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Canadian Living: The Vegetarian Collection: Creative Meat-Free Dishes That Nourish and Inspire Paperback – Sep 14 2010


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Product Details

  • Paperback: 279 pages
  • Publisher: Transcontinental Books (Sept. 14 2010)
  • Language: English
  • ISBN-10: 0981393802
  • ISBN-13: 978-0981393803
  • Product Dimensions: 20.3 x 2 x 25.4 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: #81,089 in Books (See Top 100 in Books)

Product Description

About the Author

Alison Kent is an avid food writer and recipe developer who also enjoys food styling, culinary instruction and occasionally authoring cookbooks. She is currently Special Publications Food Editor with Canadian Living Magazine. Prior to joining Canadian Living in 2005, she was a chef at many acclaimed Toronto restaurants and test kitchens. She's wildly enthusiastic about vegetarian cookery and sincerely hopes her keenness is apparent in this book. She lives by the lake in the west end of Toronto with her veggie-loving husband and their carnivorous feline, Igor.

Excerpt. © Reprinted by permission. All rights reserved.

Apple Fennel Celery Salad

Prep: 8 minutes
Makes: 6 to 8 serving

1 cup (250 ml) thinly sliced fennel
1 cup (250 ml) sliced celery
1 cup (250 ml) red seedless grapes, halved
2 Red Delicious apples, peeled and chopped
1/2 cup (125 ml) chopped toasted walnuts

Poppy Seed Dressing
1/2 cup (125 ml) Balkan-style plain yogurt
2 tbsp (30 ml) liquid honey
4 tsp (20 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) poppy seeds
Pinch salt
Pinch paprika

Poppy Seed Dressing: In large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth. Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts.


Black Bean Quesadillas

Prep: 20 minutes
Cook: 25 minutes
Makes: 4 Servings

2 tsp (10 ml) vegetable oil
1 onion, chopped
1 sweet green pepper, diced
1 tbsp (15 ml) chili powder
1/2 tsp (2 ml) ground cumin
1/4 tsp (1 ml) each salt and pepper
1 can (19 oz/540 ml) black beans, drained and rinsed
1 cup (250 ml) salsa
1/2 cup (125 ml) cooked corn kernels
4 large (10-inch/25 cm) flour tortillas
2 cups (500 ml) shredded old Cheddar cheese
1/2 cup (125 ml) light sour cream
1/4 cup (60 ml) diced pickled jalapeno peppers (optional)

In large skillet, heat oil over medium heat; fry onion, green pepper, chili powder, cumin, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. Evenly spoon bean mixture over half of each
tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Bake on greased large baking sheet in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Cut into wedges; serve with sour cream, and jalapenos (if using).


Cider-Glazed Roasted Vegetables

Prep: 20 minutes
Cook: 1 1/4 hours
Makes: 8 to 10 servings

1 rutabaga (2 lb/1kg), peeled and cut into 3/4-inch (2 cm) cubes
4 parsnips (1 lb/500 g), peeled and cut into 1-inch (2.5 cm) cubes
1 cup (250 ml) apple cider
1/4 cup (60 ml) butter, melted
4 tsp (20 ml) minced fresh thyme
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
3 leeks (white and light green parts only), cut into 1-inch (2.5 cm) thick rounds
2 sweet red peppers, cut into 2-inch (5 cm) pieces
1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled

Toss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes. Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-sized greased baking dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes. Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.

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26 of 26 people found the following review helpful By Franke James on Nov. 14 2010
Format: Paperback
I love this vegetarian cookbook! It is our absolute favorite.

Why is this cookbook so much better than the other veggie cookbooks I already have? The photography! I love being able to see what the dishes are supposed to look like. Vegetarian cooking was "foreign" to us, so having a visual to guide us, makes everything so much simpler. The meals come out looking like the photos. As creative artists we appreciate the look (and art direction) as much as the taste.

We've been trying to transition to a vegetarian (and more organic) diet for about six months now. But the trick is -- you have to know how to cook delicious vegetarian meals. "Canadian Living: The Vegetarian Collection" is helping us do that. (My husband and I also signed up for a cooking class but the recipes were so time-consuming we have not cooked any that we saw there...)

I also appreciate that Canadian Living provides the nutritional analysis on each meal: everything from calorie counts, to fiber and protein. Essential information if you want to have a healthy diet. Most of the recipes are simple and the directions are easy to follow (time estimates on food prep are also very helpful).

All in all: This is a fabulous vegetarian cookbook! Highly recommended.

Canadian Living: The Vegetarian Collection: Creative Meat-Free Dishes That Nourish and Inspire
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11 of 11 people found the following review helpful By Barbara F on Nov. 3 2010
Format: Paperback Verified Purchase
I have always completely trusted recipes by Canadian Living and have never been disappointed. Having recently introduced vegetarian meals to our diet, I am pleased with everything I have tried so far. The meals are tasty, nutrious, and easy to prepare. I recommend this volume very highly!
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5 of 5 people found the following review helpful By Leeann on Jan. 16 2011
Format: Paperback
For all you Vegetarians who are looking for new and inspired dishes to create this is the book for you. Easy to make....ingredients you already have in your kitchen...then just enjoy the dish. I am also experiencing just plain old fun creating, tasting and sharing. If you are getting tired of the old Vegetarian Dishes you have been creating...this is the Book for You. A must have in your Cooking Library. If you want more flavour in any of the dishes they are condusive to just stepping it up or improvising. HAVE FUN...I KNOW I AM.
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4 of 4 people found the following review helpful By Gen on Jan. 27 2011
Format: Paperback
I was so excited to look through this cookbook when I received it, and it didn't disappoint! I found myself bookmarking many of the recipes that I wanted to try, and of the ones I have made so far, all of them have turned out great!

The book is not organized the same way as a typical cookbook, so you won't find sections on appetizers or desserts, for example. Instead, the chapters are organized by main ingredient (such as grains, pasta or eggs & cheese). There are also many tips and information boxes throughout that are helpful for anyone interested in becoming vegetarian. Overall, I think the recipes would appeal to anyone (vegetarian or not) and the beautiful photos also increase their appeal!

I would definitely recommend this cookbook, as I know it will become one of my most-used cookbooks!
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3 of 3 people found the following review helpful By Lise on July 1 2011
Format: Paperback
After my husband's recent heart health concerns, I decided it was time to transition into some "meatless meals" for our family. My husband a "meat & potatoes" kind of guy "refuses" to eat "vegetarian". However, my carnivore husband really loves my new chilli recipe on pg 137 "Veggie "Chicken" Chilli" you can't tell it's made with soy protein! I've also tried the Tomato Peanut Soup pg 152, Wild Rice Mushroom Soup pg 52-53, "Black Bean Quesadillas" pg 38, "Double Mushroom Hot & Sour Soup" pg 115 was as good as my favorite restaurant's version of "Hot Sour Soup". Everything I've tried has been a success. I find myself making the recipes over and over again.

I do find this cookbook's table of content's section very unusual in that, it's section are listed as Pulses & Beans, Grains, Pasta, Tofu, Tempeh & Soy, Seeds & Nuts, etc. not easy when looking for a soup to prepare for lunch or a main for supper.

But I really enjoy the many pictures that accompany the recipe's in this book (and there are quite a few pages with pictures) Many of the pictures made me want to try recipes that I would not have tried otherwise. I have many recipes have been ear-marked that I look forwarded to making in the future.

The other thing that I really appreciate is that many of the ingredients can be easily found in major grocery/bulk food stores. There are many foot notes accompanying the recipes which I find especially helpful and informative. Very helpful when using ingredients for the first time, or unfamiliar cooking with these ingredients if new to vegetarian cooking.

Definately would recommend for anyone who wants delicious meatless meal ideas!
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