For those who haven't made the leap into full-scale vegetarianism or veganism, Joy Manning and Tara Mataraza Desmond show how to use meat less, but to still enjoy its flavor and protein in Almost Meatless: Recipes That Are Better for Your Health and the Planet. De-emphasizing the role of meat in your diet not only leads to more balanced meals, but it is also better for the welfare of animals and the environment.
The Daily Green asked the authors to share a few recipes from their new book — here's what they sent.
Albóndigas, the Spanish word for meatballs, is the proper name for this recipe even though it calls for only a half pound of meat. Steel-cut oats are oat groats that have not been rolled; here, they serve as a chewy substitution for additional meat and soak up the flavors of spicy chipotle and the sauce.Almost Meatless Albóndigas recipe
Eggplant and Chicken Puttanesca Stacks
Eggplant is a staple ingredient in many cuisines of the world and has been called the poor mans meat. In this recipe, crunchy breaded eggplant rounds alternate with thin scaloppini-style chicken medallions bathed in a zesty sauce.Almost Meatless Eggplant and Chicken Puttanesca Stacks recipe
Springtime Spaghetti Carbonara
Carbonara is often considered a naughty food because the basic components of the recipe include cream, eggs, bacon and cheese. This recipe, however, uses a dash of milk, just enough bacon for a hint of smoky flavor and crunch, and lots of fresh, vibrant peas, asparagus and basil.Almost Meatless Springtime Spaghetti Carbonara recipe