Clueless Vegetarian

Clueless Vegetarian

1.0 1
by Evelyn Raab, George A. Walker
     
 

View All Available Formats & Editions

You're young, you're vegetarian, you're clueless.

So you're a vegetarian. Or you're thinking about becoming a vegetarian. Or maybe you live with a vegetarian. Or maybe you just have to feed one occasionally.

The Clueless Vegetarian is designed for vegetarians who love good food, cooked from scratch, but also want to have a life. If you've just

…  See more details below

Overview

You're young, you're vegetarian, you're clueless.

So you're a vegetarian. Or you're thinking about becoming a vegetarian. Or maybe you live with a vegetarian. Or maybe you just have to feed one occasionally.

The Clueless Vegetarian is designed for vegetarians who love good food, cooked from scratch, but also want to have a life. If you've just switched to a vegetarian diet, The Clueless Vegetarian gives you the straightforward nutritional information you need to help you make good food choices (without obsessing). If you're a practicing vegetarian looking for some good old fashioned cooking, then this is your guide. There are lots of hints for concocting vegetarian versions of your favorite old recipes, and suggestions on preparing meals for the mixed household. You'll even find survival tips and cooking advice that's just plain useful for everyone, vegetarian or not.

Incredibly thorough and with lots of humor, The Clueless Vegetarian leads the new-vegetarian through a whole new kitchen experience. Every recipe is coded so that you can easily identify whose a lacto-ovo vegetarian, who's a lacto-vegetarian, who's a vegan, an ovo-vegetarian or an occasional vegetarian, it's all laid out simply and straightforwardly, with no surprises.

The Clueless Vegetarian is filled with simple recipes for just about everything you might ever want to eat. There are recipes for lasagna, chili and burritos, there are curries and casseroles, hearty soups and lots of great snacks. There are even some truly decadent desserts. There are lots of delicious recipes to choose from:

  • Chunky Avocado Salsa, Black Bean Dip, and Mexican Meltdown
  • Creamy Carrot Soup, Minestrone Soup and Curried Red Lentil Soups
  • Corn and Tomato Salad, Warm
    Mushroom Salad and Simple Sesame Noodle Salad
  • Frittata, Quiche and Ricotta Pancakes
  • Roasted Tomato Fettucine, Pad Thai and Nearly Normal Shepherd's Pie
  • Mexican Red Rice, Ratatoutille, and Potato Latkas
  • Amazing Eggless Dairy-Free Chocolate Cake, Fruit Crisp, Frozen Chocolate Bananasicles

Whether you're just trying a vegetarian lifestyle, or you're looking to spruce up your everyday cooking style, The Clueless Vegetarian is the best possible guide to vegetarian cooking.

Read More

Editorial Reviews

Tucson Arizona Daily Star
The organization is wonderful ... tips on eating out and basic definitions of weird-sounding foods make this very user friendly.
— Valerie Vinyard
Valparasiso Vidette Times
Filled with fun and clever tips and hints to make meat-free cooking fun and exciting.
Playboy
Even if you don't want to go vegetarian but want to lighten your diet, this book can be a useful tool.
Appleton Post-Crescent
[You] couldn't get a better start than with The Clueless Vegetarian.
— Myrna Collins
Tucson Arizona Daily Star - Valerie Vinyard
The organization is wonderful ... tips on eating out and basic definitions of weird-sounding foods make this very user friendly.
Appleton Post-Crescent - Myrna Collins
The person who wants to give up meat completely or the one who simply wants to eat a few meatless meals now and then couldn't get a better start than with The Clueless Vegetarian.
Mark Knoblauch
Despite her simple approach, Raab's recipes reflect a range of cooking styles and cater to today's multiethnic tastes.
Booklist, October 2000
Valerie Vinyard
The organization is wonderful ... tips on eating out and basic definitions of weird-sounding foods make this very user friendly.
—(Tucson Arizona Daily Star, September 10, 2000)
Dana Vance
[An] educational cookbook ...the straightforward language and user friendly format are sure to appeal to teens.
Publishers Weekly - Publisher's Weekly
This vegetarian cookbook feels like a flashback to a time when vegetarianism was a virtually unknown lifestyle choice. A nutritional pyramid revised for vegetarians is helpful, but advice for vegetarians who wish to face the "challenge" of dining out sounds dire (suggestions include pizza, Indian, Chinese and sticking to salad and bread). In general, not eating meat is presented as problematic and strange, with recipe titles like Seemingly Normal Chocolate Pudding (made with soy milk) and Nearly Normal Shepherd's Pie. The latter, like many of the recipes, feels like a throwback with its filling of vegetables, ketchup, and TVP (texturized vegetable protein). It's not that Gazillion Bean Salad, made with canned beans, and Zucchini and Basil Strata aren't good, but they're '70s classics, not new ideas. A section on crepes hearkens back to a good idea that is often overlooked, and a few pizzas--such as Pizza with Sweet and Sour Caramelized Onions--bring back the '80s. Raab employs a tone more suited to her earlier effort, Clueless in the Kitchen, which was geared to teens. For example, she describes Mexican Meltdown as a "wonderfully gloppy cheesy goop," and the headnote to Sweet and Sour Roasted Beet Salad promises: "Remember those yucky gluey beets with the sweet sauce you always hated? Well, this is not them. Totally." (Aug.) Copyright 2000 Cahners Business Information.|
VOYA
Readers should not let themselves be fooled by the dopey title and annoying graphics here. The Clueless Vegetarian is an extensive guide to vegetarian nutrition. This guide will appeal to health-conscious, socially aware teens who already know a bit about vegetarianism. In complete yet concise language, the opening sections define different types of vegetarianism, give tips for dining out, provide a vegetarian food pyramid, list the necessary supplies for a vegetarian kitchen, and discuss the four major nutrients needed for good health. Recipes span appetizers and snacks to desserts, and cover a wide range of ethnic cuisine. Potential cooks will find instructions for basic pancakes, made-from-scratch minestrone soup, vegetarian moussaka, and a variety of desserts, from healthy to decadent. Author Raab has sprinkled the text with helpful hints, such as how to get a loaf out of the pan in one piece or how to eat an artichoke, as well as definitions of potentially unknown vegetarian fare. Raab not only identifies items such as tofu, tempeh, and seitan, but also includes suggestions for preparation. She has also noted which recipes contain dairy, eggs, or neither—especially helpful for those on restricted diets. Recipes appear easy to prepare and use common ingredients. This educational cookbook would be a great addition to a junior high or high school library, a health or cooking class, or the reference collection of an extra-curricular environmental group. Although the graphics might be a little too cutesy for adult readers, the straightforward language and user-friendly format are sure to appeal to teens. VOYA CODES: 3Q 2P J S (Readable without serious defects; For the YA with aspecial interest in the subject; Junior High, defined as grades 7 to 9; Senior High, defined as grades 10 to 12). 2000, Firefly Books, 216p, Index, Charts, Trade pb. Ages 13 to 18. Reviewer: Dana Vance VOYA, February 2001 (Vol. 23, No.6)
KLIATT
This is an excellent book of recipes and information for those interested in becoming vegetarian or those who are already. Raab understands the various kinds of vegetarianism, and uses icons with the recipes to alert readers to whether the recipe is vegan, lacto-ova vegetarian, and so on—an element most important for readers. She doesn't assume her readers know a lot about cooking, so she puts in all the basics; plus, these recipes are not complicated ones. Therefore, the book is a wonderful choice for YAs just getting comfortable in the kitchen. Another strong point is that there are a wide variety of recipes, pulled from many cuisines, with explanations about some ingredients that are important for novice cooks (e.g., the difference between fresh ginger and the dried, ground ginger from the spice rack). She uses friendly language, even in the recipes; for instance, "This is a tofu recipe for people who don't think they like tofu." The book covers recipes for appetizers, soups, salads, main dishes, side dishes, and desserts. Amounts are also given in metric, so the recipes can be used around the English-speaking world. This is an invaluable book, especially for YAs, a group frequently interested in trying vegetarianism. It is filled with commonsense information about basic nutrition and delicious, varied recipes. KLIATT Codes: JSA*—Exceptional book, recommended for junior and senior high school students, advanced students, and adults. 2000, Firefly, 216p, illus, index, 26cm, $12.95. Ages 13 to adult. Reviewer: Claire Rosser; November 2000 (Vol. 34 No. 6)

Read More

Product Details

ISBN-13:
9781552094976
Publisher:
Firefly Books, Limited
Publication date:
09/12/2006
Series:
Clueless Series
Pages:
216
Product dimensions:
7.00(w) x 10.00(h) x 0.50(d)

Related Subjects

Read an Excerpt

Cashew Noodle Stir-fry

If you can find the thin Chinese noodles that come vacuum packed and precooked, use them in this stir-fry. They add a nice stringy, chewy texture to the dish. Otherwise use any thin pasta like spaghettini, vermicelli or capellini instead.

  • 12 oz. (350 g) package thin precooked Chinese noodles
  • 8 oz. (250 g) very thin pasta, vermicelli or capellini
  • 1 tbsp. (15 mL) vegetable oil
  • 1 cup (250 mL) cashew pieces
  • 1 medium sweet green or red pepper, thinly sliced
  • 2 stalks celery, sliced
  • 1 (14-oz./398 mL) can baby corn cobs, drained and halved lenghtwise
  • 2 cups (500 mL) fresh bean sprouts
  • 4 green onions, silvered
  • 1 tbsp. (15 mL) soy sauce
  • 1 tbsp. (15 mL) Chinese chili paste (or less, or none)

If you are using precooked Chinese noodles, open the package and place them in a strainer. Pour boiling water over them and fluff them up with a fork. That's all. They're now ready to use.

If you are using regular pasta, cook it in plenty of boiling water until tender but not mushy, drain thoroughly, and set aside.

Heat the oil in a wok or large skillet. Add cashews, and stif-fry over high heat for 1 minute, until they are lightly golden. Now throw in the sliced green or red pepper, the celery and the baby corn, and stir-fry for about 3 minutes. Add the bean sprouts and the green onions, and cook for just one more minute, until the sprouts are beginning to wilt. Now stir in the noodles and toss to combine.

In a small bowl, stir together the soy sauce and the chili paste (if you're using it), then add to the noodle mixture, tossing just until heated through. (If you're not using the chili paste, you may want to increase the amount of soy sauce). Serve immediately.

Makes 4 servings.

Meet the Author

Evelyn Raab is also the author of The Clueless Baker and Clueless in the Kitchen. She attributes her culinary expertise to her teenage sons.

George A. Walker produces wood engravings, prints, sculpture and computer art. He is the author of The WoodcutArtist's Handbook.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Clueless Vegetarian 5 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
I have to say when i got this book, i was kinda of worried about getting a vegetarian cookbook. I have made some of the recipes and they come out great my family loved the Bombproof Mac&Chesse. Get the book it will become your favorite....
Guest More than 1 year ago
I found this book at my local library, and after reading it decided it was a 'must have' for my own library. The recepies are simple and oh so tasty, and she has a terrific sense of humor to boot. Don't pass this one up, it's well worth it.
Guest More than 1 year ago
I've been a lifelong vegetarian, and bought this book for my sister, who is just learning how to cook. I started perusing all the recipes in the book and tried out a couple of them, and each one was delicious! I ended up buying a copy of this book for myself. No-fuss, easy-to-follow recipes that don't take a lot of time. A good selection of recipes from different cultures. Highly recommended for your favourite vegetarian college student!