CONTENTS
INTRODUCTION
Culinary confessions of a closet carnivore
Why eat vegetarian?
Food as fuel
Animal rights and welfare
What do vegetarians eat?
Meals without meat – the protein issue
Getting started
Tofu
Nuts and Nut Butters
Beans
Tempeh
A Guide to Grains and Beans
Vegetarian menu planning and menu suggestions
Notes on Recipes
SOUPS, SALADS AND SIDE DISHES
SOUPS
Andalusian Cream of Tomato Soup
Baked Potato Soup
Benjamin’s Lentil Soup
Vegetable Chowder
Creamy Mushroom Bisque
Avgolemono
Southwestern Roasted Red Pepper Purée
Quick Ramen-Vegetable Soup
Eastern European Lentil Soup
Butternut Apple Soup
Alphabet Vegetable Soup
Japanese Country-Style Soup
Corn & Quinoa Soup
SALADS
Romaine & Pine Nut Salad with Citrus Dressing
Waldorf Salad
Crisp Vegetable Salad
Czech Salad
Slaw Salvadoreno
John’s Perfect Potato Salad
Caesar Salad
Greek Salad
GRAINS
Rajah’s Rice
San Francisco-Style Rice
South American Rice
Cumin & Corn Pilaf
Brown & Wild Rice Pilaf
VEGETABLES
Balsamic Tomatoes
Tomatoes Parmesan
Spicy Breaded Tomatoes
Sesame Cucumbers
Lemon Anise Cucumbers
Minty Cucumbers
Dijon Cucumbers
Tri-Colour Pepper Triangles
Pepper & Zucchini Sauté
Roasted Red Peppers in Oil
Cider Carrots
Lemon-Braised Carrots
Buttermilk Mashed Potatoes
Mashed Sweet Potatoes with Pecans
Indonesian Green Beans with Ginger & Chilis
Green Beans in Cajun Pecan Sauce
Braised Butternut Squash
Indonesian Coconut Sauce for Carrots & Cauliflower
Devilled Cauliflower
Antipasto
Brussel Sprouts with Walnut Dressing
Santa Fe Beans
THE MAIN COURSE
Ratatouille
Tempeh Fajitas
Zesty Sesame-Vegetable Medley
Frijole Corn Pie
Vegetable Goulash
Sesame Fried Rice
Sloppy Sams
Stew à la Tarragon
Okra Gumbo
Mushroom Tofu Sukiyaki
Aloo Gobi (Potato and Cauliflower Curry)
Lorraine’s Quiche
Spicy Broccoli Noodles
Summer Fritters
Cashew Vegetable Stirfry
Stuffed Zucchini
Spanish Lentil Salad
Nasi Goreng (Indonesian Rice)
Mediterranean Pilaf
Brazilian Peanut Stew
Moroccan Couscous
Three Bean Chili
Macaroni Moussaka
Bram Bora’k (Potato Pancake)
Mexican Greens with Potatoes & Garbanzos
Acorn Squash Stuffed with Wild Rice & Pecans
Tzimmes
Spaghetti
Pasta Carbonara
QUICK MEALS
Quesadillas
Mini-pizzas
Nachos
Broiled Stuffed Tomatoes
Texas Taco Salad
Baker’s Dozen Sandwich Suggestions
Popeye’s Favourite Grilled Cheese Sandwich
Curried Egg Salad
BAKING, BREAKFASTS AND BRUNCH TREATS
Yogurt & Herb Scones
Quick Oat Bread
Cornbread
Sage Corn Muffins
Sheila’s Sesame Oat Crackers
Pumpkin Gingerbread
Coconut Loaf
Carrot Pineapple Muffins
Maple Nut Muffins
Apple Cranberry Pie
Open Sesame Pie Crust
Mocha Brownies
Banana-Coconut Pie
Apple & Cheddar Coffeecake
Gingerbread Pancakes
Apple-Cinnamon Yogurt
Breakfast Pizza
Migas (Mexican Scrambled Eggs)
Homefries
Hashbrowns
Fruity Hot Cereal
Fruit Salad with Poppyseed Dressing
Fruit Slushies
Cinnamon Coffee
THE PANTRY (Convenience Foods, Sauces, etc.)
Vegetable Stock
Ready-to-use Garlic
Flavoured Vinegars Oils
Herbed Breadcrumbs
Sesame Sprinkle
Basic Tomato Sauce
BBQ Sauce
Sweet & Sour Sauce
Walnut Sauce
Tzatziki
Creamy Salad Dressing
Havarti Cheese Dip
Tomato Chutney
Cranberry Relish
Miso Mayonnaise
Salsa Picante
SEASONING: herbs, spices, and condiments
How to make a vegetarian diet easier: planning ahead and convenience foods
Shopping for a Vegetarian Diet
Kitchen Equipment
A GLOSSARY OF INGREDIENTS AND KITCHEN TERMS
BIBLIOGRAPHY
INDEX