Simply Satisfying Over 200 Vegetarian Recipes You Ll Want To Make Again And Again

Over 200 vegetarian recipes you’ll want to make again and again–from James Beard Award–winning author Jeanne Lemlin Jeanne Lemlin is familiar to a generation of home cooks as a pioneering vegetarian cookbook author whose books—including the James Beard Award-winning Quick Vegetarian Pleasures—present accessible, reliable, and flavorful vegetarian recipes. Now, Lemlin returns to the cookbook shelf for the first time in more than ten years with this dramatic reinvention of her first book—originally published twenty-five years ago as Vegetarian Pleasures: A Menu Cookbook. Simply Satisfying’s more than 200 seasonal recipes showcase readily available ingredients— particularly fresh vegetables, fruits, grains, and beans—as well as straightforward techniques, global influences, and, most delectably and rewardingly, robust flavors. Here are Baked Macaroni and Cheese with Cauliflower and Jalapenos, Fragrant Vegetable Stew with Corn Dumplings, Leek Timbales with White Wine Sauce, Baked Eggplant Stuffed with Curried Vegetables . . . and for dessert, Raspberry Almond Torte, Rhubarb Cobbler, and Cowboy Cookies. Each inviting dish is simple enough to be part of a weeknight meal and certain to satisfy vegetarians and non-vegetarians alike. Lemlin guides cooks through both everyday and special-occasion cooking by offering 50 menu suggestions, helping new vegetarians avoid the “plateful of sides” dilemma, and giving seasoned cooks new ideas for entertaining. And she includes personal tips and a chapter on making “the basics” from scratch. Whether you are a committed vegetarian or an omnivore who enjoys hearty meatless meals, Simply Satisfying may well become your most reliable, trusted source of recipes to make again and again.

Jeanne Lemlin is aware that we're all vegetarians some of the time and that what we crave is delicious food that is quick and simple to prepare. In Simple Vegetarian Pleasures, Lemlin shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals. Here Lemlin shows how a bit of simple planning can help busy people pull together a great tasting, sophisticated vegetarian meal -- with an absolute minimum of fuss. A well-stocked vegetarian pantry is key to making a great dinner, and Lemlin offers lists of what to buy and store, in cabinets, refrigerator, and freezer, to make sure your tasty meal is not only fast but healthy. She provides the tools you need to create wholesome meals, including easy rich vegetable stocks to have on hand, tips on quicky roasting peppers or pitting olives, fast breakfast dishes that let you stay away from overprocessed, high priced commercial cereals. Stovetop dishes, make-ahead casseroles and gratins, and a range of pizzas, quesadillas, sandwiches and vegetarian burgers offer simple solutions for weeknight suppers. Salads and desserts take advantage of seasonal vegetables and fruits and suggested menus let harried home cooks move from soup to nuts, almost effortlessly. Winning Dishes include: Chickpea Salad with Fennel, Tomatoes, and Olives Spinach Soup with Couscous and Lemon Garlic Mashed Potatoes Portobello Mushroom and Caramelized Shallot Omelette Nantucket Cranberry Cake

The ultimate game plan for complete one-dish vegetarian suppers—for anyone aspiring to eat a more plant-based diet. Discover the pro-veggie, pro-flavor way to prepare fresh, healthy, high-quality plant-based dinners. In Simple Green Suppers, Susie Middleton demonstrates how to prepare seasonal vegetables in satisfying, filling suppers by pairing them with staple ingredients: noodles, grains, beans, greens, toast, tortillas, eggs, and broth. How you cook your veggies and how you combine them with other satisfying whole foods is the secret to delicious results. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies, Simple Green Suppers is an essential resource that will make cooking delicious, easy vegetarian meals possible every night.

Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.

More than 175 quick, wholesome, nutritious, and delicious recipes to be enjoyed by vegetarians and non-vegetarians alike.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 48 photographs and illustrations - mostly color. Free of charge in digital PDF format.

JAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle “Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, Epicurious With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too. Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books