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Table Talk: March 11

Vegetarian and vegan meals

By Kim O'Donnel
March 9, 2010
wheat berry salad

Are you rethinking the meat you eat?

This week on Table Talk, Kim O’Donnel had a full hour of meatless-eating conversation. Join us Thursday, at 10 a.m. PST, 1 p.m. ET, with your questions, suggestions, or links.

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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 live chats — right here at Table Talk, most Thursdays.

 Table Talk with Kim O'Donnel - March 11, 2010(03/11/2010) 
9:39
Kim ODonnel: 
All things meatless. That's what we're chewing on today. Join us at the top of the hour for a tasty conversation.
Thursday March 11, 2010 9:39 Kim ODonnel
10:04
Kim ODonnel: 
Good morning from Seattle! How's it going out there in your respective corners of the woods? There is so much going on. The recall for all things processed with hvp (hydrolyzed vegetable protein) is poised to be biggest ever in u.S. history. A new york legislator wants to outlaw salt in restaurants -- even in the kitchen. Spring is but 9 days away. Let's dish!
Thursday March 11, 2010 10:04 Kim ODonnel
10:05
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Good morning! Looking forward to the chat!
Thursday March 11, 2010 10:05 Jeanne in Seattle
10:05
Kim ODonnel: 
Hey Jeanne!
Thursday March 11, 2010 10:05 Kim ODonnel
10:05
[Comment From Lizka Lizka : ] 
Sorry I missed last week's convo; the transcript was great. Good to be here again.
Thursday March 11, 2010 10:05 Lizka
10:05
Kim ODonnel: 
Hey Lizka, it was a good one, no? For those who missed it, we gabbed about food shopping -- how, where & why. It was a great topic, one that we'll revisit again. Let's see if Kim C. can scare up a link for us...
Thursday March 11, 2010 10:05 Kim ODonnel
10:06
[Comment From Colin Baugh Colin Baugh : ] 
Hey Kim - Gonna "listen" in this morning.
Thursday March 11, 2010 10:06 Colin Baugh
10:06
Kim ODonnel: 
Mister C! Glad to have you on board. What's on your menu this week?
Thursday March 11, 2010 10:06 Kim ODonnel
10:06
[Comment From redweather redweather : ] 
hi all! i had 3 omnivores over for a veggie dinner last night, and served a stir-fry my fella made. i am realizing i need more and various appealing veggie entree options for dinners with guests... i can't always make kim's delicious bean burgers!
Thursday March 11, 2010 10:06 redweather
10:07
Kim ODonnel: 
Redweather, while the weather is still moody -- what about a meatless lasagna? I've never seen a meat lover turn down 3 layers of pillowy pasta with marinara sauce, cheese & veg...
Thursday March 11, 2010 10:07 Kim ODonnel
10:08
Kim C.: 
Here's the transcript Lizka mentioned: Last week's chat on where people get their food.
Thursday March 11, 2010 10:08 Kim C.
10:09
Kim ODonnel: 
And I would if I could, but I can't just yet share some of the recipes in the new book, which is now titled: The Meat Lover's Meatless Cookbook. Just saw cover comps & it is looking gawgeous!
Thursday March 11, 2010 10:09 Kim ODonnel
10:09
[Comment From Danielle - Portland Danielle - Portland : ] 
Hi!
Thursday March 11, 2010 10:09 Danielle - Portland
10:10
Kim ODonnel: 
Danielle, glad to have you back. You were interested in gardening last week, right? Well, next week, I've got a grown-your-own expert coming online to join us. Urban gardener Amy Pennington, and author of forthcoming "Urban Pantry" will be on hand to share her tips for getting in the dirt.
Thursday March 11, 2010 10:10 Kim ODonnel
10:10
[Comment From Colin Baugh Colin Baugh : ] 
Not much to be honest! I'm attempting to shed my winter coat. Thought I might learn a few tasty ways to cut calories.
Thursday March 11, 2010 10:10 Colin Baugh
10:12
Kim ODonnel: 
My friend, do you know the lentil? It's time you did. Red lentils up first. They take 30 minutes to come together & need little attention. 1 cup red lentils with a cinnamon stick, hunk fresh ginger & 1 whole garlic clove, just enuf water to cover, simmer for 1/2 hour.
Chop some spinach meanwhile. At end of lentils, add spin to lentils, return cover & allow it to steam. Season the whole thing w/ salt. Eat w/ naan or rice.
Thursday March 11, 2010 10:12 Kim ODonnel
10:12
[Comment From redweather redweather : ] 
also, haven't heard about the hvp recall? what seems to be the issue?
Thursday March 11, 2010 10:12 redweather
10:15
Kim ODonnel: 
HVP is an additive lurking in so many processed foods -- we wouldn't know it unless we looked at labels. The culprit is salmonella. No one has gotten sick but there was a massive voluntary recall just a few days ago. But what's coming out is that company at center of story, Best Food Flavors Inc, in Nevada,, may have had knowledge that the HVP was contaminated.
Thursday March 11, 2010 10:15 Kim ODonnel
10:15
[Comment From Lizka Lizka : ] 
News about how the cookbook is coming along is always appreciated. SO exciting.
Thursday March 11, 2010 10:15 Lizka
10:17
Kim ODonnel: 
Thanks, Lizka. It is really starting to feel real. I'm featured in April issue of Body & Soul magazine, about omnivores exploring veggie, by the way. Just hit the newsstands. I'm so honored to be mentioned alongside veggie greats such as Mark Bittman & Mollie Katzen!
Thursday March 11, 2010 10:17 Kim ODonnel
10:17
[Comment From redweather redweather : ] 
outlawing salt?!?!? NEVERS!!!!!! they'll pry it out of my cold dead hands! i wish the government would look away from salt and soda and get serious about legislating some improvements to factory farming....
Thursday March 11, 2010 10:17 redweather
10:17
Kim ODonnel: 
The salt thing just boggles my mind.
Thursday March 11, 2010 10:17 Kim ODonnel
10:18
[Comment From AJ AJ : ] 
My hubby tends to think dinner isn't dinner without some chicken, turkey, fish, pork, or occasionally beef. Made chickpea croquettes last week as our main entree, and he loved it. Looking for more ideas, though I'm diabetic, so we have to avoid a lot of the carby foods...
Thursday March 11, 2010 10:18 AJ
10:20
Kim ODonnel: 
AJ, you'll get a kick out of my book when it comes out in September. It's got 52 menus, one for every week of the year, all meatless, all designed for men like your husband, whom I refer to as Mister Sausage in the book. Do you guys like eggs? I love whipping up a frittata, which can be made in a cast-iron skillet, easy on the carbs, loaded up w/ your fave veg, sliced into wedges...
P.S. would love to see your croquette recipe!
Thursday March 11, 2010 10:20 Kim ODonnel
10:20
[Comment From Danielle - Portland Danielle - Portland : ] 
I just tried the Sweet Potato Lasagna from the Engine 2 Diet (plant-based) book, and it is fantastic! It's pretty time-intensive to put together though.
Thursday March 11, 2010 10:20 Danielle - Portland
10:21
Kim ODonnel: 
That sounds lovely, Danielle. But I bet you get a few meals out of the dish, right?
Thursday March 11, 2010 10:21 Kim ODonnel
10:21
[Comment From redweather redweather : ] 
ah - veggie lasagna is a great idea.... i make that a lot anyway.
Thursday March 11, 2010 10:21 redweather
10:21
Kim ODonnel: 
And you can get creative -- spinach, or chard, or mushrooms, or zucchini....
Thursday March 11, 2010 10:21 Kim ODonnel
10:21
[Comment From Erin in DC Erin in DC : ] 
Hey Kim! Just checking out the chat today...thanks for featuring meat-free eating. Can't wait to check out the book and meet you at an East Coast book-signing!
Thursday March 11, 2010 10:21 Erin in DC
10:22
Kim ODonnel: 
Hey Erin! I will be kicking off the book launch in DC. Date & venue TBD, but I'll be sure to keep you posted. What's on your menu tonite?
Thursday March 11, 2010 10:22 Kim ODonnel
10:22
[Comment From Guest Guest : ] 
Exactly! Salt and soda are small issues compared to factory farming!
Thursday March 11, 2010 10:22 Guest
10:23
[Comment From Lizka Lizka : ] 
Agree with RW about salt. One of my recent goals has been to reduce my salt intake and in the process appreciate how other items can reduce the need for salt, but the ban it entirely is insanity.
Thursday March 11, 2010 10:23 Lizka
10:23
Kim ODonnel: 
I have a feeling that they are going after prepared foods, which are notoriously high in sodium. But making salt punishable by law? I didn't know we lived in Singapore.
Thursday March 11, 2010 10:23 Kim ODonnel
10:24
[Comment From Guest Guest : ] 
I made a sweet potato casserole from the Engine 2 Diet book (plant based). I swapped mushrooms with zucchini and the roma tomatoes for eggplant and it turned out great! A bit time-intensive tho. http://engine2diet.com/recipes/dinner/rips-sweet-potato-lasagna/
Thursday March 11, 2010 10:24 Guest
10:24
[Comment From Danielle - Portland Danielle - Portland : ] 
Oh yes, the lasagna made a huge batch, I even froze some of it. I used eggplant and zucchini instead of roma tomatoes and mushrooms.
Thursday March 11, 2010 10:24 Danielle - Portland
10:24
[Comment From AJ AJ : ] 
Kim--we love fritattas for breakfast, but never thought of doing them for dinner. Here's my chickpea croquette recipe. I think next time I may do a tzatziki sauce to dip them in. http://www.vegetariantimes.com/recipes/11087?section=chickpea
Thursday March 11, 2010 10:24 AJ
10:25
Kim ODonnel: 
Frittata is a great supper item -- pair it up w/ a green salad & you're in business. Thanks for the link to the croquettes!
Thursday March 11, 2010 10:25 Kim ODonnel
10:25
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I love Ina Garten's (The Barefoot Contessa) Lentil Vegetable Soup! We have it every two weeks or so. And, it's a terrific guest food--we often serve it for dinner with friends.
Thursday March 11, 2010 10:25 Jeanne in Seattle
10:25
[Comment From Colin Baugh Colin Baugh : ] 
Sounds incredible. I think a dinner decision has been reached!
Thursday March 11, 2010 10:25 Colin Baugh
10:27
Kim ODonnel: 
Glad to inspire, Colin. I've been thinking a lot lately about how we, as a culture, make so many excuses not to cook, similar to the way we feel about phys exercise. Thing is, we always feel better after we take a walk or a jog or a bike ride, and we always feel better after we've whipped something up at the stove. The benefits: priceless.
Thursday March 11, 2010 10:27 Kim ODonnel
10:27
[Comment From Erin in DC Erin in DC : ] 
I'm going to be eating some of the new Gardein vegetarian chicken breasts on top of some whole wheat pasta with tomato sauce and lots of veggies. However, I'm putting that red lentil-spinach recipe on my list for this weekend....my husband lifts weights and likes protein, so that will be perfect!
Thursday March 11, 2010 10:27 Erin in DC
10:27
Kim ODonnel: 
Is this a new product, Erin?
Thursday March 11, 2010 10:27 Kim ODonnel
10:27
[Comment From AJ AJ : ] 
I've done veg lasagna using slices of eggplant instead of noodles, good for anyone who can't do pasta for health reasons.
Thursday March 11, 2010 10:27 AJ
10:28
Kim ODonnel: 
Great idea, AJ. Oversized zucchini can work similarly as "noodles."
Thursday March 11, 2010 10:28 Kim ODonnel
10:28
[Comment From redweather redweather : ] 
re: sodium - great, let's keep an eye on ingredients and nutrition, but shouldn't we make a better effort to have real, good, wholesome food and food education available, rather than just trying to halfheartedly legislate the problem away?
Thursday March 11, 2010 10:28 redweather
10:28
Kim ODonnel: 
Couldn't have said it better, redweather.
Thursday March 11, 2010 10:28 Kim ODonnel
10:29
Kim ODonnel: 
Who eats tofu? or tempeh? Who is afraid to even tip toe in that direction?
Thursday March 11, 2010 10:29 Kim ODonnel
10:29
[Comment From Erin in DC Erin in DC : ] 
Yes, it is--Oprah has featured its creator, chef Tal Ronnen, on her show. It's by far the most authentic-tasting veg chicken product on the market. Safeway, Whole Foods, etc. carry it. I promise I don't work for Gardein. :)
Thursday March 11, 2010 10:29 Erin in DC
10:30
Kim ODonnel: 
Interesting. Have you tasted Match meats yet?
Thursday March 11, 2010 10:30 Kim ODonnel
10:30
[Comment From Liz Liz : ] 
I made this http://leitesculinaria.com/32717/recipes-brazilian-fish-stew.html over the weekend and substituted the fish with (frozen, then thawed) tofu. it was INCREDIBLE! i just used a veg. broth & it was perfect.
Thursday March 11, 2010 10:30 Liz
10:31
Kim ODonnel: 
Nice, Liz! I love hearing improv stories. I'm actually developing a recipe for kung pao tofu, based on kung pao chicken. Hope to share next week.
Thursday March 11, 2010 10:31 Kim ODonnel
10:31
[Comment From redweather redweather : ] 
(raises hand) still afraid of tofu and tempeh
Thursday March 11, 2010 10:31 redweather
10:31
[Comment From Liz Liz : ] 
I eat tofu pretty regularly. I've been vegetarian for 20+ years, so that's probably a given :)
Thursday March 11, 2010 10:31 Liz
10:31
[Comment From Lizka Lizka : ] 
I want to try Tempeh, but haven't found a recipe that uses it that really inspires me yet.
Thursday March 11, 2010 10:31 Lizka
10:34
Kim ODonnel: 
I'm going to share my fail-safe marinade for tempeh, which you can pan fry & then use in a variety of ways. But the first step is to try it, see if you like it marinated & pan fried. I slice tempeh into thin finger strips. In a small bowl, I combine about 1/4 cup soy sauce, 2 teaspoons dijon, 1 teaspoon sesame oil, 1 whole garlic clove, squeeze of 1/2 lime. I pour over the temp & let it marinate for at least 20. Then I extract and pan fry in batches until golden brown on both sides. Sprinkle lightly w/ salt (or not). Taste and see what you think. Then we can move on.
Thursday March 11, 2010 10:34 Kim ODonnel
10:34
[Comment From AJ AJ : ] 
Am I the only one who doesn't know the difference between tempeh and tofu? Haven't tried either yet, but would like to.
Thursday March 11, 2010 10:34 AJ
10:38
Kim ODonnel: 
Here goes: Both are made from soybeans. With tofu, the beans are cooked and mashed into milk. Then like cheese, the milk is curdled & coagulated -- resulting in tofu. (that's a simplistic def). The resulting consistency is soft and cheesecake like.

Thursday March 11, 2010 10:38 Kim ODonnel
10:39
Kim ODonnel: 
In contrast, tempeh is a "cake" of soybeans that have been fermented. Resulting texture is toothy, chewy. Flavor is muskier/gamier, if that makes any sense. And one that this meat lover really digs.
Thursday March 11, 2010 10:39 Kim ODonnel
10:39
[Comment From Lizka Lizka : ] 
Tofu - I'll eat it, but I don't go out of my way to use it myself. I don't really like the texture.
Thursday March 11, 2010 10:39 Lizka
10:41
Kim ODonnel: 
Lizka, I'm warming up to tofu. For me, it's always been texture too. I've got 2 recipes in book using tofu & I'd be surprised if they didn't win you over. For starters, slice it thin. For some reason, this hardens the texture, makes it chewier. Always drain it of water -- or better still, try freezing tofu for 24 hours, then thawing, then marinating it. All of a sudden, it's porous & chewy.
Thursday March 11, 2010 10:41 Kim ODonnel
10:41
[Comment From Erin in DC Erin in DC : ] 
Yes, they're fantastic. I understand they don't have quite the distribution that Gardein has, but they're also really good--especially for folks who are transitioning to more plant-based foods.
Thursday March 11, 2010 10:41 Erin in DC
10:41
[Comment From Liz Liz : ] 
that sounds fabulous actually. I love the flavors of kung pao.
Thursday March 11, 2010 10:41 Liz
10:41
Kim ODonnel: 
stay tuned, Liz!
Thursday March 11, 2010 10:41 Kim ODonnel
10:42
[Comment From jen maiser jen maiser : ] 
hi, kim. i really have never ventured outside of tofu. i use quite a bit of that, but never tempeh or hvp or anything ...
Thursday March 11, 2010 10:42 jen maiser
10:43
Kim ODonnel: 
Hey Jen! First of all, hvp is an additive --- that's what's being recalled at the moment -- and tvp is texturized vegetable protein, used to make "mock meat" -- I know, it's hard to keep track of all these acronyms.
Humor me & try the tempeh marinade & turn it into a sandwich. Then let's talk.
Thursday March 11, 2010 10:43 Kim ODonnel
10:43
[Comment From Liz Liz : ] 
Tempeh is soybeans that are compressed, but they are still rather whole.
Thursday March 11, 2010 10:43 Liz
10:43
Kim ODonnel: 
Yes, thanks for adding -- which means that it's easier to digest.
Thursday March 11, 2010 10:43 Kim ODonnel
10:43
[Comment From redweather redweather : ] 
every time you talk about tempeh, i think i must try it, but when i pick up that package at the store, it looks so creepy.
Thursday March 11, 2010 10:43 redweather
10:44
Kim ODonnel: 
I hear you, redweather. But there's a first time for everything -- and if you hate it, at least you know instead of wonder. Remember -- blue cheese has mold!
Thursday March 11, 2010 10:44 Kim ODonnel
10:44
[Comment From alisoncsmith alisoncsmith : ] 
hey kim - first chat back after my "bean #2" was born...and i've been oddly cooking up a storm since his birth. a) he's waaay more mellow than his big sis, and b) there was a big storm and hubby was home to help right after his birth...so i cooked and cooked. now it's lent, and he's meat free, which has been fun. everything from different bean dips (white w/ roasted garlic and rosemary and edamame w/ lemon and basil - from bon appetit) to a very time intensive 'shroom lasagna to sweet potato soup.
Thursday March 11, 2010 10:44 alisoncsmith
10:45
Kim ODonnel: 
Alison, congratulations! What a thing. Keep on cookin' girl.
Thursday March 11, 2010 10:45 Kim ODonnel
10:45
[Comment From alisoncsmith alisoncsmith : ] 
ooops - my question is: what's the book you recommend on indian cooking - both H and i really adore it, but don't know how to start, other than just adding curry powder to stuff or sauce from a jar. where to start? and/or any other interesting recommendations for a meat-free next couple of weeks (he's not a huge frittata-esque fan, but can do those, and he's trying to watch carbs, so not too much pasta)
Thursday March 11, 2010 10:45 alisoncsmith
10:45
Kim ODonnel: 
would this be your first indian book?
Thursday March 11, 2010 10:45 Kim ODonnel
10:45
[Comment From Danielle - Portland Danielle - Portland : ] 
Ok, so tempeh you would use in place of any ground meat then. I've tried tofu, but not tempeh.
Thursday March 11, 2010 10:45 Danielle - Portland
10:46
Kim ODonnel: 
Hmm. Kinda sorta. When I was writing book, it occurred to me that if tofu is considered "cheese" of soy, then tempeh is 'steak." Make sense?
Thursday March 11, 2010 10:46 Kim ODonnel
10:46
[Comment From redweather redweather : ] 
alison, congratulations on bean #2, and the white bean dip sounds fabulous!
Thursday March 11, 2010 10:46 redweather
10:46
[Comment From jen maiser jen maiser : ] 
is there a "too long" time for marinating tempeh? can i put it in to marinate in the morning and then use for dinner?
Thursday March 11, 2010 10:46 jen maiser
10:47
Kim ODonnel: 
Jen, I've not experimented w/ long marinating times & tempeh. Interesting question. Lemme ask around.
Thursday March 11, 2010 10:47 Kim ODonnel
10:47
[Comment From Liz Liz : ] 
If you freeze a block of Tofu overnight, then thaw it out, it becomes a sponge, absorbing any flavor you give it. I generally just use a bunch of ginger, garlic and soy sauce. You can also bread it with a flour & curry mix or flour & Spike seasoning. just fry it up for 5 minutes. This recipe alone turned my b/f - husband! ;)
Thursday March 11, 2010 10:47 Liz
10:48
Kim ODonnel: 
Yes, I discovered this fab trick while working on book. The freezing makes the tofu more porous. Fyi, thawing needs about 4 hours.
Thursday March 11, 2010 10:48 Kim ODonnel
10:48
[Comment From Erin in DC Erin in DC : ] 
I'm going to look forward to the kung pao recipe--I love tofu! The tempeh fakin' bacon is good too--we eat a lot of that. I started, years ago, with silken tofu in stir-fries, etc, and that was my mistake. Now that I use the extra-firm tofu (in the refrigerated section), it's super good.
Thursday March 11, 2010 10:48 Erin in DC
10:49
[Comment From redweather redweather : ] 
i sometimes like tofu when it is served to me, and other times, i find it somewhat repellent.... i don't know exactly what to attribute that to, except for varying textures? i hate when it is too rubbery.
Thursday March 11, 2010 10:49 redweather
10:49
Kim ODonnel: 
Me too, redweather. My relationship w/ tofu has been rocky, but we're friends now.
Thursday March 11, 2010 10:49 Kim ODonnel
10:49
[Comment From alisoncsmith alisoncsmith : ] 
thanks, redweather...yup, it's yummy, and more than easy (and inspired by kim, quite frankly). trick is to let it sit overnight - the roasted garlic rounds out, then
Thursday March 11, 2010 10:49 alisoncsmith
10:50
[Comment From jen maiser jen maiser : ] 
The trick I use with tofu is to press the heck out of it. I actually use my Japanese pickle press (the kind where you can screw down the lid) and flip it upside down so that the water drains off of it. You are left with a nicely pressed, ready for marinade piece of tofu by the end.
Thursday March 11, 2010 10:50 jen maiser
10:50
[Comment From alisoncsmith alisoncsmith : ] 
yup, first indian book
Thursday March 11, 2010 10:50 alisoncsmith
10:51
[Comment From Erin in DC Erin in DC : ] 
Re: cookbooks: someone already suggested the Engine 2 Diet, and I agree that it's fantastic for guys. "The Conscious Cook" is a good, recent addition to our shelves. I also love Veganomicon, which has some great desserts for us cupcake-lovers.
Thursday March 11, 2010 10:51 Erin in DC
10:52
Kim ODonnel: 
I adore Raghavan Iyer's stuff; the only caveat of his 660 Curries is that the book is huge. But he's a good teacher, and his recipes are reliable. Madhur Jaffrey, who has many titles, has a "Quick & Easy Indian Cooking" which may appeal for time being. Also look at Julie Sahni & Monica Bhide.
Thursday March 11, 2010 10:52 Kim ODonnel
10:52
[Comment From Danielle - Portland Danielle - Portland : ] 
I just got Veganomicon from the library, it's fantastic! I'm going to have to buy that one.
Thursday March 11, 2010 10:52 Danielle - Portland
10:53
Kim ODonnel: 
Isa Chandra Moskowitz has a very accessible, friendly style. Great for inspiration.
Thursday March 11, 2010 10:53 Kim ODonnel
10:54
Kim ODonnel: 
I've got an idea.
Thursday March 11, 2010 10:54 Kim ODonnel
10:56
Kim ODonnel: 
What if we all took a tofu and tempeh challenge? Still brainstorming here, but I could provide you with some guidelines, and you go off and try either/or within a certain period of time & I could post your lessons/ ups/downs along the way for my meatless column at True/Slant (and maybe in a special chat here). Whaddya say? We could do it next month, perhaps....
Thursday March 11, 2010 10:56 Kim ODonnel
10:56
[Comment From alisoncsmith alisoncsmith : ] 
thanks, kim - will check them out at the library tomorrow (luxury of being home with a little one for a bit!)
Thursday March 11, 2010 10:56 alisoncsmith
10:56
[Comment From Erin in DC Erin in DC : ] 
The pages of Isa's "Vegan Cupcakes Take Over the World" are literally falling out of our copy....the ones that aren't all covered in batter. :)
Thursday March 11, 2010 10:56 Erin in DC
10:56
[Comment From Liz Liz : ] 
Yeah - i'm up for a challenge!
Thursday March 11, 2010 10:56 Liz
10:56
Kim ODonnel: 
I'm going to noodle on this. Stay tuned for details -- this could be a blast.
Thursday March 11, 2010 10:56 Kim ODonnel
10:57
Kim ODonnel: 
and feel free to send me your ideas at tabletalkATculinate
or via twitter @kimodonnel
Thursday March 11, 2010 10:57 Kim ODonnel
10:58
Kim ODonnel: 
I'd pick a different guest blogger for each day of that week, I'm thinking. Kinda like I've been doing with Eating Down the Fridge (I know, I know, I've been lame-o getting another one set up)
Thursday March 11, 2010 10:58 Kim ODonnel
10:58
[Comment From redweather redweather : ] 
i like it! a challenge may be the only way i can motivate myself to eat that tempeh!
Thursday March 11, 2010 10:58 redweather
10:59
Kim ODonnel: 
As my late father used to say, 'try everything once. Then you can say no.'
Thursday March 11, 2010 10:59 Kim ODonnel
10:59
[Comment From redweather redweather : ] 
great advice; did he ever try tempeh? :)
Thursday March 11, 2010 10:59 redweather
11:00
Kim ODonnel: 
Ah, he left too soon, in the 80s, when we were eating steak all the time...
Thursday March 11, 2010 11:00 Kim ODonnel
11:00
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I'm having computer problems, today. Sorry for delay in posting. I love The Tao of Cooking by Sally Pasley. It's my favorite vegetarian cookbook. Every since recipe is delicious and works! I cook from it almost every week.
Thursday March 11, 2010 11:00 Jeanne in Seattle
11:00
Kim ODonnel: 
Jeanne, this is a new one for me. I'll have to check it out.
Thursday March 11, 2010 11:00 Kim ODonnel
11:00
[Comment From alisoncsmith alisoncsmith : ] 
absolutely up for the challenge! quick question for the group: somewhere along the way, i heard that soy's not so great for nursing moms - any truth to that?
Thursday March 11, 2010 11:00 alisoncsmith
11:01
Kim ODonnel: 
Would have to check on that for you, Alison. I'll talk to a few of my nutritional contacts.
Thursday March 11, 2010 11:01 Kim ODonnel
11:02
Kim ODonnel: 
Okay -- time's up. Next week, 3/18, urban gardener Amy Pennington is my guest for an hour about growing your own food. Thanks for stopping by, and have a delicious week. All best.
Thursday March 11, 2010 11:02 Kim ODonnel
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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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Table Talk

Table Talk: September 2

Meatless meals

Whether you’re eating no meat or just less meat, you’ll want to tune in.

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