Chef Dan Souza's new cookbook, 'Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat,' offers a practical approach to incorporating more plant-based meals into diets. Souza emphasizes the importance of reducing meat's prominence in dishes without sacrificing flavor, advocating for a focus on ingredients that enhance savory taste. He explains how using small amounts of meat, alongside rich flavorings, can lead to satisfying meals that are enjoyable without feeling deprived. The highlighted techniques, such as leveraging the 'fond' from cooking, underscore how deliciousness can come from more than just meat itself.
It's really about moving meat a little bit off from the center of the plate. Many of the recipes include just a small amount of meat that provides tons of flavor and texture and you don't miss out on any of the comfort.
A lot of times when we get intense meatiness and savoriness, it's from other ingredients that are included with the meat. You can use those ingredients and a much smaller amount of, say, that chicken breast and you get something that is super savory, super enjoyable.
Sauteing meat or vegetables (or even fruit) produces brown, glazed bits at the bottom of the pan known as 'fond.' These bits can form the foundation of any recipe, and are a source of flavor and aroma.
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