Vegan Express or Vegetarian Times Complete Cookbook

Vegan Express

Author: Nava Atlas

From one of the most respected names in vegetarian cooking: a collection of creative, uncomplicated recipes for the new generation of vegans—and every cook who wants to introduce tasty, healthful dishes to everyday meals.

Nava Atlas, a committed vegan, offers a cookbook packed with recipes that can be prepared in thirty to forty-five minutes. Covering every course, Vegan Express presents appealing soups and stews like Udon Noodle Soup with Bok Choy and Shiitake Mushrooms; grain-and-bean-based recipes like Paella Vegetariana; Jambalaya Pasta and other noodle dishes; a wide variety of sandwiches, wraps, tortillas, pizzas, and main-course salads; and such delicious desserts as Caramel Pudding and Berry-Apple Skillet Crumble.

Table of Contents:

Foreword     vi
Acknowledgments     viii
Introduction     2
Speedy, Savory Soups     23
The Protein Trio-Tofu, Tempeh, and Seitan     41
Glorious Grains and Bountiful Beans     81
Pasta and Noodles, East to West     113
Pizzas, Big Quesadillas, and Wraps     135
Salads with Substance     155
Salads and Veggies on the Side     173
Sauces and Salad Dressings     211
Sweet Finales     227
Index     242

See also: Thai Cuisine or Around the World Cookbook

Vegetarian Times Complete Cookbook

Author: Vegetarian Times Magazin

Vegetarian Times is known for its "great recipes" (Chicago Tribune), and this new edition of the Vegetarian Times Complete Cookbook offers more than 600 fabulous recipes, along with comprehensive information on vegetarian diet and nutrition. It's the definitive guide for vegetarians as well as an inspiration to all cooks who want fresh new ideas and great taste. Forget about labels—this is the vegetarian cookbook that everyone will love!

"The new edition of the Vegetarian Times Complete Cookbook beautifully updates this classic. The recipes are practical and sensitive to the seasons."

—Deborah Madison, author of Vegetarian Cooking for Everyone

"Vegetarian Times has long been a respected presence in the world of vegetarian cooking. This impressive collection of innovative recipes ranging from homestyle to elegant will be a valuable guide to new cooks and a repertoire-refresher for the experienced cook."

—David Hirsch, Moosewood Restaurant

"From ethnic twists galore to healthy, vegetarian versions of standard dishes, and with many more recipes than it had the first time around, this new edition of the Vegetarian Times Cookbook earns the designation 'complete.' Classic subjects (main courses, baking) are joined by new chapters addressing real-world vegetarian challenges: meals that are kid-friendly, what to fix at the holidays, and more. Soy in all its forms (tofu, tempeh, 'soysage,' etc.) is given new prominence, too. With both vegan and lacto-ovo offerings, the book will please eaters, vegetarian or not, ready for fresh, interesting food. It's a cookbook likely to make many happy trips from your bookshelf to yourprep counter."

—Crescent Dragonwagon, author of Passionate Vegetarian

"This book has a wealth of contemporary vegetable-based recipes, from quick and flavorful meal ideas to recipes you'll want to pull out for an elegant dinner party. Drawing influences from around the globe, the Vegetarian Times Complete Cookbook features the exotic as well as vegetarian variations on comforting favorites. Lots of inspired cooking will come from this book. The Vegetarian Times Complete Cookbook will be a great resource for both the novice and the experienced cook alike."

—Eric Tucker, Millennium Restaurant

Publishers Weekly

Since the mid-1970s, Vegetarian Times-where Moll was executive editor-has grown from a simple newsletter to a four-color magazine. This all-purpose, appealing collection of 750 recipes is drawn mainly from the magazine's pages and caters to the vegetarian spectrum, from complete vegetarians to those who eat eggs and cheese. Introductory chapters explain differences between ovo-lacto vegetarians, lacto vegetarians and vegans, and tout the animal-free diet as healthy (most recipes derive only 20 to 25 percent of their calories from fat) and environmentally sensible (feeding a meat-eater requires 3.25 acres a year; an ovo-lacto vegetarian needs half an acre). But the real question is whether a vegetarian meal can be as tasty as a meat-, fish-or poultry-based meal. The proof here is in the pudding (a Spiced Pumpkin Custard or Spiced Carrot Pudding) and in appetizers, soups, main courses, sandwiches and breakfast foods. Recipes range from standard meat-replacement dishes (Nutty Lentil Loaf) to the imaginative (Chile-Mole Popcorn; Spaghetti Squash Salad), with nods to ethnic cuisine (African Peanut Soup). Included are plentiful recipes using less common ingredients such as soy-based tempeh and seitan, derived from wheat. Menu suggestions are also listed. (Nov.)

Library Journal

Vegetarianism has gone mainstream, and so has Vegetarian Times, with a fast-rising circulation now close to 400,000. This hefty cookbook features more than 700 recipes. The 100-page introduction includes, not surprisingly, a strong sell for the vegetarian way, as well as sections on menu planning, ingredients, and techniques. The diversity of the recipes demonstrates the evolution of the vegetarian diet from the unappetizing millet stews of the 1960s. There are lots of beans and grains, along with soy-based dishes and what the authors refer to as "taste-alikes," such as tofu "egg salad," but the majority are much more sophisticated and inspired by a wide range of cuisines, from Snow Peas with Radish Cream to Green Coconut Curry; it's too bad so many have such long ingredients lists. Recommended for most collections.

BookList

Moll, the former executive editor of "Vegetarian Times", and the current editors have pooled their considerable resources and put together what may well become the standard vegetarian cookbook. With more than 600 recipes, this outstanding volume provides vegetarians, or part-time vegetarian cooks and homemakers, with answers to myriad questions. The introductory sections delineate the many reasons people choose to be vegetarian and explain how to lower your fat intake, plan meatless menus, shop for vegetarian ingredients, and excel at key kitchen techniques. The easy-to-prepare recipes themselves cover the entire array from appetizers to soups, salads, main dishes for breakfast, lunch, and dinner, drinks, and desserts. Add to that an inviting page design, and a nutritional breakdown of each recipe, and you have a winner.