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3 days to go, 18 backers, $866 pledged! We still have $2134 to go– if you’ve been thinking of backing, now’s the time to do it. 

And, of course, thanks a ZILLION to everyone who has backed so far!  Regardless of whether we end up making the goal, we’ll be thanking our backers with a concrete prize of some kind (as yet to be determined…).

Now then– are you in?

http://www.kickstarter.com/projects/1787931793/meat-no-meat-a-cookbook-for-the-biculinary

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Well, friends, we have one week left and we’re $2,259 short of our Kickstarter goal. Since we don’t see any of the funds unless we make the goal, we wanted to ask one last time if you’d consider backing the project:

http://www.kickstarter.com/projects/1787931793/meat-no-meat-a-cookbook-for-the-biculinary

Although at this point we’d need a Leap Day Miracle to raise our seed funds, your support and encouragement have been really meaningful and touching. Although the book won’t likely be produced any time soon, we’ll continue developing nifty recipes and posting fairly regularly over here on Happy Vegetable Cow.

It took this professional chef, who already owns a successful restaurant, eleven days to raise $39,000 to publish his cookbook, and people are STILL DONATING. It must be easier to raise funds if you’ve already got them to begin with.

We’re dead broke and we’ve raised $606 in 45 days; can we raise the last $2394 with 15 days left?

We can with your help!  Please consider dropping in and helping to support our little project. Any little bit would be fantastic!

 

Howdy to our Friends and Supporters! Thanks to everyone who has backed us so far– we’re $331 closer to meeting our $3000 goal. Of course, that means we have quite a way to go if this cookbook is going to be made.

We’ve reached the 30 day point, which means we need to average about $89/day between now and March 2. YIKES! Seems daunting, but WE CAN DO IT! Please consider helping by becoming a backer, or by sharing our little project with anyone you think might be interested.

ANY LITTLE BIT HELPS!

http://www.kickstarter.com/projects/1787931793/meat-no-meat-a-cookbook-for-the-biculinary

Please Help My Mommy and Daddy Write a Cookbook!

Join us on Facebook and Twitter, too!

Although it’s tempting to characterize Meat/No Meat as “Flexitarian,” or “semi-vegetarian,” we prefer the term “Biculinary.” There are dozens of flexitarian cookbooks on the market already; what makes our cookbook different from all of those guys?

A flexitarian diet is one in which someone eats mostly vegetarian cuisine, but occasionally adds meat.  Emily is 100% vegetarian (“ovo-lacto-vegetarian if you’re a hair-splitter), so she wouldn’t ever use the meat versions of the recipes we’re including. Jeremy, on the other hand, greatly enjoys vegetarian cuisine, but is a dyed-in-the-wool omnivore. The meat versions of each recipe won’t just be vegetarian versions with a little animal protein added for flavor.

This is why our recipes are a little more complex than just “Stir fry with chicken or tofu! *Giggle!*”

The eggplant salt pork or veggie sausage experiment are excellent examples. We’re concerned not with simple substitution, but with coming up with holistic flavor contributions that will contribute additional complexity to a recipe. This might mean a little more initial work, but the payoff is always something more than the simple, utilitarian flavor of seitan. We want to turn that seitan into something sublime!

Of course, we’ll also provide “easy” versions for those times when you don’t feel like whipping up a two-day eggplant confit.

The other flexitarian trope that doesn’t fit into our philosophy is the idea that semi-vegetarian cuisine needs to be “healthy,” or healthier, than meat-based food. Meat/No Meat is not a health food book. Granted, we won’t subject our readers to Paula Deen-style butter debauchery, but we don’t feel it’s our responsibility to count calories and fat for people who use our recipes. Eating more vegetables is better for you, yes, and some of our recipes will be healthy and wholesome, but this isn’t the main concept behind our book. We’ll also be including recipes that are deep fried, salty and fatty.

Flexitarianism is great, but it’s different than what we’re doing. We’re more interested in the commingling of two culinary philosophies, not mere replacement therapy.

We still need your help!  We have 31 days to go to raise $2,669.00, or the project won’t be funded or produced.  Please consider becoming a backer today!

Some other recipes that will definitely appear in the book:

– 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!

If, of course, we manage to raise the funding.

http://www.kickstarter.com/projects/1787931793/meat-no-meat-a-cookbook-for-the-biculinary/widget/video.html

Visit our Kickstarter Page for more!

http://kck.st/tRD0k3