If you thought you had to be a nutritionist to figure out a vegetarian diet, it’s actually a lot simpler than you think. Eating vegetarian, in addition to being healthy and delicious, is just plain fun. Discovering new and exotic vegetables like celeriac or kohlrabi will widen your palate as well as your sense of adventure in the kitchen. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. And, most important of all, eating a plateful of vegetarian lasagna or pasta primavera, or any other scrumptious dish prepared vegetarian style will let you indulge—without guilt! With Vegetarian Cooking For Dummies, you’ll get the skinny on just what lacto-ovo, lacto, and just plain vegan diets are all about and how to create nutritious meals from the rich cornucopia of whole grains, legumes, vegetables, fruits, nuts and seeds, and dairy and egg substitutes that are the staple of the vegetarian menu. You’ll also find out: How to get your full complement of protein and vitamins, including calcium, iron, C, B12, and zinc—and from what, often surprising, food sources How to successfully convert to a vegetarian diet How to stock up a vegetarian pantry—including tips on where to shop, starting a kitchen garden, as well as handy weekly and monthly food lists Vegetarian cooking basics—including preparing ingredients, cooking beans and grains, handling tofu and tempeh, washing and cutting fruits and vegetables Simple cooking techniques—including baking, boiling, steaming, sautéing, and stewing The ins and outs of vegetarian etiquette Not only will you become fully acquainted with the new and delicious world of meat replacements (like tofu, tempeh, seitan, textured vegetable protein, veggie burgers and franks) and egg, dairy, yogurt and cheese substitutes, you’ll see how truly simple and enjoyable cooking vegetarian can be. With over delicious 100 recipes, you’ll find yourself choosing among such soon-to-be favorites as: Smoothie snacks—including a Caramel Apple Smoothie and a Winter Berry Smooth Breakfast dishes—including Savory Mushroom Tofu Quiche, Healthy Pancakes, and French Toasties Delicious dips—including Hummus, Baba Ghanouj, and Fresh Avocado and Lime Dip Soups for all seasons—including Vegetarian Chili with Cashews and Southern Sweet Onion Soup Scrumptious salads—including Festive Broccoli Salad, Tofu Salad, and Lentil Vinaigrette Salad Entrees for everyone—including Basic Bean Burritos, Spinach and Mushroom Manicotti, Garden Pizza, and Tempeh Sloppy Joes Full of tips on adapting traditional recipes to vegetarian style cooking, plus a spicy spin on old standbys like Home Fries, Vegetarian Cooking For Dummies lets you reinvent the vegetarian lifestyle to suit your needs and tastes. With pages of full-color photos, black-and-white how-to illustrations, and humorous cartoons along the way, this fun, informative, and upbeat guide makes every meal an exciting step in the journey toward lifelong health.

A massive collection of tasty, low-fat recipes for vegetarians and vegans, from appetizers to desserts. This edition of 1,001 Low-Fat Vegetarian Recipes is completely revised to reflect current food trends and styles of cooking. Catering to the needs of today’s busy cooks, from committed vegetarians to “flexitarians” to those simply looking for inventive ideas for peak-of-season produce, the recipes are easier and faster to prepare, with fewer ingredients and more concise cooking methods. The recipes, which all adhere to American Heart Association guidelines, emphasize “super foods” —foods that boast high nutritional, antioxidant, and phytochemical qualities—including blueberries, pomegranate juice, edamame, leafy dark greens, beans and legumes, nuts, seeds, whole grains, and soy. Included are recipes from every category, from appetizers through desserts, with more than 500 entrees, offering a superb assortment of satisfying meals that are low in fat and rich in flavor. Each recipe is labeled with an identifying icon for vegan, lacto-vegetarian, ovo-vegetarian, and lacto-ovo-vegetarian. Nutritional data and diabetic exchanges are provided for each recipe.

With a clear and inviting style, a passion for bold flavors and a bevy of family favorites gathered from around the globe, J.M. Hirsch and Michelle Vigeant are putting a lush new face on vegetarian cooking. Fifty photographs by noted food photographer Larry Crowe compliment the text. Venturesome Vegetarian Cooking offers a world of meat- and dairy-free meals drawn from the authors’ culinary explorations – spanakopita from Greece, crostini and pasta from Italy, pad thai and aromatic soups from Thailand, sushi and earthy noodle dishes from Japan, and plenty of comforting favorites from home – creamy mashed potatoes, fluffy biscuits, rich gravy, and thick corn chowder. These are dishes simple enough to pull together during the week, yet daring and delicious enough for dinner parties.

To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.

Meet the New Must-Have-It Pantry Staple: Chickpea Flour Why make chickpea flour your new go-to? Because everyone—gluten-free or not—will find a reason to love it. This versatile alternative to wheat flour shines in savory and sweet dishes alike. It’s been used for centuries around the world, and is famous in Nice, France, where the flatbread socca is enjoyed with a chilled glass of rosé. In this gorgeously photographed cookbook, Lindsey S. Love takes inspiration from her favorite seasonal ingredients, global flavors, and much-loved family recipes to create vibrant gluten-free, dairy-free, and vegetarian dishes where chickpea flour is the star. Gluten-free diners especially will be amazed by the variety—nothing’s off the table anymore, and taste is never sacrificed. Plus, many recipes are vegan—taking advantage of chickpea flour as a base for vegan sauces and a soy-free alternative to tofu. Lindsey’s inventive recipes meld sophisticated and subtle flavors—and beg to be shared with friends and family at any time of the year! Toast It, Sift It, Simmer It . . . Chickpea Flour Does It All: Thickens and flavors hearty dishes like Sunchoke and Leek Soup Gives any dish a protein boost, even Vanilla Bean Lavender Cupcakes Adds creamy texture to dairy-free dishes, such as Loaded Sweet Potatoes with Chickpea Sour Cream And brings back family favorites—now gluten-free—like pizza (Chickpea Pizza with Asparagus and Pea Shoot Tangle) and pancakes (Sautéed Pear and Sage Pancakes with Almonds)!

To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.

To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.