We are writing a cookbook for the Biculinary: Vegetarians and Non-Vegetarians, called “Meat/No Meat.” 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.
Alas, our kitchen equipment is sore lacking, so we are trying to raise $3,000 in seed money to help replace some old pots and pans, and to augment the food budget so we can perfect and refine the recipes. To that end, we’ve started a Kickstarter page where interested parties can back our project.
Help make our dream a reality– vegetarians and non-vegetarians can eat together at the same table at last!
On the left, collard greens made with salt pork. On the right, collard greens made with eggplant “salt pork.” Can you tell the difference?