Millions of Americans are eating meatless meals a few times a week for healthconcerns. Vegetarian Times takes advantage of this important trend to providea collection of over 750 recipes which includes vegetarian classics, meatlessvariations of American favorites, flavorful international dishes, all-naturaldesserts, and more. Glossary.Millions of Americans are eating meatless meals a few times a week for healthconcerns. Vegetarian Times takes advantage of this important trend to providea collection of over 750 recipes which includes vegetarian classics, meatlessvariations of American favorites, flavorful international dishes, all-naturaldesserts, and more. Glossary.Read Less
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Wonderful recipes for vegetarian and non-vegetarian alike. Beautiful photos and lots of helpful information. A must buy for any cook.
Oct 9, 2008
Excellent source for new vegetarians.
I was looking for some vegetarian cookbooks to help come up with some good meal ideas. My 18 month old daughter is sensitive to meat products, and so the family has slowly progressed into vegetarians. This book has excellent information about the health benefits of being a vegetarian as well as some fun and yummy dishes.
Sep 4, 2008
if you are a vegetarian or a wantabe this is a great book
Publishers Weekly, 1995-10-16 Since the mid-1970s, Vegetarian Timesæwhere Moll was executive editoræhas grown from a simple newsletter to a four-color magazine. This all-purpose, appealing collection of 750 recipes is drawn mainly from the magazine's pages and caters to the vegetarian spectrum, from complete vegetarians to those who eat eggs and cheese. Introductory chapters explain differences between ovo-lacto vegetarians, lacto vegetarians and vegans, and tout the animal-free diet as healthy (most recipes derive only 20 to 25 percent of their calories from fat) and environmentally sensible (feeding a meat-eater requires 3.25 acres a year; an ovo-lacto vegetarian needs half an acre). But the real question is whether a vegetarian meal can be as tasty as a meat-, fish-or poultry-based meal. The proof here is in the pudding (a Spiced Pumpkin Custard or Spiced Carrot Pudding) and in appetizers, soups, main courses, sandwiches and breakfast foods. Recipes range from standard meat-replacement dishes (Nutty Lentil Loaf) to the imaginative (Chile-Mole Popcorn; Spaghetti Squash Salad), with nods to ethnic cuisine (African Peanut Soup). Included are plentiful recipes using less common ingredients such as soy-based tempeh and seitan, derived from wheat. Menu suggestions are also listed. (Nov.)
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