Veggie Food: From Veggies on the Side to the Main Event

This is my favorite cookbook hands down! I love that every recipe has a gorgeous picture and every one that I've tried has been really tasty. I've been a vegetarian for 17 years and sometimes it seems like it's hard to innovate on the same ingredients but this book has some really great and different flavors. All recipes are fairly easy to make, and every one has been delicious, I absolutely recommend it.

I used to be a vegetarian, and still love eating veggie options of meals. This cookbook has many new ways of approaching the old "classics" of vegetarian cooking. I'll admit I just got it, but I am so excited about trying a lot of these recipes (I've already done two or three) Great option for vegetarians and non-vegetarians.

a good small-ish cookbook with many pictures that inspire you to make every single dish in the book. a good size for stashing away somewhere or taking it with you to a friend's house. has a clean elegant look with solid recipes that don't require unrealistic ingredients. overall a good buy.

Finally, a great vegetarian cookbook with three key elements: easy recipes, short ingredient lists, and gorgeous photos! On top of that, these are unique recipes without too exotic ingredients. Don't get me wrong, I'm a huge fan of world cuisines, both eating and cooking them. But this cute little book is great for whipping up weekly lunches and dinners without much fuss. With nearly 400 pages of recipes and photos and lots and lots of simple vegetable dishes, it's a sure fire winner for anyone who likes to cook and eat vegetables and vegetarian fare.

VEGGIE FOOD From: Veggies on the Side to the Main Event Published by: Kay Scarlett, Laurel Glen Publishing, San Diego, CA Reviewed by: Marty Martindale If you are fortunate enough to have a personal shopper who will shop a WholeFoods-type store for you three times a week, here's a book of short recipes for making your grocery lists: * Peppers Rolled with Goat Cheese, Basil and Capers * Beet Hummus with chickpeas, tahini, yogurt and Turkish bread * Asparagus Soup with broth, butter and lemon zest. * Curried Lentil, Carrot, and Cashew soup with red lentils * Roasted Fennel and Orange Salad with red onion, kalameta olives and mint * Butternut Squash and Spinach Lasagna with ricotta, cream and Parmesan cheese * Yellow Curry of Squash with Green Beans and Cashews, also soy and jasmine rice. * Cabbage with Leek and Mustard Seeds also lemon and crème fraiche. * Tomato Tart Tatin with red onions, balsamic vinegar, goat cheese and puff pastry Kay Scarlett, Publisher at Laurel Glen in San Diego, California offers several concise little books of interesting food combinations, not limited to vegetarians. Remember, Julia Child said, "We can always cook up a piece of meat on the side." More Laurel Glen Books in the series: Veggie Food, Sea Food, Finger Food, Bowl Food and more, are bright, glossy, paperbacked editions chock full of fresh food ideas and breath-taking photography to help you double-check the presentation.