Book Giveaway: The Meat Lover's Meatless Cookbook


Subtitle: Vegetarian Recipes Carnivores Will Devour

And where did those jig-inducing falafels we are featuring come from?  That’s right – Kim O’Donnel’s happy vegetarian cookbook. Organized by season her recipes offer something fro everyone.  In fact, she codes the recipes so you can quickly find one that matches your vegan, gluten free, optional dairy, “kiddos” inclinations.  There’s even a code to let your know the recipe will provide great leftovers.  Kim is cheerful but also uber-practical.

Regarding the book, Mollie Katzen, author of Moosewood Cookbook, wrote “I can’t think of a more cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking.  Kim O’Donnel’s recipes with draw everyone into a big, shared tent of healthier eating.”  Right on Mollie.

Frittatas, pot pies, gumbo – Kim calls upon the easy, flavorful staple dishes from all cultures to offer the reader an almost endless selection of dishes to make for Meatless Monday.  Or Tuesday.  Or anytime.

Just one copy to giveaway.

Here’s how to enter:

1. Be a subscriber of Cookus Interruptus Not a subscriber yet? Type your email address in the subscribe box right up there on the right above the blue navigation box. There’s also a place to subscribe on our home page (upper left).

2. Be a friend on Cookus Interruptus facebook. Not our facebook friend? Easy. Go to the Cookus Facebook page and click the thumbs up “like”.

3. What’s your favorite classic meat dish that you prefer a vegetarian version of? I’d have to say lasagna. I like it loaded with vegetables., especially spinach.  So good.  With meat it just feels too too heavy. Okay.  Your turn.   Type your answer as a comment to this post.

4. Contest ends at 5pm on January 20th. Check your email on January 21st. The winners will be chosen by If you don’t respond to your “winner” email within 48 hours, we will choose a new winner (tough love…).

111 thoughts on “Book Giveaway: The Meat Lover's Meatless Cookbook

  1. YUMMMMMMMMMMMM black bean burgers, with pepper jack cheese, jalapenos, tomatoes on a crusty piece of french bread, better than any meat burger I’ve ever had!

  2. I’ve come to love veggie burritos, but not just any veggie burrito. There’s a local burrito joint that grills fresh veggies like red onion, bell pepper, and carrots for the filling. It’s stupendous.

  3. Oh man, that’s an easy one: pizza. No pepperonis here, and no tomato sauce, either. When we make pizza at home, it’s loaded, the crust is made with thyme in the dough, and then loaded with olive oil, basil, mozzarella cheese, tons of cremini mushrooms, and green olives (yes, green). Then, when it comes out hot from the oven, it gets topped with fresh baby spinach and truffle oil. Oh man. Now I’m hungry!

  4. It’s got to be lasagne. Though I’m already vegan, I’m looking for a good melty cheese and a to-die-for marinara sauce.

  5. Wow, my first thought was my meatless pasta sauce; onion, celery, peppers, zuchinni and of course garlic and anise. Then Jennifer B. mentioned her pizza, lol. My favorite home made pizza is made with a white garlic sauce, onion, sundried tomatoes, and shrimp (does that still qualify as ‘meatless’?). P.S. I LOVE Bhama’s local radio and TV commercials!!!

  6. While I think there is nothing better than a steak sometimes, a good tasting chicken or turkey pot pie is pretty darn good if the gravy is right.

  7. I’m a mostly-veg pescatarian, married to a meat-eater. This book looks great!

    I lived in New Mexico for many years and am very proud of my meat-less tacquitos and my mixed veggie enchiladas, with made-from-scratch red and/or green sauce. The trick is to saute veggies with some beans, then give them just a bit of mashing action (enough to make it hold together while still leaving the vegetables separated and chunky).

  8. My favorite meatless dish are vegan tacos. I just learned how to make spicy cashew nacho cheese and it’s so hearty and delicious that carnivores forget there isn’t meat in them! 🙂

  9. I revised my family’s recipe for cabbage rolls to a meatless vegan version. So tasty and awesome during the winter on a cold day!

  10. Haystacks (corn chips, lettuce, olives, etc.) with Quorn – It’s so much lighter and still has all the great taste.

  11. Marinated, lightly grilled portabello mushroom “burgers” topped with roasted red peppers, sweet onion, and fresh, crunchy romaine lettuce; thrown on a lightly toasted multi-grain bun. Heavenly!

  12. Chili – either white or red. No need for meat if you spice it well, & plenty of possibilities for substitutes if you want a meaty texture.

  13. I’m also a fan of the portobella mushroom burger, marinated in terikaki with swiss & pineapple! Yum! But I have to say one of my favorite burger substitutes is your nutburger – delish!

  14. Having enjoyed pate and chopped liver in my earlier years, it seemed like there was never anything that came close to satisfying that ‘fix’ until….one day I came across a Mushroom-Hazelnut Pate from “Sunset Vegetarian Cooking” that fit the bill. Mmmmm.

  15. I love making shephard’s pie with lentils instead of ground beef. Cook lentils with bay leaf and then saute with onion, garlic, celery, carrot, tomato paste, corn, spinach, thyme, s+p, and veg broth. Then into a baking dish topped with delicious mashed potatoes… yum!!

  16. I prefer all dishes meat free now, but I would say I DEFINITELY prefer meat free burgers. Meat patties just have no taste. My family (most of whom are meat eaters) prefer my bean burgers over almost all others. 🙂

  17. I’d love to replace the chicken in chicken parmesan…..with eggplant and perfect the eggplant parmesan dish. I”ve only made it once, and while I think it was pretty good, I have to underage food critics at home that thought otherwise. I’d love to commit to Meatless Mondays at my house with the help of this book.

  18. I can eat Chili all winter long and have just recently started to use the same ole recipe and just leave out the ground beef. However it’s lacking the flavor I love and now that I have stumbled across this web site I am eager to start cooking meatless and learn from all of you. thanks.

  19. Split pea soup, no ham. Instead I season it with curry powder and add some of those really giant white lima beans. They provide a nice contrast in texture, and it’s fun to eat something so oddly large.

  20. Whole roasted portobello mushrooms. I could say I love them as the center of a sandwich (which I do) or sliced and laid out in its own gloriousness (which I do) or chunked into pasta (which I do) but I gotta love just taking a bite out of a whole roasted porto-shroom, in all its shroomy goodness.

  21. I love hamburgers. I can’t help myself. I recently tried a sweet potato and black bean burger recipe that hit the mark with me and my hubby, but not the kids! Weird! Looking forward to more recipe ideas. Love you guys!

  22. When I cook spaghetti sauce for my dad and sister, I sneak in grated carrot, grated zuchinni, plenty of onion and celery and garlic and mushrooms. They haven’t complained yet!

  23. ‘Beef’ stew, with seitan, carrots, potatoes, and peas. Thick and hearty – with a salad and fresh bread, it’s the perfect winter meal!

  24. PETA has a recipe that they call “Mom’s Mock Meatloaf.” It’s a whole lot better than meatloaf made with beef and the leftovers make incredible sandwiches. Delicious!!

  25. I have a casserole type recipe, I don’t even know where I got it. It’s sort of chicken enchilada, but now it’s minus the chicken with white corn tortillas, black beans, peppers, corn, onions, jalapenos with a wonderful sauce over everything, topped with jack cheese. I’m getting hungry just typing about it!

  26. Chili! I love to put kidney, pinto and black beans in! Plus it’s one of the few meatless meals my husband always says-“Is there really no meat in here? I can’t tell”

  27. I like making (and eating) lentil and rice burgers over hamburgers now. It’s a great way to use up my leftovers and makes a delicious easy meal for my family. Throw in some sweet potato fries, and who needs fast food anymore!

  28. Chicken Enchiladas with a mole sauce; Diet for a Small Planet has an old killer recipe for Vegetarian Enchiladas, but one for mole is hard to find! Substituting for the chicken is easy with good black beans or a mix of them with extra firm tofu. Baked in a dish, topped with queso!

  29. Definitely veggie chili, I make it many different ways all meatless and all delicious. To surprise the meat eaters I freeze firm tofu and then thaw and crumble it and season like ground beef. It adds that meat like texture.

  30. Chili! Somehow the warming spices seem to come through brighter when it’s veggies & maybe a little grain instead of all that ground beef.

  31. “chicken” soup. It uses all the same herbs, etc. plus little slivers of tofu instead of chicken. You need a good vegetable stock, but it is so comforting.

  32. Tacos made with veggie crumbles. I use canned, diced tomatoes and add garlic, onions, jalapenos, cumin and chili powder. Then I add the crumbles and let it simmer for a bit. But, then I can use the left overs and add beans to make chili the next day. it’s awesome…there’s also a bbq’d shredded meat that I see on the market sometimes that makes a great “pulled pork” sandwich. But it’s on the pricey side and only meant for one person. I’d like to find a shredded meatless meat that I could use for tamales so they taste like I remember them…like abuella used to make.

  33. I LOVE lentil loaf, the vegan version of meat loaf. My favorite recipe has thyme, oregano, sundried tomatoes and balsamic vinegar. YUM YUM!

  34. I love to make Thai coconut soup, which usually has soft poached chicken in it, with soft tofu instead. It always stays velvety and delicious.

  35. I really can’t think of a classic meat dish that I prefer a vegetarian version of–only because I can’t think of a classic meat dish that I liked for the meat.

    but going to chime in for hubby who is def a meat eater. We usually get or make meaty version for him and veggie versions for all of us. Our typical order at Proletariat is a large potato pizza and a half meaty one. But I think hubby would be okay if we just got the potato pizza. (And before Proletariat opened, hubby would also like/eat my potato pizza.)

  36. I would love to have a great meatless version of moussaka. I’ve made it with lentils, but it wasn’t the right mouth feel.

  37. For me, it’s Mexican food — enchiladas, burritos, tacos, etc. Even before I was a vegetarian, I always preferred the dishes without meat.

  38. Has to be shepherd’s pie. This is usually made with lamb or beef (cottage pie), but Mollie Katzen has an amazing veggie shepher’s pie recipe in one of her cookbooks – lots of mushrooms and bell peppers and spices. Fantastic!

  39. First response is CHILI! Fire roasted tomatoes, kidney, pinto & black beans. Throw in some slightly crunchy sauteed bell peppers, onions and garlic, salt, pepper, chilli powder, cumin, chipotle powder, crushed red pepper flakes and a little olive oil. Thick, hearty & smokin’, absolutely perfect! Second fav is pizza, but especially with artichokes & black olives.

  40. I am a subscriber via email but do not have a facebook account. I know I am holding out as long as I can.
    My favourite veggie dish is veggie patte, I much prefer it over liver patte!

  41. I love beet quesadillas. I had them at a farmers market and quickly searched online for a recipe so I could make them again at home.

  42. Vegetarian Shepherd’s Pie is my favorite. I actually tried it first this way and ended up never liking any meat version I’ve tried. Lentils, barley, wild rice, onion, carrot, and mashed potatoes with cheese on top. It is delicious and always a hit at potlucks. Plus, it tastes almost better re-heated as leftovers, which makes it the perfect dish in my mind.

  43. Sprouted lentil burgers! Sprouted lentils (lentils soaked for over night),with raw tahini, onions, garlic, lemon, salt, pepper, fresh Tyme, and cayenne pepper! Blend then fry up! Love it topped on salad!

  44. Please I love anything my wife cooks especially the meatless meat foods lasagna with spinach is my favorite too! Yummy Oh it’s my wife’s birthday the 22nd & I don’t have any gift for her yet. 😉 Thank you so much I’m getting hungry just thinking about all the delicious meal ideas that will be in that book!

  45. Definitely Shepherd’s pie! With green lentils cooked in thyme and other herbs and spices. Way better than the meat version… Also, homemade pizza with pesto and goat cheese.

  46. I think it’s lasagne for me too. It’s so easy to make without meat and there are so many delicious ways to make it vegetarian.

  47. It’s fajitas for me – hold the meat! I love the colorful mix of peppers and onions with black beans & quinoa added for a bit of protein. Yum!

  48. Pizza, definitely. When faced w/ a selection at a restaurant, I nearly always choose a vegetarian or vegan option, they tend to be much more interesting than the meat selections.

  49. I love tempeh tacos! With some grilled veggies and lettuce, cilantro, avocado, lime and salsa. I actually love pretty much anything with tempeh.

  50. I have two, 12 oz. bags of imitation ground beef (IGB) in the freezer. And there they lie because I am not sure what to do with them. The three recipes offered on the back of the box are: tacos, spaghetti, and chili. (boring) Hmmmm. I think the IGB might work really well in a curry puff! (A curry puff is a pastry filled with curry.) Mmmmm. Just thinking how I am going to incorporate the IGB into a curry made with camelized onions, green chilies, tomatoes, peas, and potatoes and curry, is making my mouth water!

  51. Meat eaters love it when I make Samosas filled with potatoes and peas and sides of tamarind chutney and mint chutney. Served with pan-grilled paneer and basmati rice. They never miss the meat in their meal.

  52. I love the look of this cookbook and am always happy to learn a new vegetarian way. I take cooking classes whenever I can afford them (vegetarian classes) to inspire me. I would love to learn new ways of creating a veg version of the classic meatloaf (with mashed potatoes on the side) as my hubby is very much a meat and potatoes kind of guy. He is happily allowing me to make him a tester in our kitchen though. I think vegetarian cuisine and responsibly harvested foods are definitely the way to go!

  53. I love all sorts of homemade veggie burgers – including the nut burgers in Feeding the Whole Family. A local restaurant serves a black bean burger with seitan, sauteed shrooms and fried onions – a delicious indulgence!

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