Publisher's Weekly Review
Featuring 225 simple recipes for everything from breakfast to dessert, this volume makes it easy for would-be vegetarians to try meat-free eating, occasionally or every day. There are plenty of approachable dishes for the I-don't-do-tofu crowd: three-cheese lasagna rolls; macaroni and cheese deluxe; spaghetti with pesto and tomato and mozzarella salad. "The Flexible Vegetarian" chapter describes how to make recipes such as Chinese orange stir-fry and fried rice with and without meat. (Oddly, these recipes-which have seafood and meat as options on the ingredient lists-are often labeled with a V for vegan.) Most desserts are vegetarian; the "Sweet & Fruity Desserts" chapter offers a handful of vegan recipes, including vegan chocolate chip-walnut brownies and deep chocolate vegan cupcakes, which improve the chapter's usefulness. A foreword by Good Housekeeping's food director implies that the recipes to follow are for "delicious healthful meals," but simply omitting meat doesn't make food healthy. A nacho casserole, for example, calls for a can of condensed cheddar cheese soup, a bag of tortilla chips, and a can of refried beans. Readers who want to follow a vegetarian diet for health reasons should choose recipes from this book carefully. (June) (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
Vegetarian cooking has become mainstream, and this book is great for families who aren't necessarily committed to a vegetarian diet but want to eat healthier. An excellent quick introduction to protein, calcium, iron, and vitamins is followed by beginner-friendly recipes. Nutritional information is included, and vegan recipes are noted. Packed with satisfying meals such as Vegetarian Lasagna, Pesto and Mozzarella Pizzas, and Spinach and Jack Cheese Bread Pudding, this vegetarian cookbook includes easy recipes and accessible ingredients. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
