Making the Meat Go Further: Your Ideas for Reduced Consumption
by Sami Grover, Carrboro, NC, USA on 07. 9.07
Most TreeHugger’s will be aware that the argument for vegan, vegetarian and low meat diets is about more than just animal cruelty or the sanctity of life. Meat and dairy products are a huge contributor to climate change and environmental degradation, as Lloyd pointed out in his post on cows and climate change. Many of us however, this author included, are not yet ready to give up our meat completely – see for example the fierce debate in our forums regarding JoshuaOshua’s contention that Vegans in Hummers Are More Green Than Meat Eaters In Hybrids. We were pleased then, to come across Eartheasy’s ideas for a low meat diet – ways in which carnivores can still get their meat fix without eating a 16oz rib eye every night.
Most of the suggestions are fairly obvious, in terms of ways to make your meat go further e.g. adding black beans to your chilli, making noodle stir fry’s etc. but the benefits are clear. Not only do you reduce the amount of meat you are eating, and therefore pollution you are causing, but as food prices continue to rise you will also save money. Of course, the Eartheasy guide only begins to scratch the surface of low meat dinners. There are plenty of traditional thrifty recipes that our grandparents would have used to make the meat go further. That British favourite, Yorkshire pudding, for example, was designed as an inexpensive way of soaking up meat juices, while the French cassoulet uses beans to bulk out whatever meat products are added (an admittedly still pretty meaty looking example is pictured above). So, we thought we'd ask our ever talented readers. What are your favourite low meat, and no meat, recipes? You know where the comments box is. ::Eartheasy::via site visit::
Cassoulet is delicously decadent, especially at the zinc bar of Cafe Luxembourg. Goose grease I believe is a traditional ingredient, and gooses have plenty of grease left over.
Grown-ups don't need nearly as much animal protein as growing persons (under 25s). In fact, there is a serious theory that an excess of protein in an adult diet stimulates the factors of cancer growth.
I buy a "Subway" daily special sandwich.
(6 grams of fat)
Wheat bread, no cheese, not toasted, "Special" meat of the day, then "Walk it thru the Garden."
(That means load it up with every type of veggie, except no hot stuff or dressing, making for a lot of salad and a little meat)
When I get it home, I cut it in half and have half for dinner and half for supper. (in between meals I have a piece of fruit)
For breakfast I have cereal with skim milk and sprinkle walnuts on it. (walnuts have "Omega 3" that converts "Bad fat" into "Good.)
I also walk a couple of miles a day.
You see, I am a diabetic and my dietician thinks I am not doing badly for a 68 year old man.
Yes, I only have a little meat, but the really important things are
1) it "Tastes good"
2) I don't have to make it
3) There's no dishes to wash
4) It's inexpensive
5) The Doctors approve
6) I'm staying healthy
(which means NO Needle's!
Prefer the term 'meat reductionist' if you have to label us with any term. Low Meat Diet....just sounds like a new craze
I buy a whole chicken and use it three times. I roast the whole thing for one meal. Then I pick all the meat off the bones and make chicken pot pie for another meal. Then I use the bones and anything else left on the carcass to make stock; I add veggies, beans and noodles to make soup for the third meal.
I only eat meat and dairy products produced by grass-fed cows or pasture-raised chickens. I buy directly from the farmers and I know their farming practices. It's better for me and the planet. No FEEDLOT or conventionally-raised meat or dairy, please. Thanks!
My favorite recipe to cut the beef is "meat-less loaf." You can make meatloaf with all the same ingredient as usual, but instead of beef, add a can of beans (I use black beans).
I am amused by people suggesting go vegetarian to reduce global warming/save the environment.
You need to eat more vegetables to replace the concentrated food source of meat.
Vegetarian dishes I have tried are bland and crappy, no thanks!
I think of meat as a garnish, rather than the main event -- so for example, I will make a risotto with pumpkin or mushrooms and then lay maybe two or three strips of poached or grilled chicken on top with a bit of parsley. Or use a small amount of pork in a stir fry with lots of vegetables, or make a spaghetti bolonaise with a small amount of mince and a good amount of vegetables like carrots in the tomato-based sauce. Most steaks you buy can be cut into two or three serves. It's about re-balancing. All the meat I use is organic, by the way.