Eating meatless
This week on Table Talk: The monthly meatless chat.
On Thursday, October 1, at 10 a.m. PT, 1 p.m. ET, Kim O’Donnel lead a live chat about eating less meat — and eating well.
Kim, a trained chef and longtime food journalist, offers suggestions, links, recipes, and commentary in her weekly chats. It’s an hour of good-food camaraderie and helpful information.
If you couldn’t make it on Thursday, you’re welcome to email Kim a question or comment at tabletalk [at] culinate [dot] com, or place a comment below.
| Table Talk with Kim O'Donnel - Oct. 1, 2009 | (10/01/2009) |
| 9:47 | Kim ODonnel: It's World Vegetarian Day! We'll talk about that and all things meatless, coming up at the top of the hour. |
| 10:01 | Kim ODonnel: Welcome to October, folks. The weather sure is beginning to feel autumnal. I've got some poblano peppers in the frige that need roasting, plus a few late-season ears of corn, but that cauliflower sure is looking good...and I"m hankering for a sweet potato. What are you eating these days? |
| 10:02 | [Comment From Guest ]
yay! to celebrate world vegetarian day, i will be making an extremely unhealthy, but vegetarian dinner tonight - pepperphony ball, adapted from my mother's pepperoni ball. |
| 10:02 | Kim ODonnel: Tell us about that Pepperphony ball, my dear. I'm intrigued... |
| 10:03 | Kim ODonnel: For those just getting to know this forum, once a month, we host an hour devoted to meatless eating, cooking and shopping. All eaters/cooks welcome, don't be shy. |
| 10:04 | [Comment From redweather ]
classic 50's appetizer - cream cheese, finely chopped pepperoni, onion, worcestshire sauce.... spread on crackers. it's crack. |
| 10:04 | [Comment From redweather ]
to vegetarianize it, i use a vegan pepperoni, which turns out to be a pretty good substitute, taste wise, but cannot be described as nutritious or healthy.... |
| 10:04 | Kim ODonnel: is there a brand you prefer, redweather? |
| 10:05 | [Comment From redweather ]
i haven't been making it long enough to come up with a top brand. it seems that when i really need it, i can't find it anywhere, so i usually buy up whatever i find. |
| 10:06 | Kim ODonnel: That app. sounds something very Mad Men-esque. |
| 10:07 | Kim ODonnel: Speaking of 'faux' meats, what do folks think? Yay or nay? And if yay, which brands? |
| 10:07 | Kim ODonnel: I'll have to check that out! Made with TVP, I presume? |
| 10:07 | [Comment From Heather from New Jersey ]
I love Mad Men and all of those retro recipes |
| 10:08 | Kim ODonnel: Could make a fun chat theme, retro food... Speaking of chat themes, next week (10/8), we'll talk about my Eating Down the Fridge challenge & ways to lower your impact in the kitchen... |
| 10:09 | [Comment From Heather from New Jersey ]
Not a big fan of the faux meats, but then again I don't think I've tried anything other than morning star brand stuff. |
| 10:10 | [Comment From redweather ]
i'm not sure what TVP is? yay, EDF! |
| 10:11 | Kim ODonnel: TVP is texturized vegetable protein. You can buy it in bags (I think Bob's Red Mill is one of the brands) and you use it to mimic texture of meat. And yes, EDF begins this Saturday! |
| 10:12 | [Comment From Kristin in DC ]
Sausage and deli meat from Field Roast! I haven't tried all of their products because some of them are hard to come by on the east coast. Otherwise I usually just stick to tofu, tempeh, and sometimes seitan (BBQ or in tacos especially). Am waiting to try Butler soy curls, which I have heard are amazing (and minimally processed), but have to order online - http://www.butlerfoods.com/products/soycurls.html |
| 10:13 | Kim ODonnel: I like the Field Roast stuff, too, Kristin, particularly the sausages. Couple things to keep in mind -- sodium content & whether it's organic. If there's soy involved & no organic label, then likely to be GMO. |
| 10:13 | [Comment From Heather from New Jersey ]
Great Idea Kim, I've got some awesome retro recipes from my grandmother. |
| 10:13 | [Comment From redweather ]
i generally don't like mock meat, but i can't say enough about Whole Foods General Faux' Chicken and their vegan beef and broccoli. freakin' genius. |
| 10:14 | Kim ODonnel: That faux chicken is prob. made with seitan, aka wheat gluten or 'wheat meat'... |
| 10:15 | Kim ODonnel: Although if you're celiac or gluten intolerant, that would not be a good choice... |
| 10:16 | [Comment From Dena ]
Enjoy eating vegetarian, and in fact have been for a year. The down side is, I'm the only vegetarian in my family, so I have to cook 2 different meals most days, which I hate. AND I really dislike most "fake" meats on the market (its a texture thing, I just can't get used to). Any suggestions to make dinner time less stressful and more appetizing? |
| 10:17 | Kim ODonnel: Hey Dena, your dilemma is quite common these days. What if everyone cooked together -- is that possible? And what if you celebrated a Meatless Monday in the house, with everyone participating? |
| 10:17 | [Comment From Kristin in DC ]
I only buy organic soy products now (the soy curls are non-GMO). Do you have any suggestions for TVP? I've been veg for years and never used it... How does it fall on the "processed" scale? |
| 10:19 | Kim ODonnel: How do you like the soy curls, Kristin? And how do you cook with them? I have just little experience with TVP. Think if I were going to create faux patties, prob. would work with seitan instead, which delivers mixed results. |
| 10:20 | [Comment From Dena ]
Usually Friday's are our meatless days, and the other days I get by on roasted broccoli (your recipe!) and whatever sides they are having. It's just getting a little boring. I do like some frozen meals and now the "Gardein" product is available here in NOVA. I'm just in a rut. |
| 10:20 | [Comment From Lauren ]
Dena, I like to cook a whole meal vegetarian and then add meat at the last step if others want it, e.g. veg fried rice and then add cooked chicken, or veg burrito and then add cooked ground beef. Maybe that would work for you |
| 10:21 | Kim ODonnel: I'd also look at Tara's book, "Almost Meatless" for ways to adapt recipe two ways, so that you're in theory only making one dish. Again, can't the meat eaters join you in the kitchen to lighten the load? |
| 10:21 | [Comment From Heather from New Jersey ]
Lauren that's exactly what I do and it really works for my family, I'm not a vegetarian but I'm trying to cut down on our meat intake and my family is a big meat and potatoes guy. T |
| 10:22 | [Comment From Linear Girl ]
Dena - How about using meat as an optional element to an entire meal? Lots of veg and grains/starch, with a little meat. Could work with pasta, spring rolls or wraps, even "traditional" dinners with you just skipping the meat potion. |
| 10:22 | [Comment From Heather from New Jersey ]
I've practically cooked my way through Tara's book, it's great! |
| 10:23 | Kim ODonnel: There's also The Vegetarian Meat and Potatoes Cookbook by Robin Robertson... |
| 10:23 | [Comment From Dena ]
Thanks Lauren, great idea! |
| 10:23 | [Comment From Dena ]
Thanks everyone!! I will definitely incorporate these ideas. I'll let you know how it works |
| 10:23 | [Comment From Jenny in Baltimore ]
Guess I should share my Vegan Chili recipe. First, in a large Dutch oven, brown a large sweet onion, 4 ribs of celery, and about a pound of baby cut carrots. Then add the drained/rinsed beans, I use about 5 or 6 cans of assorted beans, (blackbeans, garbanzos, navy, canelini, kidney -dark and light), a large can of tomatoes, a bag of TVP crumbles, and a packet of chili seasoning (I use McCormick's). Add water if neccessary, and bring to a simmer. Then put the Dutch oven into a 350 oven for about 2 hours. If I use low sodium beans I don't drain them. (and it's vegan until I pile a lot of cheese on top!) |
| 10:24 | Kim ODonnel: Thanks, Jenny! How do you find the crumbles? |
| 10:24 | [Comment From Kristin in DC ]
I haven't tried the soy curls yet. I read about them on Bryanna Clark Grogan's vegan blog -http://veganfeastkitchen.blogspot.com/2008/01/fresh-pineapple-noodle-stirfry-and.html |
| 10:24 | [Comment From redweather ]
Another way to cut down on meat is to up the legume factor - bean fillings for tacos, beanburgers instead of hamburgers, etc. |
| 10:25 | Kim ODonnel: Totally agree, Redweather. Beans are so satisfying that meat feels unnecessary... |
| 10:25 | [Comment From Jackie ]
Made delicious lentil soup with just a bit of bacon (Tamworth from the farm who hosted a pig roast I went to) anyway. Hubs who is big meat guy didn't notice didn't complain. |
| 10:26 | Kim ODonnel: Thanks, Jackie. Sometimes a little bit can go a long way, partic. when encouraging meat eaters to take a break on a regular basis. |
| 10:26 | [Comment From Linear Girl ]
Regarding faux meat - I've been afraid to try any others since one unfortunate tasting of a tofurky. After this discussion maybe I'll be brave enough to try Field Roast brand. |
| 10:27 | Kim ODonnel: I'm impressed by Field Roast. One comment I've heard is saltiness. But I do enjoy the sausages, packed with flavor. |
| 10:27 | [Comment From Jackie ]
Just writing last night about Umami. I think that is something more veg dishes would benefit from. |
| 10:28 | Kim ODonnel: I think that's why so many love the tempeh dish I've developed -- marinated in Dijon, soy and sesame oil. It coats the tongue. |
| 10:28 | [Comment From Jackie ]
and it does amp up the umami which makes for a more satisfying experience |
| 10:28 | [Comment From redweather ]
Jenny, sounds great! i will add it to the list i am making of soups and stews i want to make this fall. |
| 10:28 | [Comment From redweather ]
haha - Linear Girl - when i first went veggie, i was really missing hot dogs (i know, crazy, right?) and my fella and i tried some veggie dogs that were SO BAD that we spit our first and only bites into the trash. it took me a while to try another veggie dog..... |
| 10:29 | [Comment From Lauren ]
Can't say enough about tempeh in regards to umami! |
| 10:29 | Kim ODonnel: It's one of the reasons I prefer tempeh to tofu, by and large. Even the texture of tempeh coats your mouth. |
| 10:30 | [Comment From Jackie ]
Yes, Lauren, Kim. Fermentation = umami (more or less) |
| 10:30 | [Comment From Kristin in DC ]
I am vegan but my husband is an omnivore, we keep a vegetarian household and I only cook vegan meals now. he loves beans and we eat a lot of greek and mediterranean dishes with lots of veggies and legumes - soups, pasta, grain salads, stir-fry, etc. there are plenty of ways to please meat-eaters without any animal products - and it's healthier for everyone! |
| 10:31 | Kim ODonnel: Wow. So husband is feeling need to have a chicken sandwich at lunch, he does, but understands what's on the menu for supper. Has this had an impact on the way he thinks about his meals? |
| 10:31 | [Comment From Jackie ]
had a very simple soup recently at Erbaluce in Boston. Looked like it would be too simple to be good. Clear broth and bits of veg. There was umami in the broth and we could not stop eating it. |
| 10:31 | Kim ODonnel: Miso broth, perhaps? |
| 10:32 | [Comment From Dena ]
Thanks Kristin for your last post. You've given me hope on becoming vegan |
| 10:32 | [Comment From Jackie ]
Simple homemade natural umami salt: buzz up shave of parmigianno regiano, dried porcini, kombu and salt...you have natural "ajinomoto" substitute you can shake on anything. |
| 10:35 | Kim ODonnel: Nice idea, Jackie! Are you keeping in fridge or airtight container? |
| 10:35 | [Comment From Linear Girl ]
Jackie that umami salt sounds great. Thanks for the tip. |
| 10:35 | [Comment From Jackie ]
another umami booster that works really well in pasta sauces: anchovy paste. Little dab'll do ya. Makes a simple marninara taste much more deep and rich, though granted it's not purely veg. Also a rind of parmigiano-reggiano would work and is veg but not vegan. |
| 10:35 | [Comment From Jackie ]
Kristin I like your ideas, go Asian, or Mediterranean. Satisfying meals w/o trying to "fake out" a carnivore. |
| 10:36 | [Comment From Linear Girl ]
I've never cooked tempeh but I've got a frozen block of it at home. I've eaten it and liked it but I seem to be stumped at how to use it at home. I've got tomatoes, an avocado, broccoli at home to use - any suggestions for incorporating it all together tonight? |
| 10:36 | [Comment From Heather from New Jersey ]
anchovy paste is definitely a good one |
| 10:36 | Kim ODonnel: Although some may not eat fish, I agree it adds whopping flavor. |
| 10:39 | Kim ODonnel: Linear, if you've never cooked it before, I highly recommend a little bit of marinade, then pan frying. As soon as you take off heat, drain and immediately season with salt. Broccoli could be roasted, and eveything could go over rice...OR. avocado becomes a sandwich spread & you have a killer hoagie tonite. |
| 10:40 | Kim ODonnel: There's so much good stuff out there, no reason to 'fake out' meat eaters. We need to celebrate good eatin' -- and oh by the way, there's no meat. |
| 10:41 | Kim ODonnel: With Thanksgiving just 7 weeks away, would it be of interest to have a meatless Tgiving chat? |
| 10:41 | Kim ODonnel: I'm looking at the calendar and I'm thinking Thurs Nov. 19. |
| 10:42 | [Comment From Jackie ]
I've heard tempeh is best marinated and steamed. Used to have a great satay recipe but as I recall it was time consuming but good. |
| 10:42 | Kim ODonnel: I've not steamed it but have been thinking of trying this as I develop recipes for my book. |
| 10:42 | [Comment From Dena ]
Thanksgiving, 7 weeks away....WHOA. I'm up for a meatless chat! |
| 10:42 | [Comment From Kristin in DC ]
another tip for getting the carnivores hooked... the freshest, best tasting veggies you can find. we started shopping for produce almost exclusively from our local farmers market and eating in season, and i can't tell you the number of times i've heard, "wow, i didn't know i liked [x vegetable] until now." my husband will now often choose to eat only bruschetta for lunch in the summer because he loves the fresh heirloom tomatoes so much... the end of the summer is a sad time for us, but i'm excited about the fall veggies too! |
| 10:43 | Kim ODonnel: And to get your beloved meat eaters to join you at the farmer's market on a regular basis, to be part of the process... |
| 10:43 | [Comment From Jenny in Baltimore ]
Kim, you will share when your book is ready? (Please!) |
| 10:43 | Kim ODonnel: Of course! "Licking Your Chops" will be published next Fall (2010) by Da Capo. I am working away. |
| 10:44 | [Comment From Linear Girl ]
I like the meatless Thanksgiving chat idea. I always think the turkey is just the stuffing container anyway. Sure it tastes OK, but my favorites are always among the veg and pies. |
| 10:44 | [Comment From Kristin in DC ]
Yes please on a meatless thanksgiving chat! I think i may be hosting for the first time this year and am hoping to do completely animal-free! |
| 10:44 | [Comment From Heather from New Jersey ]
Kristin - I agree about the fresh veggies, my husband has a real love for eggplant now. |
| 10:44 | Kim ODonnel: There's nothing like a front-row seat at the farm market at this time of year. The produce is hard to resist. |
| 10:45 | [Comment From Lauren ]
I see lots of gorgeous squash and pumpkins at the farmers market this time of year, and they seem ideal for a veg-centered meal. But, I've never really cooked them...Any ideas? |
| 10:45 | Kim ODonnel: I am a huge fan of delicata squash, because it's easy to cut/slice and cooks really quick. Next favorite is kabocha, which requires more time but is great steamed or roasted...others? |
| 10:46 | [Comment From Jackie ]
I love cutting in half, scooping out seeds, roasting with maple syrup and a sprinkle of five spice powder and cayenne. Sounds crazy but it's good! |
| 10:48 | [Comment From Jackie ]
don't forget to wash and toast the seeds - sprinkle of shichimi is heavenly snack |
| 10:49 | [Comment From Jenny in Baltimore ]
Carefully, they're tough! Seed and stuff with a stuffing of your choice and roast like a turkey. |
| 10:50 | [Comment From Linear Girl ]
Lauren - You're in for a treat. My friend made a soup, I think it was from Sunset magazine, using small pumpkins. She cut off the top and scooped out the seeds, added milk, butter and some spice (maybe nutmeg?), replaced the tops and baked until tender. Then we ate the "soup" by scraping bits of cooked pumpkin into the other stuff. Simple and delicious. |
| 10:50 | [Comment From Jenny in Baltimore ]
I've seen several recipes for roasted, stuffed Hubbard squash. Basically just split the squash (carefully, they |
| 10:50 | [Comment From Jackie ]
you can even tempura fry a thin slice of acorn or kabocha mmm |
| 10:50 | Kim ODonnel: oh such good ideas! |
| 10:51 | [Comment From Jackie ]
there are some new (to me) squashes here like blue ones and French ones, but there are some great old French country recipes |
| 10:51 | [Comment From Linear Girl ]
Another favorite of mine is smashed butternust squash. I bake the squash, scoop up the flesh and mash it with chevre, olive oil, lavendar and fennel (or herbs of provence if you haven't got them). It's turned one avowed squash hater into a happy squash eater. |
| 10:51 | Kim ODonnel: Linear, sounds heavenly! |
| 10:51 | [Comment From Jackie ]
I think they'd work well in curries, too. |
| 10:51 | Kim ODonnel: I'm actually working on a squash curry recipe for the book! |
| 10:52 | [Comment From Heather from New Jersey ]
Acorn Squash stuffed with a flavorful couscous is a good one. |
| 10:52 | [Comment From Jackie ]
Stuffing roasted squash with wheatberry, nuts if you do them, and dried fruits also very good. |
| 10:52 | [Comment From Jackie ]
OMG I'm going to go get Kabocha today. |
| 10:52 | Kim ODonnel: It certainly feels like a squash day here! |
| 10:53 | [Comment From Jackie ]
I do love toasted nuts with these squashes too. Just have to watch allergies. |
| 10:53 | [Comment From Lauren ]
Thanks! Now the only problem is where to start, they all sound awesome!! |
| 10:53 | Kim ODonnel: We prob. could do an entire chat devoted to winter squash. The variety is amazing and the things one can do... |
| 10:54 | [Comment From Jackie ]
Yes let's! |
| 10:54 | Kim ODonnel: Maybe the theme should be orange? So we can include sweet potatoes, too...I'll noodle on this and talk w/ Kim at Culinate. |
| 10:56 | Kim ODonnel: So fyi, next Thursday (10/8) will be devoted to Eating Down Your Fridge & lowering your impact in the kitchen. |
| 10:56 | [Comment From Heather from New Jersey ]
SWEET POTATOES YES! |
| 10:56 | Kim ODonnel: One of my favorite things at this time of year. Could eat one almost every day. |
| 10:56 | [Comment From Jackie ]
Oh, just thought of those abura-age marinated fried tofu packets. Japanese use them as we would sandwiches or beer snacks. Stuffed pockets with rice. |
| 10:56 | [Comment From Jackie ]
Garnet, ruby, etc. yes... |
| 10:57 | Kim ODonnel: Yes, and we could include persimmons, apples, pomegranates, arrival of citrus... |
| 10:57 | [Comment From redweather ]
urk. i know they're superfoods, but i just can't get into sweet potatoes. any ideas for a sweet potato hater? |
| 10:57 | Kim ODonnel: My husband feels same way, redweather. I love them mashed with lots of garlic, chiles and walnuts, a little sesame oil. Hard not to like. |
| 10:58 | Kim ODonnel: Ok then! I'll talk to Culinate, see if they like the idea of an orange/red themed chat. |
| 10:58 | [Comment From Linear Girl ]
redweather - try baked sweet potato. Bake it until it's thoroughtly mushy and serve with lots of fresh lime juice. Nothing else needed. |
| 10:58 | [Comment From Jenny in Baltimore ]
Sweet potatoes for a hater, have you tried going savory instead of sweet? Like Kim said, lean towards garlic/savory seasonings instead of honey and sugars. I like mine baked with just some butter. |
| 10:59 | [Comment From Jackie ]
so we're doing a beta carotene theme love it! |
| 10:59 | Kim ODonnel: Yeah, maybe that's the ticket -- altho now I"m thinking of beets, carrots, cranberries...amazing how much of food at this time of year is orange & red! |
| 11:00 | [Comment From Jenny in Baltimore ]
An Orange/Red themed chat? Kim you could have a whole rainbow of carotenoids! |
| 11:00 | Kim ODonnel: I know, how cool would that be?! |
| 11:01 | [Comment From redweather ]
really, i mean this in the nicest possible way: you are taking food nerdery to a whole new level.... :) |
| 11:01 | Kim ODonnel: HAhahahah! ON that note, my fellow nerdies , time to dash. Thank you, thank all for stopping by. Holler at me if you need anything: tabletalk@culinate.com
Meanwhile, eat well & take good care. xoxox |
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1. by Kim on Oct 2, 2009 at 7:04 AM PDT
Sorry I missed the chat yesterday, Kim, but I’m intrigued by your marinated tempeh recipe. Is there a link for that one?
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