Good Housekeeping Family Vegetarian Cooking: 225 Recipes Everyone Will Love

Good Housekeeping Family Vegetarian Cooking: 225 Recipes Everyone Will Love

by Good Housekeeping (Editor)
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Good Housekeeping Family Vegetarian Cooking: 225 Recipes Everyone Will Love by Good Housekeeping

A vegetarian cookbook everyone in the family can love!

From the most trusted name in America comes an all-purpose vegetarian cookbook for families looking to change their diet, in need of midweek meatless alternatives, or dealing with the demands of one vegetarian in the household.

There’s hearty fare for breakfast and brunch (so no one will miss the bacon and sausage!); a chapter stuffed with tasty cold-cut–free wraps and sandwiches; and a wealth of dinner choices from soups and stews to chilis, stir-fries, sautés, casseroles and more. A special bonus: The last chapter is especially tailored to families with one vegetarian member in the midst of meat eaters; these recipes yield both meatless and meat-filled portions with little extra fuss.

Chock-full of fresh vegetable goodness, these 225 dishes are guaranteed to satisfy vegetarians and non-vegetarians alike.

Product Details

ISBN-13: 9781588167927
Publisher: Hearst
Publication date: 06/01/2010
Pages: 288
Sales rank: 376,638
Product dimensions: 7.80(w) x 9.30(h) x 1.20(d)

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Good Housekeeping Family Vegetarian Cooking: 225 Recipes Everyone Will Love 4 out of 5 based on 0 ratings. 8 reviews.
Veggiechiliqueen More than 1 year ago
"Good Housekeeping Family Vegetarian Cooking: 225 Recipes Everyone Will Love" will appeal to a wide audience, from transitioning vegetarians to vegans (vegan recipes are clearly marked with a "v", and many recipes include sidebars on how to make a given recipe vegan).** One of my main problems as a vegetarian is how to make meals exciting; "Family Vegetarian Cooking" spices up meals with additions such as Macaroni and Cheese Deluxe, studded with peas, blue cheese, cherry tomatoes and toasted walnuts, or the Wheat-Berry Pilaf with Green Beans and Cranberries, rich with carrots, celery, onion, green beans and a dash of orange peel. There are loads of ethnic-inspired recipes like Vegetarian Souvlaki, Gingery Spinach-Lentil Stew, Vegetable Curry, Farro Risotto with Butternut Squash, Nacho Casserole, and Grilled Eggplant Caponata Salad to add zest to your meals. In addition to fresh fruits and veggies, you'll find a wealth of grains, including farro, wheat berries, barley, quinoa, and bulgur cleverly worked into salads, veggie burgers, pilafs and casseroles. If you're still of the mindset that "vegetarian" equals "sprouts and avocados," you'll find that as well, but with so many surprising (and mostly healthy) flavor combos, why not try something new tonight? Inside, you'll find breakfast options, soups, salads, and sandwiches, stir fries and sautés, casseroles, a chapter on grilling veggies and the aforementioned "flexitarian" chapter that caters to everyone (you use half meat and half tofu). However, for those who are allergic to (or choose to avoid) soy products, the only veggie option given in the flexitarian chapter is tofu (processed soy is largely absent from the rest of the book, except for the occasional recipe calling for tempeh or soy sausage). I would have liked to see high-protein non-soy options such as seitan (wheat gluten) included. Desserts are largely fruit-based (Peach Hand Pies, Peach-Raspberry Galette, Summer Salsa with Sweet Tortilla Chips), and there are a few vegan options such as Vegan Chocolate Chip-Walnut Brownies, Deep Chocolate Vegan Cupcakes, and Vegan Oatmeal-Raisin Cookies that are sure to satisfy any sweet tooth. The recipes come together quickly by taking advantage of supermarket shortcuts such as canned beans and frozen veggies; you can speed up prep even more by purchasing prechopped veggies at your supermarket's salad bar or produce section. Most, if not all, of the ingredients are probably already in your pantry or at your local supermarket. Handy sidebars ("It's So Good!") extol the nutritional virtues of the various fruits and veggies featured in recipes. Nutritional info is provided for each recipe, but one caveat: just because a recipe is vegetarian or vegan doesn't automatically make it low-fat. Verdict: the easy preparation and unusual flavor combinations (as well as new ideas for old standbys) make weeknight meal prep fairly painless, and the vibrant full-color photos of ingredients and final dishes are dramatic and visually appealing. Like all of Good Housekeeping's recipes, all 225 have been triple-tested to make sure that they'll work in your kitchen. (Review copy courtesy of Hearst Books) **A note regarding the vegan recipes: I found at least two "vegan" recipes that include honey as an ingredient (Lower-Fat Granola on page 22 and the Health Club Sandwiches on page 52).
Maricherry More than 1 year ago
I have had this book for 1 month and have already tried about 25 recipes in this book. There's pictures for about 1/3 of the recipes listed, but theyre easy to make. And all have been delicious! I highly recommend this book for vegetarians, not necessarily vegans.
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bethybee More than 1 year ago
this book was a gift from my mom. i absolutely love it! the hardest thing about being a vegetarian is finding easy and delicious recipes that my husband (a meat eater) and i both enjoy. this book has helped me do just that! unlike most other vegetarian cookbooks, this one uses ingredients i have actually heard of and can find in my local grocery stores. this is a great book to have for quick and healthy recipes.
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