Vegetarian Books

As a college student, I have very little experience cooking. It's the little things that experienced cooks do automatically that I wouldn't know how to do - how to make a good white sauce for pasta, for example. "The Clueless Vegetarian" offers great & delicious recipes - with a much wider variety of options than most similar vegetarian cookbooks I've seen - along with little tips I've found absolutely essential and would never have known to even think about otherwise (how in the world to deal with defrosting phyllo dough when making a quiche, for example). I've used plenty of vegetarian cookbooks designed to be easy before, but this is the first I've found to be actually accessible with tons of options for really great food.

"MEAT"ing (pardon the pun) the challenges vegetarians face from transposing meat recipes into meatless; QUICK meals from "scratch"; nutrition; all geared to the differing kinds of vegetarianism.

(originally attempted to review this when the book first came out, but unfortunately the template did not "take.")

This book was a fantastic find! I first became a vegetarian 6 months ago but gave it up when I found it frusterating to maintain because it seemed I was eating the same thing every day because I didn't know how to properly cook vegetarian dishes. When my meat allergies recently kicked into overdrive I felt it was time to go vegetarian again and stick to it, so I picked up this book feeling exactly like the title describes. Clueless. This book is wonderful, it has fun tasty recipes that make being a vegetarian much easier. It's also great for those who want to have tasty dinners and kick meat off the menu every now and then. A definate keeper.

This book was incredibly helpful to me as a delved into the vegetarian lifestyle. It does a great job of helping the less-informed understand ingredients that they hadn't encountered prior to experimenting with veggie cooking. (tempeh? what's tempeh?) Many of the recipes are easily converted to vegan and my carnivorous boyfriend even likes some of them. Most of the recipes are also quick and quickly become staples. The Spicy Black Bean Dip is now a common request at all of my parties.

This book is absolutely wonderful for the beginning vegetarian, or for the experimental cook. In addition to fabulous recipes, it also contains little hints to make cooking easier, serving suggestions, as well as a visual guide to whether a recipe is entirely vegan, or if it contains eggs. This book is also completely appropriate for teen cooks. The recipes, while good, are not too complicated, and are explained in detail. I heartily recommend it.

I bought this book 7 years ago when I was first living on my own and learning to cook. Not only was I new to vegetarianism, but I was also new to cooking for myself. The recipes are easy to make (fool-proof, really) and most of the recipes draw from the same group of ingredients. Once you have most of the recommended pantry items on hand, you can whip up just about anything. The ingredient dictionary is terrific for new vegetarians; I otherwise may have never found out what "seitan" and "tamari" are! I really can't recommend this book enough!!!

I highy recommend any cookbook by Joanne Stepaniak. The books not only have delicious, easy to prepare recipes, but also contain a wealth of knowledge for those just getting started in plant-based food preparation. Try this and any other book by Joanne and you will not be disappointed. Cooking without animal products have never been easier and more rewarding.

I gave up being a vegan almost ten years ago, but I still keep this book around for a few excellent staple recipes--veggie burgers, sloppy joes, bread casserole. Its simplicity is a relief compared to the fifty-ingredient all-day projects presented in many modern vegan cookbooks, and many of the recipes are surprisingly good. The only thing wrong with this book is the terrible index.

This is the cookbook I recommend to people getting started with vegan cooking. As well as a huge range of recipes, Stepaniak and Hecker give a guide to setting up the vegan kitchen, and oodles of inspiring quotes on vegan ethics. Most of the recipes use "normal" ingredients; less familiar ingredients are explained in a glossary. While I will admit I didn't like every single recipe here, most of them are tasty, filling, and have become a regular part of our family's repertoire. I particularly like Basic Muffins, Teriyaki Salad, Indonesian Rice Salad, and Spicy Vegetable Bean Stew.

This cookbook is very useful, as not only does it have many great recipes, it includes information about the environment and how to live more in tune with the earth. Also included is information about feeding your animal friends. There are some recipes that aren't terribly exciting, and a few that I didn't like at all, such as Indian Cabbage and Peas and the Millet Stew. But overall, this is a great cookbook. there are tons of recipes (included in this book are OVER 500 recipes!) that ARE good, especially the Banana Nut Bread recipe, and the Brown Rice and Tofu Stir-Fry. There are some very imaginative dishes, like the Greek Rice Special, that were pleasantly surprising to me. My only complaints are the lack of nutrional analyses, and some recipes call for margarine. I just substitute Spectrum Spread with great results.

I absolutely love this cookbook, and everyone who eats the results agrees. (I've been using it for about a year.) The recipes are mostly very simple and very flavorful. Great for every-day meals. Instructions are clear. The recipes are very authentic. (I am of Italian ancestry, have relatives from Italy, and have eaten there with Italians.) As a vegetarian for many, many years it is a treat to have a whole cookbook on Italian food. And I absolutely love the photos. This is a beautiful book.

the author gives vignettes of italian life, not just italian food. the sections preceding each chapter are a great read all by themselves. the recipes by themselves are quite simple and easy to follow, and the empahsis is on the freshness and quality of ingredients.

the pictures are wonderful too. the one "turn-off" for me, if you may call it that, was the copious amounts of fat in each recipe, in the form of oil, butter, cream and cheese. that said, it doesn't claim to a low-fat book. the recipes are authentic and very satisfying to the tastebuds.

I had the pleasure of attending a cooking class taught by the author of this ccokbook. Ursula is a vivacious woman with an infectious enthusiasm for cooking. I bought this book immediately after that class and it quickly became one of my favorites. The recipes are simple to prepare and yet the resulting dishes have a wonderfully complex flavor. If you prefer fast, processed, or canned foods, this book is not for you. But if you, like me, can appreciate authentic italian dishes prepared from fresh ingredients, buy this book!

What great recipes! And the hints and suggestions at the bottom of each recipe really add to the book.

And the photography in this book is stunning - I've seen that word used too often, including in the description here on amazon.com, but it really does fit this book.

And it IS a vegetarian cookbook. The reviewer who panned it for not being vegetarian needs to make the distinction between vegetarian and vegan. I am a vegetarian, and it's hard to find recipes for such dishes as risotto (like the great ones in this book!) that don't depend on chicken stock. The risotto section in this book starts off with a recipe for the vegetable stock that is used in all the risotto recipes - perfect!

I use this book frequently. The pictures are beautiful and the recipes delicious. I have not had anything out of this book that I did not like. A previous reviewer claims that this is not a vegetarian book because it is not vegan. That is opinion, don't go by that review! The author points out that vegetarian cheeses are available. My only issue with this book is that many of the recipes are high in fat and there is no nutritional analysis. Otherwise, when I am not counting calories, I love this book!

Like I said, yummy!! I "cheat" occasionally by adding a bit of salt, and sometimes just a tad of butter & cooking wine...but for the most part all the recipes turn out and are plenty flavorful. The best part is that I actually get full; this is the only cookbook I can say that for of all the literally hundreds I've bought through the years.

This book is great for people who aren't gourmet chefs or for people who want to learn how to switch over to a healthier lifestyle and eat more vegetarian food. The recipies are very easy to follow. However, if you are used to a high salt, high fat diet you will find the food bland. You'll need to adjust the seasoning and decrease it over time to acheive the full health benefits. This cookbook gives great ideas on some surprising vegetarian meals. It also tells you the nutritional content of each recipe.

I've been on Dr. Joel Fuhrman's Eat to Live program for over a year now. Lost a lot of weight and feel wonderful! Will be on this for life.
This little cookbook is a wonderful resource especially for those just starting out on a healthy eating life style change. And especially valuable if you are Eating To Live. You can open it to any recipe and KNOW you are making something that is good, and good for you.
I'm wheat sensative and this cookbook uses no wheat flour so a definite plus plus for me. He uses oat flour that you can even make yourself from the oatmeal flakes in your cupboard...so if you've got a box of oatmeal you've got the makings for a healthy dessert.
Another plus is it is concerned with getting good vegetable based meals into your tummy. The recipies are simple, and do not require strange ingredients you've never heard of. I reach for it often and it was a life saver when I just started out on my healthy eating journey...on those days when I just didn't know what to eat...this little cookbook always lead me in the right direction.

If you're on Joel Fuhrman's Eat to Live plan then this cookbook is indispensable. Recipes are free of processes foods, oil, salt, and there are many wheat-free options.

Wow! This was exactly what I was looking for. I read Eat To Live by Joel Fuhrman and was looking for a true vegen cookbook with recipes that you could like.

It has things in there like vegetarian meat loaf, meatless chili, veggie burgers, lasagna, cheesless enchiladas, soups, rice flour muffins, pie, oat flour oatmeal cookies, falafel, dressings, sauces, wheat-free bars, beans, stuffed peppers, potato salad, and even cookies... plus lots more.
And no meat, dairy, eggs with very little (if any) sugar (uses fruit) or grains.

There's a recipe planner where basically if you eat meals from this cookbook, you are going to lose weight and get some extreme nutrition all with familiar recipes.

I've never eaten like this before so this is a first and I'm new at it. It's working for us, though and I can tell a big difference. Plus I eat until I'm full and have lost 15 pounds this first week (maybe some of that was water?).

Anyway... I LOVE this cookbook and it's definately organized and the meals are easy to make - as long as you have a food processor. I wish they had a hard cover version.

We have used a great number of the recipes in this book and enjoyed all of the meals. Two of our favorites: Rice with Adzuki Beans and Japapenos (p. 127), North African Lentil Stew (p. 92),

The meals are great. If you like it spicy, this book has it. Additionally, the range of genres is fantastic. You can do oriental, mexican, italian, etc. Best of all, a great deal of the meals are vegan, not just vegetarian. You don't have to worry about your diet. It's there. The recipes aren't simple, but they're worth it.

I just orderes this book as I am primarily vegetarian (eat some fish) and it is easy to fall into a rather boring routine of a few favorites. The Basics section alone was worth the price of the book. It is usually the sauce or dressing that adds the flavor to vegetarian meals - the Chiptole Sauce is HEAVENLY, try the Papaya-Habanero Sauce - WOW. And the Curry butter, Chipotle Mayonaise, Hananero Honey....if you like spicy, or just that added pique, this is truly the book for you. You don't have to be a cook with lots of time - just use the Basics and add to your normal cooking. Or use the recipes like Autumn Black Bean Salsa to add to pasta,Green Papaya Salad (a personal favorite), Marinated Garbanzo Bean Salad, etc. Personally I don't make recipes which all for loads of preparation and I find this to be a wonderful book which will add great dimenson to your cooking with minor effort.

For the most part, I really like this book. I get really tired of boring vegetarian recipes, and enjoy that I have a complete array of spicy choices to cook from this book. She combines interesting ingredients that create suprisingly delightful dishes. My only complaint is that some of the receipes are complicated and time consuming to make. My favorite recipe is the Roasted Corn Chipotle Soup...it is incredibly spicy, but so delicious.

This is a neat book - it has a real variety of recipes, covering lots of different nationalities (although not spelled out per se) and there are all sorts of tid bits of advice in here that discuss things types of noodles, and there are even thought provoking quotes scattered through. Recipes are good - they're a bit more adventurous than I first expected which is great. They're combinmations I might not have thought of on my own so it's been fun learning new things. (e.g. corn on the cob with chipolte-tequilla butter) I highly recommend it! (and it's not *that* spicy) Another good book is Some Like it Hot by Robin Robinson

Now in a newly revised and expanded edition, Kids Can Cook Vegetarian Recipes is a truly "kid friendly' compendium of delicious, nutritious, easy-to-make recipes that will attract the attention and approval of children. There are simple recipes ideal for beginners, party foods to make and share, as well as kitchen safety rules and helpful cooking hints. From Peanut Butter Bread; Black Bean Soup; Tofu Pot Pie; and Macaroni Salad; to Gram's Peach Cobbler; Baked Bananas; Cocoa Pudding Cake; and Popcorn Balls, Kids Can Cook Vegetarian Recipes is an ideal addition to any family's vegetarian cookbook collection!

I'll let you in on a secret- I am 29 and I love this book! I have no patience for cooking, becoming frustrated at recipes that call for too many ingredients and too many steps. That's why this book is perfect for me! The recipes are simple, no fancy ingredients, no time consuming steps, yet the results are delicious. I cooked up the Cinnamon Rolls the other day and my friend thought that they were store-bought. They were so easy to make yet so good. If you are a big kid who doesn't like cooking, check this book out.

I have a dairy allergy and I have a lot of trouble finding cookbooks that are safe for me. This book really helps because for instance, in some recipes they call for milk OR soy milk. All the recipes can be adapted, and they are easy to make. Some of them can be made even without adult help!

There is one thing, the pictures aren't really of the food. They're of kids making the food. And sometimes. the pictures of the kids are of them making a recipe that's not on that page :(

Overall, this is a really good book! They even have dairy free banana pudding! My favorite recipe so far is the ginger molasses cookies! One more thing, they use pretty normal ingredients, not like Kale. More like bananas and apples. The only strange ingredient they use is tofu.

These recipes are easy to follow, but I did note some editing errors. There are references to Muffins on page 17 that are actually on another page (I believe page 20 something). My grandson and I made the muffins and the lasagna which are both quick fixes and delicious.

Three star rating due to errors. While the recipe page number issue is easily caught, it does leave one to wonder if there are more significant errors that were overlooked.

My twin goddaughters are growing up in a vegetarian home, and I love to find cookbooks for them - to encourage thier cooking and reading skills, and to support thier parents. No gift is better than the gift of skills to help them be independent~
The girls love the cookbook, and have loved the foods they have prepared. Their dad likes the food, too.

This book is PERFECT! I wanted recipes for meatless burger patties and this delivered! Easy and yummy recipes! Love this book!

I love veggie burgers, so this was a wonderful addition to my collection, the only problem was that it wasn't biig enough :)

This book came highly recommended to me. I have a daughter and grand-daughter that are vegetarians so I purchased the book. But since they have not come to visit me, I have not had occasion to use any of the recipes. However, as I said the book came highly recommened to me.

Of the 49 burger recipes in this book, only 12 are soy-free. For those of us with soy allergy, and it tends to be a bad one, this is a poor ratio. It would have been helpful if the book description had included some information about this balance. It's about time the "health food" machine started giving us allergics a little consideration!

If you like meatless burgers this book will show you how to make ones as good as the ones in the store, but that are significantly cheaper. The recipes are easy and quick. Nutrition information is included. The are a variety of recipes for using soy, wheat gluten, beans, grains, or vegetables to make burgers. If you have a problem with a particular ingredient you will find at least a few recipes that avoid using that ingredient. Included are recipes for side dishes. It is not high cuisine, but the recipes in this book are satisfying, tasty, easy and cheap.

This is not one of the better cookbooks in the Moosewood cook book selections. The recipes take a little to prepare and just aren't as flavorable as recipes from the other books. It's sort of a remake of other recipes in the other books. I would recommend the 30 minutes or less book over this one.

i've had this book for something like thirteen years now, it's a classic of course and my copy is falling apart it's so well-used. all the recipes i've tried have been well-conceived, well-explained and really good, though i should mention that a few of the dishes sound so dull i haven't even tried them. but only a few, and that's true of any cookbook. but all that is beside the point, since this book is worth FAR more than $16.95 for one recipe alone: the spinach lasagna bechamel. it's just ridiculously good, and you will make it over and over, whether you're veggie or not (i am not). if only for that recipe, you can not miss with this cookbook and i highly recommend it.

The Moosewood cookbooks have some very creative, elegant and not too difficult recipes that are worthwhile even if you aren't vegetarian. Some of my favorite recipes are in this book, and it's really useful for dinner parties, especially if some of the guests don't eat meat. The Moosewood Collective is a hold-over from the late 60's and early 70's. It's a restaurant near the Cornell University campus, run by a "collective" or communal group of owners who share the restaurant proceeds equally while doing any of the jobs, such as cooking or washing dishes. The Moosewood New Recipes are international in flavor, ranging from Middle Eastern dishes like Baba Ganoush and Hummus (eggplant and chickpea dips) to French soups, Asian noodle dishes and Hispanic, Greek, and Italian dishes as well. There are some "gourmet" creations like Chilled Cantaloupe-Amarretto Soup and also some earthy ones like Creole Beans and Rice. My particular favorite is the Tempeh Reuben Sandwich. Tempeh is a fermented soybean cake that scares off all but the most dedicated vegetarians. But here, tempeh becomes a delicious substitute for corned beef. In fact, I prefer Tempeh Reubens to the classic ones--more flavor, less fat. Frankly, the book is worth the price for this recipe alone. Now, this book isn't 100% vegetarian (because fish is included, and they were part of the animal kingdom last time I checked.) And cheese is used, so vegans will find the recipes limiting. But if you want to jazz up your cooking and use more vegetables, this book is a real find. In particular, the appendix section on cooking dried beans is particularly helpful if you want to make inexpensive but delicious dishes like rice and beans (black beans or Creole red are both included here, as well as a navy bean soup.)

It's hard not eating meat, and I succumb often, usually with delicious fish dishes, always on Thanksgiving and Christmas, because I just love sitting down to a big turkey dinner with family and friends. But most of the time I try to stay away from meat, even though I quiver when I drive by a Mickey D's and smell that aroma. Yes, it's alright, I believe, to admit that you like going to McDonald's on occasion.

Anyway, I'm rambling when I should be focusing my attention on this wonderful cookbook, this gem from the Moosewood Restaurant people that is chucky-jam-crammed full of tasty vegetarian fare. If you have a spouse who screams for his steak, meatballs or pork chops, try serving him up Japanise Braised Eggpland or the Moroccan Stew Moosewood Restaurant style, you'll have his mouth watering, have him begging for more. In fact, I'd say if you want to be a vegitarian, you can throw all your other cookbooks away and just use this one. That's my opinion anyway and I'm sticking to it.

Review submitted by Captain Katie Osborne

Fans of vegetarian cooking will find New Recipes From Moosewood Restaurant an inviting guide which packs in new recipes from the Moosewood collective's restaurant. From main course vegetarian dishes to spicy casseroles and vegetable side dishes, this is filled with fresh new ideas for dishes for the entire meal.

An excellent book. Many good ideas on perserving foods.It also has recipes on lesser known grains.

I did not find the cookbook worth getting. Many others have been much more interesting

I bought my first copy of this book when I became vegetarian in the early seventies. At that time, the vegetarian world was still considered exotic, with many people in this country refusing to believe one could eschew meat and survive. We were heavily into protein combining; looking back on it now we can wonder what the problem was! So many of the vegetarian books and cookbooks at that time combined the vegetarian diet with a heavy dose of whatever philosophies and religious beliefs and practices the author believed. This drove many away from vegetarian practice.

Mrs. Cottrell's books are none of these. They provide simple and easy-to-follow vegetarian recipes without a lot of extra baggage. Being from Loma Linda University, I assume her basis for vegetarianism was religious, but as a nutritionist she also obviously had health reasons for vegetarianism also.

Also, a defect of so many of the earlier vegetarian cookbooks (and still found in some now!) was the inclusion and use of exotic ingredients that the average American either can't find locally or afford. Mrs. Cottrell's recipes use everyday ingredients that we can all find in our grocery stores. Coupled with that is the use of ordinary cooking methods, nothing strange to the average cook.

Another aspect of vegetarian cooking that Mrs. Cottrell stresses is its economy. I've known many vegetarians who spent more on unusual and atypical ingredients than they would have for meat. Not here. I was in college at the time I bought this book, and was watching every penny. This book is a great aid for economizing and still making healthy food.

This book has remained on my bookshelf for twenty-five years, and I'd recommend it for anyone interested in cutting down on their meat consumption, or becoming vegetarian. I'd also recommend it for anyone interested in lowering their food bill, yet still eating well.

This book has been in my family since it came out in the early seventies. Though it does not contain many photos, it is an invaluable cookbook for anyone wanting an easy and nutritional resource of healthy and tasty recipes without meat or dairy. The recipes call for ingredients that are easy to come by, the majority of which are in any local grocery store, and are quite easy to make. It allows those who are not vegetarian to have a wonderful cookbook for healthy alternatives and is an absolute essential necessity for those who are vegetarian. I cook the majority of the time for friends who are not vegetarian and am therefore interested in recipes that can be enjoyed by many not a few who have become adjusted to plain and simple foods. Though some of these recipes are very simple, an easy adjustment or addition of herbs and spices can modify them for those who posses a zestier palate. From meals for our family, to holiday celebrations, and large get-togethers feeding hundreds, these recipes have been a stand-by and favorite for many beloved cooks in my large family for three generations. I hope it brings wonderful tastes and memories your family can savor for many happy healthy years to come. All the best!

First bought this book at an SDA bookstore in Fresno in 1975 and its one of the best non-meat cookbooks I own and recommend. The recipes are easy to follow, great tasting and something someone in some rural area can make because the items are found in the smallest of grocery stores. The book is copyrighted so I cant post a recipe, but encourage folks to find a used copy or see if your local library can get a copy.

joan and I are not on the same wavelength. I do not enjoy her cooking.

Book has lots of recipes and I think I paid a dollar or two for it. How can you go wrong

The new OF THESE YE MAY FREELY EAT is all re-done, gorgeous, and scrumptious (not to mention still inexpensive). Not only is it a great cookbook but there so many tips and ways to easily do things (my style!) from using part of the water in the blender and then rinsing it later with the rest of the water to an extensive drying section that would be invaluable for backpackers and outdoor people. Can't wait to try some of those methods.

As soon as I got my new version of this cookbook I of course had to try the Macaroni and Cheese (Vegan) on p. 40. My kids loved it and it was so fast and easy! "Chicken" Noodle Soup (p. 56) has become one of our favorites; also the Tofu Meatballs (p. 33)-they are wonderful with spaghetti or just served with sauce. The Oat Crackers (p. 7) are a simple and a yummy treat with soup (roll 'em real thin). Lots of creative breakfast ideas. Haven't tried many desserts yet but liked the Carob Peanut Butter Cups (p. 64). There are jam options, breads, salads. Can't wait to try more!

I've enjoyed this new cookbook so much I think I'll use it instead of birthday cards this year. (Hey, it's cheaper and so much more useful.)

If you've ever been interested in vegetarian cooking, this is the place to start. It's cheaper than most of the other books on the subject and yet more well rounded than most I've seen.

I'm personally not even 100% vegetarian, but I do sometimes go for days without meats and this gave me a good foundation to build from. And whether you end up using these recipes as full course meals or just as inspiration for amazing vegetable side dishes it's worth the time to read through it.

This is a super book! I am thrilled with the many variations and simple recipes. For anyone that is wanting to add more healthy recipes to their lifestyle, this is a super deal. Where else can you get over 200 extremely healthy recipes for such a low price. I appreciate that the creators or this book wanted to help people with their health instead of lining their pockets with cash. We love the "plant-based" recipes. I now have an older version, and purchased the latest version as well. I plan to get any updated version that may come out in the future. That is how impressed I am. Recipes that are a must to try are the Peanut Butter Flax Cookies (Flax seed bars modified recipe in the older cookbook,)and the "ice cream" recipes! I love the tips and helps, especially food drying and health education information.