Real Fast Vegetarian Food, Reissue

Reissue. Choose from 150 recipes ranging from Wild Mushroom and Basil Tart to Giant Stuffed Mushrooms to The Richest Chocolate Cake Ever. All are straightforward to prepare and take less than 30-40 minutes to make. This is the guide to modern vegetarian cooking.

Tofu 1-2-3

At last! Terrific, healthy tofu dishes that don’t look or taste like tofu. Experts increasingly tout the benefits of soy in a healthy diet, and soy consumption in the U.S. has more than doubled since 1999. Natural foods expert Maribeth Abrams shows even the most skeptical cooks how tofu can be used creatively in great-tasting recipes for everything from Corn Chowder to Hot Fiesta Dip to Chocolate Cream Pie. This book features 125 cholesterol-free recipes and 16 color photos, plus tofu tips, cooking methods, nutrition information, and more. It demystifies tofu for mainstream home cooks with simple, healthy recipes that turn tofu-phobes into tofu-fans!

Betty Crocker Vegetarian Cooking, 2nd Edition

Vegetarian cooking isn’t just for vegetarians anymore! Today, more and more families incorporate vegetarian meals and products into their everyday cooking. This book offers 200 fresh, flavorful recipes that work for everyone. Betty Crocker Vegetarian Cooking is all about flexibility–with loads of tasty vegetarian choices for every meal of the day, plus recipes that include options for adding meat, poultry, or fish to give busy families even more variety. The new edition has been extensively updated with brand-new recipes and a focus on vegetarian convenience products, plus many new photos and a fresh, attractive interior design. Readers will love chapters on vegetarian slow-cooking, soy in all its forms, and favorite categories such as Pasta, Burgers, Wraps, Stews, and Pot Pies. Complete with kid-pleasing options, holiday menus, vegetarian substitution ideas, nutrition information, and more, Betty Crocker Vegetarian Cooking makes cooking and eating vegetarian easy, satisfying, and delicious.

Raw Food Made Easy for 1 or 2 People

Getting 5 servings of fruits and vegetables a day has never been so delicious and easy. Jennifer Cornbleet, the well-known Chicago-based cooking instructor, shares her favorite no-cook recipes, in smaller quantities ideal for one or two. While full of gourmet flavor, these recipes are surprisingly simple to make, calling for common equipment and ingredients found in any well-stocked grocery store. Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food.

RAWvolution : Gourmet Living Cuisine

Raw, vegan cuisine is making news and changing lives daily. From allergy relief to cessation of cancers, raw foods truly facilitate internal physical cleansing and healing. Many Americans are becoming disillusioned with conventional medicine and integrating more preventative medicine to combat heart disease and cancer, two of the leading causes of death in the United States. RAWvolution is an answer to the demand or truly healthy food that is also delicious and practical to make. The 80 mouthwatering recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. The book will also contain a rich variety of reference material, which will prove indispensable for anyone wishing to become self-sufficient in the preparation of healthy food.

Cafe Flora Cookbook

For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant. Catherine Geier, who became the Executive Chef at Cafe Flora in Seattle in 1995, is now the head of special projects and publications. She is also a chef and Director of Food Services for the Tierra Learning Center, a 320-acre retreat in the Cascade Mountains of Washington state.

Get Fresh: Deliciously Different Vegetarian Dishes

Vegetarian cuisine has long moved on from dried beans and nut-loaf and people are enjoying meat-free meals in ever-increasing quantities, for health reasons and personal preference as well as for ethical considerations. Whether you are a committed vegetarian, or you just want to vary your routine with meat-free dishes, this book will provide a fabulous range of continually fresh and inspiring ideas. Packed with over 200 imaginative and easy-to-prepare recipes to choose from, this book ensures that you will never be short of a perfect and tempting vegetarian dish for any occasion.

Complete Vegetarian Cookbook

Charmaine Solomon's Complete Vegetarian Cookbook has been a favorite in Australian kitchens for over a decade. Now, with this completely updated edition, the subtle delight of Charmaine's vegetarian cuisine is making its way across the seas to be enjoyed by all. With over 600 recipes organized by Eastern, Western, and Middle Eastern influences, this gorgeous, comprehensive cookbook is a must for anyone looking for a new repertoire of delectable vegetarian meals. Charmaine combines fresh, nutritious ingredients to create simple and elegant dishes, such as Chickpea and Coriander Pate, Eggplant Lasagna, and Fresh Peach Ice Cream that are sure to tantalize even the most reluctant of vegetable-eaters.

Wild Vegetarian Cookbook

Healthful, organic foods grow wild everywhere in North America. In his first book, Wildman Steve Brill demonstrated how to forage safely for these edible wild plants. Now, in The Wild Vegetarian Cookbook, he breaks new ground by presenting 500 recipes for transforming these natural foods into delicious vegetarian meals. Foraging is a year-round activity, from winter's wild onions and scallions to spring's dandelion greens, fiddleheads, and ramps, from summer's wild blueberries and blackberries to fall's chestnuts and oyster mushrooms. And so, for ease of use, The Wild Vegetarian Cookbook is organized chronologically by season. Each plant has a brief introduction before the recipes, which are tremendously varied: Fiddleheads with Sesame Noodles, Wild Spearmint Pineapple Sorbet, Mulberry Muffins, Wild Berry Cobbler, Hazelnut Biscuits, Honey Mushroom Burgers, Black Walnut Pesto, and much more. There is also an extensive resource guide.

Grill It! Vegetarian

Definitely not for vegetarians only, this book 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 offers fabulous recipes for grilled fruits and sauces. A great resource for any time of year, and gorgeously illustrated with full-color photographs.

Lorna Sass' Complete Vegetarian Kitchen

One of America's leading vegetarian experts shares a delicious collection of 250 wholesome recipes for innovative vegan cooking. Combining good health with great taste, vegans (who eat no meat, fish, dairy, or eggs) will cherish this indispensable compendium of vegan recipes. In addition, a 70-page A-to-Z glossary of ingredients provides facts and tips for selecting and preparing everything on a vegetarian menu. Every recipe is cholesterol-free and highlights new uses for pantry staples such as wheat, corn, beans, and potatoes. Lorna also familiarizes cooks with lesser-known ingredients like quinoa, spelt, miso, tahini, and tempeh. Her delicious international fare includes Tarragon-Scented Succotash, Thai Vegetable Soup, and Lentil-Quinoa Salad with Curry Vinaigrette. Her memorable vegan desserts are sweet and creamy without the refined sugar or cream. Lorna Sass' Complete Vegetarian Kitchen is a must-have resource for today's contemporary vegan cook.

Zen Macrobiotic Cooking

Sumptuous new edition of the classic introduction to Zen cooking. Learn to balance the yin and yang of your life. Finally back in print by popular demand, this beautiful new edition of a classic will be equally at home on the bookshelf or coffee table. Straightforward and quietly passionate, this is an easily understandable introduction to the Zen art of food selection and food preparation. Zen monks are renowned for their youthfulness, vigor, and longevity; the secret to their vitality lies in how they live and what they eat. Although based on a deep respect for their ancient vegetarian tradition, this versatile cookbook also includes compatible dishes made from fish and fowl and even a little beef. The detailed yet simple recipes and clear explanations teach the reader how to create a dynamic balance between the necessary complements of yin and yang in foods and life, with the invaluable rewards of better health and spiritual fulfillment.

Vegetarian Gourmet's Easy International Recipes, Second Edition

In this revised edition, there are more than 350 recipes from around the world adapted fro people who appreciate low-maintenance cooking. Recipes include Pumpkin-Almond Custard, Corn Fritters with Peanut Dipping sauce, and Risotto with Asparagus. The book also includes complete nutritional information.

Vegetarian Appetizers

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 here, 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.

Laxmi's Vegetarian Kitchen

Simple, healthful recipes from India's great vegetarian tradition venture well beyond the familiar, including some wonderful spice blends to enliven all your food.