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Vegetarian Entrees That Won't Leave You Hungry Paperback – October 4, 2011
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"Thug Kitchen 101: Fast as F*ck" by Thug Kitchen
Explore more than 100 easy and accessible recipes to give you a solid start toward a better diet. Learn more
Frequently Bought Together
—Martha Rose Shulman, author of The Very Best Recipes for Health
"With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive symbol of vegetarian diets. Trained on the job and in classes at home and abroad, Volger blends a variety of techniques and cuisines in surprising ways . . . The beauty of Volger’s approach lies in its simplicity, creativity, and portability."
“Finally, Lukas Volger has shattered the protein/veg/sauce format that has shackled vegetarian food for decades.”
—Amanda Cohen, chef/owner, Dirt Candy
“[W]ill expand your horizons far past pastas and salads.”
"If the adjective 'vegetarian' immediately calls to mind side dishes and incomplete meals, this lively cookbook aims to convince readers otherwise."
About the Author
Top Customer Reviews
Whole Wheat Spaghetti with Creamed Kale and Chickpeas
Prep Time as stated: 45 minutes
In reality: 90 minutes
The result was a bilious and unpleasantly bitter sauce (that failed to thicken in the suggested 6-8 minutes suggested) that barely covered the spaghetti.
Chipotle Black Bean Tostadas with Avocado and Mango
Prep Time as stated: 30 minutes
In reality: Almost 2 hours
This recipe sounds great, right? And the end result was pretty good. But 2 hours of cooking later, I was so hungry, even eating my own shoe would have been delicious. Why does this cookbook author need to be dishonest about how long his recipes take to prepare? Well...in case you're still guessing, I'll tell you. Sales!
So here's my review Mr. Volger- I'm your average Amercian foodie and moderately talented cook (which must be your target audience). I remain, humbly frustrated, by chefs with publishing agents who want to make a quick buck.
I am not a vegetarian, but I'm trying to eat less meat and Lukas's cookbooks really help!
I chose three recipes when I got the book home, supposing at least one of them would turn out ok. Surprisingly, they were all very good, very flavorful, and perfect for our needs. A couple of the recipes did take longer to make than stated but that isn't an issue for me because I enjoy spending time in the kitchen (and I can always put the recipes together ahead of time and refrigerate or freeze the food for use later). When the outcome is food that's this good, 15 extra minutes (give or take) is certainly not a complaint.
This might be too simple for experienced vegetarian cooks (the food is great so don't pass it by for a more complicated book, if that's the only issue) but for novice cooks or for interested omnivores / beginner vegetarians, this one is a real gem. I liked it so much that I returned it to the library, ordered my own copy, and will soon order his burger book.
Most Recent Customer Reviews
Lots of wonderful sounding recipes for every meal with suggestions on how to use leftovers. Good technique information and instructions. Read morePublished 14 months ago by CarolD
I really liked the format of this cookbook. It's the kind of thing that inspires you when you are wondering what on Earth there is to eat for dinner! Read morePublished 17 months ago by K. Lincourt
I bought this to give my grandson some ideas to vary his diet but I couldn't get him much interested. The introduction was too lengthy.Published on January 1, 2014 by Owen Mitchell
I absolutely LOVE this cookbook. I have several veg cookbooks at home on the shelf, but this one stays out in the kitchen! I love exotic flavors and lots of variety in my meals. Read morePublished on September 15, 2013 by ant_knee75
I have prepared 3 different recipes from this book. All were easy to follow and were very tasty and enjoyed by both vegetarians and non-vegetarians.Published on April 9, 2013 by Richard Gorvetzian
I live in Brooklyn and a lot of restaurants here like to serve mac n cheese done fancy. Or not done fancy but done delicious. Read morePublished on March 1, 2013 by kat hunt