Vegetarian Planet by Didi Emmons
Book Description
All the best flavors from all the Earth come to life in a soulful celebration of tasty and inventive food. From Didi Emmons, a terrific young cook who combines a passion for culinary adventure with a love for the honest pleasures of home cooking, these 350 recipes—with more than 150 main dishes—spell an end to boring and bland meatless meals. Full of farm-fresh produce ripe for the eating, hearty grains that warm the soul, and a whole world of new spices and flavors, they promise boundless pleasures for the everyday table.
What is this book about?
The description calls it a celebration of tasty and inventive food from around the world, and says its recipes aim to end boring and bland meatless meals.
Who wrote Vegetarian Planet?
The title credits Didi Emmons, who the description calls a young cook who combines a passion for culinary adventure with a love of home cooking as the author.
What is in the recipe collection?
The book has 350 recipes, with more than 150 main dishes. The description names farm-fresh produce, hearty grains and a whole world of new spices and flavors.
This summary is based on the book description on the Amazon page.
How do I bring world flavours into everyday cooking?
Dishes from many cuisines are plant-heavy by tradition, which makes it easy to cook widely without meat. Start with a few staples: a good oil, onions, garlic and ginger, a handful of spices, tinned tomatoes, coconut milk, rice or noodles, and a bottle of soy sauce or vinegar. Buy spices in small amounts, because they lose aroma over time.
Varying your plate across cuisines also helps you eat different plants. The WHO fact sheet on healthy diet says a healthy diet includes fruits, vegetables, legumes, nuts and whole grains, and recommends limiting salt, sugars and fat.
Sauces and pastes can be salty, so taste before adding more. The Harvard vegetables and fruits page to eat a rainbow of colours is easy to follow with a global menu: orange squash curry, green herb salads, purple cabbage slaws and red lentil soups.
More on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Antioxidant Foods: Why Colorful Plants Beat Supplements
Book: Vegetarian Planet by Didi Emmons
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