“Cooking Light Way To Cook Vegetarian” Cookbook
Written by Vegetarian Star on October 25th, 2010 in Books, Food & Drink.
The editors of one of the most authoritative magazines on healthy cooking, Cooking Light, have recognized the growing need for instruction on preparing plant-based meals.
Cooking Light Way To Cook Vegetarian is the first vegetarian cookbook from the group and is filled with over 400 pages of glossy photos (700+), recipes with simple to follow instructions and nutritional content that are by no means lacking in vegan dishes. Plus, Cooking Light Way To Cook Vegetarian contains tips for making your own bread, yogurt and pasta from scratch and an entire chapter dedicated to tofu and tempeh–recipes, cooking techniques and tips.
Editor of Cooking Light Magazine, Scott Mowbray, begins the cookbook exploring the reasons so many are choosing to incorporate vegetarian and vegan meals into their diets, such as for ethics or health.
The book then ensures those taking the plunge are given a brief lesson in nutrition, with tips for remembering to include protein, calcium and certain vitamins and minerals which take more thought with a vegetarian diet (Iron, Zinc, B12) as well as the importance of including many different colors on the plate and making vegetables truly the center.
From there, the recipes take the lead.
A bonus included with many recipes is the “What It Adds” or “What They Add.” These are tips on how particular ingredients shorten cooking time, add nutrition, convenience or some other positive aspect of the meal or its preparation.
Vegan Moroccan flat bread, Snow Peas with Ginger, Tempeh Fajitas, Carmel Pecan Sticky Buns, Summer Squash Pizza, Spelt Salad with beans and artichoke and Meatless Brown Rice Stuffed Peppers with meatless crumbles all show the Cooking Light editors know there’s more to vegetarian and vegan than stir fry with tofu.
Stay tuned for an opportunity to win this valuable book from Vegetarian Star in the future!
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