Cooking Vegetarian: Healthy, Delicious and Easy Vegetarian Cuisine

Overview

Cooking Vegetarian

Following a vegetarian or vegan diet doesn't mean you have to sacrifice taste or nutrition. Far from it! Canadian professional chef Joseph Forest and dietitian Vesanto Melina have collaborated to bring you this brand-new collection of healthy, delicious meatless recipes. No matter where you are on the food spectrum—from flexitarian to vegan—you'll enjoy ...

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Overview

Cooking Vegetarian

Following a vegetarian or vegan diet doesn't mean you have to sacrifice taste or nutrition. Far from it! Canadian professional chef Joseph Forest and dietitian Vesanto Melina have collaborated to bring you this brand-new collection of healthy, delicious meatless recipes. No matter where you are on the food spectrum—from flexitarian to vegan—you'll enjoy these tasty, nutritious, and easy-to-prepare recipes.

HERE'S WHAT'S INSIDE:

  • All-new, extensive nutritional analysis, for every recipe
  • Updated nutrition guidelines that are in line with the Dietitians of Canada and American Dietetic Association's standards
  • Menus suitable for everyone from beginners to gourmet cooks that will be loved by family and friends
  • More than 150 versatile recipes for every occasion

This updated edition also includes tips on how to develop flavour, new raw food recipes, and meals to support heart health, weight management, and the prevention of diabetes and cancer. With over 150 easy-to-prepare dishes, Cooking Vegetarian has everything you need to enjoy a healthy vegetarian or vegan lifestyle.

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Product Details

  • ISBN-13: 9781118007624
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/22/2011
  • Edition description: Original
  • Edition number: 2
  • Pages: 272
  • Product dimensions: 6.42 (w) x 8.39 (h) x 0.59 (d)

Meet the Author

Joseph Forest is a formally trained professional chef with a passion for the health-giving benefits of plant-based diets. He has worked in fine dining restaurants and hotels such as the Four Seasons, and as a caterer for film crews. In addition to feeding rock stars, politicians and Hollywood celebrities, Joseph has run a whole food catering business and consulted to natural food manufacturers and restaurateurs. His web site is www.foodasmedince.co

Vesanto Melina, M.Sc., R.D. is co-author of nine bestselling nutrition classics, including Becoming Vegetarian, Becoming Vegan, Becoming Raw, Raising Vegetarian Children, and The Food Allergy Survival Guide. Vesanto studied nutrition at the University of Toronto and the University of London, England. She taught nutrition at the University of British Columbia in Vancouver and at Seattle's Bastyr University. She co-authored the joint position paper on vegetarian diets of the American Dietetic Association and Dietitians of Canada. Vesanto Melina's website is www.nutrispeak.com

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Table of Contents

Acknowledgements vi

A Word from Chef Joseph viii

A Word from Vesanto Melina xi

Part One: Making Sense of Food Choices

Chapter 1: The Art and Science of Cooking 3

Chapter 2: Making Friends with Your Ingredients 17

Chapter 3: Nourishing Your Body 43

Chapter 4: Food Guide and Menus 53

Part Two: Recipes

Introduction to the Recipes 73

Breakfasts and Beverages 75

Dips, Spreads, Sandwiches, and Snacks 85

Salads 101

Dressings 117

Soups 129

Entrées 143

Side Dishes 189

Sauces and Gravies 211

Sweet Treats 223

Appendix 1: Foods Grouped According to Six Tastes 257

Appendix 2: Dietary Reference Intakes (DRIs) for Minerals 261

Appendix 3: Dietary Reference Intakes (DRIs) for Vitamins 262

References and Resources 264

Endnotes 265

Index 266

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