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Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes Paperback – June 24, 2003

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Editorial Reviews

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.

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Eat Your Vegetables! --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Paperback: 288 pages
  • Publisher: Clarkson Potter; Revised edition (June 24, 2003)
  • Language: English
  • ISBN-10: 0761511709
  • ISBN-13: 978-0761511700
  • Product Dimensions: 5.4 x 0.6 x 8.2 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (117 customer reviews)
  • Amazon Best Sellers Rank: #162,842 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

295 of 299 people found the following review helpful By "froggie3" on February 2, 2001
Format: Paperback
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.
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154 of 155 people found the following review helpful By A Customer on April 28, 2001
Format: Paperback
This book is a comprehensive book of easy, healthy, and delicious recipes. I am graduating college in a week and I'm sorry that I didn't find this book sooner! I will definitely keep using this book long after my student days are over. What's great about this book is that there are many "classic" vegetarian recipes (such as hummus, miso soup, pasta vegetable salad) that many other vegetarian cookbooks overlook (because they figure that you already know how to make those things). The only disappointment I have had with the book so far is the Mountain High Chocolate Cake (ended up mushy and vinegar-tasting on top), but everything else has been delicious (fruit smoothie, french toast, etc). If one is a vegan, she offers substitutes for milk & eggs (although these items are used infrequently anyway). Also, since I cook for just my husband and me, I appreciate that the recipes are designed for 1-2 people (so I don't end up with leftovers for 5 people!). By the way, we are not exclusively vegetarian, but like to eat healthy at home, and this book allows us to do that. Also check out my other favorites: Jeanne Lemlin's "Quick Vegetarian Pleasures" and Nava Atlas' "Vegetarian Express."
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27 of 27 people found the following review helpful By haunkkee15 on March 2, 2005
Format: Paperback
When i went off to college, i no longer could afford the convienient frozen vegetarian foods (veggie burgers, chik patties, etc.) so i needed something that required little time, ingredients, and was cheap. Then i got this book, i have made about 75% of the recipes and i love them. it requires a small amount of ingrediants and suggests substitutions if the item is not in your kitchen. I love the soups and pasta dishes. The recipes are healthy, but most of all easy for a cheap, broke college student as i am.
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30 of 31 people found the following review helpful By nylisa on January 19, 2004
Format: Paperback
Because I am rarely ever home before 8 p.m., I had been either ordering in or eating out for dinner generally every night. That all changed after I recieved this cookbook as a gift. I've tried other vegetarian cookbooks before, and this one has by far the most uncomplicated, quick, but still absolutely delicious, meals. And most of the recipes use some similar ingredients, so you're usually not stuck with rotting produce. My favorites are the white bean and tomato salad, Greek-style tofu scramble and black bean and yam quesadilla. This book is a must for a busy vegetarian professional.
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29 of 30 people found the following review helpful By Rachel on July 20, 2000
Format: Paperback
After years in high school living on pasta because I didn't know how to cook anything else, I found this book. The recipies are optimized for the fewest possible ingredients and the least ammount of cooking time, and it tells you how to do everything. This is a wonderful book. All the recepies are appetizing; nothing has a title like "leek-tofu-squash curry." I mailed copies of this book to all my vegetarian friends. If you're short on time, don't like grocery shopping or are intimidated by vegetarian cookery, this book is exactly what you're looking for.
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33 of 35 people found the following review helpful By S. Weaver on September 11, 2005
Format: Paperback
I love this book. I have been a vegetarian for only 2 years so am still exploring the vast variety of food options available (including many new ethnic foods that I have never heard of). This book is wonderful for those just transitioning into the vegetarian diet. the ingredients are simple to use and easy to find. My FAVORITE part of this book is that all of the dishes are for single or double servings. For a student or single person living alone, it is great to be able to only cook for one and not waste food. Additionally, it allows me to try new flavors without cooking a large meal. I would recommend it to anyone who is thinking about becoming a vegetarian, anyone on a tight budget (and who doesn't have access to specialty ethnic grocers), or anyone who is thinking of trying new flavors but is afraid to try it in a "fancy" way. Kudos to the author.
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