According to a recent survey, 14 million Americans call themselves vegetarians. Of that, only 2 million eat no animal meat whatsoever. The remaining 12 million are "part-time vegetarians" who eat fish, poultry, or red meat on occasion. For this large and growing group, Linda Rosenweig offers a cookbook to satisfy vegetarians and non vegetarians alike.
Rosenweig's experience stems from years developing recipes for Weight Watchers, Prevention, and Good Housekeeping magazines. Her 225 vegetarian recipes in Vegetarian and More! include "Quick Conversions," allowing readers to easily add meat, poultry, or fish to some or all of the recipe. These are especially convenient for "split households," where only a few members are vegetarians. The focus is on simplicity: only common, store-bought ingredients are used, and most of the recipes are ready in less than 45 minutes. The book also features the new Vegetarian Diet Pyramid from the American Dietetic Association. Vegetarian and More! allows those eating less meat, vegetarians, and meat lovers total satisfaction.
|Publisher:||Rodale Press, Inc.|
|Product dimensions:||7.50(w) x 9.25(h) x 0.68(d)|
About the Author
LINDA ROSENWEIG is the author of New Vegetarian Cuisine and Low-Fat in Nothing Flat. She lives in Scarsdale, New York.
Most Helpful Customer Reviews
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!