A Texan vegetarian cookbook may seem oxymoronic, but Laura Samuel Meyn and Anthony Head prove that the bold, audacious flavors associated with this state's cuisine are a perfect complement to a healthy, compassionate, plant-based diet.
The authors met in 1997, the only vegetarians on staff at Bon Appétit. "Laura was 16 when--looking at her mother over a half-eaten chicken pot pie--she came out as a vegetarian. The signs were all there--the early love of... Charlotte's Web; the uncommonly strong bond with the family dog." Head saw the merit of a plant-based diet while researching the link between red meat and cancer for Bon Appétit; he cut out poultry when his father was diagnosed with prostate cancer; and "when he became a dog owner, well, he gave up eating anything that could choose to save its own life."
Their recipes focus on seasonal produce abundant in Texas--pecans, peaches, tomatoes, berries, kale, corn--and in addition to vegetarian recipes, gluten-free and vegan options or adaptations abound. Be sure to read Head's section on alcohol before jumping to the recipes. He shares the classic food-and-wine logic of "what grows together goes together" and recommends Texas wine and beer pairings with many of the dishes.
Recipes to try include Lemony Deviled Eggs with Spring Herbs; Sautéed Okra with Lemon-Chive Aïoli; Grapefruit and Avocado Salad with Pomegranate-Shallot Vinaigrette; and Salted Caramel-Coconut Milk Ice "Cream" (vegan). The Lone Star State should be proud to embrace this take on meatless cuisine. --Kristen Galles from Book Club Classics