Vegetarian Entrees That Won't Leave You Hungry: Nourishing, Flavorful Main Courses That Fill the Center of the Plate [NOOK Book]

Overview

Irresistible Vegetarian Entrées That Fill the Center of the Plate!

Vegetarian Entrées That Won’t Leave You Hungry solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry, or a veggie burger—with readily available ingredients and without too much fuss—for a filling and flavorful vegetarian main course?

The 70 main-course recipes here are as wonderfully varied and delicious as those in Lukas ...

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Vegetarian Entrees That Won't Leave You Hungry: Nourishing, Flavorful Main Courses That Fill the Center of the Plate

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Overview

Irresistible Vegetarian Entrées That Fill the Center of the Plate!

Vegetarian Entrées That Won’t Leave You Hungry solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry, or a veggie burger—with readily available ingredients and without too much fuss—for a filling and flavorful vegetarian main course?

The 70 main-course recipes here are as wonderfully varied and delicious as those in Lukas Volger’s first book, Veggie Burgers Every Which Way. Yet this is food that can be made every day—from pantry and refrigerator staples like grains, beans, noodles, eggs, and tofu, as well as a wide variety of fresh, seasonal produce that will give you tasty options all year round!

Break free of your old dinner routine with easy entrées that coordinate with the seasons like Summer Squash Gratin and Butternut Squash and Brussels Sprouts Galette, recipes that draw on Southeast Asian cuisines like Classic Pad Thai and Kimchi Stew, and inventions that transform everyday ingredients into appealing new flavor combinations like Volger’s Curried Potato Crepe Stack. With Vegetarian Entrées That Won’t Leave You Hungry, you’ll never be at a loss for a new dish for dinner.

Also included are recipes for flavor enhancers and finishing touches—such as croutons, caramelized onions, roasted garlic, pestos, kimchi, and more—and over 15 informative features on “Vegetarian Kitchen Essentials,” including Five Salad Dressings, Five Easy Desserts, Cooking for One, and Hosting a Dinner Party.

With over 60 color photos, dozens of variations, “group activity alerts,” and helpful sidebars on finer points like perfecting fragrant jasmine rice, homemade paneer, and tofu marinades, Vegetarian Entrées That Won’t Leave You Hungry is an indispensable companion for fans of vegetarian main dishes.

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Editorial Reviews

Publishers Weekly
With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive sym­bol of vegetarian diets. Trained on the job and in classes at home and abroad, Vol­ger blends a variety of techniques and cuisines in surprising ways; for example, his adaptations of Indian saag paneer (with cheese or tofu), Korean kimchi stew (a spicy, comforting concoction), and pizza (baked, grilled, or panfried) are on par with restaurant and high-quality take-out versions. For novice chefs, he includes sections on arranging a vegetarian pantry and kitchen and preparing basic ingredients like vegetables, beans, soup stock, sauces, dressings, and marinades. The beauty of Volger’s approach lies in its simplicity, creativity, and portability; many of the recipes are ideal for making either single servings, family meals, or for feeding a room full of guests. Such dishes as soups, rice bowls, noodles, couscous, grain-based salads, vegetable cakes, and tarts can be wrapped to take on the road or refrigerated for use as leftovers. While the crepes, omelets, risottos, and vegetable casseroles might seem light to some meat eaters, Volger’s mushroom stroganoff with turnips, and seitan and pineapple skewers, for example, will satisfy but leave room for his delectably easy affogato dessert made with vanilla ice cream, hot espresso, and nuts with chocolate garnish. (Nov.)
From the Publisher
Vegetarian Entrées That Won’t Leave You Hungry will certainly not leave you hungry, but first it will make you very hungry indeed. Whether or not you are vegetarian, every dish in this book will lure you into the kitchen.”
Martha Rose Shulman, author of The Very Best Recipes for Health

"With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive sym­bol of vegetarian diets. Trained on the job and in classes at home and abroad, Vol­ger blends a variety of techniques and cuisines in surprising ways . . . The beauty of Volger’s approach lies in its simplicity, creativity, and portability."
Publishers Weekly

“Finally, Lukas Volger has shattered the protein/veg/sauce format that has shackled vegetarian food for decades.”
Amanda Cohen, chef/owner, Dirt Candy

“[W]ill expand your horizons far past pastas and salads.”
Pittsburgh Post-Gazette

"If the adjective 'vegetarian' immediately calls to mind side dishes and incomplete meals, this lively cookbook aims to convince readers otherwise."
Kirkus Reviews

Children's Literature - Emily Griffin
Vegetarian Entrees is an adult vegetarian cookbook that would be appropriate for teen's interested in learning how to cook a variety of vegetarian meals. It is a bright paperback from the author of Veggie Burgers Every Which Way. The layout and formatting will appeal to teens as will the step-by-step directions that are written in easy to understand language. This cookbook features many fairly complex recipes but there are enough basic's that make this a good choice for teens who are interested in learning about healthy, whole meals. Many vegetarian cookbooks for teens or college students are heavy on cheese and carbs—that is not the case here. These recipes focus more on vegetables and beans. There are also sidebars that feature tips or basic info on topics like soups, how to trim an artichoke, salad dressings, and how to host a dinner party. My favorites were the baked eggs with tomato sauce, olives, and parmesan, and the warm lentil and wheat berry salad with eggplant and onion. Reviewer: Emily Griffin
Kirkus Reviews
If the adjective "vegetarian" immediately calls to mind side dishes and incomplete meals, this lively cookbook aims to convince readers otherwise. Volger (Veggie Burgers Every Which Way, 2010) dutifully covers all the vegetarian basics. In seven chapters, the author details the finer points of pantry staples like grains and beans; outlines several hearty meals comprised of soups and salads; and tackles meat-free noodle and curry dishes, among many others. Volger does not rely on meat substitutes such as seitan or tempeh, and only occasionally make use of tofu. Vegetables may be the stars, but, unfortunately for vegan readers, the author makes liberal use of dairy. The author's recipes are simple, and he mainly avoids exotic, hard-to-find ingredients. Most dishes can be completed quickly by the amateur chef, with a few standouts that require more in-depth preparation. His foundational recipes leave readers much room for substitution and improvisation, depending on what's seasonable or available in their panty. Volger clearly enjoys cooking and is eager to inspire others, but this causes the author some minor trouble. He dedicates much space in a lengthy introductory chapter with non-essential and rather obvious information. That space should have been used for the paltry and unimaginative dessert section, which features a mere five recipes compared to the author's lengthy discourse on pizza and the 11 recipes that accompany it. The pros far outweigh the cons, but a more apt title would have been Vegetarianism for Beginners.
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Product Details

  • ISBN-13: 9781615191345
  • Publisher: The Experiment
  • Publication date: 12/6/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 256
  • Sales rank: 889,786
  • File size: 7 MB

Meet the Author

Lukas Volger began to garner fans, readers, and media attention with his first book, Veggie Burgers Every Which Way. He has worked for many years at food establishments in New York City and in his native Idaho as a baker, caterer, prep cook, server, and occasional dishwasher. He lives in Brooklyn, New York.
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