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Kripalu
Cookbook: Gourmet Vegetarian Recipes - by Atma Jo Ann Levitt
- The famed Kripalu Center for Yoga and Health shares its renowned
cuisine in over 300 recipes adapted for today's busy cooks. Creative
and informative, it transforms traditional American favorites into
healthful vegetarian recipes, and it includes tasty kid-pleasing
dishes, menu planning, and much more.
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Life
as a Vegetarian Tibetan Buddhist Practitioner by Eileen Weintraub
http://www.serv-online.org/Eileen-Weintraub.htm
Lipsmackin'
Vegetarian Backpackin' -
by Christine Conners - From the Back Cover -- Tired of power bars,
half-cooked quick rice, and endless trail recipes featuring dehydrated
chicken by-products? Try meat-free dishes like Flyin' Brian's Triple
Crown Curry Couscous, Springer Mountain Pesto, and Time-Traveler's
Tamales instead. -- The sequel to the top-selling Lipsmackin'
Backpackin' this all-in-one backpacker's food guide features more
than 150 meatless recipes from some of the most experienced long-distance
hikers in the world. Each recipe - whether it's for breakfast,
lunch, dinner, snacks, or beverages - gives at-home preparation
directions, trailside cooking instructions, detailed nutritional information,
and backpack weight of the ingredients.-- Additional meal preparation and
cooking tips, food dehydration how-tos, source lists, and conversion
charts make this the most complete guide ever written for meatless
eating on the trail. Whether you're a vegetarian or just interested
in eating well, Lipsmackin' Vegetarian Backpackin' is an indispensable
resource for great-tasting and nutritious meals trailside.
Lord
Krishna's Cuisine: The Art of Indian Vegetarian Cooking - by
Yamuna Devi - book - This impressive volume introduces light, nutritious
food that lends itself to attractive presentation. Piquant pairings
include banana-and-pomegranate salad, minted cucumbers and strawberries,
and lemon stuffed with almond-chickpea pate. Such elegant dishes
might easily grace the most sophisticated table without a whisper
of the pedestrian connotations sometimes associated with vegetarian
cooking. A prodigious, 800-page labor of love illustrated with
lovely, delicate line drawings, the meticulous, encyclopedic cookbook
faithfully reflects the philosophy that cooking is "a spiritual
experience . . . a means of expressing love and devotion to the
Supreme Lord, Krishna." The most esoteric ingredients are defined
and demystified. And mail-order sources will help readers locate
the requisite bitter melon, tamarind concentrate and white poppy
seeds. The author is a cooking instructor in the U.S. and England.
Copyright 1987 Reed Business Information, Inc.
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Madhur
Jaffrey's World-of-the-East Vegetarian Cooking - by Madhur
Jaffrey - From her own India, from Bali, Japan, China, from Far
Eastern and Middle Eastern countries, Madhur Jaffrey brings us
tantalizing new dishes, new flavors and new aromas. 400 recipes
using nutritious ingredients.
Madhur
Jaffrey's World Vegetarian: More than 650 Meatless Recipes
from Around the World - by Madjur Jaffrey - Jaffrey (author of
the James Beard Award-winning Madhur Jaffrey's Taste of the Far
East) offers an Asian-centered complement to Deborah Madison's
European-focused Vegetarian Cooking for Everyone. True to Jaffrey's
title, the recipes here do hail from all over the world, but an
Indian slant can be detected: a chapter on dried legumes contains
Black-Eyed Pea Fritters from Nigeria, Boiled Peanuts Indonesian
Style, and variations on Chickpea Flour Pancakes from India; a
section on grains includes, among other things, the quickly made
flatbreads of India, like Punjabi Village-Style Flat Whole Wheat
Flaky Breads. Sometimes Jaffrey adopts vegetarian ingredients to
make nonmeat versions of familiar dishes, such as a Mock Lamb Curry
with seitan (wheat gluten), but more often she simply delves into
the meatless tradition of a specific country and pulls up a signature
dish (Savory Greek Pumpkin Pie). A chapter on dairy gives instructions
for making yogurt, the Indian cheese paneer, mascarpone and other
preparations, then describes a variety of ways these bases can
be used (Yogurt with Green Mango or Homemade Indian Cheese Cooked
in the Style of Scrambled Eggs). With its top-notch glossary of
unusual ingredients and thorough information about vegetables,
this is an excellent resource for those who like to make everything
from scratch as well as those who want fast results. (Nov.) --Copyright
1999 Reed Business Information, Inc.
Meat
eating in Buddhism - by Jayaram V
http://www.hinduwebsite.com/buddhism/vegetarianism.asp
Modern Vegetarian Kitchen -
by Peter Berley - Peter Berley was introduced to macrobiotic cooking
by a Japanese acupuncturist during the 1970s. His appreciation for
this new and, at that time, slightly radical way of eating and cooking
led to a career as a vegetarian chef. Berley started simply, hosting
small dinner clubs; by 1992, he was executive chef at a strictly
vegan restaurant in New York, Angelica Kitchen. In his first cookbook,
Berley shares unique color and flavor combinations to demonstrate
both the visual and toothsome possibilities of creative vegetarian
cooking. But at the heart are the staples. A chapter on salads lists
dishes by season--to encourage the reader to take advantage of seasonal
fruits and vegetables. An assortment of bean recipes provides imaginative
uses for chickpeas, white beans, black beans, and lentils. Bread
recipes are complemented by a variety of tapenades, pestos, and herbed
oils. Desserts include the expected pumpkin pie but also temptations
such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all,
Berley proves that eating the vegetarian way can offer as much in
cuisine as it does in health. --Teresa Simanton
Month
of Meals: Vegetarian Pleasures - by American Diabetes Association
- by AmericanDiabetes Association - Each menu planner has 28 days
worth of new menu choices; pages are split into thirds and are
interchangeable. There are 20,000 menu combinations in each book.
No matter which combination the reader chooses, carb counts and
nutrients are correct for the entire dayautomatically.
Readers can mix and match among all of the menu planners if they
want; millions of combinations are possible!
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New
Become Vegetarian: The Essential Guide to a Healthy Vegetarian
Diet - by Vesanto Melina - Comprehensive and well-researched,
this new edition provides everything you need to know about making
a healthy transition to a vegetarian diet or maximizing its benefits
if already a vegetarian.
Updated with the latest recommendations
for intakes of vitamins, minerals, proteins, and fats, the authors
show how to achieve optimal nutrition for all stages of life. Easy-to-read
tables, figures, menus, and food guides help you determine how
to meet your nutritional requirements. You'll also learn what plant-based
dietary components and factors play active roles in both the prevention
and treatment of chronic illnesses.
New
Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious
Vegetarian and Vegan Recipes Made Easy with the Glycemic Index
- by Jennie Brand-Miller - The world's leading authorities on the
glycemic index offer even more delicious diet solutions in this
companion cookbook volume to the New York Times bestselling The
New Glucose Revolution series. Low GI eating is widely acknowledged
by health experts as a healthier, better balanced, and more flexible
alternative to every other diet regimen. Now, based on their groundbreaking
research discoveries on the benefits of eating low glycemic foods,
Dr. Jennie Brand-Miller and Kaye Foster Powell, along with Joanna
McMillan-Price, present a complete low-GI cookbook on vegetarian
and vegan meals. Featuring 100 simple, satisfying recipes, The
New Glucose Revolution Low GI Vegetarian Cookbook makes it easy
for vegetarians and vegans to switch to a low-GI lifestyle — and
for low-GI fans to adopt a vegetarian diet. The book includes essential
information on the basics of vegetarian and vegan cooking, food
shopping the low-GI way, preparing kids meals, and menu ideas for
a busy lifestyle. With beautiful color photos throughout, The New
Glucose Low GI Vegetarian Cookbook offers vegetarian and vegans
the key to achieving weight loss goals and lifelong vitality.
New
Vegetarian: Bold and Beautiful Recipes for Every Occasion -
by Celia Brooks Brown - Lifts meat-free cooking out of the doldrums
and gives it a new lease of life. Bold, bright and beautiful.
New
Vegetarian Cooking: 120 Fast, Fresh, and FAbulous Recipes
- by Rose Elliot - Elliot’s latest venture might almost be
enough to convince dedicated carnivores to go vegetarian. The renowned
vegetarian chef and prolific cookbook author offers over 100 delectable
meat-free dishes, including classics like Vegetable Tempura, quick
and easy pasta dishes like her Pappardelle with Eggplant and Artichokes
and adventurous plates like Red Onion and Goat Cheese Flan. Vegan-friendly
alternatives are provided with some of the recipes. While much
of the book is devoted to soups, salads, appetizers and entrees,
short recipes are given for snacks like Soy Yogurt, spreads like
Lentil and Black Olive Pate and a number of zesty sauces. Elliot
also hands out advice on vegetarian dinner parties, the advantages
of particular grains and the healthiest way to raise a vegetarian
child. Her multiethnic cuisine should appeal to many cooks, vegetarian
or not.--Copyright © Reed Business Information, a division
of Reed Elsevier Inc.
New
Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health
- by Linda Rosensweig - Can anyone ever regard fava beans in the
same light after watching The Silence of the Lambs? Regardless
of the movie's impact, vegetarianism does make sense these days,
especially considering recent medical research. Weight Watchers'
magazine editor Rosensweig, aided by Prevention magazine
staffers, musters the attack on carnivores by debunking myths about
a fruit-and-vegetable-only diet. The 250 recipes follow, presented
in a conversational manner, with some expected as well as surprising
dishes, including black-eyed pea souffl{‚}e, black bean pizza,
onion-apple soup with crumb topping, fried polenta with cranberry-maple
topping, ratatouille, and apple-bran muffins. Of course, nutritional
information abounds. But no desserts are included. A month-long
menu plan helps those wondering what to fix when. Barbara Jacobs
New
Vegetarian Entertaining: Simply Spectacular Recipes - by Jane
Noraika - Whether you're a vegetarian or you simply want to eat
more healthfully, Jane Noraika, Head Chef of London's most celebrated
vegetarian restaurant, Food for Thought, shares recipes for a huge
range of delicious dishes, guaranteed to please the most demanding
palate. Your vegetarian guests will be flattered you went to all
the trouble (when it was no trouble at all!).
New Vegetarian Entertaining
is a modern way to entertain, in keeping with the way we live today.
While there are recipes for your more elegant dinners, there are
also simple ideas for everyday meals to enjoy with your family.
Dishes like Wild Mushroom and Almond Moneybags, Spiced Sweet Potatoes
with Indonesian Dipping Sauce, Roasted Squash Risotto, and Moroccan
Tagine with Couscous Fritters and Harissa Paste display intelligent
flavor combinations.
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Of
These Ye May Freely Eat: A Vegetarian Cookbook - by Joann Rachor
Of
Victorians and Vegetarians: The Vegetarian Movement in Nineteenth-Century
Britain - by James Gregory - Nineteenth-century Britain was one
of the birthplaces of modern vegetarianism in the West. In 'Of
Victorians and Vegetarians' James Gregory explores the relationship
between this newly organized movement and wider culture and society.
It evolved with a myriad of meanings and voices: partly for propagandist
reasons, but also because of the varied motivations and characteristcs
of vegetarians. Teetotallers, animal lovers, mystics, spiritualists
and theosophists, as well as those who saw the diet as an effective
and democratic medical treatment, all provided the constituents
for a movement whose critics associated it with radicalism and
faddism. Frequently counter-cultural, in its association with socialism
and communitarianism throughout the period, vegetarianism also
expressed in heightened form the already well-established values
of self-help, philanthropy, thrift, Puritanism, domesticity and
a belief in progress.
OK,
So Now You're a Vegetarian: Advice and 100 Recipes from One
Vegetarian to Another - by Lauren Butts - When Lauren Butts became
a vegetarian, she had a hard time finding recipes and information
to suit her needs. Sure, there were plenty of vegetarian cookbooks
on the market, but they just weren't for her. Why? Because, like
many new vegetarians, she was a teenager and didn't have the cooking
skills, patience, or inclination to prepare fancy vegetarian meals
for herself. What Butts really craved was quite simple: vegetarian
versions of her standby favorites--burgers, lasagna, tacos, and
stir-fries. While still in high school, she started researching
her nutritional needs and how to meet them without meat. In OK,
So Now You're a Vegetarian, she provides 100 recipes for simple,
satisfying, and nourishing food that any teenager would love, rescuing
teenage vegetarians everywhere from night after night of steamed
veggies and rice. Meals such as Veggie Quesadillas, Vegetarian
Potpie, and Tasty Flatbread Pizza with Olives and Artichoke Hearts
should appeal to teenage vegetarians everywhere. Most of the dishes
are made with ingredients easily found in any supermarket, and
many rely on standard ingredients normally found in most family
kitchens.
One-Dish
Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals -
by Maria Robbins - book - 100 meatless dishes that can be cooked
in a single pot or pan. Home cooks pressed for time will appreciate
these quick-assembly (and easy clean-up) recipes.
125
Best Vegetarian Slow Cooker Recipes - by Judith Finlayson -
Lots of good advice for cooks who have never used a slow cooker...
specialized advice on going meatless. -- Myrna Collins, Appleton
Post-Crescent 02/02/2005
1,000
Vegetarian Recipes - by Carol Gelles - Not just for vegetarians,
there's never been a better time for this award-winning book! Carol
Gelles, one of the best-known authorities on the subject, offers
hundreds of appetizers, entrees, soups, salads, and more, proving
that vegetarian cuisine is anything but boring. The flavor combinations
are limitless, drawing on the ingredients and spices from every
international cuisine. Discussions of vegetables, grains, beans,
and soyfoods are interspersed throughout the recipes, making the
book easy enough for beginners to follow. And every recipe is coded
as lacto-vegetarian (some dairy products), ovo-vegetarian (some
egg products), or vegan (made without dairy or meat products).
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Passionate
Vegetarian - by Crescent Dragonwagon - Crescent Dragonwagon
shares a wealth of recipes and memories with humor and intelligence
in her extraordinary Passionate Vegetarian. She promises
that "here you will be well fed, well loved, well tended to, satisfied," and
1,000-plus recipes later, that's exactly what's delivered.
For 18
years Dragonwagon owned and ran a country inn, where she fed glorious
food to everyone including vegetarians, diabetics, the lactose
intolerant, and people with food allergies. But the real draw here
is that this is vegetarian cooking for everyday living. Ingredient
lists are always reasonable and understandable; you won't have
to search high and low for something esoteric that'll make or break
a recipe. This is comfort food that's easy to prepare, and that
deprives you of nothing. If you're not a full-time vegetarian,
this is the biggest book of potential starters and side dishes
you'll ever see.
Please
Don't Eat the Animals: All the Reasons You Need to be a Vegetarian
- by Jennifer Horsman - In the tradition of Peter Singer's seminal
Animal Liberation, author Horsman and her daughter Flowers have
filled this slim primer with inspiring words from vegetarians throughout
history, shocking statistics and grim descriptions of factory farms
in its rundown of reasons to hold the meat. Ever wonder how broiler
chickens survive chronic overcrowding? "Feather plucking and cannibalism
are common in the sheds, so chickens must have their beaks removed;" the
authors then go on to describe the beak-removal process in gritty
detail. They also provide grim snapshots of the toll meat wages
on the environment, the economy, human health and spiritual well-being.
Unafraid of anthropomorphizing livestock, Horsman and Flowers subscribe
fully to Singer's assertion that "in suffering the animals are
our equals;" thus, they refer to dairy cows as "mom" and baby pigs
as "Wilburs," and include quotes comparing the treatment of animals
on factory farms to the treatment of humans during the Holocaust.
Though powerful and logical arguments, these tactics may prove
off-putting to curious omnivores, and aren't backed up with enough
annotation to sway doubters. Still, for those who want an unflinching
look at their last burger, this brief guide makes an excellent
start.--Copyright © Reed Business Information, a division
of Reed Elsevier Inc.
Professional
Vegetarian Cooking - by Ken Bergeron - A contemporary bible
of vegetarian cooking filled with fresh and fabulous ideas for
today's fine dining. -- Vegetarian cuisine is now more popular
than ever. Increasing health and ethical concerns-and an appetite
for adventure-have sparked a growing demand for attractive, appetizing,
and creative vegetarian dishes that hold their own with any meat
choice on the menu. This book shows how to harness traditional
cooking methods and techniques to produce exciting, elegant meatless
creations bursting with freshness and flavor. Moving from appetizers
and side dishes to delicious entrees, breads, and desserts, Professional
Vegetarian Cooking is filled with dynamic ideas for building flavor
with the help of vegetable stocks and a global array of herbs,
spices, oils, condiments, and more. A far cry from the rough-hewn,
grain-heavy approach that once typified standard vegetarian fare,
it shares recipes and tips that open up a whole new world of taste
for the vegetarian palate-complete with instructions that are clearly
written and easy to follow.
* Explains how to integrate vegetarian dishes into every phase of a meal
* Includes 200 ready-to-use recipes
* Lists best sources of purveyors and mail order products
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Quick-Fix
Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less
- by Robin Robertson - "Busy parents, college students with a flair
for cooking or anyone who likes nutritious and flavorful meals
with minimum fuss should invest in Quick-Fix Vegetarian. Thank
you, Robin Robertson." -- VegNews
Quick
Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy
Meatless Recipes - by Jeanne Lemlin - In a crowded field of vegetarian
cookbooks, Jeanne Lemlin's "Quick Vegetarian Pleasures" stands
out for its straightforward good food. -- Newsweek
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Real
Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
- by Ann Gentry - When Gentry opened her first vegan restaurant,
Real Food Daily (RFD) in Santa Monica, Calif., in 1993, naysayers
said a meat-free, dairy-free restaurant with a focus on organic
produce would never make it. But Gentry knew she could serve
"real food"—satisfying, nutritious and delicious cuisine—without
animal products. Three RFD restaurants later, she presents this cookbook,
a reflection of what she has learned about seasonal, organic, macrobiotic
and vegan cooking. Gentry doesn't break new ground—sandwiches made
with tempeh instead of meat, and nut cheeses like cashew cheddar will be
familiar to most vegans—but she provides clear and comprehensive directions
on how to make them more interesting and flavorful. For example, she adds
tofu ricotta cheese to her Reuben sandwich and enhances Lentil-Walnut Pâté with
fresh basil and thyme. Gentry explains the basics without preaching or condescending
to readers, and discusses nutritional benefits without unnecessary jargon.
Beginning cooks and those new to veganism will find much to enjoy here. (Oct.) --Copyright © Reed
Business Information, a division of Reed Elsevier Inc. All rights reserved.
Radical
Vegetarianism - by Mark Matthew Braunstein - a book
Reflections on Meat by a Budhist Vegetarian
http://thebuddhistblog.blogspot.com/2007/11/reflections-on-meat-by-buddhist.html
Real
Vegetarian Thai - by Nancie McDermott - book - Real Thai has
gone vegetarian! Everyone loves Thai food, but it's not easy to
find truly meatless dishes. Thai cooking expert Nancie McDermott
has developed inventive variations on traditional recipes, providing
health-conscious cooks with a repertoire of meatless dishes that
captures the vibrant spirit of Thailand.
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Saving
Dinner the Vegetarian Way: Healthy Menus, Recipes, and Shopping
Lists to Keep Everyone Happy at the Table - by Leanne Ely - Your
mother always said to eat your vegetables–and now you can
cook them into delicious, savory meals!
Certified nutritionist and
author of the popular Saving Dinner cookbooks, Leanne Ely has made
it her mission to ensure that meal planning, grocery shopping,
and cooking are all easy as pie. Over the past decade, she has
inspired people to revive the family tradition of eating together
around the dinner table, sharing good times and good food. Now,
in her fifth book, she goes vegetarian . . . and the results are–what
else?–as tasty
as they are good for you!
Created for the nearly 25 million full-fledged vegetarians
across the country, and for anyone who sometimes wants a menu that
focuses on something besides meat, Saving Dinner the Vegetarian
Way shares cuisine that is as varied
as it is healthy. With an array of mouthwatering dishes that even the pickiest
eaters will love–including Orzo-and-Corn-filled Tomatoes, Shepherd’s
Pie with Lentils, Bountiful Burritos, Broccoli Mushroom Noodle Casserole,
Peppery Ziti with Fennel, Spicy Black Bean and Tofu Stew, Gingered Stir-Fry,
and Cheesy Faux Soufflé–Ely gives a whole new meaning to the
word “delicious.”
Shoshoni
Cookbook: Vegetarian Recipes from the Shoshoni Yoga Spa - by
Anne Saks - Let Shoshoni's two master cooks, Faith Stone and Anne
Saks, guide you in creating that nourishing atmosphere that turns
good food into great food. Here is a sampling of the recipes that
have made the Shoshoni Yoga Retreat kitchen a memorable experience
for hundreds of diners and retreat-goers.
Starving
Students' Vegetarian Cookbook - by Dede Hall - Hall's original
Starving Students' Cookbook was published in 1983, and college
students are still cooking from it, so her vegetarian version is
likely to find fans as well. These are recipes for people who really
don't know how to cook Bob's English Breakfast, for example, requires
heating a can of beans and toasting a few slices of bread and many
of them use convenience foods; each recipe includes prep time (many
take less than 15 minutes) and drawings of the kitchen equipment
needed. Kevin and Nancy Mills's Help! My Apartment Has a Kitchen
(LJ 4/15/96) and Lora Brody's Kitchen Survival Guide (LJ 5/15/92)
both offer more information and more sophisticated recipes, but
Hall's very basic approach has a place as well. For collections
serving college and graduate students and other larger libraries.
--Copyright 2001 Reed Business Information, Inc.
Student's
Vegetarian Book book, Revise: Quick, Easy, Cheap, and Tasty
Vegetarian Recipes - by Carole Raymond - Perfect for students,
but just as valuable for health-, time- and budget-conscious grown-ups,
Raymond's updated cookbook offers 142 quick and easy recipes for
all kinds of vegetarian delights, including breakfasts, salads,
sandwiches, pastas and stirfries. With the knowledge of a nutritionist
and the warmth of a mom, Raymond urges her readers to embrace meatless
cooking for its ease, its economy and its benefits for both people
and the environment. For those new to vegetarianism, she covers
techniques for smart shopping and kitchen tricks; for the truly
harried, her 10 "No-Time-to-Cook" recipes prove that a decent and
healthy meal can be whipped up sooner than you can say "Pizza to
go." The recipes draw on various cuisines-there's Greek-Style Scrambled
Tofu, Black Bean and Yam Quesadillas, Pad Thai and Pasta Primavera-and
are uniformly simple and delicious. Raymond also offers vegan recipes,
drinks and desserts. With readily available ingredients, prep times
that never exceed 20 minutes (and that are often in the single
digits) and directions that rarely call for any appliance more
complicated than a blender, this volume should be required reading
for any student vegetarian. --Copyright 2003 Reed Business Information,
Inc.
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Taste
of Heaven and Earth: A Zen Approach to Cookikng and Eating
with 150 Satisfying Vegetarian Recipes - by Bettina Vitell - Vegetarian
and Zen in persuasion, this volume is beautifully conceived: not
only does Vitell search various culinary traditions for unusual
yet appropriate offerings--sushi, raita, couscous, crepes, tostadas--but
Morningstar, a Buddhist nun, calls on pen and ink to set the scene
with improvisational abandon: a frog opens the soup chapter; a
rough-and ready tomato sits on the guacamole page, as if about
to burst in two. Sophisticated simplicity is Vitell's apparent
standard; her recipes have a spare purity, and though her directions
are thankfully replete with the usual details, she supplies unusual
asides: Buddhist stories, jokes, or evocative prose to usher in
a meal. So while Zen taste may not be everyone's, the book is unfailingly
impressive in conception and execution, and may very well win converts.
Illustrated. --Copyright 1993 Reed Business Information, Inc.
Teen's
Vegetarian Cookbook - by Judy Krizmanic - Grade 5 UpThis title
will be in great demand. The recipes are clearly written and most
contain commonly found ingredients. Anecdotes from teens enhance
the clearly organized sections. Helpful hints, suggested substitutions,
and complete menus all add to this attractive presentation. A How-To-Get-Your-Nutrients
Substitution Chart is included to ensure a healthy diet. A tasty
treat that will enhance cookbook shelves.Kathleen A. Nester, Downingtown
High Ninth Grade Center, PA --Copyright 1999 Reed Business Information,
Inc.
3
Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery
- by Seppo Ed Farrey - Both a cookbook and an introduction to the
practice of American Zen Buddhism,
Three Bowls is a distinctive collection of vegetarian recipes
from Seppo Ed Farrey, the tenzo (chef) of the Dai Bosatsu Zendo,
a traditional Zen Buddhist monastery in New York State. Each day,
Farrey must create precisely timed meals for a hundred people using
a limited range of ingredients; despite these demands, his dishes
are substantial, never dull, and often inspired. "Three bowls" refers
to the monastic way of eating from a large, a medium, and a small
bowl. The largest bowl is customarily filled with a grain-based
dish such as Spicy Rice Bake with Black-Eyed Peas, Collard Greens,
and Sweet Potato. The medium bowl typically holds a protein-rich,
flavorful stew, such as Almond Thai Curry, an aromatic blend of
potatoes, tofu, carrots, and spices. Salads or vegetable side dishes
are served in the smallest bowl, and these dishes can be especially
enticing, with such examples as greens with tangy Red Grape Dressing
or green beans stir-fried with the zest and juice of an orange.
Since food provides the only sensory relief to the relentless routine
of the day, the occasional dessert is usually extraordinary, such
as the Samsara Cheesecake, a rich and dense blend of cream cheese
and ricotta sweetened with honey and maple syrup. Descriptions
of life at the monastery and lucid explanations of Zen practice
are interspersed throughout Three Bowls. Moving and centering,
they offer as much nourishment and inspiration as the food in this
lovingly created book.
366
Delicious Ways to Cook Rice, Beans, and Grains - by Andrea
Chesman - By now, the most curious of home chefs are well-versed
in the how-tos of whipping up cupfuls of amaranth, fava beans,
and quinoa. Lest any cooking fan has been closeted in a dark pantry
for five or more years, health food advocate Chesman educates and
adds to the vegetarian repertoire. Many of the recipes represent
rather innovative first-of-their-kind dishes or almost infinite
(and unusual) variations on a standard. Rice pudding, for instance,
gets at least six new faces (vanilla yogurt and pina colada are
two options). And fans of Japanese sushi will find it far easier
to emulate chirashi sushi (vegetable-topped vinegared rice) than
the original oriental meal. Nutritional analysis and attention
paid to low-fat ingredients make this less of a carbohydrate-stuffing
party. Barbara Jacobs
30-Minute
Vegetarian Grilling - by Mary Gwynn - Combining America's love
of grilling with the trend toward vegetarian cooking, this cookbook
features exciting flavor combinations--including ethnic spice blends--that
are especially delicious for grilling. 65 recipes.
To
Cherish All Life: A Buddhist View of Animal Slaughter and Meat
Eating - by Philip Kapleau, Roshi P. Kapleau - book - Clear,
direct and concise, Philip Kapleau's "To Cherish All Life" marshals
the basic religious, humanitarian, and scientific reasons for becoming
vegetarian. Expanding on the Buddhist principle of cherishing all
life, Kapleau's compelling discussion examines crucial Buddhist
texts, thoughtfully considers the spiritual-ethical dimensions
of the issue, and speaks cogently to those with a religious or
humanitarian respect for all life.
Tomato
Blessings and Radish Teachings: Recipes and Reflections - by
Edward Espe Brown - book
20-Minutes
to Dinner: Quick, Low-Fat, Low-Calorie Vegetarian Meals - by
Bryanna Clark Grogan - Get in and out of the kitchen FAST with
tempting and nutritious dishes from vegetarian innovator, Bryanna
Clark Grogan. Most of the recipes are based on the Mediterranean/Asian
model using lots of grains, fruits and vegetables. Nutritional
analyses accompany each recipe.
U to top - A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
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V to top - A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
Veggie Buddhists -
vegetarianism for Buddhists
http://www.veggiebuddhists.com/
Vegetarian Alternative:
How & Why to Stop Eating Meat - by Vimala McClure - book
Vegetarian
Appetizers: Simply Delicious Recipes for Easy Entertaining
- by Paulette Mitchell - Everyone loves party food! But in today's
busy world who has time to prepare sensational, healthy hors d'
oeuvres to please every palate? Thanks to the creative ideas in
Vegetarian Appetizers it's never been easier--or more delicious.
Over 70 innovative recipes ideal for any festive event, large or
small, take advantage of fresh, seasonal ingredients. So dip, dunk,
spear, or munch, Vegetarian Appetizers is a great reason to eat
your veggies.
Vegetarian
Asian: The Essential Kitchen - by Lynelle Scott Aitken -
book
Vegetarian
Beginner's Guide - by the Editors of Vegetarian Times - What
these compilers--magazine writers--excel at is explaining, once
and for all, the facts about shunning meat. Included in their discussions
are different types of vegans, rebuttals of the "improper nutrition" myth,
health issues from cancer to osteoporosis, alternative medicine,
and environmentally friendly lifestyles. Plain and simple language
infused with appropriate humor is augmented by 14 menus with 35
recipes and shopping lists, by end-of-chapter reading lists, and
by sidebars filled with information and suggestions about tofu,
holiday dinners, etc. Barbara Jacobs
Vegetarian
Cooking for Everyone - by Deborah Madison - The elegant simplicity
and exquisite flavor of Deborah Madison's food make her one of
America's leading cooks. In Vegetarian Cooking for Everyone, she
offers more than great food: her book includes comprehensive information
about ingredients and techniques, plus more than 800 recipes. The
recipes range from dishes as familiar as Guacamole to those as
distinctive as Green Lentils with Roasted Beets and Preserved Lemons,
and Cashew Curry. The 124-page chapter titled "Vegetables: The
Heart of the Matter" is a virtual book of culinary revelations;
you could use it as a manual on buying and preparing vegetables.
Madison provides equally inspired recipes and guidance for everything
from grains and soy to dairy foods and desserts.
Vegetarian
Cooking with Compassionate Cooks starring Colleen Patrick-Goudreau
- DVD - Colleen Patrick-Goudreau and Alka Chandna, the hosts of
this engaging, energetic, and informative DVD, demonstrate six
tantalizing yet easy-to-make dishes, packing them full of nutritional
facts and shopping tips. Including a helpful segment that provides
a visual aid to finding vegetarian products in the supermarket,
the Compassionate Cooks also answer a number of frequently asked
questions regarding vegetarianism.
Vegetarian Debate in Buddhism - Precious Metal
http://preciousmetal.wordpress.com/2007/06/25/vegetarian-debate-in-buddhism/
Vegetarian
Express: Easy, Tasty, and Healthy Menus in 28 Minutes - by
Nava Atlas - Vegetarian Express claims that each of its
recipes can be prepared in 28 minutes or less. If preparation time
sometimes stretches to 40 minutes on a few of the more complicated
recipes, it hardly matters, for you end up with an extraordinarily
delicious, low-fat meal in as much time as it takes for the local
pizza place to deliver one of its greasy pies. This book was written
with busy people in mind: folks who like to eat well but don't
have the time to spend steaming, blanching, soaking, and simmering
after a full day of work. Instead, Nava Atlas and Lillian Kayte
encourage cooks to use prepared foods as often as possible: canned
chickpeas, frozen spinach, and quick-cook rice add up to a blissful
curried chickpea stew; frozen corn, canned olives and tomatoes,
and tortillas combine to make a dynamite Mexican lasagna. The book
is divided into sections on grains, pastas, sandwiches, and more,
including recipes for side dishes to compliment each entree.
Vegetarian
Fast Food: Over 200 Delicious Dishes in Minutes - by Rose Elliot
- From the author of Complete Vegetarian Cuisine and Four Seasons
Vegetarian comes a collection of delicious vegetarian dishes for
busy cooks. Each recipe is healthy and original, and each takes
less than 30 minutes to prepare. 36 watercolor illustrations.
Vegetarian Feast at Buddhist Monastery
http://chowhound.chow.com/topics/21406
Vegetarian
5-Ingredient Gourmet - by Nava Atlas - If you don't get home
until six or later and still need to get dinner on the table, this
is the book for you. The Vegetarian 5-Ingredient Gourmet pares
down ingredients to their simplest and most flavorful form. "Keeping
things simple takes the frantic quality--and pressure--out of preparing
a meal," says author Nava Atlas. "Simplifying helps you to slow
down and enjoy the process of cooking."
Atlas devotes a whole chapter to tofu and soy products, including
seitan and packaged products like soy "hot dogs" and "sausage." She
also has a chapter on "Rudimentary Wraps," which includes recipes
for Avocado and Ricotta Soft Tacos, Goat Cheese and Red Pepper Wraps,
and the ever popular Black Bean Burrito (spice them with green chiles).
Pasta is a quick and easy favorite. Keep jarred sauce on hand and
you have the beginnings of Pasta with Triple Red Sauce or Pasta with
Olive Sauce. Serve veggie burgers on whole-grain buns with a side
of Creamy Coleslaw or Baked Barbecued Tofu and Potato Kebabs for
an easy weeknight meal. Or try Asian Sesame-Soy Noodles paired with
Broccoli and Tofu in Peanut Sauce.
Every recipe includes a nutritional
breakdown including calories, fat, protein, carbohydrates, cholesterol,
and sodium. Nearly every recipe has suggestions for what to pair
the dish with and on what page to find it. This is an especially
handy cookbook for time-crunched families. The food is easy, quick,
healthy, and doesn't require great concentration to prepare. --Dana Van Nest
Vegetarian
Food for Thought:
Quotations & Inspirations - by Gail Davis - The ideas that motivate
vegetarians -- animal welfare, personal health, the balance of nature
-- are remarkably consistent. This gift book collects wise words
by Thomas Edison, Albert Einstein, Alice Walker, Candice Bergen,
Rachel Carson, Gandhi, and other notable vegetarians.
Vegetarian
Grill: 200 Recipes for Inspired Flame-Kissed Meals - by Andrea
Chesman - Forget about the word vegetarian in the title,
and don't think inspired is just hype. The Vegetarian
Grill features a host of unexpected dishes that should interest
almost everyone. Have you ever thought, for example, of grilling
quesadillas or falafel; of making lasagna laced with grilled, chopped
vegetables; or of using grilled vegetables to infuse a meatless
split-pea soup with deep flavor? In the chapters on Flame-Kissed
Pastas and Grilled Fruit and Desserts, check out the Roasted Garlic
and Pepper Linguine, where grilling garlic, tomatoes, and sweet
peppers caramelizes their natural sugars and adds smoky savor,
and be sure to try the Grilled Pears with Chocolate Sauce, made
extra-rich tasting with brown sugar.
If you decide to buy a grill
on the strength of Andrea Chesman's recipes, read her clear discussion
of the differences between gas and charcoal models. You will probably
be inspired to buy what she calls a "vegetable grill rack" and
a grill-wok, too, so you can enjoy grilling pizzas and making the
chopped vegetables used in some recipes. Not only can The Vegetarian Grill help you enjoy eating more
vegetables more often, but it is also likely to make you keep the
grill fired up all year 'round. --Dana Jacobi
Vegetarian
Low-Carb Diet: The Fast, No-Hunger Weightloss Diet for Vegetarians
- by Rose Elliot - Finally, the diet vegetarians have been waiting
for, Have you been feeling left out lately? Many is the vegetarian
or vegan who has watched their meat-eating friends with envy as
they followed the Atkins diet and the pounds dropped off. There's
no doubt about it: a high-protein, low-carbohydrate diet really
does work. But what about vegetarians and vegans? Is it possible
to follow a high-protein diet without the fry-ups or the meat?
And can it really be a healthy way of life? The answer to all these
questions is a resounding 'yes'. Top vegetarian cookery writer
Rose Elliot has devised an easy to follow, meat-free answer to
the Atkins diet. Scientifically formulated to make your metabolism
stop burning carbs and start burning fat, her diet helps you to
lose weight and make carb cravings, mood swings and energy lows
a thing of the past. With over 80 delicious, mouth-watering recipes,
top tips for losing weight and staying slim, carbohydrate counters,
menu plans and an explanation of why the diet works, this is the
must-have book for any vegetarian or vegan who wants to lose weight.
Vegetarian
Luchbasket: Over 225 Easy, Low-Fat, Nutritious Recipes for
the Quality-Conscious Family on the Go - by Linda Haynes - It's
hard to plan healthy meals when life is so hectic. The author,
a mother of three vegetarian kids, offers a selection of breads,
spreads, soups, sandwiches, entrees, and desserts that are healthy,
delicious, easy to make, and perfect for eating on the run.
to top
Vegetarian
Meals for People On-The-Go: 101 Quick & Easy Recipes -
by Vimala Rodgers - Designed for busy people who have little time
to spend in the kitchen, these vegetarian recipes are delicious,
versatile, and above all, quick and easy to prepare. This book
is Vimala Rodgers' personal invitation to you to produce outstanding
meals that will please the palate. She has been relentless in her
quest to create healthy and delicious vegetarian meals.
Vegetarian
Planet - by Didi Emmons - With virtually every eater eager
to reduce the amount of cholesterol and other saturated fats in
everyday diets, vegetarian cooking is gaining new adherents. Emmons'
vegetarian cookbook distinguishes itself from other similar current
offerings by presenting recipes for complex creations that make
vegetarianism more attractive than cooking found in customary tofu-and-tamari
tomes. Emmons delights in variations on lasagna, and she has plenty
of Mexican-inspired items to attract pepper lovers. Thoughtful
attention to spices and herbs will help win converts to vegetarianism
from meat-centered diners. An entire chapter on
"burgers" aims to woo the younger set, but long ingredient lists and time-consuming
techniques make these burgers more complicated for the time-pressed cook
than their fast-food cousins. Experienced home chefs looking for alternatives
to meat-based cuisine will find plenty here to delight vegetarian family
members and dinner guests. Mark Knoblauch
Vegetarian
Sandwiches: Fresh Fillings for Slices, Pockets Wraps, and
Rolls - by Paulette Mitchell - Goodbye, peanut butter and jelly!
In this lively, easy-to-use cookbook, author Paulette Mitchell
shares 75 recipes for delicious, healthy hand-held meals that
will satisfy both vegetarians and omnivores alike. Think a veggie
sandwich is just cheese and sprouts? Think again. Try brown-bagging
it with Mexican Black-Bean Pitas, wowing a dinner party with
elegant Pear Crostini, or satisfying a hungry crowd with Eggplant
Parmesan Poor Boys. Plus, youÕll find great sandwich accompaniments
such as Herbed Fresh Tomato-Carrot Soup and Potato Salad with
Lemon Vinaigrette. From tofu and tempeh to fresh veggies and
grains, Vegetarian
Sandwiches is a must-have for the lunchbox set.
Vegetarian
Supercook - by Rose Elliot - From international dishes such
as a pinto bean and pumpkin casserole from South America to everyday
favorites with a delicious twist, these all-vegetarian meals will
tempt even die-hard carnivores. Chef, author, and committed vegetarian
Rose Elliot, who has 40 books to her credit, brings her vast experience
to these new and exciting recipes, solving daily cooking conundrums
for non–meat eaters. There’s something for every occasion,
whether it’s an after-work meal to make in less than 30 minutes,
leisurely barbecue, al fresco celebration, or festive holiday dinner.
Dieters will even find a host of delectable recipes for staying
slim and healthy. Goat Cheese and Cranberry Parcels, Grilled Polenta
with Roasted Tomatoes, and White Chocolate Ice Cream with Summer
Berry Sauce: are all mouthwatering.
Vegetarian
Suppers from Deborah Madison's Kitchen - by Deborah Madison
- Celebrated vegetarian chef Madison's latest warmly written gem
offers everything from quickie suppers to subtle, sophisticated
dinner-party dishes while encouraging local, seasonal eating and
unfussy kitchen artisanship. Her earthy, vigorous Pasta and Chickpeas
with Plenty of Parsley and Garlic comes together in a flash, and
is enlivened by the addition of Beluga lentils, a suggestion she
makes in her "Variations" column. (It will also convince anyone
that whole wheat pasta can be delicious.) The Onion and Rosemary
Tart with Fromage Blanc is rich, creamy and gorgeously smooth,
with a crisp and flavorful shell. And the Brussels Sprout and Mushroom
Ragout with Herb Dumplings employs fresh tarragon to brilliant
effect (it flavors both the ragout and the dumplings) to make a
kind of sophisticated comfort food that's only slightly too heavy
on the sprouts. And if Winter Squash Lasagna with Sage, Walnuts
and Black Kale seems too ambitious for a Tuesday night, there's
always Wine-Braised Lentils Over Toast or even a Fried-Egg Sandwich.
Madison's recipes do call for good kitchen gear (Dutch ovens, double-boilers,
numerous gratin pans and casseroles) and some hard-to-find ingredients
(fromage blanc, blanched nettles, Thai basil), but they're flexible
enough to allow for substitutions. Though not as broad as Madison's
James Beard–winning Vegetarian Cooking for Everyone nor
as detailed as her classic The Greens Cookbook, this volume
is a wonderful addition to any vegetarian or "vegophile" kitchen.
--Copyright © Reed Business Information, a division of Reed
Elsevier Inc.
Vegetarian Sushi - by Brigid Treloar - book
Vegetarian
Sushi Made Easy - by Hiroko Fukuhara - Vegetarian Sushi
Made Easy introduces over 40 recipes for delicious, easy-to-prepare
sushi made with vegetables instead of raw fish. The authors have
grouped the recipes into finger sushi with vegetable toppings,
sushi rolls, sushi balls, stuffed sushi pockets, tossed sushi,
and sushi cakes. Many of these are made with sushi rice in several
colors—white, pink, yellow, and even green—so they
are not only delicious to eat, but also beautiful to look at. Vegetarian
Sushi Made Easy is the perfect introduction for all cooks,
both amateur and experienced, to the wide world of healthy, delicious
sushi.
Vegetarian
Table: America - by Deborah Madison - Complete with lovely
full-color photos, The Vegetarian Table: America features over
75 delectable dishes for vegetarian dining at its most comforting,
from homey soups, salads, and side dishes to hearty main dishes
and luscious desserts. Celebrated chef Deborah Madison, author
of The Green's Cookbook explores the delicious heritage of America's
kitchen. 29 full-color photos.
Vegetarian
Table: France - by Georgeanne Brennan - Although France does
not have a vegetarian tradition per se, Brennan (Potager) gathers
75 recipes that reflect the characteristic French insistence on
"ingredients that are fresh, seasonal, and regional." The opening section
on basics includes recipes for broths, sauces and infused oils and vinegars
that are often called for in the dishes that follow. Garlic Vinaigrette,
a flavorful variant of the classic, puts a lovely zing into a simple green
salad, while the slightly sweet Balsamic Vinaigrette complements the bitterness
of a Grilled Radicchio. Many of the recipes showcase a single vegetable?Brussels
Sprouts Poached in Cider with Onions and Apples, Saute of Baby Spinach?while
some of the main courses offer tasty combinations of spring or winter vegetables
in ragouts or mixed grills. A versatile ratatouille can be served hot, cold
or with pasta, omelets or polenta. And of course there are desserts?fruit
tarts and a crispy pear gratin that can be equally flavorful with apples
or blueberries. While not all recipes are easy to prepare (e.g., Artichokes
Stuffed with Fennel Duxelles), directions are clear. Photographs are by the
late John Vaughan.
Copyright 1995 Reed Business Information, Inc
Vegetarian
Table: India - by Yamuna Devi - Best-selling author Yamuna
Devi serves up a fabulous array of delicious dishes in this latest
title in the popular Vegetarian Table series. The Indian
vegetarian tradition is the oldest and most varied in the world,
embracing the choicest produce, wholesome grains and legumes, and
fragrant seasonings. The Vegetarian Table: India features
more than eighty spice-laden dishes and includes tips for stocking
an Indian pantry and serving meals in traditional style. Complete
with elegant full-color photos, this book will be a welcome addition
to any cook's library.
Vegetarian
Table: Italy - by Julia della Croce - "An exciting new perspective
on a cherished cuisine" (The San Francisco Chronicle), the Vegetarian
Table series celebrates the rich diversity of flavors, fruits
and vegetables, grains and legumes, and the variety of enticing
spices found all over the world, providing the perfect opportunity
for indulging the vegetarian palate. Lavishly illustrated with
stunning full-color photography and text by some of the finest
food writers in the industry, this popular Chronicle Books series
is now available in paperback. Featuring distinctive vegetarian
recipes for appetizers, soups and salads, pastas and noodles, main
dishes, breads, and desserts, the cuisines are as delicious as
they are exotic. The Vegetarian Table series offers an enticing
and nutritious way to bring the sumptuous food and flavors from
around the globe to any vegetarian table—wherever it may
be.
Vegetarian
Table: Japan - by Victoria Wise - "An exciting new perspective
on a cherished cuisine" (The San Francisco Chronicle), the Vegetarian
Table series celebrates the rich diversity of flavors, fruits
and vegetables, grains and legumes, and the variety of enticing
spices found all over the world, providing the perfect opportunity
for indulging the vegetarian palate. Lavishly illustrated with
stunning full-color photography and text by some of the finest
food writers in the industry, this popular Chronicle Books series
is now available in paperback. Featuring distinctive vegetarian
recipes for appetizers, soups and salads, pastas and noodles, main
dishes, breads, and desserts, the cuisines are as delicious as
they are exotic. The Vegetarian Table series offers an enticing
and nutritious way to bring the sumptuous food and flavors from
around the globe to any vegetarian table—wherever it may
be.
Vegetarian
Table: Mexico - Mouth-watering color photos enhance the appeal
of these 90 recipes, which adapt Mexican cuisine to the vegetarian
diet. Wise (American Charcuterie), a former first chef of Chez
Panisse, avoids animal ingredients except for eggs and dairy products
and replaces lard with the more healthful olive oil, though many
of the recipes are not low-fat. Six chapters present salsas and
condiments; tortilla cuisine; soups; pasta, rice and beans; salads
and vegetables; and sweets. Tradition shares space happily with
the innovative: a recipe for fresh tomato salsa leads into one
combining jicama and watermelon, and another mixing grapefruit
and pumpkin seeds; a classic tortilla soup is followed up by one
calling for russet potatoes, cantaloupe, lime, serrano chiles and
milk. Frequently calling for traditional ingredients with which
many cooks may be unfamiliar, Wise includes a useful glossary of
ingredients in this handsome, tempting collection.
Copyright 1995 Reed Business Information, Inc.
Vegetarian
Table: North Africa - by Kitty Morse - Kitty Morse grew up
in Casablanca, and through her extensive network of family and
friends, she accumulated expertise in the cuisine of the entire
Maghreb: Algeria, Tunisia, and Morocco. In this part of the world,
banquets called
diffas are long affairs which include heaping platters of
couscous, aromatic tagines or stews, and exquisitely spiced dishes
like feather-light Bisteya, a kind of pie often filled with pigeon.
Meat, fish, and poultry are eaten, but most of the time, meals
center on legumes like lentils, grains, and heaps of vegetables.
Some of these dishes require seasoning with preserved lemons, fiery
harissa, or a Tunisian blend of ground coriander, caraway, garlic,
and chili powder which is called Tabil. Morse opens by showing
how to make them all. There are recipes for a meatless Harira,
a delightful Cauliflower and Zucchini Salad, and Tunisian Mechwya.
There are also grilled peppers, several crustless Tunisian quiches,
Foul Mudamus, a stew of fava beans with olives, plus a variety
of couscous dishes and breads. Vegetarians will appreciate the
complex flavors and brilliant colors of North African food. Those
who eat meat will not miss it, thanks to the rich aromas and satisfying
heft of Morse's dishes. Photos by Deborah Jones display the beauty
of this traditional cooking. Menus will help you organize memorable
meals, and mail-order sources can supply needed ingredients wherever
you live. --Dana Jacobi
Vegetarian
Table: Thailand - by Jacki Passmore - Anyone who cooks for
vegetarians and omnivores can sympathize with William Ralph Inge: "It
is useless for the sheep to pass resolutions in favour of vegetarianism,
while the wolf remains of a different opinion." With Thai cuisine,
skipping meat doesn't feel like a compromise; one can make spicy
flavorful dishes for the sheep, and the wolf won't know the difference.
Passmore (Fire and Spice) has chosen well, collecting recipes
that aren't difficult or weighed down with an ominous list of ingredients.
In each section. Passmore manages to give a sense of the full range
of Thai cooking, from the expected curry paste, ginger, coconut
flavor of Mushrooms in Coconut Soup with Crisp Noodle Croutons
to the less expected Mussaman Curry of Potato and Pumpkin with
Peanuts (and cardamom, cinnamon, star anise, tamarind) and Clay
Pot of Fried Tofu and Vegetables in Brown Sauce. The first chapter
includes a fairly complete glossary of ingredients. Although the
difference between coconut cream (made from the first extraction
of coconut meat) and the ubiquitous sugary cream of coconut used
for piña coladas is not clarified. Passmore does recognize
that many Thai ingredients are not universally available. The suggested
substitutions (e.g., tapioca for sago; grapefruit instead of pomelos;
lime zest for kaffir lime leaves; chayote for Chinese melon) will
help bring the delights of Thai cuisine to many vegetarian tables.
Vegetarian
Times Complete Cookbook - by Vegetarian Times Magazine - Vegetarian
Times is known for its "great recipes" (Chicago Tribune), and this
new edition of the Vegetarian Times Complete Cookbook offers more
than 600 fabulous recipes, along with comprehensive information
on vegetarian diet and nutrition. It's the definitive guide for
vegetarians as well as an inspiration to all cooks who want fresh
new ideas and great taste. Forget about labels--this is the vegetarian
cookbook that everyone will love!
Vegetarian
Turkish Cooking: Over 100 of Turkey's Classic Recipes for the
Vegetarian Cook - by Carol Robertson - Robertson relates a series
of captivating and delightful travel adventures in the first half
of the book, unveiling the wonders of Turkey—from the ancient
cities of Ankara to the spas at Bursa to the small village bazaars,
where fresh vegetables line stone pathways and aged stucco homes.
The second portion is dedicated to vegetarian foods and recipes.
Over one hundred Turkish dishes, including Spinach with Yogurt
Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav, and
the ever-popular Baklava, await the cook wanting to explore Turkish
cuisine.
Vegetariana:
A Rich Harvest of Wit, Lore, and Recipes - by Nava Atlas - Assorted
cookery anecdotes and lore - interspersed with vegetarian recipes.
Among the former: Shakespeare's Oberon on banks of wild thyme, Ambrose
Bierce on the place of sauce in civilized societies, snippets from
Renaissance herbalists, a few proverbs ("Bread is better than the
song of birds"). With better recipes, and a little more command of
the subject, it might have made for a cute picture book: Atlas, however,
joshes the shade of Pythagoras for forbidding beans, happily unaware
that the Phaseolus beans she is thinking of never got to Europe until
after Columbus (the philosopher knew only the sometimes toxic lava
bean). But she also finds genuinely charming tidbits like Becky Sharpe's
first encounter with a chili, or G. K. Chesterton on booze as the
ultimate vegetarian diet. As a cook, she puts tamari or soy sauce
in Boston baked beans (made with canned or precooked beans), kasha
varnishkes, and Indian curries and smothers the flavor of vegetables
with lavish combinations of dried herbs. Still, there are some fairly
nice salads and egg dishes. The real heart of the book, her 140-odd
black-and-white drawings, offers a large kaleidoscope of styles,
all more or less kitschy. An agreeably-intended divertissement, for
coffee tables here and there. (Kirkus Reviews)
Vegetarianism - Dharma Data
http://www.buddhanet.net/e-learning/dharmadata/fdd21.htm
Vegetarianism
http://www.quietmountain.org/dharmacenters/buddhadendo/vege.htm
Vegetarianism
and Vegetarians in Japan by Mitsuru Kakimoto
http://www.purifymind.com/VegeJapan.htm
Vegetarianism
and Zen Practice by Sensei Sevean
Ross
http://animalsvoice.com/edits/editorial/essays/misc/veggie_zen.html
Vegetarians
and Vegans in America Today - by Karen Iacobbo - Vegetarianism
is not a diet trend, or the flavor of the month. Instead, it is
a philosophy and practice with roots in antiquity. Vegetarianism
has existed for centuries in much of the world as a social movement
and subculture. In the United States, this subculture has existed
for more than 200 years. In this book, the Iacobbos bring this
thriving subculture to life. By examining the community's businesses,
organizations, events, scholarship, and influence on the arts,
and interviewing vegetarians and vegans, the authors reveal for
the reader a subculture whose members hold a variety of perspectives
on everything from animal rights to advocacy, politics, and religion.
Building upon their previous book, a history of vegetarianism,
the Iacobbos delve into its current incarnations. They include
information on the food industry, health studies on the benefits
of vegetarians and vegan ways of eating, the popularity of vegetarianism,
and the backlash against it. They highlight the work of vegetarian
advocates and provide a glimpse of the stores, magazines, restaurants,
and organizations that bring this subculture together. Finally,
they include projections for the future from vegetarians, environmentalists,
lawyers, nutritionists, economists, and experts in animal rights.
Veggie 123 - Useful
free vegetarian ebook site with recipes to improve your health.
http://www.veggie123.com/
Veggie
Chic - by Rose Elliot - Think vegetarian means bland and boring?
Once you’ve tasted Moroccan Lemon and Honey-seared Haloumi,
Tea-smoked Chestnut Risotto, or Grilled Plantain Cubes with Coconut
Pesto, you’ll see meat-free cooking in a whole new light.
Getting great results is easy with these innovative recipes and
sumptuous color photographs of the finished dishes. The 100 choices
include dazzling starters and sides, entrees, and desserts, as
well as selections for both casual entertaining and more formal
occasions. Enjoy Spicy Pumpkin Pancakes, feast on Mixed Mushroom
Tempura with Hot Dipping Sauce, savor the Tavolo Nero and Goats’ Cheese
Torte, and finish with a mouthwatering Fig Tarte Tatin. Vegetarian
has never been so tantalizing.
Veggie
Meals: Rachael Ray's 30-Minute Meals - by Rachael Ray - This
second volume in the 30-Minute Meals series offers tempting recipes
for main-course veggies, veggie pastas, and salads.
Vegetarian
Meals Good Housekeeping Favorite Recipes - by Editors of Good
Housekeeping - More and more people are going vegetarian—but
how can you create a balanced, nourishing dinner without meat that
also whets the family’s appetite? Good Housekeeping has
the tasty answers, with expert advice from a recognized nutritionist
on all the basics, including how to make sure the food is rich
in protein, vitamins, and other nutrients. The appealing and temptingly
diverse dishes—shown in enticing color photos—include
soups and stews, one-dish dinners, quick and easy suppers, lunches
and brunches, and main-dish salads. Who could resist Classic Risotto,
Spinach and Corn Quesadillas, Red Bean and Collard Gumbo, or Portobello
Burgers? Special tips throughout the book explain simple
cooking techniques, smart time-savers, and where to find the right
ingredients.
Venturesome
Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals
- by J.M. Hirsch - Venturesome Vegetarian Cooking busts
the veggie mold, focusing on flavor and innovative recipes, rather
than on philosophy and persuading tofu to taste like tenderloin.
These are great recipes that just happen to be vegetarian.
This mother-son team offers more than 150 recipes (and more than
100 color photographs) that are simple enough to pull together during
the week, yet daring and delicious enough for dinner parties. This
is vegetarian cooking for people who love to eat. Packed with advice
for keeping cooking easy, efficient and always an adventure, the
book includes a world of meat- and dairy-free meals drawn from the
authors' culinary explorations—Spanakopita
from Greece, Crostini and pasta from Italy, Pad Thai and aromatic soups from
Thailand, Sushi and earthy noodle dishes from Japan, and plenty of comforting
favorites from home like Creamy Mashed Potatoes, Fluffy Biscuits, Rich Gravy
and Thick Corn Chowder.
Versatile
Vegetarian - by Weight Watchers - Tofu "Egg Salad"; Caramelized
Onion and Tomato Calzone; Pear, Walnut, and Feta Salad--do these
treats sound like Weight Watchers fare? You betcha! The recipes
in this eclectic and elegant meatless cookbook will help you discover
ways to enjoy unfamiliar foods that can add variety to vegetarian
meals, including millet, tempeh, and purslane. Weight Watchers
Versatile Vegetarian even makes tofu more appealing by explaining
tricks such as pressing and freezing it. Icons indicate which recipes
are spicy; can be made ahead; cooked in the microwave; in one pot;
or are ready in under 30 minutes. If there's a diehard meat-and-potatoes
person in the house, add some extra spice or a touch more fat to
these recipes and they will please everyone at the table; in fact,
the dishes in this book may seduce others who need to lose weight
into joining you in a healthful regimen.
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World
Peace Diet: Eating for Spiritual Health and Social Harmony
- by Will Tuttle - Food is our most intimate and telling connection
both with the living natural order and with our living cultural
heritage. By eating the plants and animals of our earth, we literally
incorporate them. It is also through this act of eating that we
partake of our culture’s values and paradigms at the most
primal levels. It is becoming increasingly obvious, however, that
the choices we make about our food are leading to environmental
degradation, enormous human health problems, and unimaginable cruelty
toward our fellow creatures.
World
Vegetarian Classics: Over 2020 Essential International Recipes
for the Modern Kitchen - by Celia Brooks Brown - Meatless dishes
from around the world shine in this stylish book. Brown, an American
who caters and does food consulting in London, was inspired by
the city's array of ethnic eateries, and much of the book is filtered
through recent immigrants or British cooks who have become skilled
in another region's cooking style; the "expert" on Spanish cooking,
for example, is a Bristol chef, and many recipes are adapted from
other cookbooks, perhaps less authentic as a result. Brown makes
up for this by including numerous dishes that will pleasantly surprise
vegetarians who think they've tried everything, such as delightful
Coriander Pea Cakes in Coconut Curry from Mauritius; cute, fried
Son-in-Law Eggs from Thailand; and a thick, hot Ukrainian variation
on Borshch. Most are main dishes, and familiar offerings (Boston
Baked Beans; Moroccan Mixed Vegetable Couscous) anchor the 11 chapters,
which span the world by region. Few of the recipes are complicated,
and Brown provides conversions and translations for measurements
and terms, though beginners may be frustrated by the sometimes
vague instructions. Still, with its beautiful presentation of a
well-rounded selection of dishes, this book should take a prominent
place on the shelf of any vegetarian who loves to cook. Photos. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc.
All rights reserved.
X to top - A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
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Y to top - A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
Yamuna's
Table: Healthy Vegetarian Cuisine Inspired by the Flavors of
India - by Yamuna Devi - Drawing on the vibrant flavors of India,
Yamuna Devi has given us a cookbook that reflects her commitment
to high-flavor, low-fat, easy-but-elegant vegetarian dishes such
as Smoky Eggplant Caviar, Black Bean Chili with Orange-Pepper Sauce,
Fresh Figs with Mint Cream, and Melon Sorbet with Sweet Jalapeno
Sauce. Winner of the International Cookbook of the Year Award from
the James Beard Foundation.
Year
in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and
Friends - by Jack Bishop - Cook's Illustrated executive
editor Bishop largely succeeds in removing the tarnish from vegetarian
cooking, sharing simple, seasonal dishes that make the lack of
meat seem like an afterthought. Bishop's no-nonsense attitude toward
tofu leads into a series of recipes that call for browning the
tofu, then coating it with a pan sauce, such as Pan-Glazed Tofu
with Thai Red Curry Sauce. The majority of these dishes can be
thrown together at the last minute, such as Wilted Spinach Salad
with Japanese Flavors, and Chard Burritos with Tomato-Chipotle
Salsa; the few that are more labor-intensive (Orange Risotto Cakes
with Pistachio Crust, for example) and are worth the effort. Many
of the dishes have Italian or Mexican influences, and Bishop arranges
recipes by season. Occasionally it's not clear what connects a
dish to its season, (why is Fettuccine with Caramelized Onion Sauce
a fall meal?), and there is some repetition: spring's Chickpea
Patties with Arugula Salad hardly vary from the Herbed Chickpea
Patties with Israeli Salad that appear in summer. There are odd
lapses, too, such as a sidebar on blending puréed soups
that neglects to mention immersion blenders, and a recipe for Root
Vegetable Tarts with Rosemary that calls for a 14-ounce package
of puff pastry, then uses only half of the package. Largely, though,
the inventiveness of Arugula and Pear Soup and Tender Lettuce and
Peach Salad with Pumpkin Seeds and Sour Orange Vinaigrette far
outweighs those puzzling blips. These are excellent recipes for
alluring food. 16 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc.
Yoga
Cookbook: Vegetarian Food for Body and Mind - by Sivananda
Yoga Center - The teachings of yoga advocate a vegetarian diet,
with special emphasis on foods that bring peace to body, mind,
and spirit. The Yoga Cookbook contains more than 170 recipes
prepared under the guidance of the world-renowned Sivananda Yoga
Vedanta Centers. Illustrated with more than sixty beautiful color
photographs, these delicious, easy-to-prepare recipes have an international
flavor. Begin the day with Citrus Slices with Pomegranate Seeds
and Carrot and Molasses Muffins. Savor Vegetable Ragout over brown
rice, and still have room for a square of Gingerbread with Orange
Butter Frosting. Serve Cinnamon Beans along with Herbed Polenta
with Corn for an Italian-inspired feast. Treat yourself and those
you love to Raisin Nut Balls, Banana-Nut Tart, or Chocolate Truffles.
All are prepared with wholesome ingredients that increase vitality,
energy, health, and joy.
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Zen
Vegetarian Cooking - by Soei Yoneda - Presents simple, nutritious
and easy-to-follow vegetarian recipes as prepared in a Zen temple.
The dishes presented are suitable as a meal in themselves, or useful
as side dishes. The book also includes advice on equipment, cooking
methods, food arrangements and suggested menus.
Zen
of Eating - by R. Kabatznick - When it comes to weight loss,
the emphasis today is shifting away from fad diets and compulsive
workouts toward sane, sensible techniques that incorporate both
the mind and the body. This is the first book to apply the 2,500-year-old
principles of Zen Buddhism to the modern struggle with the vicious
cycle of dieting, losing, and regaining weight. From a Buddhist
perspective, overeating is a disorder of desire. This book will
teach readers how to find freedom from eating problems and the
tyranny of desire that triggers them. Filled with concrete, practical
exercises and the wisdom of the ages, The Zen of Eating provides,
at last, an alternative to ineffective diet programs, products,
and pills.
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Ahimsa: Buddhism and the Vegetarian Ideal by Bodo Balsys - Ahimsa means "harmlessness," carried out in thought, word or deed. A major precept of Buddhists of all denominations is to practice harmlessness. Such activity is not supposed to be theory, but a practical fact, a sacred pledge (samaya) integrated into the fibre of one's every mode of conduct on the path to enlightenment and liberation from the samsara.
Almost No-Fat Holiday Cookbook: Festive Vegetarian Recipes - by Bryanna Clark Grogan - From New Year's to Kwanzaa, celebrate the holidays that make up our cultural fabric, without losing your waistline in the process. Includes a special chapter on holiday baking.
Almost Vegetarian: A Primer for Cooks Who Are Eating Vegetarian Most of the Time, Chicken & Fish Some of the Time, & Altogether Well All of the Time - by Diana Shaw - "Almost vegetarian" is a good description of the way more and more people are not quite giving up meat but no longer eating it every day, and this book should have broad appeal. Shaw, author of Grilling from the Garden (LJ 8/93) and two other strictly vegetarian cookbooks, does not include red meat in her latest book, but there are fish and poultry entrees and other dishes this time around. Most are low-fat and high-fiber. The recipes are an eclectic collection, though not, perhaps, quite as interesting as those in Grilling, with lots of variations and boxes on tips and techniques. A few quibbles aside (e.g., how many cooks will be able to find baby artichokes with 4-inch stems for soup?), this is recommended for most collections.
American Vegetarian Cookbook from the Fit for Life Kitchen - by Marilyn Diamond
Beautiful Bowl of Soup: The Best Vegetarian Recipes - by Paulette Mitchell - No, there is no chicken stock in this soup. What you'll find here is page after glorious page of the loveliest, most delicious soups and stews - each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell's easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal. Witness hearty Pumpkin Stew baked and served in a pumpkin shell; classic onion soup updated with crunchy goat cheese toasts; and Spicy Sweet Potato Ancho Bisque swirled with bright Roasted Red Pepper Cream. From Mediterranean Saffron Stew to Greek Spinach and Orzo Soup, these colorful dishes are simple enough for every day, yet sophisticated enough for elegant dinner parties. Instructions for making tasty vegetable stock from scratch, a selection of delicious vegan soups, and a helpful "tips" section make this gorgeous cookbook an important addition to any kitchen where good food and good health are on the menu.
Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet - by Vesanto Melina & Brenda Davis - book - The evidence is in— millions of people are moving toward a vegetarian diet because it offers a healthful and environmentally sound alternative to the standard diet. Becoming Vegetarian is the ultimate source for making this valuable and beneficial life change. Packed with authoritative vegetarian and vegan nutrition information from established and savvy experts, this powerful book takes the worry out of making an important, healthy transition.
Being Vegetarian for Dummies - by Suzanne Havala - book - Being Vegetarian For Dummies tackles head-on some of the most common questions that vegetarians often face when someone learns of their dietary lifestyle. Aren’t you lacking a ton of vitamins and minerals? What exactly do you eat?
Buddha's Table: Thai Feasting Vegetarian Style - by Chat Mingkwan - Buddha's Table presents a magnificent and joyful celebration of Thai cuisine that is guaranteed to add diversity and pleasure to your cooking and dining experience.
Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle - by Robin Robertson - Now you can enjoy healthy, low-carb meals without the cholesterol--in this collection of high-protein, high-fiber meat and dairy-free recipes.The low-carb revolution continues to take the nation by storm. But the heavy emphasis these diets place on meats leaves vegetarians in the lurch. Now acclaimed cookbook author Robin Robertson offers 150 fabulous carb-conscious vegetarian recipes--meat and dairy-free dishes that banish refined carbohydrates and bring out the best flavors from vegetables and other vegetarian ingredients.Within these pages are 150 dishes that are simple to prepare yet offer the full rich flavors of more complicated fare. The delightful appetizers and main courses include Lettuce-Wrapped Spring Rolls with Spicy Peanut Sauce, Mushrooms Stuffed with Spinach and Pine Nuts, Moroccan Vegetable Tagine, and Fennel and Artichoke Gratin with Three-Herb White Bean Pesto. Sensational stews, salads, soups, sauces, sides, and scrumptious good-for-you desserts round out the mix.At last, there's a delectably enlightened way for America's 12 million vegetarians--and the millions of other health-conscious individuals who want to up their fiber and reduce their cholesterol--to reap all the benefits of a carb-conscious lifestyle.
Classic Indian Vegetarian and Grain Cooking - by Julie Sahni - One might expect that this fine sequel to Sahni's Classic Indian Cooking covers a smaller subject than that earlier work. But since most Indians are vegetarians, and since they cook in a diversity of styles, this new volume in many senses gives a truer panorama of that nation's classic cuisine. After an exhaustive glossary of foodstuffs and spices that make up the Indian larder, Sahni launches into the recipes, which in a rare concession to Western ways are arranged course by course. There is much that even a devotee of Indian cooking will find new in the areas of fritters and griddle cakes, braised dishes, lentils, chutneys. Though the ingredients are often exotic, Sahni's directions for buying (a mail-order guide is included) and cooking are precise. She brings some of the subtler practices of one of the world's great cuisines within America's reach. Foreign rights: Esther Newberg, ICM. November 25
Classic Vegetarian Cooking from the Middle East & North Africa - by Habeeb Solloum - Food and travel writer Salloum (From the Land of Figs and Olives) notes in his introduction that Middle Eastern and northern African populations have relied on a vegetarian diet since the beginning of civilization, despite the lamb and chicken dishes that may spring to the mind of anyone with a nodding acquaintance (meat is a rarity often reserved for special occasions). Setting the record straight with over 300 vegetarian dishes, Salloum's culinary tour gives readers the chance to eat like the locals do. While there are plenty of recipes utilizing common ingredients (30 chickpea recipes, 19 eggplant dishes and a dozen featuring dates), Salloum also offers unusual combinations such as Pomegranate and Mushroom Soup and Tumeric-Flavored Eggs, using garlic, cilantro and tomato in addition to the subtle, noble spice ("much in demand at birth, marriage, and death ceremonies). Pancakes are stuffed with a sweetened and spiced ricotta cheese or a walnut, cinnamon and sugar filling, then cooked and dipped in Qater, a simple syrup infused with orange flower water and lemon juice. Including the Arabic names for every dish and boasting recipes for homemade yogurt, multiple takes on falafel and a multitude of stews and soups, most of which come together in minutes, Salloum's collection will be welcome, illuminating resource for vegetarians and omnivores alike. -- Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Complete Book of Vegetarian Grilling: 151 Easy and Tasty Recipes You Can Grill Indoors and Out - by Susann Hadler - Readers will discover things they never knew they could do on their indoor or outdoor grills and tried and true vegetarians will feel a sense of renewal about tackling the grill and creating wonderful meals cooked in the open air.
Complete Herb Encyclopedia - by Nico Vermeulen - book - A comprehensive guide, The Complete Herb Encyclopedia provides detailed information on over 600 varieties of herbs. You will find an array of ideas for using herbs for cooking, healing, aromatics, cosmetics and dyeing.
Cookin' Southern Vegetarian Style - by Ann Jackson - For a taste of life in the south, this cookbook captures all the hominess of Southern cuisine with a dose of healthful eating in recipes that are vegetarian versions of standard favorites. Included are the sumptuous vegetable and fruit dishes and baked goods that have graced Southern tables for ages. Plus recipes handed down through generations showcasing other well loved combinations of favorite foods: tomatoes and green beans, biscuits and piping gravy, watermelon and pecan pies. You'll go back to a time and place where the pace is slow and friendly, close to the earth, and full of good food.
Dakshin: Vegetarain Buisine from South India - by Chandra Padmanabhan - The Indian food that most Americans are familiar with is from North India. Here are two new books to expand their horizons. Dakshin, the first in a new series, is a lavishly illustrated introduction to the cuisine of South India, where most of the population is Hindu and vegetarian. The author, an Indian food writer, presents dozens of recipes for the various courses of a South Indian vegetarian meal, most accompanied by inviting full-page color photographs. American cooks may recognize a few dishes from Indian restaurants, but most will be new. Although some of the ingredients may be somewhat difficult to find, Padmanabhan's recipes should be worth the effort. Law, a cooking teacher and author of the excellent Southeast Asia Cookbook (LJ 8/ 90), has traveled frequently to India over the last decade. She has collected recipes from both home cooks and chefs throughout the country, but here she emphasizes the lighter dishes of the South, usually but not always vegetarian. She has adopted a few dishes, cutting back on the fat, but most are authentic versions. Law's text is both informative about Indian cuisine and culture and a pleasure to read, and her recipes are very accessible to Western cooks. Both titles are highly recommended.-- Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan - by Mari Jugii - "The book is beautifully illustrated and the recipes are mostly simple, quick and easy to follow. Longtime vegetarians, especially those with a macrobiotic background (which in America has seriously deep Japanese roots), will be familiar with many of these ingredients. . . Fujii provides a helpful, illustrated glossary, as well as some basic how-to material for preparing staples." -Associated Press
Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes - by Didi Emmons - Emmons (Vegetarian Planet) comes to the rescue for vegetarian dinner-party hosts with this guide to orchestrating intimate gatherings or large parties with food so good the guests won't notice it's meatless. Sound principles are at work here: parties exist so you can "feed people (yourself included)" and "enjoy people (yourself included)." Emmons gives tips on making dips (Greek Skordalia, Roasted Red Pepper Dip) and crudites, using salads (Green Bean-Sweet Potato Salad with Peanut Dressing, Mango Slaw) as buffet centerpieces, and buying pre-made snacks at Asian groceries. Festive touches, like beets for Pink Eggs and "Seizing" Hot Fudge Sauce (it hardens over ice cream) add creativity without hardship. There's even an ingenious "miraculously cheap wedding for fifty in ten easy steps" sidebar that includes tea sandwiches and brie with currant jelly and pecans. Even if you're just entertaining your kids, they'll enjoy Sloppy Joes and Crunchy Peanut Butter Balls. Plentiful tofu and seitan recipes will satisfy vegans. There are chapters on "intimate gatherings," brunches, pizzas, risottos, and sweets and drinks, although no comprehensive beverage chapter. Main courses like Spaghetti with Green Olive Pesto and Spinach, Crunchy Chickpea, and Hazelnut Ragout are piquant yet easy to make. With sidebars on such topics as the great Turkey day conundrum, how to make inexpensive centerpieces and how to get people to help out, this is exactly what veggie hosts need in order to plan, execute and, most importantly, enjoy their own parties. -- Copyright 2003 Reed Business Information, Inc.
Entertaining Vegetarians - by Celia Brooks Brown - offers more than 80 vegetarian dishes that will appeal to everyone. Devised and selected for a wide range of occasions, like impromptu meals with friends, formal parties and laid-back picnics, the recipes are fast and uncomplicated. Each versatile and delicious dish can be inserted easily into a menu that includes meat.
Everything Vegetarian Cookbook: 300 Healthy Recipes Everyone Will Enjoy - by Jay Weinstein
Extraveganza: Original Recipes from Phoenix Organic Farm - by Laura Matthias - Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.
Famous Vegetarians and Their Favorite Recipes: Lives and Lore from Buddha to the Beatles - by Rynn Berry - book
Fast Cooking in a Slow Cooker Every Day of the Year: A Slow Cooker Vegetarian Cookbook - by Joann Rachor - This brand new book will be cherished by many a cook. It contains 300 delicious low fat, cholesterol-free recipes. The recipes are designed to fit various size cookers. In addition to the recipes, FAST COOKING contains a wide range of tips and techniques, including time saving tips and tips for adapting your favorite recipes. The 40 full color photographs and the beautiful cover help to ensure that this culinary treasure house is a great gift idea.
15-Minute Gourmet: Vegetarian - by Paulette Mitchell - Here is a terrific collection of easy recipes that will appeal to both busy vegetarians and meat-eaters who enjoy making vegetarian dishes because they are quick, tasty, and nutritious. This book, previously published as The 15-Minute Vegetarian Gourmet and updated for this series, proves that tasty, satisfying, and healthful meatless meals can be ready in a jiffy. Recipes include: Italian Garden Frittata, Potato Salad with Light Pesto Vinaigrette, Moroccan Chick Pea Soup, and Herbed Macaroni Parmesan.
Flavors of India: Vegetarian Indian Cuisine - by Shanta Nimbark Sacharoff - Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine.
Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between - by Peter Berley - Starred Review. It's the rare cookbook that encourages the reader not just to cook differently but to think differently about food. In this stylish collection of recipes, Berley (The Modern Vegetarian Kitchen) introduces a practical approach to flexitarian—or part-time vegetarian—eating. Given the confusion most of us face when it comes to our diets, flexitarianism, with its healthful emphasis on grains, lean proteins and beans, is an appealing one. He has developed a series of "convertible" recipes, main courses that work equally well meatless or meat-full. There's delicate choice of Baked Fish or Ricotta Dumplings, either of which is served over French Lentils; a hearty Gratin of Cherry Tomatoes and White Beans can be served with sardines. Throw in two or three side dishes like a salad of Mâche, Pea Shoots with Baby Beets, or Soba with Garlicky Spinach and Sesame Oil, and it becomes a satisfying meal in which no one feels shortchanged. Organized by season, the menus are cross-cultural and appealing. The recipes, while sophisticated, require only moderate experience in the kitchen. Berley's savvy tips on technique and flavor-pairing make this an affable and informative guide for any chef—regardless of diet affiliation. (June)
Food of Bodhisattvas: Buddhist Teachings on Abstaining from Meat - by Shabkar - book - Based on the teachings of the Buddha, this book offers the most compelling and impassioned indictment of meat-eating to be found in Tibetan literature and is pertinent to anyone interested in vegetarianism as a moral or spiritual issue. The Buddha's teachings show how destructive habits can be examined and transformed gradually from within.
Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour - by Pter Berley - At the outset of this superb guide to cooking uncomplicated vegetarian fare, Berley asks a rhetorical question: "Stylish, sophisticated, home-cooked meals without a fussâ€"is that too much to ask for?" If this cookbook is any indication, it isn't too much to ask for; in fact, it's a very simple request that Berley happily fills. The former executive chef of New York's Angelica Kitchen and chef and co-owner of the city's Miette Culinary Studio lays out healthy, quick meals requiring minimum effort. He divides the book by season and gives 12 menus for each. In a minimalist style reminiscent of Mark Bittman's, Berley describes key ingredients to keep in the pantry (herbs, grains, beans, oils, etc.) and important tools (he's particularly fond of the pressure cooker). As the title suggests, the recipes draw on seasonal produce; Berley reminds readers that buying vegetables in season will save money and ensure the best quality. Each menu consists of at least two dishesâ€"a main course and a sideâ€"and some include a third accompaniment or appetizer. Although simplicity reigns, the dishes do encompass a variety of ethnic cuisines, including Asian, Caribbean, Italian and Mexican flavors. Berley gives a brief intro to each dish (e.g., before giving the recipe for Wild Mushroom Fricassee over Farro, he explains what farro is and how to cook it; he also makes a case for saving some Rhubarb Crisp for the next day, since "leftovers are great for breakfast; just substitute yogurt for the whipped cream"). -- Copyright © Reed Business Information, a division of Reed Elsevier Inc.
From the Tables of Lebanon: Traditional Vegetarian Cuisine - by Dalal A. Holmin - The cuisine of Lebanon is one of the most diverse in the world. With its unique landscapes, from Mediterranean beaches to mountainous pine forests, a wide range of foods are grown to supply the bounty for Lebanese tables. Much of the best of Lebanese cuisine is vegetarian, and since the use of olive oil is so extensive, it is one of the most heart-healthy, cancer-preventing vegetarian diets known.
Greek Vegetarian: More Then 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece - by Diane Kochilas - Kochilas, a chef and food writer (The Food and Wine of Greece) offers a delightful view into a cuisine whose "backbone... has always been what is harvested, in either wild or cultivated form, from the earth." Characterized by simplicity and purity of ingredients, these recipes for meat-free dishes promote an encouraging flexibility in terms of substitutions and meal planning that many home cooks will value. Creamy Orzo Casserole with Vegetables and a touch of cinnamon, while included in the Main Meal section might just as easily be served as a side dish; Giant Beans Baked with Honey and Dill could stand in for Boston Baked Beans. Many a family table or party buffet would be revitalized by the creative fusion of ingredients in such dishes as Small Tomatoes Stuffed with Eggplant Puree; Onion Pita (pie) with Dill, Raisins and Nutmeg; or Asparagus Frittata. Historical and cultural tidbits are included in recipe intros. Celebrating the joyful exuberance of Greek cuisine (the freshest of ingredients, fruity olive oil, crusty bread, olives, lemons), Kochilas also offers a deep appreciation for the historical and geographic development of its grain and vegetable tradition. Mail-order sources and bibliography are included; illustrations not seen by PW.
Grill It: Vegetarian - by Hilaire Walden - Definitely not just for vegetarians, Grill It! Vegetarian contains more than 90 delectable, healthful recipes for appetizers, snacks, dips, entrees, and accompaniments based on fresh seasonal produce. Savor Radicchio with Mozzarella, Japanese Grilled Eggplant, Vegetable Kebobs with Cilantro Sauce, and dozens more meatless dishes whose flavors are enhanced by open-fire cooking. A chapter on desserts also offers fabulous recipes for grilled fruits and sauces. Gorgeously illustrated with full-color photographs, it's a great grilling resource for any time of year.
Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook - by Diana Shaw - Shaw ( Vegetarian Entertaining ) takes us outdoors for sustenance, and keeps us there to cook it. "For centuries our ancestors cooked a variety of vegetables on an open hearth," she writes, "using rudimentary methods. To broaden my grilling repertoire, I began fixing contemporary vegetarian meals in this primitive manner." Primitive is as primitive does: Shaw's grill of choice comes from the not-so-Cro-Magnon Hammacher Schlemmer (namely, "Mr. Grill"). And her culinary preferences are equally sophisticated, which is probably just as well. Covering most of the world's cuisines, her book, short but good, recommends grilled artichoke hearts, avocados, cheese grits, mushrooms and patties of lentils; falafel, raclette and quesadillas. Her side dishes include peach soup and succotash salad. Light, fresh, well-lemoned and often skewered, her choices are attractive under the beam of coming hot weather. They don't ask for a lot of fussing or extensive experience. So it's very likely that this book will find takers--primitive or not.
Help! My Child Stopped Eating Meat!: An A-Z Guide to Surviving a Conflict in Diets - by Carol J. Adams - Help! My Child Stopped Eating Meat! is the first book of its kind to provide a comprehensive parental guide that addresses parent-child conflicts over diet. Its five chapters, with topics arranged alphabetically for easy reference, cover family and emotional issues, nutritional issues, philosophy and peer-relationships, and practical issues. The final chapter, "What's Left to Eat," consists of mouth-watering, original recipies.
How to Cook Your Life starring Edward Espe Brown - DVD - Brown shows students in the US and Austria how to prepare vegetarian pizza, fruit tarts, and other wholesome delights. All the while, he talks about the connection between the body and the spirit
Indian Vegetarian Cooking at Your House - by Sunetra Humbad - Learn the secrets of authentic Indian cuisine from native-born cook Sunetra Humbad. With the collaboration of Amy Schafer, most of the cooking methods, techniques and ingredients in these recipes are basic and familiar. Each recipe has a separate listing of ingredients needed to make shopping and planning easier. Menu plans help put it all together.
Indian Vegetarian Cooking Sampler - starring Marina Antony - DVD
Japanese Vegetarian Cooking: From Simple Soups to Sushi - by Patricia Richfield - Filled with more than 100 recipes for healthful Japanese food that can be prepared in Western kitchens with no special skills, this book also includes information on techniques as well as a glossary of Japanese ingredients and utensils. The recipes range from simple, flavorful soups, rice, tofu, and soybean dishes to drinks and elegant vegetarian sushi.
Joy of Cooking: All About Vegetarian - by Irma S. Rombauer - Is it possible to improve upon perfection? Apparently, the answer is yes! Joy of Cooking reaches new heights with this series of illustrated volumes. All About Vegetarian Cooking begins with a short section on organic ingredients and nutrition for vegetarians and then plunges into a collection of more than 100 of Joy's best-loved vegetarian recipes. With the addition of cooking tips, serving suggestions, and more than 150 stunning photographs of finished dishes and cooking techniques, this is truly a joy.
