From Publishers Weekly
Featuring 225 simple recipes for everything from breakfast to dessert, this volume makes it easy for would-be vegetarians to try meat-free eating, occasionally or every day. There are plenty of approachable dishes for the I-donÖt-do-tofu crowd: three-cheese lasagna rolls; macaroni and cheese deluxe; spaghetti with pesto and tomato and mozzarella salad. "The Flexible Vegetarian" chapter describes how to make recipes such as Chinese orange stir-fry and fried rice with and without meat. (Oddly, these recipes--which have seafood and meat as options on the ingredient lists--are often labeled with a V for vegan.) Most desserts are vegetarian; the "Sweet & Fruity Desserts" chapter offers a handful of vegan recipes, including vegan chocolate chip–walnut brownies and deep chocolate vegan cupcakes, which improve the chapterÖs usefulness. A foreword by Good HousekeepingÖs food director implies that the recipes to follow are for "delicious healthful meals," but simply omitting meat doesnÖt make food healthy. A nacho casserole, for example, calls for a can of condensed cheddar cheese soup, a bag of tortilla chips, and a can of refried beans. Readers who want to follow a vegetarian diet for health reasons should choose recipes from this book carefully.
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