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Table Talk: January 28

Eating, not meating

By Kim O'Donnel
January 27, 2010

This week on Table Talk, Kim O’Donnel is on tap for a full hour of meatless-eating conversation. The chat was right here on Thursday, January 28, at 10 a.m. PST, 1 p.m. ET, with your questions, suggestions, or links.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her weekly live chats. Join her here at Table Talk most Thursdays.

 Table Talk with Kim O'Donnel - Jan. 28, 2010(01/28/2010) 
9:50
Kim ODonnel: 
Hey folks! Meatless cooking, eating and shopping are on the menu today, coming up at the top of the hour.
Thursday January 28, 2010 9:50 Kim ODonnel
10:04
Kim ODonnel: 
Hey folks, I checked the calendar and it looks like we haven't done a meatless chat since before Thanksgiving! The timing of today's chat is fortuitous -- earlier this week, I turned in my manuscript for "Licking Your Chops: A Meatless Guide for Meat Lovers." My brain is slowly shrinking back to normal size & my eyes slowly deglazing, so bring on the questions & comments about anything to do w/ meatless full and/or part time, or just plain exploratory. As many of you know, I eat meat but have incorporated a few meatless days into my week. Let's hear what's on your minds...
Thursday January 28, 2010 10:04 Kim ODonnel
10:05
Kim ODonnel: 
Early question from Margaret:
We are omnivores who try for fish a couple times a week and one or two meatless meals a month. I have heard about nutritional yeast, and have a vegetable stock recipe that calls for it... so now that I have found it, what else can I do with it? Where should I add it into a recipe, and where should I avoid it? (e.g., should I add it to our regular chili, or not). Not looking so much for recipes as guidance, although recipes would be fine, too.

Many thanks.
Thursday January 28, 2010 10:05 Kim ODonnel
10:06
Kim C.: 
Kim, I love the new video for your cookbook! (I'll bet you've got the link handy.) What yummy kind of pizza was that? I love that combo of hot pizza with uncooked greens.
Thursday January 28, 2010 10:06 Kim C.
10:07
Kim ODonnel: 
Margaret, I've got to confess: I'm not well versed in nutritional yeast. I've tried it a few times as a garnish, and as some of you know, it's an acquired taste. Folks who love it for the protein boost (and I believe B-12) sprinkle it on popcorn. Let's see if some of our regular meatless folks can help us out.
Thursday January 28, 2010 10:07 Kim ODonnel
10:10
Kim ODonnel: 
You bet, Kim. Video is available on vimeo:
http://www.vimeo.com/9032557

That pizza is inspired by my friend Tai, who loves a raw salad of arugula on top of her pizza. It's become one of my favorites. Added a little marinara and cheese before going into oven. My trick for pizza dough is to stop fretting over pizza pan/stone & use an inverted baking sheet in a 500-degree oven.
Thursday January 28, 2010 10:10 Kim ODonnel
10:10
[Comment From Thia Thia : ] 
Margaret if you google nutritional yeast recipes you should come up with a few things.
Thursday January 28, 2010 10:10 Thia
10:10
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
Hi, I haven't really used nutritional yeast, but I recall a friend of mine mixing it with various seeds (sesame, pumpkin, sunflower) and sprinkling it over salads. It was yummy.
Thursday January 28, 2010 10:10 Danielle - Portland, OR
10:11
Kim ODonnel: 
Danielle, that sounds right. Thanks for your tidbits!
Thursday January 28, 2010 10:11 Kim ODonnel
10:11
[Comment From Thia Thia : ] 
I have a tempeh recipe from American Whole Foods Cuisine by the Goldbecks that uses nutritional yeast. It needs a lot more than the recipes suggest.
Thursday January 28, 2010 10:11 Thia
10:11
Kim ODonnel: 
Hey there Thia, now why do you say it needs a lot more than recipe suggests? What is considered enough?
Thursday January 28, 2010 10:11 Kim ODonnel
10:12
[Comment From Bette Bette : ] 
We can learn a lot from other cultures that eat meatless; I love vegetarian Indian food.
Thursday January 28, 2010 10:12 Bette
10:13
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
I put nutritional yeast on my popcorn, along with a little olive oil and Bragg's amino acids. My husband loves this -- and he is a butter-eating popcorn kind of guy but thinks mine is the best. (Gotta love him.)
Thursday January 28, 2010 10:13 Jill, The Veggie Queen
10:14
Kim ODonnel: 
Hey Jill! That seems to be the most popular way of using nutritional yeast. Do you ever use in soups or bigger braises?
Thursday January 28, 2010 10:14 Kim ODonnel
10:14
[Comment From Thia Thia : ] 
It's rather bland otherwise. I add at least three times as much.
Thursday January 28, 2010 10:14 Thia
10:14
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
I also add nutritional yeast to sauces and gravies, as an ingredient where you want a cheesy taste. I use it in my vegan pesto for that reason. I just keep it around because I know that i'll use it. Now adding it to the special food that I make for my dog -- for its B vitamins.
Thursday January 28, 2010 10:14 Jill, The Veggie Queen
10:15
Kim C.: 
Back to the salad on the pizza — do you dress it? They serve something like that at Ken's here in Portland; fabulous pie.
Thursday January 28, 2010 10:15 Kim C.
10:15
Kim ODonnel: 
Gotcha. So it would make sense to add it to a vegan mac & cheez, then?
Thursday January 28, 2010 10:15 Kim ODonnel
10:15
Kim ODonnel: 
Kim C: I squeeze a little bit of lemon on top of the arugula, then drizzle w/ olive oil. Heaven!
Thursday January 28, 2010 10:15 Kim ODonnel
10:16
[Comment From Thia Thia : ] 
Online I have found recipes using it for "Cheese" sauce, Eggless Salad, Broccoli Cheese Soup, Lime Rice and Black-eyed Peas and Chunky Vegetable Soup. The one from the Goldbeck's is Hot Open Faced Tempeh Sandwich.
Thursday January 28, 2010 10:16 Thia
10:16
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Thia, think of it like cheese - not like a spice or herb. Makes a great base for an everyday herb/spice blend that I make. And you get nutrition with each sprinkle -- stay tuned for more on this product int he future.
Thursday January 28, 2010 10:16 Jill, The Veggie Queen
10:16
[Comment From Erin Erin : ] 
CONGRATULATIONS KIM! A tremendous accomplishment that I hope was celebrated in an appropriate manner (such as going out to dinner). P.S. I'll be topping our pizza with some greens in the very near future... like having your salad with the 'za, all in one.
Thursday January 28, 2010 10:16 Erin
10:17
Kim ODonnel: 
Aw, thanks Erin. It is an indescribable feeling. Relief, astonishment and pride mixed in. I'm telling you, the raw greens-topped pizza is the bomb diggety.
Thursday January 28, 2010 10:17 Kim ODonnel
10:17
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
It can be the basis for vegan mac and cheese. There's a recipe (not mine) with roasted red pepper, white beans, nutritional yeast, tahini, salt or tamari that is like a cheese sauce for pasta -- so good.
Thursday January 28, 2010 10:17 Jill, The Veggie Queen
10:18
Kim ODonnel: 
That sounds great, Jill!
Thursday January 28, 2010 10:18 Kim ODonnel
10:18
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
I don't often add it to cooked foods, except maybe soup at the end.
Thursday January 28, 2010 10:18 Jill, The Veggie Queen
10:19
Kim ODonnel: 
so kinda like garnish, then -- or a "cheezy" finish? so it'd make sense to add to chili at the end?
Thursday January 28, 2010 10:19 Kim ODonnel
10:19
[Comment From Thia Thia : ] 
Eons ago, when I first became vegetarian, I made mac and cheese with it and several in my family almost gagged. I liked it.
Thursday January 28, 2010 10:19 Thia
10:19
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
We have a wonderful upscale pizza place here that does the salad on pizza with a different name -- and I love it because I am a salad eater -- daily. My husband doesn't eat pizza (his fave food) these days without salad with it. He's learned a lot over time.
Thursday January 28, 2010 10:19 Jill, The Veggie Queen
10:20
Kim C.: 
Kim, how much did you rely on prepackaged protein (tofu, seitan and the like) in your book? Do you use TVP much?
Thursday January 28, 2010 10:20 Kim C.
10:21
Kim ODonnel: 
Must be so gratifying to witness the dietary changes in a loved one, Jill. I am seeing a lot of changes over here at our casa. Last night, we had a roasted melange of kale, garlic, black beans and spaghetti squash, and someone went back for seconds.
Thursday January 28, 2010 10:21 Kim ODonnel
10:23
Kim ODonnel: 
Kim C, I have 2 tofu recipes (which I developed and am very proud of) and 4 tempeh recipes. for this book, held off on seitan and TVP and faux meat products. My goal for the book is not to mimic meat, ergo the omission of the products and the seitan.
Thursday January 28, 2010 10:23 Kim ODonnel
10:23
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
I made a commitment this year to try at least one meatless meal a week, but it's ending up being more like 2 - 3 times a week. I'm loving the recipes and my hubby seems pretty ok with it too. Today I'm trying out a recipe with black eyed peas - California Hoppin John.
Thursday January 28, 2010 10:23 Danielle - Portland, OR
10:24
Kim ODonnel: 
Danielle, your experience is very common. Most people who give 1x/meatless find it so easy & accessible that they want to keep going. good for you!
Thursday January 28, 2010 10:24 Kim ODonnel
10:24
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
it is gratifying and he looks great. My husband does not lke kale. But I got a Vita Mix and it's now in his morning smoothie daily. He gets about 3-4 servings of fruit and veg in the morning now and another 3+ at lunch. I told him today that he's in the small minority getting their 9-11 servings each day.
Thursday January 28, 2010 10:24 Jill, The Veggie Queen
10:24
[Comment From Thia Thia : ] 
When living in NYC 20 years ago, there was a pizza place in Queens near Elmhurst Hospital that did iceberg lettuce and tomato on the pizza crust. That was so good. I've been looking for one ever since and haven't found one. For a while, California Pizza Kitchen had a variation, but I'm not sure if they still make it.
Thursday January 28, 2010 10:24 Thia
10:25
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Congratulations Danielle. I love hearing stories like that. I don't think that everyone needs to be a vegetarian but needs to eat more meatless meals each week -- especially those based on real food.
Thursday January 28, 2010 10:25 Jill, The Veggie Queen
10:26
Kim ODonnel: 
I call it diversifying the diet. Opening yourself up to variety has an almost immediate impact.
Thursday January 28, 2010 10:26 Kim ODonnel
10:26
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
It's much easier than I expected to get the complete proteins and I got inspired to try more home-cooked beans from your chat two weeks ago. :) I don't see myself giving up meat entirely, but I'm all for eating less.
Thursday January 28, 2010 10:26 Danielle - Portland, OR
10:26
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Kim, what are your favorite winter meatless meals? Curious.
Thursday January 28, 2010 10:26 Jill, The Veggie Queen
10:28
Kim ODonnel: 
I love coconut milk curries, Jill, and make some variation on a pot of beans at least once a week. Lentils are the easiest, as you know, and I often make this at the last minute when we don't know what to have for supper. Kale figures into our diet a lot, w/ chard running a close second.
Thursday January 28, 2010 10:28 Kim ODonnel
10:28
[Comment From Thia Thia : ] 
Our annual neighborhood chili cook-off is this Saturday and over the years, a few more vegetarian ones have started to show up. The first year, ours won and no one knew in advance that it was vegetarian. We used Morningstar Farms crumbles, but theirs does not say that it is made without genetically modified products.
Thursday January 28, 2010 10:28 Thia
10:29
Kim ODonnel: 
That's my other issue w/ the faux products. We don't know the source of the soy, and that's troubling to me.
Thursday January 28, 2010 10:29 Kim ODonnel
10:30
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
I love that description Kim. I tell people that it would take them more than a year to try all the different beans, grains, vegetables, especially the beans. Amazing array, and also rice. Amazing variety.
Thursday January 28, 2010 10:30 Jill, The Veggie Queen
10:32
Kim ODonnel: 
And with folks who were born & raised on meat, the only way to talk to them is via an incremental approach & w/ rules or regs. We are a meat culture and just waking up to the health & environmental risks of eating a meat-centric diet. But if we say, ok guys, we're doing a full sweep of the diet, then you'll have no one signing up. I'm thinking this might have been what happened on Jamie Oliver's new reality show.
Thursday January 28, 2010 10:32 Kim ODonnel
10:32
[Comment From RW RW : ] 
Hi boss! I really enjoyed the impromptu dinner we had last night -- vegetarian and satisfying. Tell your readers about it.
Thursday January 28, 2010 10:32 RW
10:33
Kim ODonnel: 
No, dear, you tell them about it!
Thursday January 28, 2010 10:33 Kim ODonnel
10:33
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
I used to eat more faux products when the GMO soy wasn't an issue but have moved to simpler and real foods and it works great. Beans, grains, seasonal veggies plus nuts, seeds, herbs, spices, condiments. Endless variety.
Thursday January 28, 2010 10:33 Jill, The Veggie Queen
10:33
[Comment From Erin Erin : ] 
@Thia, we used the Morningstar Farms crumbles when we were first separating from Big Beef; now, I eye it for it's sodium content and soy. But at first, it still gave that chew we were looking for; now, we have soups, stews, casseroles (such as lasagna & chilis) that don't have the ground beef or use the crumbles. They still have plenty of flavor and are satisfying. Took some time, but well worth it. P.S. Kim, I have a spaghetti squash and loads of kale - what about that dinner?!
Thursday January 28, 2010 10:33 Erin
10:36
Kim ODonnel: 
Okay, Erin, here goes: Heat oven to 400. Place the spaghetti inside, whole and let'er roast for about 1 hour. Meanwhile, you can get the other stuff together: Tear kale, lather up w/ olive oil, a smidge of salt. In a pinch, I used a can of black beans, which I seasoned w/ oregano and paprika. When squash is done, let it cool a few minutes, then do the fork thing and extract the strands. Season a bit with olive oil, s&p. Beans were poured on top of kale, squash all around, in oven for about 10 minutes. We had some rice too.
Thursday January 28, 2010 10:36 Kim ODonnel
10:37
[Comment From RW RW : ] 
ok -- we had a mishmash of leftovers. You had the idea to combine spaghetti squash, kale, black beans, all served over rice. Garlic and hot sauce for seasoning. It was made up on the fly, and out of this world!
Thursday January 28, 2010 10:37 RW
10:37
[Comment From Deb Deb : ] 
My favorite veg meal is a simply roasted root veg in season, sometimes with a side of quinoa and greens.
Thursday January 28, 2010 10:37 Deb
10:37
Kim ODonnel: 
Thanks Deb, and what's your fave roasted root?
Thursday January 28, 2010 10:37 Kim ODonnel
10:37
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Kim, curious if you've tried the Match meat and what you think? I agree about the cold turkey deal and agree that transition can be good.
Thursday January 28, 2010 10:37 Jill, The Veggie Queen
10:38
Kim ODonnel: 
Jill, I have a bunch in the the freezer & haven't tried it yet. It doesn't appear to be organic, unfortunately.
Thursday January 28, 2010 10:38 Kim ODonnel
10:38
[Comment From Thia Thia : ] 
I misspoke earlier about the tempeh recipe needing more yeast. What it needed was a LOT more poultry seasoning.
Thursday January 28, 2010 10:38 Thia
10:38
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
My body and Swiss chard do not agree so I eat kale, collards, mustard but no chard. I also love coconut milk curries -- who doesn't? I guess that people who don't like coconut. too bad for them.
Thursday January 28, 2010 10:38 Jill, The Veggie Queen
10:39
[Comment From Thia Thia : ] 
The only time we use that in is the chili -- once a year. I don't like them much either.
Thursday January 28, 2010 10:39 Thia
10:40
Kim ODonnel: 
Has anyone else tried the Match "meats'? They come in crab, chicken, sausage and beef flavor. Packaging is very slick and it's getting good reviews from chefs.
Thursday January 28, 2010 10:40 Kim ODonnel
10:40
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Deb, we could easily eat together but I often do a big batch of roasted roots incl celery root, squash, sweet and reg potatoes, onions, garlic, more.
Thursday January 28, 2010 10:40 Jill, The Veggie Queen
10:40
[Comment From Deb Deb : ] 
Beets. So sweet and pretty
Thursday January 28, 2010 10:40 Deb
10:41
Kim ODonnel: 
As a result of recipe testing for the book, I have fallen in love with the turnip. It is such a refreshing change of pace from the potato.
Thursday January 28, 2010 10:41 Kim ODonnel
10:43
Kim ODonnel: 
Next Thursday is Feb. 4, just a few days before the Super Bowl. Shall we have a snack-oriented chat. It's also leading up to Chinese New Year & Mardi Gras. Maybe we should dub it the "Feb. Festivities" chat?
Thursday January 28, 2010 10:43 Kim ODonnel
10:43
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
I just tried parsnips recently. Love them! And I just found out in a gardening class last night that you can grow those in my mild climate year-round. :)
Thursday January 28, 2010 10:43 Danielle - Portland, OR
10:44
Kim ODonnel: 
Danielle, parsnips are awesome mashed with potatoes. Also fun grated as part of a latke.
Thursday January 28, 2010 10:44 Kim ODonnel
10:44
[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ] 
Oh, yes to the turnips and watermelon radish for flavor and much lighter than potatoes. And with the turnips you get great greens. Important to separate the greens from the root right away.
Thursday January 28, 2010 10:44 Jill, The Veggie Queen
10:45
[Comment From Jo Ann Jo Ann : ] 
hey Kim, where can you find Match Meats?
Thursday January 28, 2010 10:45 Jo Ann
10:46
Kim ODonnel: 
Jo Ann, It's slowly rolling out in retail land. Here's the map for finding retailers in your hood: http://www.matchmeats.com/locator.php

You can also order online.
Thursday January 28, 2010 10:46 Kim ODonnel
10:46
[Comment From Thia Thia : ] 
There is a product out there called Soy Curls, made by Butler that are made with organic soybeans. They are interesting. I've never tried Match Meats. The Seventh Day Adventist store nearby has lots of meat analogs. I've tried two of those, a sliced "ham" and "chicken nuggets." They are both very good, but I'm leery of them because, again, don't know the source of the ingredients.
Thursday January 28, 2010 10:46 Thia
10:47
Kim ODonnel: 
I've not heard of these, Thia. Interesting.
Thursday January 28, 2010 10:47 Kim ODonnel
10:47
[Comment From Thia Thia : ] 
Here's a link to soy curls. http://www.butlerfoods.com/
Thursday January 28, 2010 10:47 Thia
10:47
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
Love the snack idea chat. I've been wondering how I can infuse some healthy snack options into Super Bowl.
Thursday January 28, 2010 10:47 Danielle - Portland, OR
10:47
Kim ODonnel: 
Okay Danielle, you're on. We can get some healthy snacks going, no prob.
Thursday January 28, 2010 10:47 Kim ODonnel
10:47
[Comment From Jo Ann Jo Ann : ] 
i think i may have seen them at a nearby Seventh Day Adventist store! I'll have to go back and check
Thursday January 28, 2010 10:47 Jo Ann
10:48
Kim ODonnel: 
And then maybe on Feb. 11 we can do something for Valentine's Day...
Thursday January 28, 2010 10:48 Kim ODonnel
10:49
[Comment From Erin Erin : ] 
Kim, that s. squash/bean/kale sounds like dinner tonight. I can't get enough of kale lately. So...Kim/Jill, what is a turnip like, exactly? Taste-wise? I am assuming that it's highly unlikely that the greens will be tasty if I'm purchasing store-turnips (seeing how they've probably been sitting around). Do you use 'em just like potato? And where/how would you use good turnip greens?
Thursday January 28, 2010 10:49 Erin
10:50
Kim ODonnel: 
Erin, to me a turnip tastes like a potato, only bitter and lighter. Kind of jicama-ish. I use it in stews a change of pace. Turnip greens are great in stew!
Thursday January 28, 2010 10:50 Kim ODonnel
10:50
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
I'll see if I can find any good recipes before the next chat... I did find a brownie recipe that uses black beans... I'll have to try it and see if it's any good.
Thursday January 28, 2010 10:50 Danielle - Portland, OR
10:51
Kim ODonnel: 
I have a handful of healthier snack tricks too. It'll be fun.
Thursday January 28, 2010 10:51 Kim ODonnel
10:51
[Comment From Erin Erin : ] 
Super Bowl snacks - yes. And the V-Day theme... yes. My Mr. needs some extra TLC.
Thursday January 28, 2010 10:51 Erin
10:51
[Comment From EmilyD EmilyD : ] 
Kim! I just asked my meat-loving partner which meatless meals I've made that he's liked the most... he votes for homemade pizza with part-whole-grain dough, mozzarella, spicy sauce with olives, and mushrooms. He also loves my mushroom soup. Finally, there was a mushroom-goat cheese strudel (see a theme here?) that (I have to say) was super-easy to throw together from frozen puff pastry.
Thursday January 28, 2010 10:51 EmilyD
10:52
Kim ODonnel: 
Hey Emily, sounds like you're take good care of your sweetie!
Thursday January 28, 2010 10:52 Kim ODonnel
10:53
[Comment From Thia Thia : ] 
Danielle, I have that recipe, but haven't made them either.
Thursday January 28, 2010 10:53 Thia
10:53
Kim ODonnel: 
Maybe you should make to have as chat snacks next week??
Thursday January 28, 2010 10:53 Kim ODonnel
10:54
[Comment From Erin Erin : ] 
We can do a cherry-themed chat for President's Day? *snicker*
Thursday January 28, 2010 10:54 Erin
10:54
Kim ODonnel: 
Prez Day early this year, coinciding w/ Val, so anything red is fair game!
Thursday January 28, 2010 10:54 Kim ODonnel
10:55
Kim ODonnel: 
By the way, I'm taking requests for book tour stops this fall. Let me know if you think your town is a good place for a Licking Your Chops event!
Thursday January 28, 2010 10:55 Kim ODonnel
10:55
[Comment From guest guest : ] 
just dropping in, but i went to a hockey game last night and the Caps scored 5 points for a win, and so everyone won free wings from glory days..... i never realized how much the USofA wants us to eat meat until i gave it up, and it was in my face, everywhere!
Thursday January 28, 2010 10:55 guest
10:56
Kim ODonnel: 
Wow. Great example. Thanks for sharing.
Thursday January 28, 2010 10:56 Kim ODonnel
10:56
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
Beets are red and sweet...
Thursday January 28, 2010 10:56 Danielle - Portland, OR
10:56
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
Kim, you're already coming to Portland, right?
Thursday January 28, 2010 10:56 Danielle - Portland, OR
10:57
Kim ODonnel: 
It's an easy trip for me, so yes indeedy.
Thursday January 28, 2010 10:57 Kim ODonnel
10:57
[Comment From redweather redweather : ] 
ooops, that was me at the hockey game.... and at 4 points, the whole crowd was chanting "we want WINGS! we want WINGS!" not weird before, but kind of weird to me now.....
Thursday January 28, 2010 10:57 redweather
10:59
Kim ODonnel: 
Redweather, it's a really compelling example of just how meat-oriented we are. It's become all too easy & not food for a special occasion.
Thursday January 28, 2010 10:59 Kim ODonnel
10:59
[Comment From Thia Thia : ] 
Beets are yummy. At Epicurious, there is a recipe for a salad made with beets, caramelized onions and feta. It calls for canned beets but I always use roasted.
Thursday January 28, 2010 10:59 Thia
10:59
Kim ODonnel: 
Have you guys heard about the 15-pound hamburger you can order up in Huntington, West Va., for example?
Thursday January 28, 2010 10:59 Kim ODonnel
11:00
[Comment From redweather redweather : ] 
ohmylord
Thursday January 28, 2010 11:00 redweather
11:00
[Comment From Thia Thia : ] 
There's a ridiculously sized one in Clearfield, PA. They have contests to see who can actually eat one.
Thursday January 28, 2010 11:00 Thia
11:01
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
Oh, that sounds spectacular! I'll have to look that beet recipe up. I was wondering if there were any beet dessert recipes out there and just found one for a cake... That might be worth trying in time for the Valentines chat.
Thursday January 28, 2010 11:01 Danielle - Portland, OR
11:01
[Comment From Jennifer Jennifer : ] 
Book tour - Definitely back to your old stomping grounds in D.C.!
Thursday January 28, 2010 11:01 Jennifer
11:02
Kim ODonnel: 
Jennifer, DC is prob. going to be my kickoff city, as a thanks to my originating readership. I'll prob. do a few events there in September. Stay tuned!
Thursday January 28, 2010 11:02 Kim ODonnel
11:02
[Comment From Thia Thia : ] 
An alternative to food coloring in red velvet cake.
Thursday January 28, 2010 11:02 Thia
11:03
[Comment From Erin Erin : ] 
Thia where are you?! I'm in Central PA, and thankfully, I do not know of any crazy burger/meat bing eating contests around here (because it's all about students and beer).
Thursday January 28, 2010 11:03 Erin
11:03
[Comment From Thia Thia : ] 
My mother and sister live near Clearfield. I'm in Virginia.
Thursday January 28, 2010 11:03 Thia
11:05
[Comment From Danielle - Portland, OR Danielle - Portland, OR : ] 
Brilliant! I was just thinking red velvet. One of my faves!
Thursday January 28, 2010 11:05 Danielle - Portland, OR
11:05
Kim ODonnel: 
Alrighty, we are out of time. Thanks for stopping by and for another lively conversation. Be well, and we'll chat next week about all the fun Feb. festive foods coming our way. Take care.
Thursday January 28, 2010 11:05 Kim ODonnel
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1. by anonymous on Jan 27, 2010 at 3:28 PM PST

Kim,
I will be unable to attend the chat live, but I do have a question. We are omnivores who try for fish a couple times a week and one or two meatless meals a month. I have heard about nutritional yeast, and have a vegetable stock recipe that calls for it... so now that I have found it, what else can I do with it? Where should I add it into a recipe, and where should I avoid it? (e.g., should I add it to our regular chili, or not). Not looking so much for recipes as guidance, although recipes would be fine, too.

Many thanks.
-Margaret, A longtime reader and occasional from the WaPo days.

2. by Rose on Jan 28, 2010 at 6:17 AM PST

Hi Kim! I noticed a jar of sofrito at my grocer’s and am wondering what to do with it? A search of recipes turns up information on making my own, but no details on how to use it. I miss reading your WaPo blog and chats! Take care.

3. by Lizka on Jan 28, 2010 at 2:02 PM PST

Margaret -
Read the chat transcripts - Kim posted your question and there were quite a lot of contributions about it.

Kim -
BIG CONGRATS on putting your cookbook to bed; I am so excited to see it. I’m also very excited about your idea of starting your book tour here in DC. All my best.

4. by Sean Stevenson on Jan 30, 2010 at 2:06 AM PST

I am really getting tired of eating so much meat in my diet and preparing it in the restaraunt that well I need someone to rescue me. I am trying to lose weight as a chef and everywhere I turn you have to pound down a bunch of protein in the form of meat to do it. I feel more healthy eating more single grains, legumes and raw foods like veggies than anything else. Help.

5. by anonymous on Feb 2, 2010 at 6:16 AM PST

Here’s a good use for nutritinal yeast:

Nutritional Yeast Vegan Gravy
1/3 cup unbleached white flour 1/3 cup nutritional yeast flakes 1/4 cup oil or soy margarine

2
cups water 1 tablespoon soy sauce
1. On stovetop, add flour to dry saucepan and toast on low heat until you smell that it is heated and toasted (similiar to how you would toast sesame seeds).
2. Add nutritional yeast and then add oil, stirring constantly on medium heat.
3. Heat until simmering--keep stirin’! 4. Gradually add water and soy sauce, stirring all the while. 5. Stir until thick and add your favorite spices.

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Table Talk

Kim O’Donnel is a trained chef, nationally recognized online food personality, and a 15-year journalist. She is a food blogger for True/Slant and is working on a cookbook, The Meat Lover's Meatless Cookbook, to be published in September 2010.

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