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Very Vegetarian Hardcover – November 6, 2001
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Indulgence is hardly the first word that comes to mind when one thinks of a vegan diet, but in Very Vegetarian, chef Jannequin Bennett proves that the two concepts are more closely related than one might think. After all, she explains, vegans "regularly partake of the very best foods--the most nutritious, appealing and tasty--that nature has to offer."
With more than 250 recipes, Bennett proves that you don't need animal products to eat delicious and satisfying foods. Soups, like Chunky Polish Borscht and Harvest Vegetable, are as hearty as any Grandma used to make. Appetizers like Spicy Corn Blini with Red Peppers and Shitakes and Artichoke and Spinach Phyllo Triangles will delight guests, and none will miss the traditional additions of meat and cheese. Entrées--from pastas and risottos to vegetable casseroles and baked, barbecued, and seared tofu dishes--are surprisingly appealing. With dishes like White Bean Ravioli with Caramelized Onion Sauce and Acorn Squash Stuffed with Wild Rice and Winter Fruits, Bennett brings a sophisticated culinary approach to this oft-maligned way of cooking and eating. Some of the desserts suffer from the use of vegan margarine and the lack of eggs, but Bennett hits the right note with those that rely on fresh fruit for flavor and texture, such as Pear Betty and Watermelon Ice.
Useful advice on how to ensure that you get the nutrition you need, how to continue to enjoy dining out, where to shop, and much more make this book a boon to vegans who aren't willing to give up flavorful meals for their health concerns or ethical beliefs. --Robin Donovan
From Publishers Weekly
Very Vegetarian by chef Jannequin Bennett, introduced by Olympic gold medal winner Carl Lewis, covers the basics of veganism and advises how to begin, what to stock in a vegan kitchen and how to guarantee sufficient nutrition. From snacks and sauces to main courses and desserts, delicious and satisfying concoctions such as Caponata, Arugula and Mushrooms with Pine Nuts, Sun-Dried Tomato and Lentil Burgers, Carl Lewis's Savory Black-Eyed Peas and Chocolate Raspberry Torte will assure happy healthy practitioners.
Copyright 2001 Cahners Business Information, Inc.
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Top Customer Reviews
There are so many good recipes like the White Bean Ravioli with Caramelized Onion Sauce or the Artichoke and Arugula Salad. This is the vegan cookbook I will turn to from now on when company is coming. I can't wait to try more of the dishes!
The author puts forth an effort to incorporate both simple comfort dishes (seitan sausage and macaroni and "cheeze", for example) and complicated, fancy works of meatless art (chilled soba noodles on painted plates...), perfect for presenting as an elegant entree. The dishes are all very flavorful and are ideal for entertaining non-vegan guests. Rest assured, they will be very impressed!
However, be warned... many of the recipes have lengthy ingredient lists that may require a quick trip to the store to pick up a few things, including a wide variety of vegetables that you might not have at the time. But don't let that stop you, because once you get a feel for the dishes, you realize that they are very versatile and you can "play" with the ingredients, switching a vegetable here and there, using a different oil than is called for, or adding whatever you have leftover from the night before.
One of my favorite dishes has become the curried cous-cous, which is easy to make, low in fat, and it tastes amazing with the addition of apples and/or raisins! Also, I recently made the Everyday Chocolate Cake, paring it with a layer of raspberry preserves, the thick chocolate ganache to hold the layers together, and the chocolate glaze to top it, and it was absolutely the BEST chocolate cake I (or any of my guests) have EVER tasted. It was gone in about 15 minutes, and no one knew that there wasn't a single dairy product in the entire cake (which really cuts down on the saturated fat level)! The pear betty is another fabulous dessert... super easy to make, and really delicious in the summer (or any time for that matter).
In any case, this is a great cookbook with quite a few dinner ideas to set off that lightbulb in your head and get you cooking really delicious meatless, dairyless, meals.