Product Description

The number of people choosing meatless meals is on the increase. And a veganvegetarian diet -- one without any animal products -- is an unusually healthyone because it is high in fiber, low in saturated fat, and very nutritious.Too many vegan recipes have relied on exotic and difficult-to-findingredients or tedious, time-consuming techniques, says Jannequin Bennett,executive chef of a restaurant in a AAA Five Diamond, Mobile Five Star hotel.But Very Vegetarian has recipes made with common foodstuffs thatare uncommonly delicious.

Very Vegetarian is presented by and introduced by 9-time Olympic goldmedal winner Carl Lewis, who says that a vegan diet of fresh fruits andvegetables, whole complex carbohydrates, high quality proteins, and natural fatsis the best way to ensure a persons health and longevity.

In addition to a wide range of more than 250 mouth-watering recipes, VeryVegetarian includes a helpful introduction about eating vegan and 16 pagesof beautiful four-color photographs. The book will help the person who isbeginning to choose meatless meals by providing nutritional information andrecipes featuring familiar foods and techniques. For those who have moreexperience with a plant-based diet, the book offers recipes that will broadentheir culinary horizons.

Endorsed by the Physicians Committee for Responsible Medicine.

Product Details

• Amazon Sales Rank: #5945 in Books
• Published on: 2001-11-08
• Released on: 2001-11-08
• Original language: English
• Binding: Hardcover
• 320 pages

From Amazon.com
Indulgence is hardly the first word that comes to mind when one thinks of a vegan diet, but in Very Vegetarian, chef Jannequin Bennett proves that the two concepts are more closely related than one might think. After all, she explains, vegans "regularly partake of the very best foods--the most nutritious, appealing and tasty--that nature has to offer."

With more than 250 recipes, Bennett proves that you don't need animal products to eat delicious and satisfying foods. Soups, like Chunky Polish Borscht and Harvest Vegetable, are as hearty as any Grandma used to make. Appetizers like Spicy Corn Blini with Red Peppers and Shitakes and Artichoke and Spinach Phyllo Triangles will delight guests, and none will miss the traditional additions of meat and cheese. Entrées--from pastas and risottos to vegetable casseroles and baked, barbecued, and seared tofu dishes--are surprisingly appealing. With dishes like White Bean Ravioli with Caramelized Onion Sauce and Acorn Squash Stuffed with Wild Rice and Winter Fruits, Bennett brings a sophisticated culinary approach to this oft-maligned way of cooking and eating. Some of the desserts suffer from the use of vegan margarine and the lack of eggs, but Bennett hits the right note with those that rely on fresh fruit for flavor and texture, such as Pear Betty and Watermelon Ice.

Useful advice on how to ensure that you get the nutrition you need, how to continue to enjoy dining out, where to shop, and much more make this book a boon to vegans who aren't willing to give up flavorful meals for their health concerns or ethical beliefs. --Robin Donovan

From Publishers Weekly
Very Vegetarian by chef Jannequin Bennett, introduced by Olympic gold medal winner Carl Lewis, covers the basics of veganism and advises how to begin, what to stock in a vegan kitchen and how to guarantee sufficient nutrition. From snacks and sauces to main courses and desserts, delicious and satisfying concoctions such as Caponata, Arugula and Mushrooms with Pine Nuts, Sun-Dried Tomato and Lentil Burgers, Carl Lewis's Savory Black-Eyed Peas and Chocolate Raspberry Torte will assure happy healthy practitioners.

Copyright 2001 Cahners Business Information, Inc.

Sybil Pratt, Book Page, December 2001
"Appealing recipes demonstrate that you can dine easily and elegantly, with a full range of flavors, textures, and colors.”