The Vegetarian Meat and Potatoes Cookbook (Non)

The Vegetarian Meat and Potatoes Cookbook (Non)

Robin Robertson

Language: English

Pages: 368

ISBN: 1558322051

Format: PDF / Kindle (mobi) / ePub


Eating vegetarian doesn't have to mean giving up the satisfaction of mouthwatering, stick-to-your-ribs comfort foods. The Vegetarian Meat & Potatoes Cookbook recasts classic all-American "meat and potatoes? food in a healthier role, from family-style foods to gourmet specialties to ethnic favorites. It will revolutionize the way you think about vegetarian food.Recipes include: Tapenade-Stuffed Red Potatoes Spicy African Sweet Potato Stew Meat-Free Meatloaf with Good Gravy Cajun Red Bean Burgers Chipotle-Glazed Portobello Fajitas Eggplant Teryaki Sloppy Giuseppes Total Chocolate Eclipse Cake

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Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever

 

 

 

 

 

 

 

 

 

 

Melts, [>] Soy Good Chef's Salad, [>] Tempeh "BLT," [>] Vegetarian burger crumbles buying, [>] Shepherd's Vegetable Pie, [>] substitute for, [>] Vegetarian Brunswick Stew, [>] Vegetarian burgers Meat-Free Meat Loaf with Good Gravy, [>] Minestrone with Tiny "Meatballs," [>] to replace "crumbles," [>] Sam's Truck-Stop Hash with Red Onion-Green Apple Marmalade, [>] Sloppy Giuseppes, [>] Spaghetti and "Meatballs," [>]–[>] Vegetarian sausages Jammin' Vegetable

cooked, about 45 minutes. (Or, to finish cooking on top of the stove, cover tightly and cook over low heat until the rice absorbs the liquid and the rice and vegetables are tender, about 30 minutes.) Sprinkle with almonds and serve. Serves 4 note: Canned chickpeas are convenient, but if you prefer using dried chickpeas, consider cooking them in a pressure cooker to save time: Soak 1 cup chickpeas in water to cover for 8 to 12 hours. Rinse and drain, then place in a pressure cooker with

grated Parmesan cheese or soy Parmesan, plus more for serving 2 tablespoons olive oil 1 small yellow onion, chopped 2 garlic cloves, minced 2 tablespoons tomato paste 1 28-ounce can crushed tomatoes ½ cup dry red wine ½ teaspoon dried oregano ½ teaspoon dried basil Salt and freshly ground black pepper 1 pound spaghetti Place the veggie burgers in a large bowl, add 1 tablespoon of the parsley and the Parmesan, and, using your hands, mix until well combined. Divide the mixture evenly

heat. Add the onion, chile, and garlic, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the tomatoes, kidney beans, allspice, oregano, thyme, brown sugar, nutmeg, and salt and pepper to taste. Stir in the water, cover, and simmer for 20 minutes to blend the flavors. Stir in the parsley, and serve over the hot cooked rice. (Alternatively, the bean mixture and the rice can be combined before serving.) Serves 4 to 6 * * * A Brief Bean Bio An ancient

rinse them, and place in a large saucepan. Add the bell pepper, shallots, brown sugar, marmalade, lemon zest and juice, salt, and pepper. Simmer gently over medium heat, stirring occasionally, until the cranberries pop and the mixture thickens, about 30 minutes. Transfer to a bowl, cover, and refrigerate to chill before serving. Stored covered in the refrigerator, this relish will keep for up to a week. Makes about 2 cups Plum Crazy Ketchup In the kitchen of most "meat and potatoes"

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