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Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians Hardcover – October 25, 2011
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See what Pam's up to on her blog: threemanycooks.com
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There is a multitude of "MASTER" recipes, each followed by a list of variations for one or more of the ingredients. This way, if you like the recipe, but don't like a specific ingredient, there is a list of "alternatives". Also, you may not have to run out and buy a specific item just to make the recipe. As with the author's previous book on how to "cook without a book", you probably will need to refer to the book to refresh your memory when making anything.
The book is divided into two sections (1) Not Strickly for Breakfast, and (2) Fun Food for the Rest of the Day. The "breakfast" section contains wrap-and-runs, breakfast pizza, pancakes, scones, muffins, etc. The "rest of the day" has sections on salads, soups and stews, sandwiches, eggs and potatoes, pies for dinner (including quiche and veggie pizzas), etc. The last section has Italian, Asian and Mexican meals (pasta, risotto, stir-fries, and even a "taco bar").
The recipes are loaded with vegetables and you may be able to convince a vegetable-hater to actually enjoy vegetables for once. Many of the recipes call for vegetable stock and I was surprised that there was not a recipe for a home-made vegetable stock. The author does, however, recommend some brands. (Don't tell anybody, but I bet you could substitute Ch@#%en stock.)
And yes, there are a very few recipes that include tofu, if you might want to try that item, (or skip over to another recipe that doesn't). The recipes lack nutritional data, but this would almost be impossible due to the variations presented for the recipes. Most vegetables (except the starchy ones) are low in calories and the grains and legumes provide protein and essential amino acids. Although some of the recipes are vegan, I would not recommend this book to a vegan since many of the recipes call for dairy products or eggs.
I definately will be making some of these recipes soon.
The formulas are simple and quick to prepare and cook. Each recipe has suggested variations based on Anderson's favorites and suggestions for creating your own. Both books have made meal planning much easier. I no longer have to have specific produce for recipes and can use what is available any time of the year.
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