to do is bake from scratch.
But, in the interest of full transparency, this pie was made with Pillsbury pie crusts and a $5 bag of Walmart Granny Smiths. I used the recipe on the pie crust box.
I am very excited to eat it.
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