Cooking Light Way to Cook Vegetarianshould be a staple in any vegetarian’s kitchen. Even if you only occasionally go meat-free, like on Meat-Free Mondays, this cookbook will give you over 150 delicious recipes that celebrate the idea of dining without meat. What is nice about his cookbook is that the recipes included cover vegetables of course, but there are recipes for fruits, hearty grains and protein-packed beans and tofu.
There are 11 chapters in this cookbook, starting with one on the benefits of eating vegetarian along with information on how to get the protein, calcium, B vitamins and fiber that you need. there is even a small bit of information on the vegan eating style. The rest of the chapters are divided by food groups like appetizers, breads, salads, tofu & tempeh, etc.
You know now that photos are the driving force in my initial selection of cookbooks, and this one is by far the one filled with photos. Every page is colorful and informative, showing the finished product along with some step by step, but more in depth information and how-to’s, like how-to degill portobello mushrooms, how-to buy oranges, and how-to fold a burrito!
Aside from the expected recipe title index, there is a subject index, a metric equivalent chart for those of you on the metric system, a seasonal produce guide and a well done nutritional analysis to help us stay on track with our calories, calcium and sodium consumption. Every recipe also lists the calories, fat, protein, carbs, fiber, cholesterol, iron , sodium and calcium present.
This cookbook is wonderful and it holds the simple recipe for one of my favorite salads. I have made this one many times over because it looks good and tastes great. (I did substitute Feta cheese for the Gorgonzola because it is too strong tasting for me.) Here’s how it goes:
Courtesy Cooking Light way to cook vegetarian © 2010 by Time Home entertainment Inc. Reprinted with publisher permission.
Baby Arugula, Pear, and Gorgonzola Salad
To toast walnuts, cook them in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly. Remove them from the heat as soon as you begin to smell that wonderful nutty aroma.
- 2 Bartlett pears, cored and sliced
- 1 (5-ounce) package baby arugula
- 1/2 cup refrigerated fat-free raspberry vinaigrette (such as Naturally Fresh)
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 2 tablespoons chopped walnuts, toasted
Combine pears, arugula, vinaigrette, cheese, walnuts and 1/2 teaspoon freshly ground black pepper in a large bowl; toss gently to coat. Serve immediately,
Yield: 6 servings (serving size: 2 cups)
Calories 95; fat 3.2g (sat 1.2g, poly 1.2g); protein 2.2g;carb 16g;fiber 2.5g;chol 4 mg;iron 0.5mg;sodium 190mg; calc 71mg
For additional Cooking Light vegetarian recipes, check out their list of 100 Vegetarian Meals!
Visit this link if you are interesting in purchasing a copy of Cooking Light Way to Cook Vegetarian.