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    You are in: Home / Cookbooks / No Meat Here
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    212 recipes in

    No Meat Here

    Some of these recipes contain eggs and/or dairy, and some are recipes with meat that have a vegetarian option. I've included recipes containing beer, which may be made with isinglass (from fish); making them is your call.
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    Just what the title says--salad in a sandwich. This recipe comes from a goofy old cookbook called "Wolf in Chef's Clothing, the Picture Cook and Drink Book for Men." All the recipes in the book are done in pictures, but I've translated them into words for you. I've scaled this down to one serving for simplicity's sake.

    Recipe #476829

    For use in recipes that call for Asian fish sauce. Adapted from Cook's Illustrated Magazine, March/April 2013.

    Recipe #499905

    Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.

    Recipe #490171

    Adapted from the New York Times Cookbook.

    Recipe #490173

    Serve with barbecued foods. Adapted from The New York Times Cookbook. Cook time is chilling time.

    Recipe #490174

    Adapted from Mexican Family Cooking. This is best if the vegetables are chilled.

    Recipe #488397

    This quick bread has a biscuit base with a cheesy topping. Adapted from 240 Delicious Ideas from French's. There is no publication date on this book, so if anyone knows when it came out, please let me know.

    Recipe #487284

    Adapted from Time-Life Foods of the World. Black mustard seeds are the same thing as brown mustard seeds. If you can't find them, you can use yellow ones, but the flavor will not be as strong. I listed the boiling water and the water used to cook the rice separately, for clarity. NOTE: you will need a casserole dish that is safe to use both in the oven and on the stovetop.

    Recipe #481886

    If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from

    Recipe #481888

    Adapted from Time-Life Foods of the World.

    Recipe #481890

    Adapted from Time-Life Foods of the World. This is a traditional accompaniment to tandoori meats. The meat is served on top of the salad and sprinkled with garam masala.

    Recipe #481895

    Adapted from Time-Life Foods of the World. Cook time is chilling time.

    Recipe #481897

    Serve this with a salad and you have a great light lunch. Adapted from Aarti Sequiera, Leave the seeds in the pepper for a spicier dish.

    Recipe #481908

    Lurka means "boy." Log means "people." So these are "boy people" cookies, although I'm sure girl people will enjoy them, too! Adapted from The Spice Cookbook, which credits the recipe to the wife of one of India's delegates to the U.N.

    Recipe #481967

    Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.

    Recipe #481968

    These are not really Chantilly, which are mashed. These are cut in thin strips, cooked in foil with cream and cheese. Adapted from Today's Woman Barbecue Cook Book.

    Recipe #482056

    A basic, traditional soda bread with two untraditional variations. You can mix this up in the time it takes the oven to preheat. Adapted from The Ballymaloe Bread Book.

    Recipe #481236

    Adapted from The Book of New Israeli Food, via

    Recipe #479542

    Adapted from Kosher By Design.

    Recipe #479538

    Recipe #479476

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