The Vegan Gourmet: Full Flavor & Variety With over 120 Delicious Recipes

by Susann Geiskopf-Hadler, Mindy Toomay

Delicious and Imaginative Vegan Cuisine
This enticing collection of innovative recipes will please and inspire both everyday and occasional vegan cooks. Inside you'll discover tantalizing, hearty recipes for breakfast, lunch, and dinner; menu plans for special occasions and multicourse feasts; ideas for appetizers; and much, much more Treat yourself to extraordinary new dishes such as:
-Soba Noodles with Shredded Vegetables and Spicy Peanut Sauce
-Sweet Red Pepper Strips with Artichoke and Caper Filling
-Rice and Lentil Salad with Pimiento-Stuffed Olives
-Eggplant Casserole with Tofu, Olives, and Herbed Tomato Sauce
-Stir-Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil
-Spiced Carrot Spread
Dozens of recipes marked "Almost Instant" are easy to browse and even easier to make--in thirty minutes or less Plus, each recipe includes a nutritional analysis listing calories, fat, carbohydrates, protein, cholesterol, sodium, and fiber content. With "The Vegan Gourmet, " good health and great flavor go hand in hand
"I like "The Vegan Gourmet" so much I use it as a textbook "
--Patricia Gregory Vance, director, Culinary Arts Institute, Sonoma, California

Genres: Cookbooks, Cooking, Vegan, Food, How To

304 pages, Paperback

First published August 2, 1995

Reviews

[Patricia]

One of the best vegan/vegetarian cookbooks I own, and I have quite a collection. The recipes I have tried are all delicious exactly as is with no "tweaking" required. Also, recipes don't rely on too many exotic ingredients which you have to make extra trips to purchase. The recipes are fairly easy/quick.

[Jessica]

This is one of those cookbooks I turn to all the time, especially for appetizers. I love the spiced carrot spread, red lentil pate with tarragon, marinaded tofu skewers with cherry tomatoes, and mushrooms stuffed with spinach, bread crumbs and fresh herbs. I also like that the authors included some recommended menus -- although they do tend to be rather time intensive.

[Kelley]

During my 'year of eating vegan', this was the book I used most. I still use some of the recipes even though I have returned to a more-inclusive diet.

[Shirley]

You might find the ingredients in a well stocked pantry of a very nice restaurant. This will be on the back shelf for a very long time. Too expensive to make the recipes.

[Elizabeth]

Excellent, deliciosio! Yum