Vegetarian Cooking For Dummies

by Suzanne Havala

Overview

"What's for dinner? If going meatless, the answer is 'Plenty!' with this terrific book." Laurel Robertson, author, Laurel's Kitchen cookbooks

Includes 100 foolproof recipes, with nutrition information

The fun and easy way^™ to cook tasty, healthy vegetarian food! You may want to cook vegetarian foods for good health or for ethical reasons, but the best reason is that vegetarian foods taste delicious! Find out how to make satisfying, flavorful meals without meat — or dairy products and eggs if you choose — and dig into tempting dishes like Fresh Avocado and Lime Dip, Pasta Primavera, Vegetarian Chili with Cashews, and Decadent Chocolate Tofu Cheesecake (you'll love it!).

Discover how to: Cook to improve your health Enjoy a world of new foods Maintain good nutrition Please meat-eaters with vegetarian meals Make favorite recipes meatless

Get smart! dummies.com

Product Details

ISBN-13:	9781118069554
Publisher:	Wiley
Publication date:	04/27/2011
Series:	For Dummies Books
Sold by:	JOHN WILEY & SONS
Format:	eBook
Pages:	360
File size:	34 MB
Note:	This product may take a few minutes to download.

About the Author

Suzanne Havala, M.S., R.D., is a nationally known expert on food and nutrition. Author of seven books, including Being Vegetarian For Dummies, her advice has been shared in Parade, Self, The New York Times, and many other publications.

Table of Contents

Introduction 1

PART I: A Whirlwind Guide to Vegetarian Basics 7

Chapter 1: What Vegetarianism Is 9

Chapter 2: Nutrition Myths and Realities 21

Chapter 3: Moving to Meat-Free 33

Chapter 4: Planning Vegetarian Meals 43

PART II: Your Vegetarian Kitchen 57

Chapter 5: Common Vegetarian Ingredients 59

Chapter 6: Stocking Your Vegetarian Pantry 83

PART III: Tools and Techniques 103

Chapter 7: Tools of the Trade 105

Chapter 8: Vegetarian Cooking Basics 113

Chapter 9: Adapting Recipes 135

PART IV: The Recipes 147

Chapter 10: Beverage Basics 149

Chapter 11: Rise and Shine, It's Breakfast Time! 157

Chapter 12: Delicious Dips and Spreads 167

Chapter 13: Soups for All Seasons 175

Chapter 14: Simply Scrumptious Salads 183

Chapter 15: Entrees for Everyone 193

Chapter 16: Side Dish Spectaculars 223

Chapter 17: A Bounty of Breads and Rolls 237

Chapter 18: Desserts 251

Chapter 19: Hooray for Holidays! 273

Chapter 20: Menus Made Easy 281

PART V: The Part of Tens 289

Chapter 21: Ten Reasons to Cook Vegetarian 291

Chapter 22: Ten Practical Vegetarian Cookbooks 295

Chapter 23: Ten Helpful Web Sites to Check Out 299

Chapter 24: Ten Online Sources of Ingredients 303

Appendix: Metric Conversion Guide 307

Index. 311

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