Latest news with #meatless
The Guardian
23-05-2025
- Lifestyle
- The Guardian
Not eating meat is the choicest cut of all
It's easy for meat lovers to trim costs without compromising on flavour (Money hacks, 19 May). Just stop buying it. You will be wealthier and healthier, and so will the environment. Your food will also taste better knowing that no animal has suffered. Time for the Guardian to stop supporting the most greedy industry on the Stewart-KnoxProfessor of food psychology, University of Bradford Tim Dowling's column was very disturbing as I was expecting the delivery of my granddaughter's tortoise for its holiday (The tortoise has been plotting his escape for more than half a century, 17 May). She has had it since she was about six years old. I am 76 years old and now have a heavy responsibility to keep it enclosed and to provide shelter from the rain expected later in the HarrisonBedford A white stripe on the back of an errant tortoise will certainly make it easier to spot. Better still is to paint its home postcode and house number, for easier return. Postage stamp GosslingCambridge 'I fought off a polar bear with a saucepan,' says the headline on Pen Hadow's article (Experience, 16 May). But what was the polar bear doing with the saucepan in the first place?Melanie van NiekerkAlva, Clackmannanshire Have an opinion on anything you've read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.
Washington Post
14-05-2025
- Health
- Washington Post
Artichoke and lamb arayes are light on meat, but big on flavor
Eating less meat — something most of us could benefit from, health-wise — doesn't have to translate to a sad, minuscule steak on your plate. Presentation matters, and a shrunken portion can feel like deprivation. Luckily, there are many ways to make a smaller amount of meat feel bountiful. Slicing it thinly and piling it into tacos or stir-frying it with vegetables makes a few ounces feel substantial and offers meatiness in every bite. Mixing ground meat with beans or sautéed mushrooms in chilis, stews and sloppy Joes also turns a modest amount into an ample portion while incorporating vegetable nutrition. Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip This take on arayes — Middle Eastern, meat-stuffed crispy pitas — runs with that strategy by incorporating a generous helping of chopped artichokes into a ground lamb filling, an addition that adds body, contrasts with the rich flavor of the lamb and brings nutritional balance. To make them, first pulse onion and garlic in a food processor, then add artichoke hearts, followed by parsley, mint and spices to create an aromatic flavor base. (It's crucial to pat the artichokes as dry as possible before adding them, so you don't wind up with soggy pitas.) Then use your hands to gently work the vegetable mixture into the ground lamb. When buying the lamb, if possible, ask the butcher for the leanest option, or look for ground lamb from New Zealand, which is significantly leaner, according to the Agriculture Department's nutrition database. You could also use ground beef or turkey, if you prefer. Stuff the lamb-artichoke mixture into halved pita pockets, spreading it into an even layer. Then brush the pockets with oil, and crisp them up in a skillet until they're browned on the outside and hot on the inside. Served alongside a lemony yogurt-feta sauce for dipping, these arayes are a healthier way to satisfy a burger craving, and they're so delicious, you might not even notice you're eating less meat. Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip
