The author of Almost Vegetarian presents the one book that full-time and part-time vegetarians need on their shelvesa book that contains more than 600 contemporary low-fat recipes and invaluable nutritional and culinary information about the vegetarian way of life. 500 line drawings.
|Publisher:||Crown Publishing Group|
|Product dimensions:||7.40(w) x 8.90(h) x 1.70(d)|
About the Author
Diana Shaw is the author of four vegetarian cookbooks. She has contributed to a number of magazines, including Cook's Illustrated, Metropolitan Home, and Vegetarian Times.
Recipes from The Essential Vegetarian Cookbook
Risotto with Fresh Tomato and Basil
Serves 6 as a starter or side dish, or 4 as a main dish
Total Time to Prepare: 50 minutes
Refrigeration/Freezing: Refrigerate up to 2 days. Do not freeze.
If summer had nothing else to recommend it, fresh basil and native tomatoes might be enough, especially in simple dishes such as this.
4 cups vegetable broth
1 tablespoon extra virgin olive oil
1 garlic clove, sliced
2 shallots, minced
1/2 cup torn fresh basil leaves
2 ripe tomatoes, peeled, seeded, and chopped
1 cup arborio or carnaroli rice
1/4 cup Parmesan cheese, or more, if you'd like
1. Pour the vegetable broth into a large saucepan and bring it to a simmer over medium heat. Turn down the heat to medium-low, keeping the broth at a simmer.
2. Meanwhile, heat the oil in a separate saucepan over medium-high heat, swirling the pan to coat the bottom. Add the garlic, and swish it through the oil to season it. When the garlic begins to color, about 40 seconds, remove and discard it. Add the shallots and basil and stir until the basil wilts and the shallots soften, about 6 minutes.
3. Add the tomatoes and cook, stirring constantly, until they break down into a thick sauce, about 5 minutes. Add the rice and stir to coat with the tomatoes, about 1 minute.
4. Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed by the rice, about 5 minutes. Add another ladleful and keep stirring until this, too, has been absorbed.
5. Continue the process, adding broth about 1/2 cup at a time and stirring until the rice kernels are plump and no longer chalk white in the center. The risotto should look like creamy rice pudding, and the kernels should be nice and chewy. This should take 25 to 30 minutes altogether. Finally, stir in the 1/4 cup of [[[broth and the]]] grated Parmesan. Continue stirring until there's no liquid left on the surface and the cheese is well distributed throughout.
Most Helpful Customer Reviews
This book is not a vegetarian cook book it is a weight loss book that takes great dishes and then removes all the fat and spice until they taste like low sodium cardboard. Diana Shaw authors this book as one of those naive middle aged ladies who assumes if you are a vegetarian you are on a weight loss diet. Her refusal to use the words cream, cheese (other then cottage) and butter, other than to scold the use of these ingredients, and her annoying placement of ¿nonfat¿ in front of the word yogurt made me draw a habit and a ruler over her book jacket photo. The only 2 reasons you should buy this book are A) to deprive yourself of real food in an effort to lose weight or B) to avoid having to buy spices, because she uses close to none. If you want a good veggie cookbook stick to the Moosewood series or Madhur Jaffrey or anything other than this book.
A very informative book for any level cook. It has sufficient reference information to help the novice chef, as well as advanced cook. The recipes provide more than adequate how to information for preparing and combining vegan foods to provide well rounded nutritional needs. The best comprehensive vegan cookbook I've found to-date! Makes a lovely gift and a must have for new cooks.
I love this cookbook. The chili is so unique. I like the reference sections on how to prepare, cook, or store different vegies and fruit.
BUY THIS BOOK!!! It's everything you need if you are or are becoming a vegan/vegetarian. Everything from pancakes to deserts!!