The Vegetarian Meat and Potatoes Cookbook - Softcover

Anyone who thinks that they could never give up meat will find true enlightenment in The Vegetarian Meat and Potatoes Cookbook. Eating vegetarian does not mean giving up hearty, filling, and, most importantly, deliciously satisfying food. Vegetarian cuisine is not often associated with indulgence, but in this book food writer, chef, and cooking instructor Robin Robertson provides recipes for hearty, soul-satisfying--yet surprisingly elegant--dishes that will entice vegetarians and nonvegetarians alike. Hoisin Eggplant Balls are a rich and flavorful appetizer, replacing that old standby, the chafing dish of little meatballs. In Compari-Scented Vegetable Stew with Fennel and Orange Zest, cured olives and chickpeas provide a substantial backdrop for a heavenly mingling of the more delicate flavors, resulting in an intense and sophisticated entrée. Ginger-Sesame-Glazed Portobello Steaks over Wasabi Mashers relies on an aromatic marinade to add complexity to these "meaty" mushrooms. Familiar comfort foods are also well represented: Mushroom Barley Soup, Flaky Potpie, Layered Vegetable Lasagne, and more. Even the most elegant recipes in the book are surprisingly easy to prepare, and each offers the many advantages of a vegetarian diet without depriving anyone of their beloved indulgences. --Robin Donovan

PRAISE for THE VEGETARIAN MEAT & POTATOES COOKBOOK   “This cookbook is a winner! Contrary to what some people believe, cooking with natural ingredients doesn’t have to mean dinners of alfalfa sprouts and mashed yeast. The Vegetarian Meat & Potatoes Cookbook is sure to inspire many fabulous meals that are both wholesomely healthy and extravagantly delicious.” – John Robbins, author of Diet for a New America and The Food Revolution and founder of EarthSave
“Vegetarians, vegans, and their families and friends will always leave the table satisfied following Robin Robertson’s hearty approach to meatless fare, from reworked American classics such as stews and pot pies to an international array of curries and casseroles.” – Cheryl Alters Jamison and Bill Jamison, three-time James Beard Book Award winners and authors of American Home Cooking, Born to Grill, and Smoke & Spice   “Robin Robertson has developed a substantial collection of globally inspired vegetarian dishes that will tantalize both vegetarians and non-vegetarians alike. From chowders to potato dishes to meaty mushrooms, these recipes are delicious proof that meatless dishes can be delicious, satisfying, and oh-so-comforting.” – Paulette Mitchell, author of The 15-Minute Gourmet: Vegetarian and The Complete Soy Cookbook