The One-Dish Vegetarian
100 Recipes for Quick and Easy Vegetarian Meals
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5.0 • 1 Rating
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- $11.99
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- $11.99
Publisher Description
In this expert and one-of-a-kind collection, veteran cookbook author Maria Robbins lifts the lid off healthy, hearty vegetarian cooking. Anyone who longs for something new on the table will find plenty to choose from, with recipes that use techniques and flavors from Creole, Chinese, Mexican, Italian, Moroccan, and other cuisines--each one a well-rounded meal in itself. A colorful cookbook that celebrates whole grains, fresh vegetables, and spices from around the world, The One-Dish Vegetarian is just right for part-time, full-time, and first-time vegetarians--and anyone else with a taste for fast, flavorful meals that come all in one dish.
Whether you're a card-carrying vegetarian or one of millions of people looking for lighter, healthier alternatives to traditional meat-as-main-course meals, The One-Dish Vegetarian will bring an irresistible feast of fresh ideas to your kitchen. Veteran cookbook author Maria Robbins presents one hundred new soups, stews, chilis, pasta and rice dishes, casseroles, sautes, curries, and salads--each in its own pot, and each a healthful, flavorful delight.
Using the freshest ingredients of each season and vibrant spices from around the world, the recipes include Fusilli with Broccoli and Peanut Sauce; Moroccan Eggplant, Tomato, and Chick-Pea Stew; Soba Noodles with Mushrooms and Peas; Sag Harbor's Vegetarian Chili; Risotto with Butternut Squash and Sage; Vegetarian Paella; Saute of Summer Vegetables with Corn; Green Chili with White Beans; and many more.
For anyone who's ever thought, "I'd love to cook vegetarian meals-but what's the entrée?" the answer comes in one delicious dish!
PUBLISHERS WEEKLY
Robbins's 14th effort (after Biscotti and Other Low-Fat Cookies) performs a valuable service by collecting familiar one-dish meatless meals in a single volume. While she doesn't break new ground, her recipes are solid. Main-dish salads include Potato Salad with Green Beans and Tomatoes, Black Bean Confetti Salad and Wild Rice and Corn Salad. Soups such as White Bean and Roasted Vegetable Soup and Black Bean Soup show hints of innovation (roasting the vegetables in the first and serving salsa alongside in the second) but on the whole are widely known. Additional chapters on pasta (Spaghetti with Caramelized Onions and Spaghetti with Roasted Fennel and Tomatoes) and rice (Vegetarian Paella and Thai Fried Rice with Pineapple) offer a few surprises along with familiar fare (Wagon Wheels with Zucchini, Beans, and Tomatoes and Risotto with Zucchini, Corn, and Red Pepper). Disappointingly, all six of the chili recipes offered in the chapter on stews appeared previously in the author's Chili!. Robbins scatters interesting quotes throughout, and she has a cheery, informal writing style well suited to this material. A chapter on basics and a list of mail-order sources are useful perks.
