Many of the recipes are longtime customer favorites. The "Big and Small Salads" chapter includes Sonoma Chicken Salad, a bestseller made with sweet red grapes, crunchy pecans, and a creamy, sweet-and-sour poppy seed dressing. Thirty-five soups and chilis include a heartwarming Roasted Corn Poblano Chowder and a rich, fragrant Sweet Potato Chili. There are a multitude of vegetarian and vegan recipes in every chapter, all clearly marked, and even if that's not what you're looking for they'll have you thinking differently about healthy eating. Try the vegan Lentil and Mushroom Tagine, a traditional Moroccan stew, or the vegetarian Spicy Roasted Eggplant with Sesame Honey, delicious as a side dish or sandwich topping, or as a main course served with noodles or rice.
If you've ever looked for more ways to use tofu (try the Kung Pao), seitan, millet, quinoa, or mung bean sprouts, or if you'd rather make meals heavy on flavor and nutrition and light on fat and artificial additives, The Whole Foods Market Cookbook offers 350 delicious, well-tested solutions. --Leora Y. Bloom
I love Whole Food's prepared salads at their store and am looking forward to making some of the recipes at home.Published 3 months ago by B. Crooke
Enjoy the recipes. When looking for something this is easy to pull from.Published 4 months ago by B. Brant
I purchased this book as a reference book. It's simple in black & white with no thrills. I'm a professional cook. Maybe it has some good ideas that will make us some money.Published 10 months ago by paul larnce jr
i sent this book to my daughter-in-law because she loves to cook low fat, vegetable dishes. I love all the recipes I have tried over the last TEN YEARS.Published 10 months ago by sharon
I've loved every recipe I've tried so far. Good healthy recipes and fun to make. I don't want to write anymore.Published 11 months ago by Kathy Lynn