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From Amazon
Anyone who thinks that they could never give up meat will find true enlightenment in The Vegetarian Meat and Potatoes Cookbook. Eating vegetarian does not mean giving up hearty, filling, and, most importantly, deliciously satisfying food. Vegetarian cuisine is not often associated with indulgence, but in this book food writer, chef, and cooking instructor Robin Robertson provides recipes for hearty, soul-satisfying--yet surprisingly elegant--dishes that will entice vegetarians and nonvegetarians alike. Hoisin Eggplant Balls are a rich and flavorful appetizer, replacing that old standby, the chafing dish of little meatballs. In Compari-Scented Vegetable Stew with Fennel and Orange Zest, cured olives and chickpeas provide a substantial backdrop for a heavenly mingling of the more delicate flavors, resulting in an intense and sophisticated entrée. Ginger-Sesame-Glazed Portobello Steaks over Wasabi Mashers relies on an aromatic marinade to add complexity to these "meaty" mushrooms. Familiar comfort foods are also well represented: Mushroom Barley Soup, Flaky Potpie, Layered Vegetable Lasagne, and more. Even the most elegant recipes in the book are surprisingly easy to prepare, and each offers the many advantages of a vegetarian diet without depriving anyone of their beloved indulgences. --Robin Donovan
From Publishers Weekly
Robertson is out to seduce unrepentant carnivores with vegetarian dishes that satisfy those essential animal-fat qualities: intense flavor, luxurious texture, and the comforting sensation of a full stomach. She devotes a whole chapter to "steaks" and another to "stews," making abundant use of high-protein products like tempeh, seitan and tofu. She also relies heavily on ingredients high in natural flavor-enhancing glutamates, like mushroom and tomatoes. Robertson is hearteningly forthright about the limitations of vegetarian cuisine: "I won't try to tell you that grilled tofu can taste like filet mignon. It's not going to happen." Still, in general she ratchets taste up a notch higher and a step further away from the steamed, seasoning-free non-cuisine that once was American vegetarianism. Some are based on the classic ginger-garlic-soy sauce building blocks of Chinese cooking (e.g., Shiitake-Stuffed Tofu Steaks with Hoisin Glaze). She freely borrows high-voltage ingredients from Latin cuisine (Chipotle-Avocado Dip) and Southeast Asian (Wheat-Meat Satays with spicy Peanut Sauce). There's an occasional nod to French cuisine ("Fauxscargots") and New American (Balsamic-Glazed Stuffed Mushrooms, Roasted Red Pepper and Potato Napoleons). Attempting to keep things simple, Robertson sometimes overeconomizes on instructions; anyone making homemade seitan should be warned about the soupy, wrong-looking mess you get halfway through the process. But none are irreparable and most deliver the promised punch. Robertson's easygoing attitude readily beats a path to the heart through the taste buds, and even the most stalwart carnivores will likely find themselves enjoying the ride despite themselves.
Copyright 2001 Cahners Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
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Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars
Great recipes!,
By
This review is from: The Vegetarian Meat and Potatoes Cookbook: 275 Hearty and Healthy Meat-Free Recipes for Burgers, Steaks, Stews, Chili's, Casseroles, Pot Pies, Curries, Pizza, Pasta, and Other Stick-to-Your-Ribs Favorites (Paperback)
With 275 recipes, you'll be sure to find some great ideas to add to your vegetarian (or vegan) cooking repertoire. Not all recipes are vegan, but many that aren't can be adapted. Many vegan cookbooks contain recipes that either use unusual ingredients; this book for the most part is not like that. It's one of the best vegetarian cookbooks I've come across.
4 of 4 people found the following review helpful
5.0 out of 5 stars
Fantastic cookbook for Vegans AND Vegetarians,
By Sweet pea (WI United States) - See all my reviews
This review is from: The Vegetarian Meat and Potatoes Cookbook: 275 Hearty and Healthy Meat-Free Recipes for Burgers, Steaks, Stews, Chili's, Casseroles, Pot Pies, Curries, Pizza, Pasta, and Other Stick-to-Your-Ribs Favorites (Paperback)
I really like this cookbook and use it just about every week.There is a great variety in here and every recipe can be adapted for Vegans like myself. There are great entrees,dips,desserts,appetizers, you name it. The five spice oatmeal cookies are a favorite in my home as well as the mexican casserole. Most of the recipes require ingredients you can easily find at your grocery store. I highly recommend this cookbook, I bought it for five dollars new and it was well worth it!
3 of 3 people found the following review helpful
5.0 out of 5 stars
One of my favorites,
By A Customer
This review is from: The Vegetarian Meat and Potatoes Cookbook: 275 Hearty and Healthy Meat-Free Recipes for Burgers, Steaks, Stews, Chili's, Casseroles, Pot Pies, Curries, Pizza, Pasta, and Other Stick-to-Your-Ribs Favorites (Paperback)
I've been a vegetarian forever and own a lot of veg cookbooks. This is by far one of my favorites. I just found this book at Costco last year and many of the recipes have become staples in our home. I tend to prefer homey - comfort type food and this book totally fits the bill. I don't think I've made a single recipe from this book that we haven't enjoyed. I like that she gives you the option of making things vegan (we're not vegans, but I still like the choice of how rich I prefer a dish to be.) This is just a great cook book.
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