Cookbook Recommendation: Meatless in Cowtown
Since the advent of the restaurant, vegetarian ingredients have usually been relegated to mere garnish for more carnivore-sanctioned fare. But produce is now climbing its way to stardom, and Laura Samuel Meyn and Anthony Head authoritatively capture this ascent in their cookbook, Meatless in Cowtown. These two Austin-based vegetarians celebrate the Lone Star State with intensely innovative and unexpectedly hearty Texan food. Fill your fajitas with smoky grilled peppers, squash and mushrooms, and garnish them with a piquant tomatillo-avocado salsa verde. For something that’ll stick to your ribs, the white cheddar-green chile mac and cheese fits the bill. The salted caramel-coconut milk ice cream scores a sensory home run. But bringing the book full circle are the cocktails. Don’t miss the Rye Russian and the Michelada, which the authors transform with Worcestershire, soy, hot sauce and chili powder. Meatless in Cowtown, $22, brings bold Texas flavors to the vegetarian table.