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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 - Whether you ve eaten vegetarian fare for two weeks or twenty years, creating flavorful, filling dinners every night can be a chore. The problem: for former omnivores, entr e means meat or fish at the center of the plate with vegetable sides. And replacing that hunk of protein with more vegetables can make dinner seem like nothing but sides.  Read more...

 
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More About Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger; Christina Heaston
 
 
 
Overview
Whether you ve eaten vegetarian fare for two weeks or twenty years, creating flavorful, filling dinners every night can be a chore. The problem: for former omnivores, entr e means meat or fish at the center of the plate with vegetable sides. And replacing that hunk of protein with more vegetables can make dinner seem like nothing but sides.
Now, Lukas Volger cooks up more than 100 main courses so varied that vegetarians and omnivores who are eating more plant-based foods will never lack an exciting new dish for dinner. Easy entr es like Creamed Kale on Toast and Winter Root Vegetable Gratins showcase seasonal produce; recipes for dumplings, noodle bowls, and curries draw on global cuisines; and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wraps transform everyday ingredients into appealing new flavor and taste sensations. These nutritionally balanced meals satisfy every craving and definitely won t leave you snacking later.

 
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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