Veggie Blog

Book Description
The health benefits of vegetarianism are well known, but, to many, the art of easily preparing great vegetarian food remains a mystery. With her public television cooking show, Totally Vegetarian, now in its fourth season, Toni Fiore has rapidly become one of America’s most trusted guides to fast and flavorful vegetarian meals.

In Totally Vegetarian, Fiore presents 200 recipes that emphasize familiar and readily available ingredients. She is particularly gifted at formulating great-tasting adaptations of popular classics—dishes like tempeh fajitas, veggie potstickers, eggplant “meatballs,” polenta con fungi porcini, potato sage pizza, easy spicy tofu rollup—that can be prepared in as few as five minutes. Whether you’re cooking for a vegan or a flexitarian, everyone aspiring to eat less meat will savor this totally vegetarian food.

Who is it for?

The book description says it is for people cooking for a vegan or a flexitarian, and for everyone aspiring to eat less meat. It adds that some dishes can be prepared in as few as five minutes.

What kind of book is Totally Vegetarian?

According to the description, Toni Fiore has a public television cooking show, also called Totally Vegetarian, that was in its fourth season when the description was written. It calls her one of America’s most trusted guides to fast and flavorful vegetarian meals, which is the description’s wording.

What is in the recipe collection?

The book presents 200 recipes that emphasize familiar and readily available ingredients. The dishes it names include tempeh fajitas, veggie potstickers, eggplant “meatballs”, polenta con fungi porcini, potato sage pizza and easy spicy tofu rollup.

Who is behind Totally Vegetarian?

Toni Fiore is named as the author in the title.

Everything above comes from the book description on its Amazon page.

What can I learn from a television cook’s approach to fast meals?

Quick vegetarian meals depend on ingredients you can find easily and a short list of techniques. The description mentions that some recipes take as few as five minutes, so prepare ingredients first and keep the pan hot.

Tofu and tempeh are soy products. The NCCIH page on soy and the Harvard page on soy explain what is known, and both give soy foods a place in a balanced diet. People with a soy allergy must avoid them.

Convenience foods such as ready-made potstickers or frozen veggie burgers are handy but can be high in salt. The FDA Nutrition Facts label guide helps you compare products.

When starting a mostly vegetarian diet, check you are getting vitamin B12, iron and calcium, and ask a doctor if you have concerns.

More on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Antioxidant Foods: Why Colorful Plants Beat Supplements

Book: Totally Vegetarian by Toni Fiore
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Book Description
Robertson relates a series of captivating and delightful travel adventures in the first half of the book, unveiling the wonders of Turkey—from the ancient cities of Ankara to the spas at Bursa to the small village bazaars, where fresh vegetables line stone pathways and aged stucco homes. The second portion is dedicated to vegetarian foods and recipes. Over one hundred Turkish dishes, including Spinach with Yogurt Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav, and the ever-popular Baklava, await the cook wanting to explore Turkish cuisine.

What kind of book is Vegetarian Turkish Cooking?

The description says the first half of the book is a series of travel stories about Turkey, from the ancient city of Ankara to the spas at Bursa and the small village bazaars.

Who wrote Vegetarian Turkish Cooking?

The book is credited to Carol Robertson in the title.

What recipes can I expect?

The second part is dedicated to vegetarian foods and recipes, with over one hundred Turkish dishes. The ones it names are Spinach with Yogurt Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav and Baklava.

Everything above comes from the book description on its Amazon page.

What is Turkish vegetable cooking built on?

The description mentions spinach with yoghurt sauce, eggplant puree, a minted pea pilav and baklava, which gives a taste of the cuisine. Vegetables, lentils, bulgur, yoghurt and fresh herbs are everyday ingredients in Turkish kitchens, and many dishes are served cold or at room temperature.

The pattern fits with what the Harvard Nutrition Source review of the Mediterranean diet describes as a plant-centred way of eating, though Turkish cooking is its own tradition with its own dishes. Yoghurt sauces add protein and calcium.

Baklava and other sweets are rich in sugar and fat, and the Harvard Nutrition Source page on added sugar suggests enjoying such sweets in small portions. Pastry and nuts also bring common allergens, so label them clearly if you serve guests.

Dishes made in advance and served cold need correct chilling. The USDA Food Safety and Inspection Service guide to leftovers says perishable food should not stay at room temperature for more than two hours. If you have a condition that limits sugar or salt, ask a doctor how to enjoy these dishes.

More on this blog: Antioxidant Foods: Why Colorful Plants Beat Supplements and Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats

Book: Vegetarian Turkish Cooking by Carol Robertson
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Book Description
Packed with 1000 nutritious and delicious recipes, this cookbook will enable you to plan and cook a huge variety of vegetarian meals based on mouthwatering dishes from around the world.

Making the decision to cut meat and fish from your diet is a big one, and people often worry that their meals will be boring once they have turned vegetarian. This book, however, will show you that the complete opposite is true, and that vegetarian cooking is tasty, filling, nutritious-and above all, delicious! There is a huge variety of vegetarian ingredients out there that can add some interest to your cooking. Pasta and rice, baked with vegetables or cheese, make a filling lunch or dinner dish, while soups and salads can also be jazzed up with the addition of beans and pulses. Vegetarians can also be catered for the barbeques-normally the preserve of the big meat-eaters. Vegetarian sausages and mushroom burgers taste fantastic when grilled over hot coals (away from the meat, of course) and there are endless variations on delicious vegetable and bean curd kebabs.

There are also plenty of recipes for those vegetarians with a sweeter tooth. Delicious baking and dessert ideas are also included, which will finish off your vegetarian banquet perfectly. 1000 Vegetarian Recipes is just the book you need to kickstart your new vegetarian lifestyle or spice up your existing one.

Book: 1000 Vegetarian Recipes From Around the World
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Book Description
Over 500 mouth watering recipes designed to keep you and your family satisfied and enthusiastic.

What kind of book is The American Vegetarian Cookbook from the Fit for Life Kitchen?

The Amazon description says it has over 500 recipes. The title names Marilyn Diamond as the author and the Fit for Life kitchen as its source.

Who is The American Vegetarian Cookbook from the Fit for Life Kitchen meant for?

According to the description, the recipes are designed to keep you and your family satisfied and enthusiastic.

Summary based on the book description on Amazon. The description is brief, so look at the Amazon page for the full contents.

How do I turn a big recipe collection into a weekly plan?

A large collection can be hard to use, and the number of recipes matters less than how you pick from them. Choose three or four dinners for the week, check what you already have, write a single shopping list and cook one or two components in bulk. Tick off dishes you enjoy so the next week is easier.

Planning with a balanced plate in mind is simple. The Harvard T.H. Chan School Healthy Eating Plate suggests half the plate vegetables and fruit, a quarter whole grains and a quarter healthy protein. Family-friendly recipes should be adaptable to different tastes, so offer a plain version for fussy eaters.

Cooked food keeps for a limited time. The USDA FSIS guide to leftovers says leftovers last three to four days in the fridge and three to four months in the freezer, so cook in batches and freeze portions you will not eat in time. Label containers with the date.

The title refers to the Fit for Life kitchen. The description does not describe any diet plan, and we make no claims about one. If you follow any special diet plan, speak with a doctor or registered dietitian, especially for children or pregnant family members.

More on this blog: Antioxidant Foods: Why Colorful Plants Beat Supplements and Diet and Fitness: How Carbs, Fat and Protein Fit Together

Book: The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond
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Book Description
The food cooked in a brahmin home was sathvic paying special attention to the balance and nutritive value of the dishes prepared; the ladle of plain cooked dhal served before the rice and the topping of a dollop of homemade clarified butter/ghee; the balance of plain and spicy food, and the benefits of yoghurt as a final course to set right any imbalance in the food eaten for the day – were scruplously maintained. Most days even now, onion and garlic are not used in cooking. The word curry is originally derived from kari a Tamil word for a preparation of a dry vegetable with spices. Gradually the British added water and meat to curry and hence it came to be known as the Madras Curry . Hence curry/kari is basically vegetarian and later began to be associated with all meat dishes. In the Chettiar, Mudaliar, Nadar or Vellalar community a stir-fry vegetable is known as poriyal . This book is specially formatted to suit all who desire to plan a good tamil vegetarian meal – what is today known as combos. The tambram cuisine has an amazing range of vegetables cooked in a variety of methods – in the form of stir-fry, ‘kuzhambus’/gravy vegetables or dhals, sambhars/vegetables with dhals, ‘kootus’/vegetables with coconut or and, with plain dhals.

Book: Vegetarian Samayal of South India by Viji Varadarajan
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