Recipe books

[Guest guest]

>

>Can the list members pick their top 3 or even their favorite veggie cookbook

>of all time and post? That might help us get a good idea of what books are

>popular!

>

>Chris

>

 

 

Hi I'm new. Tully from Australia, mother of a 2 year old. Expecting

next June. I've been a vegetarian since I was 13, my husband since

he was 19. I'm raising my kid/s to be vegetarian until they want to

make their own decisions.

 

My favourite recipe books are:

 

Ursula Ferrigno's Pizza, Pasta and Polenta: Great Italian Vegetarian

Recipes (I just adore this book)

 

The Essential Vegetarian Cookbook. Murdoch Books (doesn't give an author)

 

Sarah Brown's Quick and Easy Vegetarian Cookery. (Sarah Brown's

approach is very spare, very health conscious) I love her felafel

recipe, still trying to perfect her hummous recipe which I find quite

dry.

 

 

Not cookbooks but Sharon Yntema has a great range of books Vegetarian

Pregnancy, Vegetarian Baby, Vegetarian Children.

 

Tully

--

[Guest guest]

Even though it's not a vegetarian cookbook per se, there is a cookbook

simply called Roasting (I forget the name of the author.....) with recopies

for roasting fruits and vegetables that are phenomenal. It has

meat/poultry/fish recipes aplenty, but the recipe for roasting carrots alone

is worth the price of the book.

 

BTW, I am not a vegetarian. I will eat whatever where and whenever I feel

like it. I just don't like meat that much or that often (though if I could

afford it, I'd live on crabs and sea bass, nothing else). So I am always

looking for good, simple vegetarian recipies.

 

I found this recipe today on the Food Network's site. It's basic pasta, but

it looked phenomenal to moi.....I think that vegan or not, it looks like it

would be better without the cheese than with, but what the heck, whatever

you prefer.

 

LINGUINE WITH RAW TOMATOES AND BASIL

 

Recipe courtesy David Rosengarten

 

3 pounds very ripe tomatoes

3 tablespoons red-wine vinegar

1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil

1/2 cup coarsely chopped fresh basil leaves

2 tablespoons finely chopped garlic

Salt, pepper to taste

1 pound linguine

1/2 cup freshly grated Parmigiano-Reggiano

 

Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes

and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin

olive oil, and the basil. Add the tablespoon of olive oil to a sauté pan

over medium high heat. Sauté the garlic for 3 minutes, stirring. (Do not

allow it to brown). Add to tomato mixture. Season to taste with salt and

pepper. Let mixture sit at room temperature for at least 4 hours. When ready

to serve, cook linguine in a large pot of boiling, salted water. When pasta

is al dente, drain in a large colander, then transfer to a large bowl. Toss

linguine with a tablespoon of extra-virgin olive oil and then with the

Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with

about a cup of tomato chunks, retrieved from the tomato mixture with a

slotted spoon. Ladle the remaining liquid around

 

Yield: 4 to 6 servings

Prep Time: 4 hours 15 minutes

Cooking Time: 10 minutes

Difficulty: Easy

 

 

Sarah M.

 

 

" .....And in your lonely flight

haven't you heard the music in the night,

Wonderful music.....

Faint as a will-o'-the-wisp,

crazy as a loon,

Sad as a Gypsy serenading the moon "

 

Johnny Mercer

[Guest guest]

I, too, have been eating a lot of the mock meats recently (most are

SOOO tasty, but I'm thrilled to hear about all these great

vegetarian/vegan cookbooks. I've written down some of them already

mentioned, but would love to hear more about your favorite/the best

cookbooks for vegetarians. I am anxious to start trying some of these

recipes.

 

Debbie