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$1,067 pledged of $3,000 goal
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By Jeremy Puma
$1,067 pledged of $3,000 goal
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About this project

MEAT/NO MEAT: DELICIOUS FOOD FOR THE BICULINARY SET

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ABOUT THE PROJECT

Emily is a vegetarian. Jeremy, most decidedly, is not. Nonetheless, when he won her over with his vegetarian spaghetti pie, they began a culinary collaboration resulting in a magnificent menu that can be enjoyed by vegetarians and non-vegetarians alike.

Instead of many vegetarian recipes, which simply substitute fake meat products for the meat found in standard concoctions, the recipes in Meat/No Meat are designed to duplicate the edible experience as closely as possible for both vegetarians and non-vegetarians alike. We won't be using expensive, sometimes hard-to-find fake meat you need to buy at the store; instead, we will be creating tasty substitutes with ingredients found in most major supermarkets. 

Likewise, we will not just make one recipe with sausage, one without. Instead, we will be utilizing other ingredients, ensuring that the vegetarian option is as rich in flavor as the meat version. 

Our philosophy is simple: two people with two different food philosophies can eat the same meal for dinner, together, in the same house, and both can taste equally delicious. 

The cookbook will be divided into two sections. The first will contain quick and easy meals that don't take much time to prepare and aren't terribly complicated. The second will contain recipes that take more time, but with deeper and more complex flavors.

RECIPES WILL INCLUDE:

- Spaghetti Pie
- Oven-poached fish in olive oil
- Scotch Eggs (hardboiled eggs, wrapped in sausage and DEEP FRIED)
- Picadillo (a kind of Cuban chili)
- Redneck Sushi (involving bacon and asparagus)
- Chao Tom (Vietnamese Sugar Cane)
... and many more! 

HOW YOUR INVESTMENTS WILL BE USED

The funds will be used to replace a few items of aging cookware and appliances and to cover some of the costs of creating and perfecting the recipes, including ingredients. 

Any remaining funds will go towards covering any necessary book production/marketing costs.

OUR PROJECT GOAL

We would like to have a finished, marketable product by the end of 2013. We will then shop the cookbook around to various publishers, or self-publish in both paper and electronic versions.

SAMPLE RECIPE (from Section Two)

COLLARD GREENS

Traditional Southern collard greens are slow-cooked with some kind of salted pig. This recipe uses salt pork for the non-veg version, and a prepared eggplant for the veg version. The flavors are remarkably similar! The vegetarian variation is presented below.

This is a complex recipe, but the payoff is well worth the prep time!

Ingredients:

1 bunch collard greens (do not substitute kale or some other such silliness), chopped
2 medium japanese eggplants, peeled and diced
3/4 c cider vinegar
1/3 c water
2/3 c canola oil
1/4 cup Braggs liquid aminos
1 tbsp liquid smoke
3.5 tbsp kosher salt
1 tbsp paprika
1 tbsp turmeric

STEP ONE: EGGPLANT

1. Marinate the night prior to serving:
2. Toss the eggplant in 2 tbsp of the salt. Set aside in a colander to drain for 2 hours.
3. Mix the remaining ingredients in a non-reactive bowl, whisking well to make sure they're completely mixed.
4. Toss the eggplant into the marinade-- be sure it's entirely submerged-- and refrigerate overnight.

5 . The next day, before starting on the greens, bake the eggplant in the marinade at 200 degrees for 2 hours. You're essentially making a quick confit with the eggplant.
6. Drain eggplant, but reserve the marinade.
7. Add 1/4 cup of the marinade to a saute pan; saute the eggplant in the marinade for 15 minutes.

STEP TWO: GREENS

1. In a large pot, bring the cider vinegar and water to a boil. 
2. When the vinegar begins to boil, add the eggplant. Cover and simmer on low for 45 minutes.
3. Add the collard greens. Let cook on low for 2 hours, stirring occasionally. Add vinegar and/or water to taste as needed.

Serve with cornbread to soak up that delicious potlikker!

On the left, collards with salt pork. On the right, greens from the recipe above. YUM!

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    Our undying thanks and gratitude.

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    All of the above and a pre-release electronic (e-reader) copy of the book.

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    If local to Seattle, all of the above, and we will cook a meal for you and six of your friends. If not local to Seattle, we will ship you a delightful selection of personally preserved, canned, shippable items to use in your own kitchen.

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Funding period

- (60 days)