Veggie Blog

Book Description
The number of people choosing meatless meals is on the increase. And a vegan vegetarian diet — one without any animal products — is an unusually healthy one because it is high in fiber, low in saturated fat, and very nutritious. “Too many vegan recipes have relied on exotic and difficult-to-find ingredients or tedious, time-consuming techniques,” says Jannequin Bennett, executive chef of a restaurant in a AAA Five Diamond, Mobile Five Star hotel. “But Very Vegetarian has recipes made with common foodstuffs that are uncommonly delicious.”

Very Vegetarian is presented by and introduced by 9-time Olympic gold medal winner Carl Lewis, who says that a vegan diet of fresh fruits and vegetables, whole complex carbohydrates, high quality proteins, and natural fats is the best way to ensure a person’s health and longevity.

In addition to a wide range of more than 250 mouth-watering recipes, Very Vegetarian includes a helpful introduction about eating vegan and 16 pages of beautiful four-color photographs. The book will help the person who is beginning to choose meatless meals by providing nutritional information and recipes featuring familiar foods and techniques. For those who have more experience with a plant-based diet, the book offers recipes that will broaden their culinary horizons.

Endorsed by the Physician’s Committee for Responsible Medicine.

Book Description
Features the remarkably delicious, healthful and nutritious food that is served in the Country Life Restaurants.

Book Description
The definitive encyclopedia of healty vegetarian food” Combining some great old favorites like winter casserole with herbed dumplings, grape leaves, and gazpacho with new and exotically named dishes like green lentil kulbyaka and tagliatelle with spinach and soy garlic cheese the recipes in this book are outstanding both in their freshness and ease of preparation. It even includes some great “comfort” dishes in full vegetarian cover including shepherdess pie, stuffed squashes, artichokes, eggplants, etc, and chili con queso. Fully illustrated with beautiful step-by-step and finished-dish color photos.

Book Description
In this companion volume to her acclaimed Italian Vegetarian Cooking, Paola Gavin includes over 200 vegetarian recipes representing the varied cuisine of France. The book is divided according to regions and reflects the richness and diversity of provincial cooking. In addition to the recipes, Gavin offers brief histories of each region and describes the various influences on provincial cooking. In northeastern France, many dishes have derived from Flemish and German cuisine. The southern areas of Savoie, Provence, the Compte de Nice, and Corsica have been influenced by the cooking of Italy, while Rousillon and the Pays Basque are linked to Spanish cooking.

Book Description
Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it’s easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Pat to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.