The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks [NOOK Book]

Overview

More than 240 healthy and easy no-prep recipes for creating delicious meals-in 30 minutes or less.


No chopping, peeling, slicing, coring, seeding, whipping, or blending required!


From appetizing hors d'oeuvres to impressive desserts, from casual weeknight suppers or elegant dinner parties, The PDQ Vegetarian Cookbook is bursting with ...

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The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks

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Overview

More than 240 healthy and easy no-prep recipes for creating delicious meals-in 30 minutes or less.


No chopping, peeling, slicing, coring, seeding, whipping, or blending required!


From appetizing hors d'oeuvres to impressive desserts, from casual weeknight suppers or elegant dinner parties, The PDQ Vegetarian Cookbook is bursting with great-tasting recipes that eliminate the prep work by taking clever advantage of the best new convenience foods and innovative time-saving techniques.


The PDQ promise:

More than 240 nutritious recipes for appetizers, soups, salads, sandwiches, main courses, side dishes, brunch, and desserts
No cutlery, graters, juicers, electric mixers, blenders, or food processors required
Tips on using convenience foods like ready-washed salad greens, pre-cut fruits and vegetables, jarred sauces, and ready-made crusts
Most dishes ready in 30 minutes-with minimal kitchen clean-up
Nutritional analysis of calories, protein, total fat, cholesterol, carbohydrates, dietary fiber, and sodium for every recipe
More than 100 egg-free, dairy-free vegan recipes with no tofu or other substitutes needed

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Editorial Reviews

Library Journal
Klein (The Mediterranean Vegan Kitchen) promises that her recipes require "no chopping, peeling, slicing, coring, seeding, whipping, or blending." Instead, they are based on convenience foods of all types, from the precut vegetables available at salad bars to canned and bottled sauces and condiments. Many of her recipes are vegan and use low-fat products, which will appeal to some cooks but not to others. The somewhat similar Lorna Sass' Short-Cut Vegetarian relies less heavily on prepared products, but Klein's book contains more than twice as many recipes. For most vegetarian collections. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781440625176
  • Publisher: Penguin Group (USA)
  • Publication date: 12/7/2004
  • Sold by: Penguin Group
  • Format: eBook
  • Pages: 224
  • Sales rank: 573,599
  • File size: 2 MB

Meet the Author

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.
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Sort by: Showing all of 6 Customer Reviews
  • Posted May 13, 2012

    more from this reviewer

    Great vegetarian and vegan recipes. I really like this cookbook

    Great vegetarian and vegan recipes. I really like this cookbook because it doesn't use "weird" ingredients, don't get this book for "frou-frou" fancy dishes. Busy cooks will like this book to because you don't have to chop, peel, slice, core, or seed any vegetables. Nutritional analysis is also included. The only thing I don't care for is that there are no photos, but that isn't a big deal.

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