Judging by the number of new vegetarian cookbooks, this is a good time to be interested in a plant-based diet.
Five new cookbooks, some totally vegan and some vegetarian, are out or due out in the next few weeks. Here's a peek at each.
"Everything Vegan" by Vegetarian Times (Wiley, $29.95). What's good about it: This compendium of more than 300 recipes - with a good portion having full-color photos - is from one of the best-known vegetarian magazines. Recipes cover the gamut - starters, burgers, sandwiches, pasta and noodles, tofu, tempeh, seitan and desserts. The health benefit of adopting a vegan lifestyle is covered, but in a brief, straightforward way. Best aspect besides recipes: Menu ideas for holidays, special occasions and ethnic dishes.
"Good Housekeeping Simple Vegan!" from Good Housekeeping Magazine (Hearst Books, $14.95). What's good about it: This spiral-bound collection has more than 100 easy-to-follow recipes for a vegan lifestyle or for someone who just wants to eat more grains and vegetables. Recipes are designed to be family-friendly. The premise, according to the foreword by Susan Westmoreland, Good Housekeeping's food director, is that you can prepare everyday dishes such as pastas, soups, stir-fries and burgers and even some baked goods in a vegan style. Best aspect besides recipes: Everything's quick to prepare using everyday ingredients.
"Vegan Diner" by Julie Hasson (Running Press, $19.95). What's good about it: Hasson's objective is diner-style vegetarian recipes that fit the bill for comfort food. "You just need to learn to make them in a different way," Hasson writes. There's a plethora of yummy-sounding recipes like Biscuits with Creamy Sage Gravy, Rockin' Reubens and Not Your Mama's Pot Roast. Best aspect besides recipes: An ingredient list for what to keep in a vegan pantry.
"Fresh & Fast Vegetarian: Recipes that Make a Meal" by Marie Simmons (Houghton Mifflin Harcourt, $17.95). What's good about it: Simmons ties the growth of farmer's markets to the interest in vegetarian eating and cooking. Her book features vegetarian and some vegan recipes. Recipes are labeled according to the time it takes to make them; fast ones take 30 to 45 minutes. Best aspect besides recipes: Most of the recipes have "Make It a Meal" serving suggestions.
"The Part-time Vegan: 201 Yummy Recipes That Put the Fun in Flexitarian" by Cherise Grifoni (Adams Media, $15.95). What's good about it: This is for folks who want to ease into vegan eating. Recipes and explanations are witty as are chapter titles like "Be Rice to Yourself." Best aspect besides recipes: Dinner plans are built around themes. Recipes have icons indicating whether they're high in protein or fiber, are quick to make or have a flex feature if you need a break from vegan eating or need to sub non-veg ingredients.
SEITAN SATAY WITH PEANUT SAUCE Serves: 8 / Preparation time: 30 minutes (plus marinating time) / Total time: 1 hour, 30 minutes SATAY 1/4 cup low-sodium soy sauce 2 tablespoons toasted sesame oil 1 1/2 teaspoons grated fresh ginger 1 pound seitan, drained and cut into chunks 2 medium cucumbers, peeled and quartered lengthwise Lemon wedges for garnish
PEANUT SAUCE 1/2 cup creamy peanut butter 2 tablespoons tahini 2 tablespoons low-sodium soy sauce 1 tablespoons toasted sesame oil 1 teaspoon hot sesame oil 1 teaspoon minced fresh ginger 1/2 cup water Salt and pepper to taste Soak 8 wood skewers in water 30 minutes. Combine soy sauce, sesame oil and ginger in a resealable plastic bag. Add seitan; seal and shake to coat. Refrigerate 1 hour or overnight.
Preheat oven to 375 degrees. Coat baking sheet with nonstick cooking spray. Drain seitan chunks and thread onto skewers. Place skewers on prepared baking sheet and bake 10 to 15 minutes or until seitan is browned and firm. Meanwhile, make Peanut Sauce: In a blender or food processor, blend all ingredients until smooth. Season with salt and pepper and transfer to serving bowl.
To serve: Place cucumber quarters on serving plates. Set skewers on top. Garnish with lemon wedges, and pass Peanut Sauce for dipping.
From and tested by Vegetarian Times magazine. 223 calories (54 percent from fat), 14 grams fat (2.5 grams sat. fat), 8 grams carbohydrates, 21 grams protein, 276 mg sodium, 0 mg cholesterol, 2 grams fiber.
For more delish vegetarian recipes go here:http://www.kansascity.com/2011/04/18/2807449/vegetarian-cooking-is-all-the.html
mg sodium, 0 mg cholesterol, 6 gfiber.
No comments:
Post a Comment