Win a Free Copy of “The Conscious Cook”

We’ve obtained an advance copy of The Conscious Cook: Delicious Meatless Recipes to Change the Way You Eat by Tal Ronnen and we want to give it away to YOU!

All you have to do is leave a comment on this article with the name of your favorite meatless dish, and a winner will be chosen at random. Make sure you include your first name in the comment, so that if you win we can contact you. The contest is only open to people living within the United States, we will pay for shipping, and all comments must be received by 11:59pm on Sunday, December 20th 2009. Please bear in mind that, unlike our previous contests, this is a fully finished copy of the book, courtesy of HarperCollins. So please leave your comment below, and good luck!

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5 thoughts on “Win a Free Copy of “The Conscious Cook”

  1. I’d have to say my favorite meatless dish is based on one by Lidia Bastianich. She uses bacon to flavor at the beginning, but I find it unnecessary for a really awesome dish. You begin by sauteing onions and garlic in olive oil and 1 tbsp butter, then add HUGE amounts of any variety of mushrooms that you’d like (the more the merrier), cook for 10 minutes and then add chicken stock to reduce for 20 minutes. Finally, at the end you add frozen peas and parmesan cheese, salt and pepper to season, and toss with orechiette pasta. YUM!

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  2. hrmm, this is a toss-up. vegetarian, beany chili is so yummy. but my very common, tasty meatless dish (which i haven’t made in a while now that i think about it) is eggplant thai red curry. YUM!

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  3. My favorite recipe I actually found on Fitness Magazine’s site, when they were doing an “Eat For Less” segment. It’s called Buddah Stir-Fry, and it’s actually pretty good, and cheap (only about $3 a serving!). I’ve made it a bunch of times for both people who love meat, and vegetarians, and everyone really enjoys it.

    Buddha Stir-Fry
    Ingredients
    2 tablespoons cornstarch
    1 3/4 cup water
    1/2 cup low-sodium soy sauce
    1/2 teaspoon Asian chili sauce, or to taste
    1 tablespoon sesame oil
    1 tablespoon minced garlic
    2 tablespoons minced ginger
    1/2 pound green beans, cut into 2-inch pieces
    1 red bell pepper, thinly sliced
    2 14-ounce packages firm tofu, drained and cut into 1/2-inch cubes
    1 cup shredded carrots
    1 cup snow peas

    Dissolve the cornstarch in 2 tablespoons of the water. Stir in the remaining water, soy sauce, and chili sauce; set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger; cook, stirring, 15 seconds. Add the green beans and red pepper and stir-fry 2 minutes; push them to the perimeter of the skillet. Add the tofu and cook, stirring once or twice, 4 to 5 minutes, or until lightly browned. Stir the sauce and pour it into the skillet. Cook, stirring occasionally, 2 to 3 minutes. Add the carrots and snow peas; cook 1 to 2 minutes, or until the vegetables are crisp-tender.

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