Product Description

Eat Your Vegetables!
Some people are vegetarians because they think a meat-free diet is good for you. Some believe it’s good for the planet. Others just want tasty food; they want it cheap, they want it easy, and they want it now. Whatever your reasons, check out this book’s 135 great-tasting vegetarian recipes, including:
Gingered Chinese Greens Stir-Fry • Banana Bread • Moroccan Stew • Beer and Aztec Rice • Chipotle-Black Bean Chili • Curry in a Hurry • Roasted Vegetable Rush • Miso-Happy Soup •Yogurt Fruit Shake • French Toast 2000 • Pita Pizza Crust • Cremini Mushroom Burger • Broiled Zucchini Parmesan • Rice Pudding Cereal • Coffee Brazil • Chapati with Confetti Salad • And much, much more!
So stop scrounging around for something to eat. With this book, you can put a great-tasting meal together in little or no time.

Product Details

• Amazon Sales Rank: #68657 in Books
• Published on: 2003-06-24
• Released on: 2003-06-24
• Original language: English
• Binding: Paperback
• 288 pages

From Publishers Weekly
Perfect for students, but just as valuable for health-, time- and budget-conscious grown-ups, Raymond's updated cookbook offers 142 quick and easy recipes for all kinds of vegetarian delights, including breakfasts, salads, sandwiches, pastas and stirfries. With the knowledge of a nutritionist and the warmth of a mom, Raymond urges her readers to embrace meatless cooking for its ease, its economy and its benefits for both people and the environment. For those new to vegetarianism, she covers techniques for smart shopping and kitchen tricks; for the truly harried, her 10 "No-Time-to-Cook" recipes prove that a decent and healthy meal can be whipped up sooner than you can say "Pizza to go." The recipes draw on various cuisines-there's Greek-Style Scrambled Tofu, Black Bean and Yam Quesadillas, Pad Thai and Pasta Primavera-and are uniformly simple and delicious. Raymond also offers vegan recipes, drinks and desserts. With readily available ingredients, prep times that never exceed 20 minutes (and that are often in the single digits) and directions that rarely call for any appliance more complicated than a blender, this volume should be required reading for any student vegetarian.
Copyright 2003 Reed Business Information, Inc.

From the Back Cover
Eat Your Vegetables!

About the Author
Carole Raymond is the mother of two recent college graduates. She’s also a school teacher and counsels families on diet and nutrition.

Customer Reviews

Extremely Disappointing
After reading all of the wonderful reviews here, I ordered this cookbook and waiting anxiously for it to arrive. I own most of the quick/easy vegetarian cookbooks available, and I thought this would also become one of my favorites. However, that is not the case. On my first read-through, I could only find one recipe that I wanted to try, and it contains a difficult-to-find ingredient.

The areas I am most disappointed in are:

1. There are way too many recipes for desserts, drinks, appetizers, etc. I was expecting quick vegetarian "meals" - not recipes that I could find in almost any cookbook.

2. Several of the recipes include beer, an ingredient that I cannot cook with.

3. The abundance of recipes using garbanzo beans, zucchini, and eggplant. I suppose it's a personal prejudice, but these ingredients seem so over-used in vegetarian cooking, and I'm just not that fond of any of them!

4. The lack of convenience soy foods. I guess I was expecting more use of these and less of tofu in a "quick, easy, student" cookbook.

good book
I bought this book over a year ago when my husband & I started eating healthier. We avoid dairy now & most of the recipes that call for milk specify that soy milk can be substituted. (Recipes that call for cheese I automatically sub soy or rice cheese.)

All of the recipes are extremely simple. The ingredients lists are usually very short & the entire book is very practical. If you're learning to cook (or if the idea of heading into a kitchen scares you) this is the book for you.

Here are the sections with some examples of recipes:

Breakfast (french toast, vegan pancakes, scrambled tofu, rice pudding)

Dips & Spreads (salsa-excellent! hummus, guacamole, tahini)

Soups & Stews (miso-happy soup, minestrone, split pea, kale & potato, Moroccan stew)

Salads & Dressings (fruit salad, apple raisin couscous, marinated vegetables, avocado & pear salad)

Sandwiches, wraps & pizza (falafel, crostini with a bean & a green, black bean & yam quesadilla, tacos monterey, pita pizza crust, farmhouse vegetable pizza)

Bean meals (chipotle black bean chili, dal, marinated tempeh)

Grain meals (spontaneous couscous, polenta with black beans, Indian rice, Sicilian rice)

Pasta (with zucchini & basil, with green beans & feta, primavera, spaghetti pancake, peanut pasta)

Vegetables, Stir frys & potatoes (artichoke feast, gingered Chinese green stir fry, Pad Thai, colcannon, scalloped potatoes vegan style)

Desserts & quick breads (dark chocolate pudding, baked apples, baked bananas, banana bread)

There's also a section on coffee drinks-like cafe au lait.

RIGHT ON TARGET
i'm in my last year of college and have used this book over and over. i bought the revised edition for my sister who starts college this fall. the book showed me how to enjoy tasty, healthy food that's ridiculously simple to prepare, and it saved me from the freshman 15. highly recommended!