"vegetarian" news and stories

Bolognese sauce is practically defined by the meat (ground pork and veal, and sometimes slab bacon or pancetta) that makes it rich. But blogger veggie num num's recipe contains a vegetable solution that substitutes lentils for meat and creates a well-textured sauce. It's also vegan because instead of the milk that's usually added to a bolognese, she uses canned tomato soup. It's a natural over pasta, but you can also serve the sauce over polenta.

Lentils aren't the only game in town for a vegetable version of bolognese sauce; this mushroom-based sauce is also earthy and flavorful.

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Summer means grilling season -- burgers, steaks, hot dogs, and chicken are the usual suspects. So what's a vegetarian to do? The good news is that there are lots of meat-free products on the market -- from "hot dogs" to garden burgers, even faux chicken patties. Problem is, they can vary wildly in how good they are.

We invited a few friends over, fired up the grill and taste-tested meat-free burgers and dogs. We opened up 16 products: a mix of varieties and brands.

Our top nine picks are below (including our favorite), taking into consideration the texture, flavors, seasonings and overall taste in each.

Keep reading for the seven products that did not pass our taste test -- and why.

When you see something as delicious looking as this, becoming vegetarian not only seems perfectly feasible, but desirable.

All it takes to transform a humble can of chickpeas into this elegant dish is garlic, shallot, bay leaf and olive oil (oh, and some time in a 400-degree oven). The cook responsible for the above masterpiece also has a thing for Swiss chard, and thus stirs some in on occasion for a completely satisfying side dish.

Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.

"New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups & Stews and Desserts"
By Robin Asbell
Photographs by Yvonne Duivenvoorden
Chronicle Books 2009
Buy it on Amazon

Though it may lack meat, vegetarian food shouldn't have to be lacking in flavor or nutrients, especially when eating local, seasonal produce is currently such a culinary focus (thanks, Alice Waters!). And though the "New Vegetarian" cookbook may have some unexpected flavoring pairings (edamame quesadillas, cabbage omelettes, anyone?), they're headed in the right direction, with an emphasis on fresh produce, protein substitutes and an interesting flavor palate.

See what we tested and whether the book is worth buying after the jump.

Who says vegetarian can't be sexy? The colors alone on this burrito are absolutely mouth-watering. Traditional Mexican ingredients (black beans, chiles, rice) are combined with Caribbean flavors (allspice, mango salsa, plantain) and a few all-American touches (carrot and bell pepper) for a meal that's just as hearty and satisfying as any meat-based version.

Want to make it for dinner? Check out the recipe on our Flickr pool.

Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.