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Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight from the Oven
Say YES to the SHEET PAN! Vegetable-forward cooking never tasted so good!
YES, it's It's the one-pot meal, reinvented. Along with a sharp knife, a wooden spoon, and a reliable oven, the sheet pan is all you need to get a great dinner (or lunch, breakfast, or dessert) on the table. YES, it's delicious: The sheet pan uses three techniques - roasting, baking, and broiling - that intensify flavors. It's pure satisfaction, without the eat. YES! Soup in a sheet pan! And yes, Sheet Pan Chili, No-Boil Mac and Cheese, Spicy Thai Green Curry Potpie, not to mention grian bowls and bahn mi, risotto, tacos, chilaquiles and savory slab pies, breakfast streusel and a Rustic Pear Galette. It's pure creativity on a sheet pan.
YES, it's It's the one-pot meal, reinvented. Along with a sharp knife, a wooden spoon, and a reliable oven, the sheet pan is all you need to get a great dinner (or lunch, breakfast, or dessert) on the table. YES, it's delicious: The sheet pan uses three techniques - roasting, baking, and broiling - that intensify flavors. It's pure satisfaction, without the eat. YES! Soup in a sheet pan! And yes, Sheet Pan Chili, No-Boil Mac and Cheese, Spicy Thai Green Curry Potpie, not to mention grian bowls and bahn mi, risotto, tacos, chilaquiles and savory slab pies, breakfast streusel and a Rustic Pear Galette. It's pure creativity on a sheet pan.
349 pages, Kindle Edition
First published October 3, 2017
70 people are currently reading
726 people want to read
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Displaying 1 - 30 of 83 reviews
October 3, 2017
This starts with a really good introduction and despite using a baking sheet regularly all mine are non stick so my first job was to purchase a basic one without the non stick coating and that proved to be easier said than done.
I've cooked using a baking sheet before obviously but not like this and I've yet try one of the soup recipes but I will.
The book is divided into eight chapters.
1 - Bits, Bites and Snacks
2 - Soups and Salads
3 - Veggies with a side of Vegetables
4 - Grain Bowls and Beyond
5 - Beans and Legumes
6 - Pasta, Bread and Pizza
7 - Breakfasts and Brunches
8 - Desserts
I've been working my way through this book and these recipes for about 12 weeks now and it's a book with something for everyone.
There's so many great recipes but these are my favourites from the ones I've tried so far.
Caramelised Onion Dip
Creamy Basil Dressing
Spinach, Roasted Roots, Pistachio and Honey Vinaigrette Dressing
Cheese Salad with Roasted Pears and Candied Walnuts
Carrots with Garam Masala, Cauliflower 'Couscous' and Peanut Vinaigrette
Roasted Fruit, Pumpkin Seed and Yogurt Bowls
Pumpkin Seed Granola
I only had one issue with this book and that's because I like a picture of every recipe so I can see exactly what to expect and while this has a lot of beautiful pictures there isn't one for every recipe.
####
I made the granola and followed the recipe exactly and while it was nice and tasty (although very sweet) it soon became obvious that the granola pictured in the book was either made using a different recipe or it had a lot more maple syrup in because like my husband said there's no way that recipe with those ingredients in those quantities would ever look like the picture in the book.
I voluntarily read a review copy kindly provided by NetGalley and Workman Publishing Company.
I've cooked using a baking sheet before obviously but not like this and I've yet try one of the soup recipes but I will.
The book is divided into eight chapters.
1 - Bits, Bites and Snacks
2 - Soups and Salads
3 - Veggies with a side of Vegetables
4 - Grain Bowls and Beyond
5 - Beans and Legumes
6 - Pasta, Bread and Pizza
7 - Breakfasts and Brunches
8 - Desserts
I've been working my way through this book and these recipes for about 12 weeks now and it's a book with something for everyone.
There's so many great recipes but these are my favourites from the ones I've tried so far.
Caramelised Onion Dip
Creamy Basil Dressing
Spinach, Roasted Roots, Pistachio and Honey Vinaigrette Dressing
Cheese Salad with Roasted Pears and Candied Walnuts
Carrots with Garam Masala, Cauliflower 'Couscous' and Peanut Vinaigrette
Roasted Fruit, Pumpkin Seed and Yogurt Bowls
Pumpkin Seed Granola
I only had one issue with this book and that's because I like a picture of every recipe so I can see exactly what to expect and while this has a lot of beautiful pictures there isn't one for every recipe.
####
I made the granola and followed the recipe exactly and while it was nice and tasty (although very sweet) it soon became obvious that the granola pictured in the book was either made using a different recipe or it had a lot more maple syrup in because like my husband said there's no way that recipe with those ingredients in those quantities would ever look like the picture in the book.
I voluntarily read a review copy kindly provided by NetGalley and Workman Publishing Company.
September 30, 2017
Great cover on this one. Visually pleasing. A good representation of the content. Good composition and title work as well.
This was a lovely and delicious little cookbook. It is visually pleasing and full of well laid out and easy to follow recipes. There are also little tips and hints included for most of the recipes. It also has delectable photos of some of the recipes sprinkled throughout. The book opens with an introduction and is then divided into the following chapters (Bits, Bites, and Snacks, Soups and Salads, Veggies with a Side of Vegetables, Grain Bowls and Beyond, Beans and Legumes, Pasta, Bread, and Pizza, Breakfasts and Brunches, Desserts).
Here are just a few of the enticing recipes you will find within...
-- BBT Bites
-- Babaghanouj
-- Super Seedy Power Bars
-- Chilled Avocado and Roasted Garlic Soup
-- Spiced Carrot Salad with Creamy Basil Dressing
-- Blissed-Out Cheesy Broccoli Gratin
-- Thai Green Curry Potpie
-- Taco Truck Pickles
-- I Can’t Believe It’s Mushroom Risotto!
-- Herby Singed-Tomato Tabouli
-- Sheet Pan Chili
-- Meatball, Pepper, and Onion Grinders
-- Super Creamy No-Boil Mac and Cheese
-- Fresh Corn Cornbread
-- Ginger ’n Cinnamon-Roasted Apples and Almond Butter Toast
-- Loaded Chilaquiles with Baked Eggs
-- Pumpkin Seed-Apple Granola
-- Honey-Glazed Spice Cake
-- Rustic Pear Galette
-- No-Bake Coconutter Fudge Bars
November 23, 2017
53/45 books read in 2017
Provided by NetGalley in exchange for an honest review.
I don't think I have even been this excited to try every single recipe and only eat vegetarian for a month. Everything, and I mean everything, looks delicious in this book. Even vegetables I don't particularly like sound yummy (Raquel combines them with some of my favorite condiments and nuts). This one is definitely going on my Christmas/birthday list.
Provided by NetGalley in exchange for an honest review.
I don't think I have even been this excited to try every single recipe and only eat vegetarian for a month. Everything, and I mean everything, looks delicious in this book. Even vegetables I don't particularly like sound yummy (Raquel combines them with some of my favorite condiments and nuts). This one is definitely going on my Christmas/birthday list.
September 7, 2017
This is a neat idea, but a bit gimmicky. There are some DELICIOUS recipes in here (portobello subsOMG! And the citrus shortbread was out of this world!). BUT! The reality was that making everything in a sheet pan was just a pain. I made the Israeli Couscous recipe, and needed two sheets of foil to cover the pan, then ripped one when I had to stir it halfway (and burned myself) and just kept thinking - this would have been SO MUCH EASIER in a pot on the stovetop!
So I guess my TL;DR is - great recipes, and don't be hemmed in by the sheet pan requirement.
So I guess my TL;DR is - great recipes, and don't be hemmed in by the sheet pan requirement.
June 27, 2017
Stunning photographs and a huge variety of delicious-sounding recipes make this a stand-out cookbook.The recipes feature lots of healthful ingredients with a wonderful array of spices. I'm very excited to try these recipes and if they are as great as they seem to be, I'll be buying this book to give as gifts this year! Many thanks to the publisher and NetGalley for letting me preview this fabulous book.
April 18, 2017
Sheet Pan Suppers Vegetarian by Raquel Pelzel is a unique and upbeat cookbook, with recipes for everything from soups and stews to salads and desserts, all created in a sheet pan / baking sheet.
The idea of a cookbook using only a sheet pan to prepare food in struck me as both practical and brilliant. Sure, I have seen 'one pot' cookbooks, but one pot cooking has existed for as long as humans have made bowls from clay. I have never seen a cookbook concentrating on dishes only made in a sheet pan. And all vegetarian, as well! This book is a perfect guide for making easy, healthy and delicious meals and snacks using one pan.
I enjoy cookbooks, and tend to read as many as I can get my hands on. This one jumped out initially because I had never thought about making soups and stews on a sheet pan before. The recipes are approachable and written very clearly, with great attention to detail that allows home chefs of all skill and confidence levels to successfully complete them.
Several grain 'bowl' recipes were featured, and they provide a great base to experiment with in that once you learn how to correctly cook grains in a sheet pan, you can substitute veggies, sauces and garnishes as you wish to make millions of variations.
Some of the recipes that I found especially appealing were:
- Roasted Potato and Poblano Tacos
- Lentils and Spinach Stuffed Squash Halves
- Broccoli Vodka Pizza
- Roasted Strawberry Danish
Highly Recommended
**eARC Netgally**
The idea of a cookbook using only a sheet pan to prepare food in struck me as both practical and brilliant. Sure, I have seen 'one pot' cookbooks, but one pot cooking has existed for as long as humans have made bowls from clay. I have never seen a cookbook concentrating on dishes only made in a sheet pan. And all vegetarian, as well! This book is a perfect guide for making easy, healthy and delicious meals and snacks using one pan.
I enjoy cookbooks, and tend to read as many as I can get my hands on. This one jumped out initially because I had never thought about making soups and stews on a sheet pan before. The recipes are approachable and written very clearly, with great attention to detail that allows home chefs of all skill and confidence levels to successfully complete them.
Several grain 'bowl' recipes were featured, and they provide a great base to experiment with in that once you learn how to correctly cook grains in a sheet pan, you can substitute veggies, sauces and garnishes as you wish to make millions of variations.
Some of the recipes that I found especially appealing were:
- Roasted Potato and Poblano Tacos
- Lentils and Spinach Stuffed Squash Halves
- Broccoli Vodka Pizza
- Roasted Strawberry Danish
Highly Recommended
**eARC Netgally**
July 17, 2017
Thank you NetGalley and Workman Publishing Company for th free copy in exchange for an honest review.
I requested this book from NetGalley, because I'm a big fan of oven dishes. You prepare them (maybe a day in advance), pop them in the oven and while they're cooking you have time to clean up leaving you with very little work once dinner is over.
However, my feelings towards this book are lukewarm at best.
-Not all recipes have photographs. I tend not to make recipes that I don't have a clear idea about what they will look like when finished. I need a picture to give me an instant idea of whether this recipe will fit my plans for that particular occasion.
-You can take the idea of putting everything in a sheet pan too far. I tried one of dishes and yes, you can cook quinoa in a sheet pan in the oven. But,...why? Quinoa cooks easily on a stovetop, couscous only needs a bit of boiling water. In order to cook it in the oven you need something deeper than a traditional sheet pan to start with, because you're adding boiling water. You add boiling water to the vegetables you just roasted, making them, especially the onions, limp and watery. There's a hassle having your pan half in the oven, adding boiling water and then covering the whole affair with tinfoil.
-Using oven mitts. My recommendation: put a disclaimer in the foreword and be done with it. Things that come out of a hot oven are hot, we get that, and if we don't we find out soon enough and don't make that mistake again. This book reminds us time and time again of using oven mitts and not always in a logical way. Some recipes you get your pan out of the oven several times to add and take of stuff. Then on the third occasion there's a warning about using oven mitts?
-I made two of the recipes so far and am not really motivated to try another one. Overall they were pretty bland despite all the salt and herbs going in.
*I made the garam massala roasted carrots with peanuts and cauliflower couscous
The garam massala carrots were really nice, especially in combination with the peanuts. I would up the amount of spices a little bit the next time, but that part is a keeper. The cauliflower couscous is, well, raw cauliflower, which is not very exciting and it thinned out the already subtle flavour of the carrots. i also had a problem with the amounts stated in the recipe. I used a small head of cauliflower and had ample couscous for 4, but the amount of carrots only got me 2 portions.
*I also made the Quinoa and Tofu bowl with arugula (which is rocket) and creamy cilantro dressing which called for baked tofu. My Tesco did not have baked tofu on offer so I opted for the thing that was available, silken tofu. Big mistake. A mistake that is all mine and the author of this book is not to blame. The warm blobs of nothingness in my quinoa were positively revolting.
I did follow the recipe on how to cook the quinoa in the oven. Which calls for roasting onions and peppers first and then adding the quinoa and boiling water. Yes the quinoa was cooked and had absorbed the liquid 10 minutes later, but the roasted vegetables had lost their lovely roastiness in the process.
The dish was accompanied by a cashew/coriander dressing, which was lumpy and strangely sweet. The lumpiness again is entirely my fault for not having a proper blender.
All in all, not enough encouragement to try more recipes.
I requested this book from NetGalley, because I'm a big fan of oven dishes. You prepare them (maybe a day in advance), pop them in the oven and while they're cooking you have time to clean up leaving you with very little work once dinner is over.
However, my feelings towards this book are lukewarm at best.
-Not all recipes have photographs. I tend not to make recipes that I don't have a clear idea about what they will look like when finished. I need a picture to give me an instant idea of whether this recipe will fit my plans for that particular occasion.
-You can take the idea of putting everything in a sheet pan too far. I tried one of dishes and yes, you can cook quinoa in a sheet pan in the oven. But,...why? Quinoa cooks easily on a stovetop, couscous only needs a bit of boiling water. In order to cook it in the oven you need something deeper than a traditional sheet pan to start with, because you're adding boiling water. You add boiling water to the vegetables you just roasted, making them, especially the onions, limp and watery. There's a hassle having your pan half in the oven, adding boiling water and then covering the whole affair with tinfoil.
-Using oven mitts. My recommendation: put a disclaimer in the foreword and be done with it. Things that come out of a hot oven are hot, we get that, and if we don't we find out soon enough and don't make that mistake again. This book reminds us time and time again of using oven mitts and not always in a logical way. Some recipes you get your pan out of the oven several times to add and take of stuff. Then on the third occasion there's a warning about using oven mitts?
-I made two of the recipes so far and am not really motivated to try another one. Overall they were pretty bland despite all the salt and herbs going in.
*I made the garam massala roasted carrots with peanuts and cauliflower couscous
The garam massala carrots were really nice, especially in combination with the peanuts. I would up the amount of spices a little bit the next time, but that part is a keeper. The cauliflower couscous is, well, raw cauliflower, which is not very exciting and it thinned out the already subtle flavour of the carrots. i also had a problem with the amounts stated in the recipe. I used a small head of cauliflower and had ample couscous for 4, but the amount of carrots only got me 2 portions.
*I also made the Quinoa and Tofu bowl with arugula (which is rocket) and creamy cilantro dressing which called for baked tofu. My Tesco did not have baked tofu on offer so I opted for the thing that was available, silken tofu. Big mistake. A mistake that is all mine and the author of this book is not to blame. The warm blobs of nothingness in my quinoa were positively revolting.
I did follow the recipe on how to cook the quinoa in the oven. Which calls for roasting onions and peppers first and then adding the quinoa and boiling water. Yes the quinoa was cooked and had absorbed the liquid 10 minutes later, but the roasted vegetables had lost their lovely roastiness in the process.
The dish was accompanied by a cashew/coriander dressing, which was lumpy and strangely sweet. The lumpiness again is entirely my fault for not having a proper blender.
All in all, not enough encouragement to try more recipes.
June 21, 2017
The book may be appealing to vegetarians, busy moms, and those that are not into spending long amounts of time cooking. Most of the recipes are so easy that those new to cooking will not feel intimidated. The book seems to offer something for everyone; from snacks, side dishes, brunches, and of course desserts. The set-up of the book is practical; I love how each recipe has a short introduction with a little bit of a story behind the recipe and some tips as to how to get the best results. The two-column presentation of the ingredients and directions makes it easier to read and follow. Not all the recipes have a picture displaying the meals, still the book has a good number of pictures which are beautifully colorful and enticing. Overall, this recipe book is a rounded presentation of a very original idea; it is great for those that would love to explore a different way of cooking, both classic dishes as well as some new dishes.
February 3, 2018
Read my review here: https://ivoryowlreviews.blogspot.com/...
Disclaimer: I was given a copy of this book in exchange for an honest review. I received no additional compensation.
I am not a vegetarian but I do like to make vegetarian meals occasionally. I used to be pretty good about Meatless Mondays but I fell into a rut of cheese pizza or salads. Not very exciting. This cookbook had some easy ideas to inspire me and the photography was mouthwatering. I also thought that this cookbook would make a wonderful gift for a beginning cook because the recipes were pretty straightforward and there are not multiple pots and pans involved.
Disclaimer: I was given a copy of this book in exchange for an honest review. I received no additional compensation.
I am not a vegetarian but I do like to make vegetarian meals occasionally. I used to be pretty good about Meatless Mondays but I fell into a rut of cheese pizza or salads. Not very exciting. This cookbook had some easy ideas to inspire me and the photography was mouthwatering. I also thought that this cookbook would make a wonderful gift for a beginning cook because the recipes were pretty straightforward and there are not multiple pots and pans involved.
April 5, 2017
I love to cook, so I was was very excited when I got a chance to review Sheet Pan Suppers Vegetarian. I received a copy of this book from Netgalley in exchange for an honest review. I'm always swapping recipes with someone or have my nose in a cookbook looking for the next delicious meal to cook. What I like about this cookbook is that all the meals are quick and easy. Basically, all you need is a sheet pan and your off and cooking your way to a great meal. Of course, you may need a mixing bowl here or there and maybe a blender but everything is really very simple.
more on blog...
more on blog...
December 9, 2017
Easy, yummy
This is a terrific cookbook. Very simple, lots of variety, and clear instructions. My only complaint is that when I looked at the sample book from Kindle, it showed pictures with each recipe. When I purchased the book, I found that there were pictures with maybe just over half of the recipes. I like to know what it’s supposed to look like to know how badly I failed!
This is a terrific cookbook. Very simple, lots of variety, and clear instructions. My only complaint is that when I looked at the sample book from Kindle, it showed pictures with each recipe. When I purchased the book, I found that there were pictures with maybe just over half of the recipes. I like to know what it’s supposed to look like to know how badly I failed!
June 26, 2017
Great cookbook for vegetarians. It was beautifully put together. The pictures are gorgeous, although I wish there were more of them. It had humorous parts that I enjoyed. I didn't really find many recipes I would use, but most people are more adventurous eaters than I am. :)
December 20, 2022
Taco Truck Pickles, I want to make those.
Beet Loaf instead of meatloaf, what a concept!
Beet Loaf instead of meatloaf, what a concept!
November 11, 2018
I made mushroom risotto. I guess it was an effective way to make risotto for a larger amount but wouldn't consider the result stellar.
April 27, 2017
Sheet Pan Suppers Vegetarian by Raquel Pelzel uses one of my favorite methods of cooking: baking. I love to bake meals in the oven as once you pop a meal in the oven it bakes happily all by itself. There is little intervention for most baked dishes. Her recipes do live up to easy baking when it comes to meal prep and her cookbook's recipes range from sweet to savory.
I really liked the following:
Her explanation and recommendations for the size of pans needed to complete sheet pan meals
Her Vegan and Gluten-Free shown on the recipes
Her suggestion to make substitutions allowing people who follow a gluten-free diet to prepare recipes found in the Sheet Pan Suppers cookbook
Some of the recipes you'll find in her cookbook include:
Cheesy Stuffed Potato Skins
Caramelized Onion Dip
Blissed-Out Cheesy Broccoli Gratin
Cheesy Pizza Twists with Roasted Pepper Marinara (sure to be a kid favorite)
Chocolate Chip Cookie Cake with Quickest Buttercream Frosting
Recommend.
Review written after downloading a galley from NetGalley.
I really liked the following:
Her explanation and recommendations for the size of pans needed to complete sheet pan meals
Her Vegan and Gluten-Free shown on the recipes
Her suggestion to make substitutions allowing people who follow a gluten-free diet to prepare recipes found in the Sheet Pan Suppers cookbook
Some of the recipes you'll find in her cookbook include:
Cheesy Stuffed Potato Skins
Caramelized Onion Dip
Blissed-Out Cheesy Broccoli Gratin
Cheesy Pizza Twists with Roasted Pepper Marinara (sure to be a kid favorite)
Chocolate Chip Cookie Cake with Quickest Buttercream Frosting
Recommend.
Review written after downloading a galley from NetGalley.
This entire review has been hidden because of spoilers.
May 27, 2017
review to follow
received via Netgalley
received via Netgalley
May 14, 2017
A sheet pan is called a baking tray in the UK. Some of these recipes, particularly those with a liquid content, might be more safely prepared in a baking dish.
I'm not vegetarian but I'm always looking out for interesting vegetarian recipes. This book has some original ideas but I didn't find them particularly inspiring. There aren't many photographs but those there are wouldn't entice you to try the dishes. I thought the best section, the one that I might take some ideas from, was Breakfasts and Brunches but I wouldn't be buying the book just for that. Recipe books are very personal things, I find. This one just isn't for me.
Thanks to NetGalley and Workman Publishing Company for an ARC.
I'm not vegetarian but I'm always looking out for interesting vegetarian recipes. This book has some original ideas but I didn't find them particularly inspiring. There aren't many photographs but those there are wouldn't entice you to try the dishes. I thought the best section, the one that I might take some ideas from, was Breakfasts and Brunches but I wouldn't be buying the book just for that. Recipe books are very personal things, I find. This one just isn't for me.
Thanks to NetGalley and Workman Publishing Company for an ARC.
September 1, 2017
To begin, I want to make it clear. I am not a Vegetarian. That doesn’t mean that a vegetarian cookbook like Sheet Pan Suppers Vegetarian by Raquel Pelzel isn’t of value. It is important to have veggies in your diet and everyone should have a go-to dish when having a Vegetarian over to eat.
As the author says, cooking with a Sheet Pan is easy. A big bonus is the recipes leave you without having to clean up a messy stovetop. There is nothing that can spoil a meal more than a huge pile of dishes and a messy kitchen. Most of these recipes will only need the pan a wooden spoon and a sharp knife.
Most of the recipes included use a 13×8″ pan known as a “half sheet”. It is nice that you don’t need a lot of special tools to make everything. Even if you haven’t used a sheet pan to cook a meal, all the information you need to prepare is in the Introduction. The author even includes tips on getting picky eaters to eat their veggies.
The first Chapter is “Bits, Bites, and Snacks” recipes. This is where you find tasty snacks like potato skins, dips, salsas, and more. With Chapter 2 you find “Soups and Salads”. And yes, apparently you really can use a sheet pan to make a soup. That surprised me.
With Chapter 3 you find “Veggies with A Side of Vegetables”. These recipes can be a main course or side dish as needed. Throughout the book, you will see little tips and tricks for Sheet Pan cooking. They range from preheating your pan to charts for cooking, variations of methods for reheating, and even where to find your ingredients and their benefits to mention only a few. Tips like these are invaluable.
“Grains Bowls and Beyond” is Chapter 4. As surprising as cooking soup in a pan, it is possible to make rice, bulgur, and other grains. There is even a risotto recipe. It does require stirring every 5 minutes but hey, that isn’t too bad! With “Beans and Legumes” in Chapter 5 you find the chili, baked beans, and other recipes. There is even the “Black Bean and Quinoa Veggie Burgers” recipe here.
If you want Pizza or Focaccia you will flip straight to Chapter 6 “Pasta, Bread, and Pizza”. There are recipes for Cornbread, a Burritza (a burrito/pizza hybrid) and even Lasagna. Chapter 7 has recipes for “Breakfasts and Brunches”. The various toasts look lovely but I am sure the Roasted Strawberry Danish will become a Sunday Brunch favourite with me!
Tasty Dessert Recipes Too
My favourite Chapter is 8, “Desserts”. Who could resist recipes like “Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting” and “Cherry Bomb Bars”? Not me.
In all the book is a good resource if you want to have veggie meals with a minimum of fuss. I like that all of the recipes have an opening description about cooking it or when/how it will work best. The instructions give you the detail I like to see and will make it easy, even for someone like me who has never done any Sheet Pan cooking.
The recipe for “Chocolate-Chocolate Sparklers” is irresistible which is why I have included it with the original review on RecipesNow! The Reviews And Recipes Magazine. Enjoy!
Thanks to the publishers for the review copy in hopes of an honest review.
As the author says, cooking with a Sheet Pan is easy. A big bonus is the recipes leave you without having to clean up a messy stovetop. There is nothing that can spoil a meal more than a huge pile of dishes and a messy kitchen. Most of these recipes will only need the pan a wooden spoon and a sharp knife.
Most of the recipes included use a 13×8″ pan known as a “half sheet”. It is nice that you don’t need a lot of special tools to make everything. Even if you haven’t used a sheet pan to cook a meal, all the information you need to prepare is in the Introduction. The author even includes tips on getting picky eaters to eat their veggies.
The first Chapter is “Bits, Bites, and Snacks” recipes. This is where you find tasty snacks like potato skins, dips, salsas, and more. With Chapter 2 you find “Soups and Salads”. And yes, apparently you really can use a sheet pan to make a soup. That surprised me.
With Chapter 3 you find “Veggies with A Side of Vegetables”. These recipes can be a main course or side dish as needed. Throughout the book, you will see little tips and tricks for Sheet Pan cooking. They range from preheating your pan to charts for cooking, variations of methods for reheating, and even where to find your ingredients and their benefits to mention only a few. Tips like these are invaluable.
“Grains Bowls and Beyond” is Chapter 4. As surprising as cooking soup in a pan, it is possible to make rice, bulgur, and other grains. There is even a risotto recipe. It does require stirring every 5 minutes but hey, that isn’t too bad! With “Beans and Legumes” in Chapter 5 you find the chili, baked beans, and other recipes. There is even the “Black Bean and Quinoa Veggie Burgers” recipe here.
If you want Pizza or Focaccia you will flip straight to Chapter 6 “Pasta, Bread, and Pizza”. There are recipes for Cornbread, a Burritza (a burrito/pizza hybrid) and even Lasagna. Chapter 7 has recipes for “Breakfasts and Brunches”. The various toasts look lovely but I am sure the Roasted Strawberry Danish will become a Sunday Brunch favourite with me!
Tasty Dessert Recipes Too
My favourite Chapter is 8, “Desserts”. Who could resist recipes like “Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting” and “Cherry Bomb Bars”? Not me.
In all the book is a good resource if you want to have veggie meals with a minimum of fuss. I like that all of the recipes have an opening description about cooking it or when/how it will work best. The instructions give you the detail I like to see and will make it easy, even for someone like me who has never done any Sheet Pan cooking.
The recipe for “Chocolate-Chocolate Sparklers” is irresistible which is why I have included it with the original review on RecipesNow! The Reviews And Recipes Magazine. Enjoy!
Thanks to the publishers for the review copy in hopes of an honest review.
September 18, 2017
Workman Publishing Company and NetGalley provided me with an electronic copy of Sheet Pan Suppers Vegetarian: 100 Recipes for Simple, Satisfying, Hands-Off Meals Straight from the Oven. I was under no obligation to review this book and my opinion is freely given.
Sheet Pan Suppers Vegetarian is divided into logical sections, such as: Bits, Bites, and Snacks; Soups and Salads; Veggies with a Side of Vegetables; Grain Bowls and Beyond; Beans and Legumes; Pasta, Bread, and Pizza; Breakfasts and Brunches; and Desserts. Some of the recipes include accompanying photographs which will inspire readers to give this new way of cooking a try. I liked the fact that the author took the time to give cooking advice, as well as additions, to help the home cook achieve maximum success.
Adults and children alike will enjoy the Cheesy Stuffed Potato Skins that are included in the Bits, Bites, and Snack section, as they are easy to make and simple to customize. My hands-down favorite in the Soups and Salad section, for its flavors and its uniqueness, is Marlon's Chickpea and Winter Squash Stew with Crispy Tofu. This deceptively easy recipe has a great flavor profile and may turn non-tofu eaters into big fans. Veggies with a Side of Vegetables has some quick and delicious recipes, one of which is Three-Cheese Crispy Mushroom-Parm Sandwich. Portobello mushrooms give the dish a meaty texture and the cheeses make it delicious. With other recipes that will inspire, such as Plum Cake with Walnut Streusel and Breakfast Rice Bowl with Raisins and Almonds, readers will find something new to try that will excite them.
The biggest negative to this cookbook is that it is not entirely practical. Baking rice and grains are interesting, but it will work no better than boiling on the stove. It is also very difficult to move around the sheet pan if the recipe calls for an excess of liquid. I would recommend readers to use baking dishes for those recipes, which will be safer and easier. Finally, the single best thing about roasting vegetables is the caramelization from their time in the oven. Because some of the recipes call for adding liquid in after they are cooked, the texture and taste of those vegetables is unappetizing. Sheet Pan Suppers Vegetarian has some great recipes, but readers should take heed of the drawbacks.
Sheet Pan Suppers Vegetarian is divided into logical sections, such as: Bits, Bites, and Snacks; Soups and Salads; Veggies with a Side of Vegetables; Grain Bowls and Beyond; Beans and Legumes; Pasta, Bread, and Pizza; Breakfasts and Brunches; and Desserts. Some of the recipes include accompanying photographs which will inspire readers to give this new way of cooking a try. I liked the fact that the author took the time to give cooking advice, as well as additions, to help the home cook achieve maximum success.
Adults and children alike will enjoy the Cheesy Stuffed Potato Skins that are included in the Bits, Bites, and Snack section, as they are easy to make and simple to customize. My hands-down favorite in the Soups and Salad section, for its flavors and its uniqueness, is Marlon's Chickpea and Winter Squash Stew with Crispy Tofu. This deceptively easy recipe has a great flavor profile and may turn non-tofu eaters into big fans. Veggies with a Side of Vegetables has some quick and delicious recipes, one of which is Three-Cheese Crispy Mushroom-Parm Sandwich. Portobello mushrooms give the dish a meaty texture and the cheeses make it delicious. With other recipes that will inspire, such as Plum Cake with Walnut Streusel and Breakfast Rice Bowl with Raisins and Almonds, readers will find something new to try that will excite them.
The biggest negative to this cookbook is that it is not entirely practical. Baking rice and grains are interesting, but it will work no better than boiling on the stove. It is also very difficult to move around the sheet pan if the recipe calls for an excess of liquid. I would recommend readers to use baking dishes for those recipes, which will be safer and easier. Finally, the single best thing about roasting vegetables is the caramelization from their time in the oven. Because some of the recipes call for adding liquid in after they are cooked, the texture and taste of those vegetables is unappetizing. Sheet Pan Suppers Vegetarian has some great recipes, but readers should take heed of the drawbacks.
July 1, 2018
This sounds like it would make for super easy meals, right? Just throw some stuff in a pan and walk away? But not really. It feels like Pelzel goes a little too far with the sheet pan thing.
Like, there are recipes for toast in here, but why the hell would anyone with a toaster wait for their oven to heat up, broil the bread on one side, and then flip the bread over to broil the other side when you can have that whole process done with much less time, fuss, and heat by just popping it in the toaster?
And then cooking things like grains in the oven sounds super unwieldy, involving boiling water separately and pouring it into the sheet pan and covering it with tin foil and no thanks, I'll just throw it in my cheapo rice cooker and not have to mess with it at all until it's done (I get that not everyone has a rice cooker, but doesn't just cooking it in a pot on the stove sound much easier than this?).
Other things seem to involve baking one thing for a certain amount of time and then adding other things and baking for more time, and it all ends up taking close to an hour to finish, whereas just cooking it on the stove would probably only take half the time.
Plus the pictures...mostly look kind of dried out and overcooked to me. And there are way too many words on every page and I found her introductions irritating.
I feel like Pelzel's whole argument for this book is that it's easy to get distracted and burn stuff while cooking on the stove, but really??? Maybe I'm just far more comfortable with my stove than I am with my oven, but her whole process just seems unnecessarily time consuming and awkward to me. I'm pretty easily distracted, but I can manage to throw some stuff in a pot or pan for 15-20 minutes a lot better than I can manage 45 minutes of oven juggling.
To me, this book only seems useful if you're reeeeeeeeeally terrible with a stove/toaster/rice cooker, reeeeeeeeeally hate washing more than one pan (dude, sheet pans are freaking awful to wash! Ours doesn't fit in the sink! It barely fits in the dishwasher!), or actually only own a sheet pan.
Just...I don't get it.
Like, there are recipes for toast in here, but why the hell would anyone with a toaster wait for their oven to heat up, broil the bread on one side, and then flip the bread over to broil the other side when you can have that whole process done with much less time, fuss, and heat by just popping it in the toaster?
And then cooking things like grains in the oven sounds super unwieldy, involving boiling water separately and pouring it into the sheet pan and covering it with tin foil and no thanks, I'll just throw it in my cheapo rice cooker and not have to mess with it at all until it's done (I get that not everyone has a rice cooker, but doesn't just cooking it in a pot on the stove sound much easier than this?).
Other things seem to involve baking one thing for a certain amount of time and then adding other things and baking for more time, and it all ends up taking close to an hour to finish, whereas just cooking it on the stove would probably only take half the time.
Plus the pictures...mostly look kind of dried out and overcooked to me. And there are way too many words on every page and I found her introductions irritating.
I feel like Pelzel's whole argument for this book is that it's easy to get distracted and burn stuff while cooking on the stove, but really??? Maybe I'm just far more comfortable with my stove than I am with my oven, but her whole process just seems unnecessarily time consuming and awkward to me. I'm pretty easily distracted, but I can manage to throw some stuff in a pot or pan for 15-20 minutes a lot better than I can manage 45 minutes of oven juggling.
To me, this book only seems useful if you're reeeeeeeeeally terrible with a stove/toaster/rice cooker, reeeeeeeeeally hate washing more than one pan (dude, sheet pans are freaking awful to wash! Ours doesn't fit in the sink! It barely fits in the dishwasher!), or actually only own a sheet pan.
Just...I don't get it.
September 10, 2017
Title: Sheet Pan Suppers Vegetarian - 100 Surprising Vegetarian Meals Straight from the Oven
Author: Raquel Pelzel
Publisher: Workman Publishing Company
Published: 10-3-2017
Pages: 264
Genre: Cooking, Food & Wine
Sub-Genre: Cookbooks; Vegetarian; quick & Easy; Meals
ISBN: 9780761189930
ASIN: B06XDYB1X2
Reviewed For NetGalley and Workman Publishing Company
Reviewer: DelAnne
Rating: 4.75 Stars
The older I get the more I find myself getting away from meet and craving vegetables. Growing up with multiple food allergies I have always leaned toward vegetable dishes. With age I come to be set in my ways and less adventurous with my cooking. "Sheet Pan Suppers Vegetarian has offered multiple dishes to let me experiment with vegetables I know I will like with unique combinations and/or ways to cook them. This is a great book for those nights when you want something quick and easy and you forgot to take out a protein. The dishes are tasty and filling.
My rating of "Sheet Pan Suppers Vegetarian - 100 Surprising Vegetarian Meals Straight from the Oven" is out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B06XDYB1X2/...
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Indigo Link: https://www.chapters.indigo.ca/en-CA/...
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Author: Raquel Pelzel
Publisher: Workman Publishing Company
Published: 10-3-2017
Pages: 264
Genre: Cooking, Food & Wine
Sub-Genre: Cookbooks; Vegetarian; quick & Easy; Meals
ISBN: 9780761189930
ASIN: B06XDYB1X2
Reviewed For NetGalley and Workman Publishing Company
Reviewer: DelAnne
Rating: 4.75 Stars
The older I get the more I find myself getting away from meet and craving vegetables. Growing up with multiple food allergies I have always leaned toward vegetable dishes. With age I come to be set in my ways and less adventurous with my cooking. "Sheet Pan Suppers Vegetarian has offered multiple dishes to let me experiment with vegetables I know I will like with unique combinations and/or ways to cook them. This is a great book for those nights when you want something quick and easy and you forgot to take out a protein. The dishes are tasty and filling.
My rating of "Sheet Pan Suppers Vegetarian - 100 Surprising Vegetarian Meals Straight from the Oven" is out of 5 stars.
Amazon Link: https://www.amazon.com/dp/B06XDYB1X2/...
B&N Link: https://www.barnesandnoble.com/w/shee...
Books-A-Million Link: http://www.booksamillion.com/p/Sheet-...
Google Play Link: https://play.google.com/store/books/d...
Indigo Link: https://www.chapters.indigo.ca/en-CA/...
Kobo Link: https://www.kobo.com/us/en/ebook/shee...
GoodReads Link: https://www.goodreads.com/book/show/3...
The Reading Room Link: https://www.facebook.com/permalink.ph...
Twitter Link: https://twitter.com/DelAnne531/status...
August 6, 2017
Recipes I cooked from this book:
-Super Creamy No-boil Mac and Cheese
-My Go-To Rice and Beans with Pico de Gallo
-Slab Frittata with Leeks, Mushrooms, and Ricotta Cheese
-Roasted Strawberry Danish
-Ginger ‘N Cinnamon Roasted Apples and Almond Butter Toast
Review:
Committing an entire cookbook to one kitchen tool sounds a bit gimmicky, but a sheet pan is something we all have in our kitchens, it’s not a funky spiralizer or super-powered blender. It’s a pan. I was very happy with all of the recipes I tried, Raquel Pelzel makes complex flavors with ingredients and techniques that are easy for a home cook. The macaroni and cheese was incredibly delicious, and cooking it in a sheet pan was super quick. Mac and cheese in a sheet pan is like just cooking muffin tops– it’s the best part of the dish, the chewy edges and the crunchy topping without a ton of filler. Definite win. The frittata was also delicious, and quite easy, even though there was some sloshing and a bit of uneven depth because my sheet pan is slightly warped.
My only complaint is with the rice dishes, which require pouring boiling water into a sheet pan and covering it completely with aluminum foil. There is no way to do this safely. I did succeed with the rice and beans because I wanted to try it, but it was pretty scary. I would recommend using a nice, deep, lidded stainless steel skillet for these recipes instead. The rice recipes are worth cooking, but the technique is too dangerous.
Pelzel is the queen of toast, having published a cookbook by the name, and her breakfast dishes really shine. I had never considered making a Danish using an English muffin, or broiling apple slices to make toast that tastes like apple pie. These were really fun techniques and the results were quickly devoured. (Though, sadly, my kids turned down all the food I cooked from the cookbook! I don’t know what is wrong with them.)
-Super Creamy No-boil Mac and Cheese
-My Go-To Rice and Beans with Pico de Gallo
-Slab Frittata with Leeks, Mushrooms, and Ricotta Cheese
-Roasted Strawberry Danish
-Ginger ‘N Cinnamon Roasted Apples and Almond Butter Toast
Review:
Committing an entire cookbook to one kitchen tool sounds a bit gimmicky, but a sheet pan is something we all have in our kitchens, it’s not a funky spiralizer or super-powered blender. It’s a pan. I was very happy with all of the recipes I tried, Raquel Pelzel makes complex flavors with ingredients and techniques that are easy for a home cook. The macaroni and cheese was incredibly delicious, and cooking it in a sheet pan was super quick. Mac and cheese in a sheet pan is like just cooking muffin tops– it’s the best part of the dish, the chewy edges and the crunchy topping without a ton of filler. Definite win. The frittata was also delicious, and quite easy, even though there was some sloshing and a bit of uneven depth because my sheet pan is slightly warped.
My only complaint is with the rice dishes, which require pouring boiling water into a sheet pan and covering it completely with aluminum foil. There is no way to do this safely. I did succeed with the rice and beans because I wanted to try it, but it was pretty scary. I would recommend using a nice, deep, lidded stainless steel skillet for these recipes instead. The rice recipes are worth cooking, but the technique is too dangerous.
Pelzel is the queen of toast, having published a cookbook by the name, and her breakfast dishes really shine. I had never considered making a Danish using an English muffin, or broiling apple slices to make toast that tastes like apple pie. These were really fun techniques and the results were quickly devoured. (Though, sadly, my kids turned down all the food I cooked from the cookbook! I don’t know what is wrong with them.)
July 16, 2017
I'm into the sheet-pan trend hard core right now, running through parchment paper like I'm using it in the toilet, so I was jazzed to see a sheet-pan book just for vegetarians. (Note: author is a retired vegetarian. I'm always suspicious of authors who write veg*an books but aren't: if a vegan wrote a book on grilling fish it would be weird, but the reverse is unbelievably common.) There are a good assortment of recipes here, from the obvious (nachos!) to the new and clever (the minimalist broccoli gratin is quite clever), and some experienced hints, like keeping the pan in the oven while it preheats to cut down cooking time.
However, the book unfortunately does my sheet-pan pet peeve: it cheats! The whole magic of the sheet pan supper is 1) you get all that nice roasty charred flavor and 2) you only are supposed to dirty one pan for the main dish, but tons of authors, in order to bulk out sheet-pan books, include rather conventional-prep recipes that just incorporate roasting as one part of the overall 10 step list of things you need to do. Anything that includes a blender, no, doesn't count. Aside from overly complicated recipes, a fair amount of these recipes are straight up casseroles. (Which everyone calls "bakes" now, to desperately ward off becoming our mothers.) And obviously you can't make these in a half sheet or a jelly roll, stuff would be coming over the sides, dirtying the oven and destroying your once simple one-pan evening. Which isn't to say the recipes are bad, the casserole is a venerable one-pan meal, popular in many cultures, but a *potpie* just has no business in a sheet-pan book.
Overall some nice, detailed, and mostly fast and easy recipes, but wag of the finger for violating the purity of the turf on sheet pan suppers!
My copy of this book was free from the publisher for the purposes of review.
However, the book unfortunately does my sheet-pan pet peeve: it cheats! The whole magic of the sheet pan supper is 1) you get all that nice roasty charred flavor and 2) you only are supposed to dirty one pan for the main dish, but tons of authors, in order to bulk out sheet-pan books, include rather conventional-prep recipes that just incorporate roasting as one part of the overall 10 step list of things you need to do. Anything that includes a blender, no, doesn't count. Aside from overly complicated recipes, a fair amount of these recipes are straight up casseroles. (Which everyone calls "bakes" now, to desperately ward off becoming our mothers.) And obviously you can't make these in a half sheet or a jelly roll, stuff would be coming over the sides, dirtying the oven and destroying your once simple one-pan evening. Which isn't to say the recipes are bad, the casserole is a venerable one-pan meal, popular in many cultures, but a *potpie* just has no business in a sheet-pan book.
Overall some nice, detailed, and mostly fast and easy recipes, but wag of the finger for violating the purity of the turf on sheet pan suppers!
My copy of this book was free from the publisher for the purposes of review.
September 8, 2020
Back sometime in February of this year (2020) the Covid pandemic hit and everything shut down, including the public library systems. Since all of what I write about as “read” is from libraries (three in my urban area and a lot of interlibrary loans,) this was a huge cut off in my reading. If there can be any plus to this situation it was that I received a huge delivery (up to 50) of books and dvds days before the shutdown and that has tided me over during the spring and summer. We couldn’t even slot drop and return books we had read. Everything stopped.
With libraries just barely opening, I now have to order books (I’m still not sure in what capacity the interlibrary loan feature is functioning.) You return books to a slot in the wall. You cannot enter the building, and you pick up your “holds” at a table outside. To get to that stage, you have to receive acknowledgement through email that the book has arrived, make an online appointment, receive verification, then physically go over and pick up the book(s) which are usually inside a white bag. When you return books, now, they go into a quarantine period and they don’t take them off of your record for two or three weeks. Who knows how long it will be in our present or future.
I haven't made any of the recipes yet, but the ingredients look like things I would regularly use, and she seeks to reduce pots and pans and cooking times (especially useful in the summer months.) I copied quite a few recipes to attempt to try over the next year. She has a series of books, including work with others, that I will probably explore. The chapters are:
Bits, Bites and Snacks
Soups and Salads
Veggies with a Side of Vegetables
Grain Bowls and Beyond
Beans and Legumes
Pasta, Bread and Pizza
Breakfasts and Brunches
Desserts
With libraries just barely opening, I now have to order books (I’m still not sure in what capacity the interlibrary loan feature is functioning.) You return books to a slot in the wall. You cannot enter the building, and you pick up your “holds” at a table outside. To get to that stage, you have to receive acknowledgement through email that the book has arrived, make an online appointment, receive verification, then physically go over and pick up the book(s) which are usually inside a white bag. When you return books, now, they go into a quarantine period and they don’t take them off of your record for two or three weeks. Who knows how long it will be in our present or future.
I haven't made any of the recipes yet, but the ingredients look like things I would regularly use, and she seeks to reduce pots and pans and cooking times (especially useful in the summer months.) I copied quite a few recipes to attempt to try over the next year. She has a series of books, including work with others, that I will probably explore. The chapters are:
Bits, Bites and Snacks
Soups and Salads
Veggies with a Side of Vegetables
Grain Bowls and Beyond
Beans and Legumes
Pasta, Bread and Pizza
Breakfasts and Brunches
Desserts
May 10, 2017
Thank you to NetGalley for an advanced copy of this book in exchange for an honest and unbiased review. What a great vegetarian cookbook! These recipes are by far the best vegetarian recipes we've made so far, and I've been cooking from various vegetarian meal plans for 2 years now. Most of my vegetarian recipes involved sautes under close monitoring and it was really nice to let these recipes roast while I tended to other things. My family is usually very talkative while I'm cooking and I am not always present because I'm trying to watch several things on the stove. Sheet pan suppers definitely make that dynamic easier. I didn't realize the versatility of a jelly roll pan until I picked one up at the suggestion of the author. It makes a great alternative to using the larger half sheet pans and it is easier to clean. The recipes I made were:
- Black Bean & Quinoa Veggie Burgers
- Sheet Pan Chili
- Orzo with Pan-Roasted Tomatoes, Lemon, Mozzarella
- Tortilla Rojo Bake ( I substituted red enchilada sauce for the homemade rojo sauce though)
Those are all hits with the family and the leftovers served really well as packed lunches. The recipes were clear and the techniques were explained well; I think new cooks would appreciate that. This cookbook will be a staple in my collection.
- Black Bean & Quinoa Veggie Burgers
- Sheet Pan Chili
- Orzo with Pan-Roasted Tomatoes, Lemon, Mozzarella
- Tortilla Rojo Bake ( I substituted red enchilada sauce for the homemade rojo sauce though)
Those are all hits with the family and the leftovers served really well as packed lunches. The recipes were clear and the techniques were explained well; I think new cooks would appreciate that. This cookbook will be a staple in my collection.
October 2, 2023
I'll be honest: I read this one to laugh at it. It's such a weird gimmick, and I definitely was amused by the "100 Surprising Vegetarian Meals" part of the title. But you know what? I was surprised. This book won me over, in part because the author is a really skilled cook who said "Make everything with a sheet pan? CHALLENGE ACCEPTED," and in part because there are some actual interesting recipes in here.
If you already have a fully-equipped kitchen, obviously use some common sense when reading these recipes. She tells you how to make rice using a sheet pan, but we both know that that is going to be more difficult than using a rice maker, or an instant pot, or the stove top, or a dang microwave. I don't recommend making couscous with a sheet pan, either, especially if you only have normal-sized aluminum foil. (There is larger aluminum foil that can cover a sheet pan completely without any complicated folding and hoping; if you're going to try the rice or whatever, get that. Honestly, get it anyway -- you can make perfect roasted potatoes with it.) But if you're in a new place without much in the way of pots or pans, this book did convince me that a sheet pan might be a fairly useful early purchase.
Beyond the sheet pan gimmick, this is just a smart, interesting cookbook. There were a number of recipes I tried and enjoyed. (But I only used a sheet pan for some of them.)
If you already have a fully-equipped kitchen, obviously use some common sense when reading these recipes. She tells you how to make rice using a sheet pan, but we both know that that is going to be more difficult than using a rice maker, or an instant pot, or the stove top, or a dang microwave. I don't recommend making couscous with a sheet pan, either, especially if you only have normal-sized aluminum foil. (There is larger aluminum foil that can cover a sheet pan completely without any complicated folding and hoping; if you're going to try the rice or whatever, get that. Honestly, get it anyway -- you can make perfect roasted potatoes with it.) But if you're in a new place without much in the way of pots or pans, this book did convince me that a sheet pan might be a fairly useful early purchase.
Beyond the sheet pan gimmick, this is just a smart, interesting cookbook. There were a number of recipes I tried and enjoyed. (But I only used a sheet pan for some of them.)
October 3, 2017
Happy Publication Day to the cookbook - Sheet Pan Suppers Vegetarian! I found this to be a very comprehensive vegetarian cookbook. The recipes are such that you could definitely sneak them into the bellies of meat-eaters without a complaint. :) The nice thing with it being sheet pan recipes, is that you could prep the recipes in advance then just bake when it’s time to eat! This is especially interesting due to the cookbook containing a risotto recipe - I am going to have to try that! I enjoyed the humor in the book too - such as a chapter called “Veggies With a Side of Vegetables.”
There are beautiful photos associated with about a third to a half of the recipes. I prefer when cookbooks have photos for each recipe so I know what my target is and whether it “looks” yummy to me or not. Despite this, I would definitely want to get my hands on an in print version of this book.
Thank you to Workman Publishing and Netgalley for ARC of this book!
There are beautiful photos associated with about a third to a half of the recipes. I prefer when cookbooks have photos for each recipe so I know what my target is and whether it “looks” yummy to me or not. Despite this, I would definitely want to get my hands on an in print version of this book.
Thank you to Workman Publishing and Netgalley for ARC of this book!
November 14, 2017
I think I am supposed to convert to some sheet pan cult after reading this. Like I should go home, throw away all pots and casserole dishes and only use my sheet pan and about 1,000 meters of aluminum foil from now on.
There are some recipes in this that look insanely good. I mean next August I am totally making Summer Tomato Slab Pie with Flaky Sage Crust. And the idea of caramelizing onions on a pan in the oven is like a total game changer, right? Why didn't I think of that before! And cooking kale chips on a cooling rack set in a sheet pan? Covered in miso and soy? Ok! Imma gonna try that this weekend.
But for every brilliant recipe, there is also the truly terrifying idea of making couscous with boiling water on a sheet pan. There is a whole chapter on grains! So, no thank you cult members, that sounds dumb and dangerous.
And maybe I am spoiled, but I would love pictures of every recipe.
There are some recipes in this that look insanely good. I mean next August I am totally making Summer Tomato Slab Pie with Flaky Sage Crust. And the idea of caramelizing onions on a pan in the oven is like a total game changer, right? Why didn't I think of that before! And cooking kale chips on a cooling rack set in a sheet pan? Covered in miso and soy? Ok! Imma gonna try that this weekend.
But for every brilliant recipe, there is also the truly terrifying idea of making couscous with boiling water on a sheet pan. There is a whole chapter on grains! So, no thank you cult members, that sounds dumb and dangerous.
And maybe I am spoiled, but I would love pictures of every recipe.
August 10, 2017
A cookbook devoted to cooking a meal on a sheet pan and using very little other kitchen appliances. There recipes for appetizers, side dishes, breakfast, desserts, and main dishes. The appetizer recipes are for familiar foods and not complicated or elevated. The salad recipes are new and fresh like roasted plum and fresh grapefruit and cardamom syrup or Moroccan couscous salad with olives, chickpeas, and roasted tomatoes. Breakfast dishes include baked egg dishes and a rice meal. A highlight is the mushroom risotto, no stirring required. Included in this cookbook are a usage of a variety of vegetables. Recipes are labeled gf for gluten free(47 recipes) and v for vegan but even the ones not labeled can be adapted to become vegan.
Note: I was allowed an advance copy of this book to review. In no way did that affect my opinions.
Note: I was allowed an advance copy of this book to review. In no way did that affect my opinions.
August 5, 2017
Thank you to Raquel Pelzel and Workman Publishing Company for the privilege to read Sheet Pan Suppers Vegetarian: 100 Recipes for Simple, Satisfying, Hands-Off Meals Straight from the Oven early released for an honest review;
I really wanted to love this book more than I ended up loving it. I felt like a lot of the recipes relied too heavily either on carb loading or on pre-cooking things before they ended on the sheet pan. I felt like the recipe pages were far too densely packed with words, almost feeling a bit suffocating to keep reading or even just glance over. I, also, felt like this cookbook fell into the plight of having not enough pictures to really convey the magic of this new "pan sheet" recipe/meal phenomenon.
I really wanted to love this book more than I ended up loving it. I felt like a lot of the recipes relied too heavily either on carb loading or on pre-cooking things before they ended on the sheet pan. I felt like the recipe pages were far too densely packed with words, almost feeling a bit suffocating to keep reading or even just glance over. I, also, felt like this cookbook fell into the plight of having not enough pictures to really convey the magic of this new "pan sheet" recipe/meal phenomenon.
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