re: cookbook recommendations

[Guest guest]

My newest favorite is " The Vegan Gourmet; 2nd edition " ... There is a

really awesome recipe in the breakfast section for rice porridge with

blueberries.

 

I also use " The Complete Vegetarian Kitchen " by Lorna Sass a lot. It's

for a pressure cooker (which is awesome... makes brown rice in 15

mins!) but she does include regular stove top directions.

 

Another good one is " Mediterranean Vegan Kitchen " ... minimal olive oil

in the recipes, mainly used for sauteing veggies and easily modified.

 

-Jeannine

[Guest guest]

My newest favorite is " The Vegan Gourmet; 2nd edition " ... There is a

really awesome recipe in the breakfast section for rice porridge with

blueberries.

 

I also use " The Complete Vegetarian Kitchen " by Lorna Sass a lot. It's

for a pressure cooker (which is awesome... makes brown rice in 15

mins!) but she does include regular stove top directions.

 

Another good one is " Mediterranean Vegan Kitchen " ... minimal olive oil

in the recipes, mainly used for sauteing veggies and easily modified.

 

-Jeannine

[Guest guest]

I'm happy that there are all these messages I'm behind on answering

tonight, because I'm McDougalling AND avoiding my writing today, so

please forgive me if I answer a bunch of old messages tonight. :-)

 

Jeannine wrote:

> My newest favorite is " The Vegan Gourmet; 2nd edition " ... There is a

> really awesome recipe in the breakfast section for rice porridge

> with blueberries.

 

I haven't even heard of this book; thanks for the pointer!

 

>

> I also use " The Complete Vegetarian Kitchen " by Lorna Sass a lot.

> It's for a pressure cooker (which is awesome... makes brown rice in

> 15 mins!) but she does include regular stove top directions.

 

I have her " Great Vegetarian Cooking Under Pressure " or something like

that, and I mostly use it for basic pressure cooking times. Haven't made

many actual recipes from it. I use my pressure cooker a lot, but mostly

to cook beans and grains that I then add to other recipes.

 

> Another good one is " Mediterranean Vegan Kitchen " ... minimal olive

> oil in the recipes, mainly used for sauteing veggies and easily

> modified.

 

Want!!

 

Thanks for the recommendations. They'll come in handy.

 

Has anyone read/used the Grit cookbook? I'm also considering this one

for my gift-certificate use:

 

http://www.powells.com/partner/29192/biblio/2-9781556526480-0

 

Serene

--

Spin the auto-sig generator, and she says:

 

We are built as gene machines and cultured as meme machines, but

we have the power to turn against our creators. We, alone on

earth, can rebel against the tyranny of the selfish replicators.

[Richard Dawkins, The Selfish Gene, Oxford University Press

(1989), p201]

[Guest guest]

Jeannine wrote:

 

>My newest favorite is " The Vegan Gourmet; 2nd edition " ... There is a

>really awesome recipe in the breakfast section for rice porridge with

>blueberries.

>

>

>

Who is the author? Are the recipes all decrorative or expensive to make?

 

Thanks,

 

Aly

[Guest guest]

>Another good one is " Mediterranean Vegan Kitchen " ... minimal olive oil

>in the recipes, mainly used for sauteing veggies and easily modified.

 

For those looking for Mediterranean Vegan Kitchen, the author is

Donna Klein and the ISBN# is 1-55788-359-9. Donna Klein also wrote

Vegan Italiano (1-55788-494-3). Here's a random recipe from Vegan Italiano:

 

Fusilli with Lentil Sauce

(makes 5-6 servings)

 

sauteeing liquid as needed

1 large onion, chopped

1 med carrot, chopped

4 large cloves garlic, chopped

2 cups low-sodium vegetable broth

1/2 cup lentils, rinsed

1 tsp chopped fresh rosemary

1 tsp fresh thyme leaves

1/2 tsp salt or to taste

1/8 tsp cayenne pepper or to taste

freshly ground black pepper

14.5 ounce can diced tomatoes, juiced included

4 cups arugula or spinach leaves torn into bite-sized pieces

12 ounces fusilli, rotini or other twist pasta

 

In a large deep-sided skillet with a lid, heat the saute liquid over

medium heat. Add the onion, carrot and garlic. Cook, stirring often,

until softened, about 3 minutes. A Add the broth, lentils, rosemary,

thyme, salt, cayenne and black pepper. Bring to a boil over high

heat. Reduce heat to low and simmer, covered, 15 minutes. Add

tomatoes and their juices and increase heat to medium-high; cover and

bring to a brisk simmer. Reduce the heat to low and simmer, covered,

until the lentils are tender, 15-20 minutes, stirring

occasionally. Stir in the arugula and cook, covered, until the

arugula is wilted, about 5 more minutes.

 

Meanwhile, cook the fusilli in boiling salted water according to

package directions until al dente. Drain and return to the pot. Add

the lentil sauce and toss well to combine.