In solidarity with the mini-culinary movement Easy on the Meat, we confirmed omnivores here at food blog Gastrokid have decided to join in...for one week.
Our interpretation of easy on the meat still allows for fish and seafood but apparently not bacon (which we were under the mistaken impression was a food group unto itself).
My blog partner Hugh kicked things off yesterday with his recipe for squid marinara and I would chime in were it not for the fact that I'm nowhere near my kitchen today. However I have gone a full six meals without any meat now. The next hurdle is breaking the news to my butcher.
QUINOA CHICKPEA MARINARA (AND YOGHURT?) FROM HUGH
Here's a meatless recipe in the spirit of our week of eating virtually no meat inspired by Easy On The Meat (tho admittedly my day job has required the consumption of pork buns, some new york strip, a duck taco, and a few other land animals, but my family? Not a crawling calorie! Such filial discipline).
This recipe is an international mash-up if there ever was one, hearty and flavorful enough to satisfy both carnivores and brownivores (which we call my brown-food loving number one son Desmond [four years old]). Andean red quinoa for nutty protein, Mediterraneanish chickpeas for starchy richness, Italian marinara for tangy herby antioxidants, and Greek-style yogurt for creamy unctuosness.
You can definitely cook each and every one of these your own way, but our basic basics are:
quinoa: cook 1 cup quinoa in 2 cups boiling salted water until tender
chickpeas: cook as you'd like dried, or open one small can
marinara: buy some pre made, or made a quick version by sauteeing a garlic clove in some olive oil, to which you add a can of crushed tomatoes, some salt, pepper, and a handful of chopped herbs (parsley, basil, what have you), and simmer until a nice texture, about 15 minutes
greek yogurt: buy some
Plate it in a pretty way and eat it up. If you're still feeling deprived, gastroparents, add some hot sauce. And some olive oil and salt, which never really heart anyone, in good measure.
Stay tuned throughout the week for more no-meat treats....
Matthew and Hugh http://customcom.typepad.com/gastrokid/
Our interpretation of easy on the meat still allows for fish and seafood but apparently not bacon (which we were under the mistaken impression was a food group unto itself).
My blog partner Hugh kicked things off yesterday with his recipe for squid marinara and I would chime in were it not for the fact that I'm nowhere near my kitchen today. However I have gone a full six meals without any meat now. The next hurdle is breaking the news to my butcher.
QUINOA CHICKPEA MARINARA (AND YOGHURT?) FROM HUGH
Here's a meatless recipe in the spirit of our week of eating virtually no meat inspired by Easy On The Meat (tho admittedly my day job has required the consumption of pork buns, some new york strip, a duck taco, and a few other land animals, but my family? Not a crawling calorie! Such filial discipline).
This recipe is an international mash-up if there ever was one, hearty and flavorful enough to satisfy both carnivores and brownivores (which we call my brown-food loving number one son Desmond [four years old]). Andean red quinoa for nutty protein, Mediterraneanish chickpeas for starchy richness, Italian marinara for tangy herby antioxidants, and Greek-style yogurt for creamy unctuosness.
You can definitely cook each and every one of these your own way, but our basic basics are:
quinoa: cook 1 cup quinoa in 2 cups boiling salted water until tender
chickpeas: cook as you'd like dried, or open one small can
marinara: buy some pre made, or made a quick version by sauteeing a garlic clove in some olive oil, to which you add a can of crushed tomatoes, some salt, pepper, and a handful of chopped herbs (parsley, basil, what have you), and simmer until a nice texture, about 15 minutes
greek yogurt: buy some
Plate it in a pretty way and eat it up. If you're still feeling deprived, gastroparents, add some hot sauce. And some olive oil and salt, which never really heart anyone, in good measure.
Stay tuned throughout the week for more no-meat treats....
Matthew and Hugh http://customcom.typepad.com/gastrokid/
