The Everything Easy Vegetarian Cookbook

The Everything Easy Vegetarian Cookbook : Includes Mushroom Bruschetta, Curried New Potato Salad, Pumpkin-Ale Soup, Zucchini Ragout, Berry-Streusel Tart...and Hundreds More!

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Description

Hundreds of healthy, everyday meals!

The Everything Easy Vegetarian Cookbook makes preparing delicious everyday vegetarian meals quick and simple. This comprehensive cookbook has it all: recipes for hectic weeknights, make-ahead slow cooker meals, impressive but easy company dinners, and indulgent desserts.

Whether you're a brand-new vegetarian, a seasoned veteran, or a health-conscious cook looking for a Meatless Monday meal, you'll find hundreds of satisfying and healthy dishes, like:

Mini Goat Cheese Pizzas
Tuscan White Bean Soup
Black Bean Burritos
Spinach and Feta Pie
Ratatouille
Quick Pasta Pesto
Roasted Vegetable Frittata
Tropical Cheesecake

Complete with an array of vegan options and substitutions, this versatile cookbook has everything you need to create healthy meatless meals--without spending the day in the kitchen!
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Product details

  • Paperback | 304 pages
  • 203 x 235 x 20mm | 467g
  • Holbrook, MA, United States
  • English
  • 1440587191
  • 9781440587191
  • 312,535

About Jay Weinstein

Jay Weinstein is a CIA-trained chef, culinary arts chef instructor, and food writer. His work has appeared in several national publications, including the New York Times, Travel & Leisure, National Geographic Traveler, and Fine Cooking. He was the executive editor of Kitchen & Cook magazine and he was a food commentator for National Public Radio. Jay is also a veteran of Boston's Restaurant Jasper, New York's Le Bernardin, and other top American kitchens.
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