Canadian Living: The Vegetarian Collection: Creative Meat-Free Dishes That Nourish and Inspire Paperback – Sep 14 2010
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About the Author
Alison was 30 when she knew she wanted to be a writer when she grew up. Not long after, she accepted an offer from an editor at Harlequin. If there’s a better career than romance writing to be had, she doesn’t want to know about it, as penning lusty tales from her backyard is the best way she's found to convince her pack of rescue dogs they have her full attention.
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
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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Top Customer Reviews
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
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!
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!Read more ›
Most recent customer reviews
Lots of great recipes in this cookbook! I've tried quite a few at this point - and they have ALL tasted delicious. Read morePublished on Oct. 14 2012 by maggie
We've tried numerous recipes from this book, and our son, who is a vegetarian, has tried even more. We're very impressed by the recipes we've had - the explanations are clear and... Read morePublished on Aug. 26 2012 by Mungobrick
I originally bought this cookbook for my Granddaughter for a gift. After looking it over I decided to buy one for myself.. I have also bought one for a friend. Read morePublished on Feb. 12 2011 by Cheryle Grognet