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Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight from the Oven Paperback – October 3, 2017
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“[Gives] a newfound appreciation for what this simplest, cheapest of tools can accomplish.” —Food52.com
“Delicious dinners, fewer dishes: what’s not to love?” —Real Simple.com
“Decadent and full of surprises… With recipes perfect for entertaining or even just cooking for one, there is no end to what Pelzel, this cookbook, and a sheet pan can do.” —Publishers Weekly
“One hundred truly inspiring, no-fuss ways to make vegetable-focused meals—I can’t think of a better tool for eating well! These recipes may be easily made on a sheet pan, but they are worthy of a silver platter!” —Ellie Krieger, RD nutritionist, award-winning cookbook author, and TV host of Ellie’s Real Good Food
“Raquel Pelzel is that practical, talented friend we all want with us in the kitchen, the one who knows how to get fun, great-tasting food on the table without fuss, frustration, or a pile-up of pots. Sheet Pan Suppers Meatless is the next best thing to having Raquel at our side.” —Dorie Greenspan, award-winning author of Dorie’s Cookies
About the Author
Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.
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Another thing that I was really disappointed in was the lack of pictures. When I’m looking for something to make, I want to see what it looks like. Not only does a picture give me insight as to what the dish is, but it also gives me an immediate impression as to whether or not I’d want to put forth the effort to make it. I’m a very visual person and I need to have pictures in my cookbooks. Granted, there are some pictures, but it was one in every three or four recipes that you actually got a picture.
In the end, this isn’t the cookbook for me. While I don’t eat meat and am always looking for new vegetarian-friendly recipes, none of these seemed realistic for me. This was a good cookbook if you wanted an excuse to get away from the kids and spend a lot of time in the kitchen, but not for someone who wants to make a quick and easy meal. A lot of the recipes seemed lengthy and some of the steps seemed unnecessary just for the sake of making it in a sheet pan.
I really liked the following:
Her explanation and recommendations for the size of pans needed to complete sheet pan meals
Her Vegan and Gluten-Free shown on the recipes
Her suggestion to make substitutions allowing people who follow a gluten-free diet to prepare recipes found in the Sheet Pan Suppers cookbook
Some of the recipes you'll find in her cookbook include:
Cheesy Stuffed Potato Skins
Caramelized Onion Dip
Blissed-Out Cheesy Broccoli Gratin
Cheesy Pizza Twists with Roasted Pepper Marinara (sure to be a kid favorite)
Chocolate Chip Cookie Cake with Quickest Buttercream Frosting
Review written after downloading a galley from NetGalley.
As the author says, cooking with a Sheet Pan is easy. A big bonus is the recipes leave you without having to clean up a messy stovetop. There is nothing that can spoil a meal more than a huge pile of dishes and a messy kitchen. Most of these recipes will only need the pan a wooden spoon and a sharp knife.
Most of the recipes included use a 13×8″ pan known as a “half sheet”. It is nice that you don’t need a lot of special tools to make everything. Even if you haven’t used a sheet pan to cook a meal, all the information you need to prepare is in the Introduction. The author even includes tips on getting picky eaters to eat their veggies.
The first Chapter is “Bits, Bites, and Snacks” recipes. This is where you find tasty snacks like potato skins, dips, salsas, and more. With Chapter 2 you find “Soups and Salads”. And yes, apparently you really can use a sheet pan to make a soup. That surprised me.
With Chapter 3 you find “Veggies with A Side of Vegetables”. These recipes can be a main course or side dish as needed. Throughout the book, you will see little tips and tricks for Sheet Pan cooking. They range from preheating your pan to charts for cooking, variations of methods for reheating, and even where to find your ingredients and their benefits to mention only a few. Tips like these are invaluable.
“Grains Bowls and Beyond” is Chapter 4. As surprising as cooking soup in a pan, it is possible to make rice, bulgur, and other grains. There is even a risotto recipe. It does require stirring every 5 minutes but hey, that isn’t too bad! With “Beans and Legumes” in Chapter 5 you find the chili, baked beans, and other recipes. There is even the “Black Bean and Quinoa Veggie Burgers” recipe here.
If you want Pizza or Focaccia you will flip straight to Chapter 6 “Pasta, Bread, and Pizza”. There are recipes for Cornbread, a Burritza (a burrito/pizza hybrid) and even Lasagna. Chapter 7 has recipes for “Breakfasts and Brunches”. The various toasts look lovely but I am sure the Roasted Strawberry Danish will become a Sunday Brunch favourite with me!
Tasty Dessert Recipes Too
My favourite Chapter is 8, “Desserts”. Who could resist recipes like “Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting” and “Cherry Bomb Bars”? Not me.
In all the book is a good resource if you want to have veggie meals with a minimum of fuss. I like that all of the recipes have an opening description about cooking it or when/how it will work best. The instructions give you the detail I like to see and will make it easy, even for someone like me who has never done any Sheet Pan cooking.
The recipe for “Chocolate-Chocolate Sparklers” is irresistible which is why I have included it with the original review on RecipesNow! The Reviews And Recipes Magazine. Enjoy!
Thanks to the publishers for the review copy in hopes of an honest review.