A dish of green beans, mushrooms, onions fava beans and homemade seitan that I whipped together.

I’ve been a meat eater all my life and I’ve cooked with meat every since I started working as a cook in my dad’s delicatessen at age 13.

But this summer I read story after story about the carbon footprint of meat.

I already had carbon footprint stress. Though I loved pork and lamb and fried chicken and Irish sausage, I could no longer justify the deliciousness. I vowed to go cold no-turkey. But really, I didn’t think I would be able to stick it out.

Now I consider myself a reformed meat eater. Just like a reformed alcoholic, I have to proactively stay away from meat, one meal at a time. Because the temptation is always there. Go by a fast food place and man those cravings start.

I’m not a vegan. My meals include eggs, cheese and other daily products. I include fish and shellfish from time to time. I rely on anchovies as a major flavor boost for many of my meals. And if someone sticks a ham and cheese croissant in front of my face or a plate of salami and cheese on crackers, I’m gonna take a bite. But except for some seafood, I haven’t bought meat or cooked with it since August.

And I found I don’t need it. I created this site to share with you the recipes I’ve found and come up with. One meal at a time.