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Everyday Vegetarian: Meat-Free Meals in Minutes Reviewed By Conny Withay of Bookpleasures.com
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Conny Withay







Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.

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By Conny Withay
Published on July 22, 2014
 


Author: Brenda Stanley
Publisher: Front Table Books
ISBN: 978-1-4621-1427-6





Author: Brenda Stanley
Publisher: Front Table Books
ISBN: 978-1-4621-1427-6

Whether you’re a full-fledged vegetarian or you simply want to eat more greens, you’ll be amazed at the simplicity and sophisticated flavors of these dishes,” the back jacket states in Brenda Stanley’s cookbook, Everyday Vegetarian: Meat-Free Meals in Minutes.

At one hundred and ninety pages, this paperback targets those interested in fast to make recipes of healthy vegetarian dishes. Having no photographs, there are over ninety recipes. A topical index is included along with cooking and metric measurement equivalents and the author’s short biography.

After an introduction explaining how the author got into eating vegetarian food, there are four divisions of dishes titled: Fresh, Ripe, and Raw; Simmered, Savored, and Stewed; Stir-Fried, Steamed, and Sauteed; and Baked, Browned, and Broiled.

Each recipe is one to two pages with the title listed at the top and a byline regarding its specialty. Icons offer serving size and all ingredients are contained in list format in a light-gray section. One to three paragraphs offer simple to read instructions. There is no notice of total preparation time to make the meals.

There are many unique dishes to select under each section such as Warm Sweet Potato and Salsa Salad, Quinoa and Artichoke Salad, Spice Noodle Salad, Asian Cabbage Salad, Herbed Lentil and Edamame soup, Five-Can Stew, Spinach Artichoke Soup, Pumpkin Tortilla Soup, Italian Eggs and Polenta, Indian Style Eggplant, Spicy Potato Curry, Pad Thai, Creamy Mushroom Squash Casserole, Sweet Potato Burritos, Sweet and Savory Bean Casserole, and Crustless Spinach Quiche.

While some recipes contain only three ingredients such as the Spaghetti Squash with Ricotta, the Chinese Barbecued Tofu and Vegetables has over twenty items. Directions for the “Tuna” Salad” that serves four states: “In a medium bowl, combine chickpeas, mayonnaise, mustard, relish, chopped green onions, salt, and pepper. Mix well and chill before serving.” The top of the page mentions, “Whether you serve this on bread or a large lettuce leaf, it’s hard to believe it’s not the tuna salad you’re used to.”

Although most readers enjoy viewing full page color photographs that this book lacks, the eclectic mix of recipes is intriguing and well-worth making. Vegetarian or not, one will, no doubt, glean something tasteful from this simple-to-make-meals cookbook.

Thanks to Cedar Fort for furnishing this complimentary book in exchange for a review of the reader’s honest opinion.


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