{"id":8587,"date":"2010-01-05T18:28:45","date_gmt":"2010-01-06T02:28:45","guid":{"rendered":"http:\/\/198.46.88.49\/?p=8587"},"modified":"2010-05-10T00:22:54","modified_gmt":"2010-05-10T08:22:54","slug":"great-eats-less-meat","status":"publish","type":"post","link":"http:\/\/198.46.88.49\/food\/great-eats-less-meat","title":{"rendered":"Great Eats, Less Meat"},"content":{"rendered":"
<\/a>So, you’ve read The Omnivore’s Dilemma, <\/em>followed the doings of diet do-gooder Alicia Silverstone, maybe even bought some seriously unappetizing tofurkey. But no matter how good your intentions, you just can’t seem to go veggie.<\/p>\n Well, why not start the New Year by following the foodie philosophy of Joy Manning and Tara Desmond, co-authors of the book Almost Meatless?<\/em><\/a> It’s all about adjusting recipes so they cut down the meat without losing the flavor – helping you to eat healthily, spend economically, and live more consciously.<\/p>\n Beyond experimenting with unusual ingredients and dishes (like a Quinoa Pilaf <\/a>or a Kedgeree<\/a>), Manning and Desmond recommend simply buying smaller quantities of higher quality meats in your everyday cooking.<\/p>\n