While being named to a "Top 10" list is usually something to brag about, Houston, Detroit, Philadelphia, and the other cities recently singled out by Men's Fitness magazine would probably prefer to pass on the "honor." That's because these portly places were declared "America's Fattest Cities." Fortunately, there's an easy way to keep these cities—and their rotund residents—off next year's list: vegetarianism. PETA is sending its "I Hate Men's Guts" postcard, offering free vegetarian recipes, to restaurants in the "Fattest Cities." Studies published in the New England Journal of Medicine, the Journal of Clinical Nutrition, and the British Medical Journal have found that, on average, vegetarians are significantly leaner than meat-eaters. Even so-called "diet meats" like fish and poultry are sky-high in fat compared to vegetarian foods and contain exactly the same amount of cholesterol as beef. To learn more about the link between bacon, burgers, and excess blubber, click here. If you're ready to say goodbye to plus-size shops, meal-replacement drinks, and thighs that have their own zoning laws, why not try vegetarianism? Not only will going veg help you lose unwanted pounds, it will also reduce your risk of many diseases, including cancer, heart disease, and stroke. To get you started, we've compiled some delicious vegetarian alternatives to the fattest cities' favorite fare. Continue your healthy eating when dining out by encouraging local restaurants to offer more vegetarian options. And restaurateurs, you can help your pudgy patrons by following the suggestions in the "restaurant vegetarian starter kit and displaying one of PETA's "Vegetarian Food Served Here" stickers.(PDF Format) Bon Appetit! Flaming Firehouse Chili (recipe from Robin Robertson's The Vegetarian Chili Cookbook) 2 Tbsp. olive oil 1 cup chopped onion 2 garlic cloves, minced 1 package (12-oz.) cooked ground beef alternative 1 can (28-oz.) whole tomatoes, chopped 4 Tbsp. hot chili powder (see 'Top Tip') 1 tsp. ground cumin 1 tsp. salt 1 1/2 cups hot salsa 1 cup water 3 cups cooked kidney beans Heat the oil in a large chili pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the ground beef alternative, tomatoes, chili powder, cumin, salt, salsa, and water. Bring to a boil, lower the heat, and simmer 30 minutes, stirring occasionally. Add the kidney beans and simmer 15 minutes longer to heat through and blend flavors. Add more water, if necessary, until the desired consistency is reached. Makes 6 servings. Top Tip: To spice up your chili, try Robin's Hot Chili Powder blend. Remove the stems and seeds from 2 dried cayenne chiles and 4 dried ancho chiles. Cut the chiles into small pieces and place in a blender or spice mill, along with 1 Tbsp. cumin seeds and 1 tsp. dried oregano (preferably Mexican). Grind into a fine powder and store in an airtight container in a cool, dry place. Chili Dogs 4 vegetarian hot dogs (such as Lightlife Smart Dogs or Yves Veggie Cuisine Veggie Dogs) 4 hot dog buns 1 cup prepared vegetarian chili Mustard Minced sweet onions Cook the hot dogs according to the package directions. Place in the hot dog buns, then pile on the chili, mustard, and minced onions. Serve with onion rings or french fries. Makes 4 servings. Philadelphia "Cheezesteak" Sandwiches (recipe from Bobbi Hinman's Burgers 'n Fries 'n Cinnamon Buns) 1 medium eggplant (about 1 pound), peeled and sliced crosswise into 1/2-inch slices Olive oil Salt and pepper Dried basil 3 cups sliced onions 1 Tbsp. soy sauce 2 Tbsp. water 1 tsp. dried basil 4 6-inch sub rolls 4 slices cheddar-style soy cheese Preheat the broiler or grill. Lightly oil a baking sheet and place the eggplant slices on the sheet. With your finger, lightly brush each slice with olive oil. Sprinkle with salt, pepper, and basil to taste. Turn the slices over and repeat on the other side. Broil or grill the eggplant for 5 to 7 minutes on each side, or until nicely browned. While the eggplant is cooking, heat a large nonstick skillet over medium-low heat. Add the onions, soy sauce, water, and basil. Mix well, breaking the onion slices into rings. Cover and cook for 10 minutes, or until the onions are tender. Stir several times while cooking. To serve, place the eggplant in the rolls, slightly overlapping the slices. Top with the onions and soy cheese slices. Makes 4 servings. Gumbo (recipe from Donna Simón's Good Time Eatin' in Cajun Country) 7 cups okra 3/4 cup whole wheat pastry flour cup oil 1 medium onion, minced 1 large bell pepper, minced 4 stalks celery, minced 3 tomatoes, diced 10 cups water 1 Tbsp. paprika 1 Tbsp. salt 1 tsp. filé 1/4 tsp. cayenne Filé to sprinkle on each bowl In a dry skillet, fry the okra until lightly browned and set aside. In a separate skillet, brown the flour, then add the oil and stir constantly, until it is a very dark brown (almost burnt). When this mixture (called the "roux") is dark enough, add the onion, bell pepper, celery, and tomatoes and sauté for 10 minutes, stirring constantly. Add the okra, water (hot water mixes more easily with the roux), and spices, bring to a boil, lower to medium heat, and cook for 45 minutes. Serve over rice, and sprinkle each serving with about 1/4 tsp. filé. Makes 6 to 8 servings. Top Tip: To add the taste of the sea to your gumbo or other "fish" dishes, check out the faux seafood from May Wah Healthy Vegetarian Food-everything from veggie shrimp and scallops to mock lobster. For information, visit Mah Wah's Web site Veggie Burgers Deluxe 4 veggie burgers (such as Boca Burgers or Lightlife Lightburgers) 4 hamburger buns 4 slices cheddar-style soy cheese Toppings: Ketchup, mustard, tomato and onion slices, lettuce–whatever you like Cook the burgers according to the package directions. Place burgers on the hamburger buns and top with the soy cheese slices and your favorite fixin's. Makes 4 servings. Fire-Up-the-Grill Fajitas Juice of 2 limes (4 Tbsp.) 1 Tbsp. olive oil 1 clove garlic, minced 1 jalapeño pepper, seeded and minced (for extra heat, don't seed the pepper before mincing it) 2 Tbsp. minced fresh cilantro 2 tsp. chili powder 1/4 tsp. cayenne pepper (or more if you can stand it) 1 lb. extra-firm tofu, cut into 1-inch strips 2 ears fresh corn 1 large red onion 1 red bell pepper, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 12 cherry tomatoes 4 large flour or corn tortillas Guacamole Put the lime juice, olive oil, garlic, jalapeño pepper, cilantro, chili powder, and cayenne pepper in a jar with a tight-fitting lid and shake well. Put the tofu in a shallow pan, add the lime juice mixture, and marinate in the refrigerator, stirring occasionally, for several hours. Meanwhile, remove the husks from the corn and soak it in cold water for 1 hour. Drain the corn and wrap it in aluminum foil. Grill for 20 to 30 minutes, turning often, until the corn is lightly charred. Cut the corn kernels off the cob. Parboil the onion and cut into quarters. Thread the onion, bell peppers, and tomatoes onto skewers and brush with some of the lime marinade. Grill, turning often, until lightly charred. Place the tofu on the grill, cover with a lid or aluminum foil and cook, basting occasionally with the marinade until the tofu is light brown. Heat each tortilla briefly on the grill. Divide the vegetables and tofu equally among the tortillas, then roll them up fajita-style. Serve with guacamole. Makes 4 servings. Baby-Get-Back "Ribs" 2 8-oz. packages bean curd stick (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets) 2 Tbsp. warm melted margarine 1/4 cup peanut butter (or more, to taste) 2 Tbsp. miso 1/4 cup nutritional yeast 2 tsp. paprika 2 cups barbecue sauce Soak the bean curd in warm water for 4 to 6 hours. When the bean curd is softened, drain it, squeezing out the excess water, and cut into 4- to 6-inch lengths. In a large bowl, mix together the margarine, peanut butter, miso, nutritional yeast, and paprika to form a rich paste. If the mixture is too thick, add a teaspoon of water at a time to thin it a bit to the desired consistency. Preheat the oven to 370 degrees F. Add the bean curd "ribs" to the paste and mix together, coating the "ribs" thoroughly. Place the "ribs" side by side on a large baking sheet and bake for 25 minutes, turning them so that they bake evenly, until the bottoms are crisp and brown. Remove from the oven and using a barbecue brush, apply the barbecue sauce to the "ribs." Return the "ribs" to the oven and bake for 10 to 15 minutes more. Makes 4 servings. Tofu Tamale Pie (recipe from Polly Pitchford and Delia Quigley's Cookin' Healthy With One Foot Out the Door) 2 Tbsp. olive oil 1 medium onion, diced 1 green pepper, diced 3 cloves garlic, minced 1 lb. firm tofu 1/2 cup water 1 (16-oz.) can tomatoes, chopped 1/2 cup black olives, chopped 1 cup frozen corn 1 Tbsp. chili powder 1/2 tsp. sea salt 1/2 tsp. onion powder 1 tsp. cumin 1 tsp. oregano 1 cup corn meal Preheat the oven to 375 degrees F. Heat the oil and sauté the onion, green pepper, and garlic until soft. Purée the tofu and water. Add the tofu purée and the remaining ingredients to the pan and simmer for 5 minutes. Pour into a lightly oiled casserole dish or large iron skillet and bake for 25-30 minutes. Serve hot. Makes 6 servings. Mama's Mock "Meatloaf" Loaf ingredients: 1 medium onion, diced 1/2 green pepper, diced (optional) 3 Tbsp. vegetable oil 2 packages beef–flavor Gimme Lean Beef) 1/4 cup oatmeal, dry 2 slices white bread, crumbled 3 Tbsp. ketchup 2 tsp. garlic salt 1 tsp. pepper Coating ingredients: 1/4 cup ketchup 1/4 cup brown sugar 1/2 tsp. dry mustard 1/2 tsp. nutmeg Sauté the onion and green pepper in the oil over medium heat until soft. Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands. Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees F for 30 minutes. Meanwhile, mix together the ingredients for the coating and set aside. Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes. Makes 6 servings. Deep-Dish Pizza 1 lb. store-bought or homemade pizza dough 1 cup pizza sauce 1 cup grated mozzarella-style soy cheese Additional toppings: cooked and crumbled Italian-style soy sausage (such as Lightlife Smart Links Italian), soy pepperoni slices (such as Yves Veggie Cuisine Veggie Pizza Pepperoni), sautéed mushroom slices, sautéed sweet peppers and onions, olives, grated parmesan-style soy cheese Preheat the oven to 450 degrees F. Lightly oil a 12-inch deep-dish pizza pan. Using your fingertips or the heel of your hand, spread the dough in the pan so that it covers the bottom and comes three-quarters of the way up the sides. Spread the sauce over the dough, then top with the mozzarella-style soy cheese and any additional toppings you like. Bake for 20-25 minutes, or until the crust is crisp and brown. Makes 1 pizza