Vegetarian and More: Versatile Vegetarian Recipes with Optional Meat Add-Ins

Vegetarian and More: Versatile Vegetarian Recipes with Optional Meat Add-Ins

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by Linda Rosenweig
     
 

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Vegetarian & More!: Versatile Vegetarian Recipes with Optional Meat Add-Ins

Linda Rosensweig, author of the highly successful New Vegetarian Cuisine, has created Vegetarian and More! to solve the dilemma of satisfying everyone at the table—vegetarians, semi-vegetarians, and meat lovers—without cooking separate meals.

Overview

Vegetarian & More!: Versatile Vegetarian Recipes with Optional Meat Add-Ins

Linda Rosensweig, author of the highly successful New Vegetarian Cuisine, has created Vegetarian and More! to solve the dilemma of satisfying everyone at the table—vegetarians, semi-vegetarians, and meat lovers—without cooking separate meals.

As a vegetarian in a family of meat lovers, Rosensweig has developed 225 simple vegetarian recipes that include "Quick Conversions" so you can easily adapt the recipes for meat lovers just by adding beef, pork, poultry, or fish. Her recipes let you make a vegetarian and nonvegetarian dish at the same time—fast—from just one recipe. Tortellini Lasagna becomes Tortellini Lasagna with Sausage. Sweet-and-Sour Soup becomes Sweet-and-Sour Soup with Pork. Want to add meat to all of the recipe? You can do it! Want it completely vegetarian? Go ahead—leave the meat out. Vegetarian and More! is the ultimate in vegetarian/nonvegetarian flexibility.

Vegetarian and More! is for busy people who want great-tasting, healthy food without a lot of fuss. The recipes use only easy-to-find store-bought ingredients and simple, timesaving cooking methods. Special icons show you which recipes can be frozen or microwaved. Rosensweig also includes kid-friendly vegetarian foods and recipes that have passed the taste tests of her young, finicky daughters and their neighborhood friends.

Other features include:
The new Vegetarian Food Guide Pyramid, a visual guide to balanced meatless eating
Recipes that kids can make
Mix-and-match chart of vegetarian sandwiches
Fast five-ingredient main dishes
New products that cut prep time in the kitchen
How to use meatless sausages, burgers, and "crumbles"
23 menus for mixed-crowd occasions
Bread machine recipes
Complete nutrition information with every recipe

Editorial Reviews

Library Journal
Rosensweig is a vegetarian; her husband and two daughters are not. She wrote her cookbook for other "split households" like hers, so that the family cook would be able to make one basic dish to satisfy everyone, adding meat or fish or poultry as appropriate for the non-vegetarians. It's a good idea, but the recipes aren't always particularly wonderful (e.g., for Linguine with Lemon Cream Sauce, the sauce made from low-fat lemon yogurt and cornstarch), and some of the "Quick Conversions" consist of nothing more than adding cubed cooked chicken or canned tuna to the basic recipe. For larger vegetarian collections. Copyright 2000 Cahners Business Information.\

Product Details

ISBN-13:
9781579541125
Publisher:
Rodale Press, Inc.
Publication date:
05/19/2000
Edition description:
REV
Pages:
336
Product dimensions:
7.70(w) x 9.38(h) x 1.13(d)

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Vegetarian and More: Versatile Vegetarian Recipes with Optional Meat Add-Ins 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
I'm not a vegetarian but I wanted to make some unique meals that included more fresh vegetables and less protein. I have been making recipes out of this book 4 weeknights a week for the past two weeks and I prepared and rated 8 recipes for taste. I did have to do a little menu planning, opting to cook only 4 times with Friday to rest and picked up my ingredients for the week on Monday on my way home from work. With this strategy, I found the recipes very easy to make and also fun because I was using ingredients that I didn't normally add into my dishes such as chopped fresh basil, ricotta, beautiful peppers, vinegars, kalamata olives, herb-flavored feta...you name it. Most of the recipes I tried averaged a rating of 4 stars as I will have to modify them slighly to suit my taste. Two recipes out of the 8 were disappointing...the Southwest Corn Casserole and the Mexican Pasta Toss. I find that the recipes that combine sweet and savory are very odd combinations, (i.e. creamed corn combined with green peppers and onions; sweet red peppers and sweet red onions with a tart and savory feta; lime juice and cilantro mixed in with already acidic tomatoes and tart sour cream). My husband and I both agreed that the combinations of sweet and savory were awkward in taste. As for the other 6 recipes I prepared, the Spaghetti Torte was by far our favorite and some of the other winners included a Nicoise Pasta Toss, Asparagus and Pepper Pasta Medley, and Egg Soft Tacos...yum! I recommend this book to someone who wants to try something different and have fun at the same time. Ingredients are not exotic. The book also includes articles, tips for freezing and reheating, kid-friendly ratings and pleasing both the vegetarian and non-vegetarian crowd with one prepared meal. I recommend that you be a little careful when considering recipes where the combinations of ingredients do not appeal to your taste. Overall, a very good and useful cookbook and I thoroughly enjoyed preparing these unique meals!