Food Matters: A Guide to Conscious Eating with More Than 75 Recipes by Mark Bittman

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  • Boiled or steamed vegetables, as you like 'em (page 132)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; lemons
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  • Sautéed vegetables (page 133)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; olive oil
    show

  • Roasted vegetables (page 134)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; olive oil
    show

  • Grilled or broiled vegetables (page 134)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Grills & BBQ; Side dish; Cooking ahead; Picnics & outdoors; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; lemons
    show

  • Nicely dressed salad greens (or anything else) (page 134)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: greens of your choice; sherry vinegar
    • Accompaniments: Vegetable pancakes
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  • Whole grains without measuring (page 136)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

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  • Couscous (page 137)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: whole wheat couscous
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  • Bulgur (page 137)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: bulgur
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  • Pot of beans (page 139)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: dried beans
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  • Pot of lentils or split peas (page 140)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: lentils; split peas
    show

  • Pot of fresh (or frozen) shell beans (page 140)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: shell beans
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  • Chili powder (page 143)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

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  • Med mix (page 144)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

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  • Hot curry powder (page 144)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

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  • Fragrant curry powder (page 144)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

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  • Five-spice powder (page 145)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

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  • Sesame shake (page 145)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

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  • Salsa, any style (page 146)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: white onions; tomatoes; chiles; limes; garlic; parsley or cilantro
    • Accompaniments: Grilled or broiled kebabs
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  • All-purpose tomato sauce

    All-purpose tomato sauce (page 147)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Quick / easy; Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned tomatoes; onions
    • Accompaniments: Whole grains without measuring
    show

  • Fresh tomato sauce (page 148)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Sauces, general; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: tomatoes; onions
    show

  • Homemade cooked salsa (page 148)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; cilantro; onions; garlic; chiles
    show

  • Garlicky tomato sauce (page 148)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Quick / easy; Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned tomatoes; garlic
    show

  • All-purpose tomato sauce spiked with sausage or meat (page 148)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Quick / easy; Sauces, general; Cooking ahead
    • Ingredients: Italian sausages; canned tomatoes; onions; ground meat
    show

  • Quick vegetable stock (page 150)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Stocks; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: parsley; carrots; potatoes; celery; onions; garlic
    show

  • Quick shrimp or fish stock (page 151)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: shrimp shells; parsley; fish bones and trimmings
    show

Notes about this book

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Notes about Recipes in this book

  • Tabbouleh, my way

    • PennyG on October 06, 2013

      I use this as my template tabbouleh recipe. Usually I make a tabbouleh "base," including the bulgur, parsley and scallions mixed with the vinaigrette. I keep this in the fridge then when ready to eat I add tomatoes, olives, radishes, edamame ... whatever! I often take this to work for lunch.

  • Curried lentil soup with potatoes

    • 5Pickles on September 03, 2010

      I haven't made this as it appears but I did make it when I needed to use up some butternut squash. I skilled the potatoes and zucchini and used Thai red curry paste instead of the curry powder and it was outstanding!

  • Creamy carrot soup

    • jenmacgregor18 on April 02, 2015

      Made it with carrots & parsnips--excellent with lots of fresh black pepper.

  • Noodles with mushrooms

    • mharriman on March 04, 2022

      I love mushrooms and dried porcini broth, and I was hoping those would carry this very basic recipe, but alas, they didn’t, even with copious amounts of freshly ground pepper during the cooking of the mushrooms and afterwards. I added a tablespoon of dry sherry to the mushrooms without much improvement to the finished product. Quite bland. Probably won’t repeat unless I’m wanting a very neutral-tasting pasta meal.

  • Eggplant and chicken Parmesan

    • Lindabeautiful on October 07, 2017

      Very tasty, added a layer of prosciutto

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  • ISBN 10 1416575650
  • ISBN 13 9781416575658
  • Published Jan 15 2010
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon Spotlight Entertainment

Publishers Text

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.

We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.

Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters, are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

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