200+ plant-forward recipes for the modern-day omnivore looking to eat less meat Vegetables take center stage in globally inspired nutritious meals, perfect for anyone following a Mediterranean diet Attention plant-curious cooks, occasional vegetarians, even conflicted carnivores—anyone looking to reduce their meat consumptionThis vibrant collection fills a needed middle ground with 200+ hearty recipes that center vegetables and make meat the sidekick. (About half the recipes include some form of meat!) * Re-engineers Your Favorites with Less Meat: Swiss Chard Enchiladas, Mostly Meatless Meatballs and Marinara, Bacon and Cheese Black Bean Burgers, and Parsnip and Chicken Shawarma bulk up comforting favorites with plants, while paring down the meat. * Vegetables at the Center (with Meat as a Seasoning): Embrace anchovies, bacon, and chorizo to season a heap of vegetables with a little meat—like in our Almost Beefless Beef Stew, Caldo Verde, and Breakfast Fried Rice with Spinach and Shiitakes. * Flavors from the Mediterranean, Asia, Central America, and Beyond: Recipes take inspiration from healthful eating traditions around the world, whether you’re craving Okonomiyaki, Hot Ukrainian Borscht, Peruvian Arroz con Pollo, or Mapo Tofu. * Emphasizes Ease and Efficiency: Cooking more plants doesn’t have to mean spending more time shopping or choppingWe streamlined at every stage of our recipes—leaning on widely available ingredients and shelf-stable pantry goods—to give you time back in your day. Format Inbunden Omfång 384 sidor Språk Engelska Förlag America's Test Kitchen Utgivningsdatum 2025-03-04 ISBN 9781954210721