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Vegetarian Entrees That Won't Leave You Hungry : Nourishing, Flavorful Main Courses That Fill the Center of the Plate
by Lukas Volger and Christina Heaston

Overview -

Irresistible Vegetarian Entrees That Fill the Center of the Plate

"Vegetarian Entrees That Won't Leave You Hungry" solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry, or a veggie burger--with readily available ingredients and without too much fuss--for a filling and flavorful vegetarian main course?  Read more...


 
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More About Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger; Christina Heaston
 
 
 
Overview

Irresistible Vegetarian Entrees That Fill the Center of the Plate

"Vegetarian Entrees That Won't Leave You Hungry" solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry, or a veggie burger--with readily available ingredients and without too much fuss--for a filling and flavorful vegetarian main course?

The 70 main-course recipes here are as wonderfully varied and delicious as those in Lukas Volger's first book, "Veggie Burgers Every Which Way." Yet this is food that can be made every day--from pantry and refrigerator staples like grains, beans, noodles, eggs, and tofu, as well as a wide variety of fresh, seasonal produce that will give you tasty options all year round

Break free of your old dinner routine with easy entrees that coordinate with the seasons like Summer Squash Gratin and Butternut Squash and Brussels Sprouts Galette, recipes that draw on Southeast Asian cuisines like Classic Pad Thai and Kimchi Stew, and inventions that transform everyday ingredients into appealing new flavor combinations like Volger's Curried Potato Crepe Stack. With "Vegetarian Entrees That Won't Leave You Hungry," you'll never be at a loss for a new dish for dinner.

Also included are recipes for flavor enhancers and finishing touches--such as croutons, caramelized onions, roasted garlic, pestos, kimchi, and more--and over 15 informative features on "Vegetarian Kitchen Essentials," including Five Salad Dressings, Five Easy Desserts, Cooking for One, and Hosting a Dinner Party.

With over 60 color photos, dozens of variations, "group activity alerts," and helpful sidebars on finer points like perfecting fragrant jasmine rice, homemade paneer, and tofu marinades, "Vegetarian Entrees That Won't Leave You Hungry" is an indispensable companion for fans of vegetarian main dishes.

 
Details
  • ISBN-13: 9781615190331
  • ISBN-10: 1615190333
  • Publisher: Experiment
  • Publish Date: October 2011
  • Page Count: 243


Related Categories

Books > Cooking > Vegetarian & Vegan

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-10-03
  • Reviewer: Staff

With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive sym­bol of vegetarian diets. Trained on the job and in classes at home and abroad, Vol­ger blends a variety of techniques and cuisines in surprising ways; for example, his adaptations of Indian saag paneer (with cheese or tofu), Korean kimchi stew (a spicy, comforting concoction), and pizza (baked, grilled, or panfried) are on par with restaurant and high-quality take-out versions. For novice chefs, he includes sections on arranging a vegetarian pantry and kitchen and preparing basic ingredients like vegetables, beans, soup stock, sauces, dressings, and marinades. The beauty of Volger’s approach lies in its simplicity, creativity, and portability; many of the recipes are ideal for making either single servings, family meals, or for feeding a room full of guests. Such dishes as soups, rice bowls, noodles, couscous, grain-based salads, vegetable cakes, and tarts can be wrapped to take on the road or refrigerated for use as leftovers. While the crepes, omelets, risottos, and vegetable casseroles might seem light to some meat eaters, Volger’s mushroom stroganoff with turnips, and seitan and pineapple skewers, for example, will satisfy but leave room for his delectably easy affogato dessert made with vanilla ice cream, hot espresso, and nuts with chocolate garnish. (Nov.)

 
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