"I like to think that being mindful of the implications of what one cooks and eats is not an ascetic practice but an aesthetic pleasure," Natkin writes in the introduction to his new book: "Herbivoracious: A Flavor Revolution, With 150 Vibrant and Original Vegetarian Recipes" (Harvard Common Press, $24.95). "Good vegetarian food is now just good food, period. … Never again need anyone say, 'That wasn't bad, for a vegetarian meal.'"
"Herbivoracious" has been well-received by critics since its debut in May, and has been included on the list of Amazon.com's Best Books of the Year So Far in the cookbook category. Natkin has been enjoying the response from readers, especially since everyone seems interested in cutting back on meat consumption these days. He's willing to help them do it, one dish at a time.
"People shouldn't go vegetarian overnight if they are not confident cooks: They'll get bored and won't stick to it,'' says Natkin, a former software developer and self-described "frustrated chef."
Here are some of the ways Natkin suggests to incorporate vegetarian dishes into your meals.
Moving toward meatless meals
Try vegetarian dishes at a variety of ethnic restaurants. Good cuisines to start with: Indian, Italian, Korean, Thai, Ethiopian. Southeast Asian dishes can be ordered without the usual fish sauce.
Use tofu correctly, as an ingredient in and of itself and not a mere meat substitute. Extra-firm tofu is the easiest for beginners to cook with. Natkin gets you started on his "Herbivoracious" blog. Look for the heading "How to Make Tofu Really Freaking Delicious — Tofu 101."
Eat seasonally. Visit farmers markets; learn about unfamiliar produce or new varieties of old favorites and ask how to cook them.
Plan one meatless meal a week. Work to maintain that schedule, with an emphasis on tasty, exciting food one can cook easily and well.
Offer a dish with built-in choices for diners, such as Natkin's chirashi or "scattered" sushi, so called because the rice is presented unmolded in a bowl with an assortment of toppings to choose from.
The vegetarian larder
These are must-haves from Michael Natkin and his book, "Herbivoracious."
Extra-virgin olive oil: Natkin keeps two varieties on hand. "An inexpensive one for cooking and a very delicious and rather expensive one for drizzling and other raw uses where the flavor will come through," he writes. "Try to taste a few brands and settle on one that you like in each category."
Smoked paprika: Adds an often hard-to-get smoky quality to vegetarian dishes, Natkin says.
Ssamjang: A thick Korean condiment made with fermented bean paste, chili paste and aromatics; used traditionally for wrapped lettuce dishes. It's spicy, Natkin says, and imparts a rich umami savoriness to dishes.
Vegetable broth: "It is handy to have a multipurpose, clear, somewhat neutral vegetable broth to use as a background in soups and sauces," Natkin writes.
Sicilian spaghetti with pan-roasted cauliflower