Good Time Eatin' in Cajun Country: Cajun Vegetarian Cooking (Healthy World Cuisine) Review

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(More customer reviews)Although this book is already eight years old, it is a new favorite to me since I just bought it. Being a vegetarian, until I found this book, my experience with Cajun cooking has been limited to an occasional Red Beans and Rice. Now I am happily preparing Jambalaya, Courtbollion,and Gumbos that are vegan and low in fat.
Never having been pleased before with recipes for vegan cakes, I have to caution the reader that I haven't ventured into the dessert section at the back of the book. Some vegans may find the use of honey as a sweetener a problem and want to make substitutions.
The breakfasts, main dish and side dish recipes are wonderful, and have given me the courage to read non-vegetarian Cajun recipes with an eye as to how to adapt them to my diet.

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The wonderful flavors and spices of Cajun cooking are now available to vegetarians.Donna Simon shows us how to make delicious vegetarian versions of File Gumbo, Boulettes, Red Beans and Rice, Blackened Tofu and much, much more.

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Great Vegetarian Dishes Review

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(More customer reviews)I got this book a few months ago and have been happily using it since. Kurma's recipes are extremely easy to follow and deliver great results every time. The book has recipes from all over the world - Italy, India, Thailand, China, Australia, Morocco, Greece, Turkey, America.

It is also divided into easy-to-access categories like rice dishes, pasta, entrees, vegetable dishes, snacks, pickles/ jams/ chutneys, desserts, etc. etc. And a small, but useful, thing: the book lays out flat on the table, so that you can keep it on your kitchen counter and read from it as you cook along!

The other thing the author shows you is how to 'spiritualize' the food you make and eat. It works. I can affirm that! I feel much more healthy and happy since I started making the recipes in Kurma's books and following the steps listed in the book to spiritualize the food that we eat.

Even if you are not a vegetarian, you will love to make (and eat) the recipes in this book. Buy it!Update on July 21, 2006

My wife and I use this book all the time. As I have mentioned above, the recipes are easy to use and come out tasting delicious. Kurma's other books are also very, very good. Check out his Quick Vegetarian Cards in particular, for quick and easy to make recipes.

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In this lavishly illustrated classic cookbook, Kurma presents more than 240 time-tested delectable vegetarian recipes.

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Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads, & Extras Review

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(More customer reviews)Like to cook? I mean, like discovering new seasonings and playing with interesting ingredients? If so, THIS BOOK IS FOR YOU!
Don't be dismayed that the recipes are all soups and salads. Those are very broad categories!Many "salads" are more like casual meals (such as Bean Puree withSeven Savories, which is pretty much a really cool Middle Eastern-stylenachos, using toasted pita wedges instead of tortilla chips, of course).And as for soups... there are SO MANY different recipes here, no matterwhat your idea of soup may be when you open this book, it'll have expandedten-fold after you've perused these pages.
The best part is, soup andsalad are such forgiving mediums, this book is perfect for the home chefwho wants to explore. Helpful text explains unusual ingredients anddescribes why certain vegetables & seasonings were chosen to enhanceflavor and texture in each recipe. At the bottom of every recipe, theMoosewood editors were kind to include a half dozen or so dishes that wouldcompliment it nicely. Makes meal-planning a snap, and so far, they've beenright on target, every time.
I got this book for Christmas and many ofthe recipes have already become "regulars." I have no qualmsabout trying new dishes, even when serving guests, because you can trustthese recipes to need little, if any, tampering. Though I have severalMoosewood cookbooks (and I like them all), I can't recommend THIS bookenough. Really!
Oh yeah, and I wanted to also mention that Moosewood alsoincludes time estimates & nutritional informaton for every recipe.gotta love that.

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The Vegetarian Family Cookbook Review

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(More customer reviews)Nava Atlas' brand new cookbook has given me motivation to cook again!! With two picky vegetarian children and no time to cook, it has been difficult lately to even think of meal ideas. Atlas' newest cookbook gives great suggestions, is designed to be a great time saver, and is perfect for vegetarian and vegan families. It is a wonderful addition to my family's bookshelf.
This book is easy to read and easy to use. It is divided into a number of sections including: Easy Breakfast Treats, Soothing Soups & Salads, Pasta, Tofu & Seitan, Vegetables and Grains, Easy Side dishes, Sandwiches and School Lunches, Healthy Snacks and Baked Goods.
I really appreciate that most of the recipes have easy-to-find ingredients and are simple to make. Many of Atlas' ingredients are already in your kitchen. Each recipe is clearly marked whether it contains dairy or eggs and most of the recipes include variations. I also love how she makes it easier for readers to plan meals by noting accompanying side dishes and their page numbers. This makes it so easy to serve a complete and delicious meal without frantically having to think of accompaniments.
In addition to the recipes, Atlas discusses vegetarian eating and other topics including pesticides in our food, the vegetarian food pyramid, and websites dedicated to vegetarian and vegan lifestyles.--Denise Steele-Darnell

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It can be challenging to create nutritious family meals that appeal to everyone at the table, including the picky eaters. But Nava Atlas has solved the dilemma with a collection of down-to-earth recipes reflecting the way families really eat. Flexible, adaptable, and filled with ways to make wholesome food more attractive to children, The Vegetarian Family Cookbook tackles breakfast, lunch, dinner, and snack time like no other vegetarian cookbook on the market.

Covering everything from family-friendly salads to comforting casseroles, Atlas shows how simple it can be to make enticing meat-free meals with selections such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, Alphabet Soup, sensational sandwich fare for home or school, as well as energy-packed choices to start the day. She also takes the mystery out of cooking with soy and provides dozens ofdelicious whole-grain, low-sugar desserts. Most of the recipes include vegan substitutions for eggs or dairy products.

Whether motivated by economic, ethical, or health reasons, a record number of Americans are cutting back on or eliminating meat. The Vegetarian Family Cookbook makes this an appealing, stress-free decision.

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Vegetarian Cooking Around the World: To Include New Low-Fat Recipes (Easy Menu Ethnic Cookbooks) Review

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(More customer reviews)Now in a completely revised, expanded, and updated edition, Alison Behnke's Cooking Around The World is and international tour-de-force of delicious ethnic recipes, including wonderfully delicious low-fat dishes. After an informative introduction on vegetarianism around the world, vegetarian nutrition, holidays and festivals, and planning the menu, aspiring kitchen chefs are treated to sound advice about cooking safety, utensils, terms, special ingredients, low-fat cooking tips, and a metric conversion chart. From Stuffed Tomatoes with Feta Cheese, Potato-and-Leek Soup, and Curried Chickpeas, to Bulgur Salad, Mango with Cinnamon, and Passover Matzo Layer Cake, Vegetarian Cooking Around The World is a superb addition to any vegetarian kitchen cookbook collection -- especially for young cooks still learning their way around meal time preparations.

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Vive le Vegan!: Simple, Delectable Recipes for the Everyday Vegan Family Review

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(More customer reviews)...it is an informative book on healthy living. Besides numerous nutritious recipes for breakfast and brunch, baked goods, sauces, spreads, soups, main courses and other things, Burton provides advice for "Feeding Your Vegan Baby & Toddler" which is divided into age groups for 6-9 months, 9-12 months, 12-18 months, 18-24 months and 2+ years. In the section "Additional Notes for Feeding Baby" Burton discusses organic foods, prepackaged foods vs. home-made and food preparation tips.

Another helpful section that offers practical information is "Cooking Guides & Notes" where the author provides guides to cooking grains and beans and other "Cooking Notes." A comprehensive glossary is also useful.

Burton's support of hemp foods is a welcome addition to this recipe book and will hopefully encourage other cookbook authors to feature this nutritious food in their books. Not only does Burton include a section on "Hemp Foods," but she also mentions the importance of hemp in the Introduction.

"This is one of the few cookbooks you will see that features hemp products. Hemp seed nuts and nut butter provide complete protein and essential fatty acids that we can only get from our diet. Hemp seed oil is also rich in the essential fatty acids." (page 14)

Another interesting aspect of Burton's book involves the relatively small number of recipes that contain soy. Burton's reason for minimizing her use of soy is simple. "I suspect that many vegetarians and vegans rely a little too heavily on soy, and while I still include it in my family's diet, no one food should be consumed excessively." (page 14) Burton also includes numerous wheat-free recipes and recipes which feature a wheat-free option.

It's nice to see that vegan recipe books are becoming more popular. Vive le Vegan! is one of the better vegan cookbooks that I've seen as it not only offers a good selection of easy-to-make, nutritious meals and snacks, but it contains lots of other important information as well. Those who turned to vegetarianism due to a love of and respect for animals will want to get a copy of Burton's book and consider taking the next step to veganism. As Eric Marcus points out in the Foreword:

"Many people assume that concerns over cruelty can be addressed by becoming a lacto-ovo vegetarian, and buying free-range eggs and organic milk. Unfortunately, welfare standards for these foods are utterly lacking. And, just as troubling, these foods depend on slaughter every bit as much as their factory farmed counterparts. There is simply no such thing as animal agriculture without suffering and killing - the economics just don't allow it."

Vive le Vegan! will be of interest to everyone looking for interesting, nutritious, cruelty-free recipes.--N. Glenn Perrett

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Fresh from a Vegetarian Kitchen: 450 Delicious Recipes and 75 minues for everyday festive and ethnic vegetarian meals--all low in fat and free of cholesterol, eggs and dairy Review

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(More customer reviews)Let's get this straight - DO NOT buy this cookbook if you are a new vegan/vegetarian, and are looking for tasty meals that will make you forget your longing for meat. This cookbook falls into the stereotype of vegan cooking (bland, super-healthy tasting food that desperately needs spicing up). Buy "Urban Vegan" or "Moosewood Cooks for Health" instead.
That said, this is an excellent cookbook for people following the Mcdougall or Eat-to-live weight loss programs - over 100 of the recipes are Eat-to-live compatible. Nearly every recipe is low in fat, and Mccarty focuses a lot on sea vegetables like dulse and konbu, which add depth to the dishes. This book is great for weight loss, as the endless variations allow you to go months without repeating a recipe.
One final note: Mccarthy is extraordinarily bad at naming dishes. She persists in calling tofu "bean curd", seitan "wheat meat" and pudding "pudding-gel", so that even the most appetizing recipes sound gross. "Boiled Vegetable Salad"? Really?
Buy this book for what it is - a health food book. Don't expect to entertain, or be particularly entertained yourself by this book.

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Whether the reader is a strict vegetarian or simply wants to prepare lighter, healthier meals that will satisfy the entire family, this book provides a wealth of new ideas. Includes recipes for sumptuous quiches, sautes, and other vegetable dishes, as well as fresh bean and vegetable salads.

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The New Laurel's Kitchen Review

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(More customer reviews)I first encountered Laurel, Carol et al. in 1985, after reading and being impressed by Diet For A Small Planet but feeling constrained by the narrowness of protein complementarity as it was then understood. I had beentold by my doctor to lose the fifty pounds I had gained with my firstpregnancy or she wouldn't be around to help me with a second one. Avegetarian friend suggested I try changing the way our family ate. Since Idid then and still do love to cook, I was ready and willing to makewhatever changes might be necessary.Laurel's Kitchen was a light in thedarkness for me.The recipes were fun to make and best of all, they tastedgreat.My formerly meat and potatoes or nothing Irishman husband took toour new way of eating with real enjoyment. I took great heart from thephilosophical musings that began the book and were interspersed with therecipes.When the second edition came out, in 1986, I was fifty poundslighter and beginning a pregnancy as a well-nourished lacto-ovo vegetarian.My 11 pound son's birth left me two pounds lighter than I had been at hisconception.I have gone through 3 copies of the 1986 edition, and havememorized (with our own personal modifications) all our favorite recipes,which have become family classics. I have never regained the weight I lostfourteen years ago and am in my twenty-fifth year of teaching high schoolhistory.My husband and our two teen-agers are healthy, slim andenergetic. My daughter, at 16, takes a lot of static from well-meaning"friends" about her vegetarian diet, but she remains committedbut never censorious of others' eating habits. We are happy with ourchoice and eternally grateful for the wit, wisdom and just plain goodeating to be found in Laurel's Kitchen. As Carol states,"Laurel didn'tbelieve just in cooking vegetarian...it had to taste good."

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The New Laurel's Kitchen includes plenty of simple, beat-the-clock recipes - who doesn't need them? But it refuses to blur the distinction between natural foods and fast foods. If you need forty-five minutes to bake a potato or cook brown rice, fine. That's good, solid wind-down time, precious in today's hurried world: time to cut up green beans, or prepare a cauliflower curry; time for the children to dry the lettuce and help make an Appley Bread Pudding. Laurel's kitchen has its own pace - a human pace, that lets other things happen besides just dinner.Good health is the first concern here, and foods that support it are rendered irresistible: dishes like Mushrooms Petaluma, Poppyseed Noodles, Lazy Pirogi, and Sebastapol Pizza. These are well-tested and innately manageable recipes, homespun, but with a generous splash of the sophistication that has swept the food world in recent years.

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The Tassajara Bread Book Review

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(More customer reviews)If you want to live simply but not blandly, this is the only bread book you need. Written in a gentle voice, this book encourages all to bake wholesome, delicious breads - sweet and savory - and love every bite. Now, I have many bread cookbooks and I do love all of them - from Elizabeth David to Amy to Laurel - but I cannot stress how much pure enjoyment and encouragement I've gotten from this modest tome. Reading his words and following his advice (which is open and even inexact at times) has always led me to greater independence and faith in my own instincts and never fails to turn out wonderful results!

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The anniversary edition of the book that started a generation of Americans baking--now with exciting new recipes--hailed by the Washington Post as "the bible for bread baking." Includes 113 fabulous recipes for breads, pastries, desserts, and more. 2 halftones. 31 line drawings.

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You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine Review

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(More customer reviews)I just bought this, thinking that it was a new book of recipes; imagine my surprise when I read inside the book that it was the same book Lacey and Gail released a couple of years ago. As much as I love the recipes I do not require them in duplicate.
The recipes are wonderful, but I am disappointed in the fact that no where in the online book description was it written that the books were the same, simply with different titles and covers.

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Two visionary vegans bring animal-free cuisine to delectable new heights with over 200 easy-to-make, restaurant-quality dishes, from simple snacks to gourmet entrees and decadent desserts.
Gourmet chefs Sher and Doherty, former owners of the highly successful restaurant Down to Earth, offer a collection of innovative yet simple restaurant-quality recipes, for every day and special occasions, all toxin- and animal-free.
From basic dishes to world-class entrees and hors d'oeuvres, You Won't Believe It's Vegan! serves up over 200 delicious recipes that just happen to be animal-free. With sections devoted to appetizers, entrees, sides, drinks, Down to Earth's famous desserts, fun food for kids, and raw food alternatives, this book contains all the ingredients for an eco-friendly feast.
You Won't Believe It's Vegan! offers comprehensive information for any animal-free kitchen, including: equipment essentials; key cooking techniques; the vital items for an organic pantry; and conversion ideas to help make any recipe whole food and vegan.

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Kids Can Cook: Vegetarian Recipes Review

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(More customer reviews)I'll let you in on a secret- I am 29 and I love this book!I have no patience for cooking, becoming frustrated at recipes that call for too many ingredients and too many steps.That's why this book is perfect for me!The recipes are simple, no fancy ingredients, no time consuming steps, yet the results are delicious.I cooked up the Cinnamon Rolls the other day and my friend thought that they were store-bought.They were so easy to make yet so good.If you are a big kid who doesn't like cooking, check this book out.

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This is the perfect book for kids who want to try theirhand at creating their own tasty meatless dishes, and for parents whowant recipes that are nutritious and easy to prepare. Drawn fromchildren's cooking classes given by the author, these recipes arekitchen tested by kids for kids. As a bonus, Suzanne Havala, R.D.,nutrition advisor to The Vegetarian Resource Group, has written asection for parents on how to be sure their child's vegetarian diet ishealthy.

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Lipsmackin' Vegetarian Backpackin' Review

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(More customer reviews)I really enjoyed the first book by Tim and Christine Conners and now the couple has come out with a second book in the Lipsmackin' Backpackin' series that is completely vegetarian. Recipes include Fabulous Fry Brownies, Miso Madness, Algonquin Apple Leather and a series of bread recipes that would make any backpacking trip more enjoyable. There are great dishes for each meal time and some wonderful GORP ideas. The book has a range of drinks, fruit leathers and decadent desserts. I was pleasantly surprised when I found a recipe for Coleslaw which is dehydrated at home and rehydrated on the trail.
The recipes are tested numerous times to ensure that they turn out well on your adventures. The gang here did a little of the testing to help out. We even found that the Green Dragon Pad Thai tastes great once you get past its vibrant color. Trailside instructions are printed with each recipe and again in the back of the book. The packable trailside cooking instructions are perfect for placing in the zipper bag with the food contents. The cut-outs appear in the same order as the recipes for easy finding.
Although Lipsmackin' Vegetarian Backpackin' is a meatless collection of good eats, it is a book easily enjoyed by all.

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Tired of power bars, half-cooked quick rice, and endless trail recipes featuring dehydrated chicken by-products? Try meat-free dishes like Flyin' Brian's Triple Crown Curry Couscous, Springer Mountain Pesto, and Time-Traveler's Tamales instead.
The sequel to the top-selling Lipsmackin' Backpackin', this all-in-one backpacker's food guide has more than 150 trail-tested, meatless recipes that provide at-home preparation directions, trailside cooking instructions, detailed nutritional information, serving suggestions, the weight of the ingredients, and meal-planning tips from some of the most experienced long-distance hikers in the world. The recipes are organized in six sections: breakfast, lunch, dinner, breads, snacks and desserts, and drinks. There is a separate chapter on food preparation and cooking tips, contact information for sources of ingredients, measurement conversions, and a special section of Packable Trailside Cooking Instructions--short directions for each recipe so readers don't have to pack the whole book. This is the most complete guide ever written to meatless eating on the trail, an indispensable resource for vegetarian backpackers, and a great source for recipes for anyone who wants great-tasting and nutritious meals trailside.

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The Almost No-Fat Cookbook: Everyday Vegetarian Recipes Review

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(More customer reviews)This book provides a wide array of completely vegan sauces, sides,entrees, and desserts that are all extremely low in fat and all very easyand quick to prepare.Almost every one of the recipes that I've tried wereexcellent(and I've made almost all of them.Of special note are the bakedgoods and desserts that are vegan and fat-free (or very low fat) yetresemble their dairy and egg laden counterparts. Favorites includeeggless French Toast, Non dairy sour cream, tofu loaf (different from any'meatloaf' tofu recipe you've tried), Drop biscuits, vanilla cake/muffins,and cheezecake.

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Try veggie roasts, dairy-free cheese substitutes, juicy veggie burgers and low-fat fries, low-fat chocolate cake with fudge frosting, and low-fat homemade ice cream-all egg-and dairy-free.

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New Recipes from Moosewood Restaurant, rev Review

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(More customer reviews)The Moosewood cookbooks have some very creative, elegant and not too difficult recipes that are worthwhile even if you aren't vegetarian. Some of my favorite recipes are in this book, and it's really useful for dinner parties, especially if some of the guests don't eat meat. The Moosewood Collective is a hold-over from the late 60's and early 70's. It's a restaurant near the Cornell University campus, run by a "collective" or communal group of owners who share the restaurant proceeds equally while doing any of the jobs, such as cooking or washing dishes. The Moosewood New Recipes are international in flavor, ranging from Middle Eastern dishes like Baba Ganoush and Hummus (eggplant and chickpea dips) to French soups, Asian noodle dishes and Hispanic, Greek, and Italian dishes as well. There are some "gourmet" creations like Chilled Cantaloupe-Amarretto Soup and also some earthy ones like Creole Beans and Rice. My particular favorite is the Tempeh Reuben Sandwich. Tempeh is a fermented soybean cake that scares off all but the most dedicated vegetarians.But here, tempeh becomes a delicious substitute for corned beef. In fact, I prefer Tempeh Reubens to the classic ones--more flavor, less fat. Frankly, the book is worth the price for this recipe alone. Now, this book isn't 100% vegetarian (because fish is included, and they were part of the animal kingdom last time I checked.) And cheese is used, so vegans will find the recipes limiting. But if you want to jazz up your cooking and use more vegetables, this book is a real find. In particular, the appendix section on cooking dried beans is particularly helpful if you want to make inexpensive but delicious dishes like rice and beans (black beans or Creole red are both included here, as well as a navy bean soup.)

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For almost 30 years, Moosewood Restaurant in Ithaca, New York, has been at the epicenter of America's evolving vegetarian cuisine. These 200 classic dishes are as sophisticated and eclectic as the first time the innovative cooks of the Moosewood Collective served them. Bon App?©tit named Moosewood Restaurant one of the 13 most revolutionary restaurants since the beginning of the 20th century. From soups and sandwiches to main dishes, this spirited collection of creative and accessible recipes will liven up your table.

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The Complete Idiot's Guide to Eating Raw Review

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(More customer reviews)I've got 3 other raw food books. I like this one the best. Not alot of hype. I appreciate that. It is written for idiots...begins by explaining the benefits of going raw. I'd been raw for a month prior to reading this book, but the motivation to continue was good.

Step by step instructions for soaking and sprouting methods (easy to follow chart included). I was too timid to attempt this process til I read this book. Way easy. My kitchen is sproutin' right now.

Recipes with easy to find ingredients is important. I've got to prepare food for 5 s.a.d. enthusiasts so I don't have alot of time or cash to fool around with.This book's got the recipes I can use. The live oatmeal recipe was easy to prepare and delish! It touches a couple of times on this or that being gluten free, which is vital for me. It clued me into nama shoyu...major gluten goin' on. Thanks, it sucks to have a recipe picked out and find out at the grocery store while reading a label that I can't have that specific thing. So, I run around putting the other ingredients back on the shelf coz that recipe's a wash! Another thing, Idiot's Guide tells you exactly what needs to be soaked for any given recipe. I ruined a recipe from another book because it didn't tell me to soak $12.00 worth of almonds. I had to go on you tube to watch other people explain it before one of them finally mentioned that they needed to be soaked. I was bummed. This book helps me not screw things up.

Idiot's Guide has great insider tips on kitchen appliances...wish I'd have read this before I bought my dehydrator, blender, food processor, and juicer. The dehydrator to buy is the Excalibur. The hours it saves in dehydrating time due to its design is crazy! Now I'm bummed with my cheapy Walmart one. There are alot of chip, cracker, and bread recipes I can't make very well without the good dehydrator. The recipes are found in other books not just this one, so it's not a negative against this book. The dehydrating chart is helpful, as well. I like how Idiot's Guide explains why you have increased temps at the beginning of some dehydrations and not others, and why it is still considered raw at these temps.Also, a Champion brand juicer is the one recommended by all raw foodists I've read from.This book explains very simply the differences in how they work and therefore why Champion is the brand recommended.

Basically, the book imparts alot of knowledge, little tips and info on nutition without being too sciencey. It defines some of the raw foodist lexicon. It's like having a friend explain lots of little facts as well as some biggies, in a fun to read manner. I'd buy it again if I didn't already own it!

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A raw food diet is a purely healthy diet.

More people than ever are turning to a raw food diet. In this guide, readers will find the secrets to raw food weight loss; how raw foods can heal the body and boost energy and enthusiasm; information on the anti-aging properties of raw food; and 100+ recipes that show how raw foods can be combined into delectable meals.

- Fully explains the benefits of this increasingly popular diet choice, plus presents a mini cookbook that gets readers started on their new regimen
- Recently published studies indicate that rheumatoid and fibromyalgia patients-who number in the millions-can benefit from an uncooked vegan diet rich in antioxidants, lactobacilli, and fiber

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The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion Review

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(More customer reviews)Some background - This past mid-April, my husband and I attended the 5-Day McDougall Program in Santa Rosa, CA.Colleen was there as one of the chefs giving a cooking demo/lesson to help us learn how to cook food for our new healthy diet.My husband has always been an omnivore and swore he would never give up meat (but he was willing to attend the 5-day session with me).I have been what I call a fat 'imperfect vegan' for over 20 years (cheese, butter and oil were my vices).Enter Colleen.She prepared a few dishes out of this new book and passed around servings for us to eat.My hubby said: Babe, if we can eat like this all the time, I'll never miss the meat.And I agreed.We adopted a lowfat vegan diet that week, and have not looked back.I have cooked several of the recipes that Colleen gave us that week (all from the book) and they are all yummy. I have ordered the book because I want more.Colleen, I hope you are reading this:You are a wonderful, witty, talented chef.My husband and I loved your your cooking, and your wonderful sense of humor.Dr McDougall, Mary, Jeff, and Doug helped us adopt this new healthy diet, but you definitely sealed the deal.The 'No-queso Quesadillas' have been our go-to snack when we need a little something-something, now!Since April 15, I have effortlessly lost 15 lbs and my hubby has lost 12.Thank you SO much!We hope to see you again!

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Entertain in Style-Vegan Style


The Vegan Table is your one-stop source for creating the perfect meal for your friends and family. Whether you're hosting an intimate gathering of friends or a large party with an open guest list, author Colleen Patrick-Goudreau, crowned the "Vegan Martha Stewart" by VegNews magazine, will answer your every entertaining need.

Inside you'll be treated to practically limitless recipe and menu ideas, making it easy to satisfy any and all palates and preferences. From romantic meals for two to formal dinners, casual gatherings, children's parties, and holiday feasts, you can keep the party going through every occasion and season.


Recipes include:

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Professional Vegetarian Cooking Review

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(More customer reviews)I am a serious home cook who has made this book her kitchen bible.The recipes contained in this book are scrumptious and remarkably free of all animal products (including eggs and dairy).As vegan cookbooks go, thisbook is unique.The culinary results are delicious and visually appealing. The author is a professional chef who knows how to layer in complex, yetpleasing flavors into dishes for spectacular results. Ken Bergeron reallyknows how to stimulate taste buds that have grown weary of the same-old,same-old. Truly innovative cuisine like this doesn't come around every day. I've made dozens of recipes presented within these pages with incrediblesuccess.Over the holidays, I followed the author's menu suggestions.Imade the festive holiday menu for Christmas dinner and the hors d-oeuvresmenu for an elegant cocktail party.Most of the invited guests werenon-vegetarians with sophisticated taste-buds--definitely not the drylentil loaf and brown rice crowd.I was delighted to receive enthusiasticraves and dozens of requests for the recipes.The fried oyster mushrooms,vegetable walnut and pecan pate, baby bella mushroom risotto and maple nuttart were especially big hits, but everything was devoured with gusto. This book is truly avant garde--I believe vegan cuisine will be theeveryday norm for most American tables by the end of the next century. Even Time Magazine--hardly a granola rag by any stretch of theimagination-has recently predicted this dietary megatrend will happen inthe near future.Undoubtedly, this book will help lead the way.No homeshould be without it.And, anyone making a profession out of feeding thepublic--pay attention, please!Customers will continue to want to livelarge into the next century, but that doesn't necessarily mean they wantbig slabs of dead animals oozing blood on their plates.Exotic fruits andvegetables, prepared with all the care and attention given toflesh-centered cuisine, will fit the bill just fine.Many trendsetters arelooking for this now, but millions will follow.

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Product Description:
A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining

Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.
* Explains how to integrate vegetarian dishes into every phase of a meal
* Includes 200 ready-to-use recipes
* Lists best sources of purveyors and mail order products

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