Outstanding and innovative recipes make this the best vegetarian food you have ever tasted. But it is also for everyone because you can quickly add a little meat, seafood or poultry if you prefer. In volume one of Vegetarian Recipes for Meat Eaters: Simply the Best Vegetarian Entrées and Main Course Meals with Easy Carnivore Variations, you will find a delicious variety or recipes, including soups, snacks, entrées, meals, accompaniments and salads for the family and for entertaining guests. And all the recipes are deftly surprising with their intriguing tastes and textures. These are lovely dishes for all seasons, with economical grains, pulses, vegetables, pastry and eggs enhanced with lots of fresh herbs, spices, nuts, seeds and sauces.
Here is what you find inside:
Chapter One – Soups & Snacks:
Lots of flavor surprises from around the world will delight you in this section. The soups, for instance, include a Cauliflower, Ginger and Barley Soup that is partnered with Caraway Seed Damper. Even more inventive are the snacks, some of which could double as a tempting entrée, such as the Beetroot Timbales with Butter Sauce. These recipes are all simple to put together.
Chapter Two – Pastry and Eggs:
With eggs and pastry, you have the basis of limitless recipes for the family or entertaining. As a light meal or entrée, consider the Leek and Yellow Pepper Flan or Pepper and Sweet Onion Pastries with Pesto. Eggs, of course, are great in sauces, fillings and pastry, or star in their own right in an onion, cabbage and sage frittata.
Chapter Three – Grains:
Start exploring the fabulous range of grains and see how readily they blend with other ingredients in a great variety of enticing dishes. Grains are also very filling and an economical way to serve a lot of people. The grains used in these recipes offer earthy colors and different shapes and are fascinating little packages of high nutrition, with protein, fiber, and complex carbohydrates. If you can't obtain some of the rice used in these recipes, simply use brown or white rice, although the flavors will be slightly different.
Chapter Four – Pasta:
Easy and satisfying meals with pasta are enjoyable to cook, and always very popular. There are many shapes, strips and tubes to buy; use what you prefer, provided it suits the recipe. These recipes are scrumptiously different, with temptations such as the dainty Open Herb Lasagna with Beetroot and Spinach, Cheesy Gnocchi with Tomato Sauce and Olives, or the Linguine with Creamy Asparagus.
Chapter Five – Pulses:
Peas, beans and lentils are all pulses, or seeds from the pods of certain leguminous plants. They are unobtrusive stars, easy to use, a source of protein and fiber, wonderfully filling and economical, too. The pulses in these recipes show their style in hearty main meals, pretty salads, dinner party fare, casual lunches and snacks, all with lots of color and great taste. Often, various grains and pulses are blended together for its variety and texture. If using dried beans, split peas and chick peas, etc..., you generally need to soak them overnight, so allow for this in your planning.
Chapter Six – Vegetables:
In a triumph of tastes and textures, I have used a fabulous range of vegetables for recipes with an international touch. They are innovative without being difficult, giving you new ways with favorites, plus the chance to try something you might not have thought of using. Vegetables are fantastic to work with because they are easy to handle, and mix and match brilliantly with all kinds of tantalizing ingredients.
Here is what you find inside:
Chapter One – Soups & Snacks:
Lots of flavor surprises from around the world will delight you in this section. The soups, for instance, include a Cauliflower, Ginger and Barley Soup that is partnered with Caraway Seed Damper. Even more inventive are the snacks, some of which could double as a tempting entrée, such as the Beetroot Timbales with Butter Sauce. These recipes are all simple to put together.
Chapter Two – Pastry and Eggs:
With eggs and pastry, you have the basis of limitless recipes for the family or entertaining. As a light meal or entrée, consider the Leek and Yellow Pepper Flan or Pepper and Sweet Onion Pastries with Pesto. Eggs, of course, are great in sauces, fillings and pastry, or star in their own right in an onion, cabbage and sage frittata.
Chapter Three – Grains:
Start exploring the fabulous range of grains and see how readily they blend with other ingredients in a great variety of enticing dishes. Grains are also very filling and an economical way to serve a lot of people. The grains used in these recipes offer earthy colors and different shapes and are fascinating little packages of high nutrition, with protein, fiber, and complex carbohydrates. If you can't obtain some of the rice used in these recipes, simply use brown or white rice, although the flavors will be slightly different.
Chapter Four – Pasta:
Easy and satisfying meals with pasta are enjoyable to cook, and always very popular. There are many shapes, strips and tubes to buy; use what you prefer, provided it suits the recipe. These recipes are scrumptiously different, with temptations such as the dainty Open Herb Lasagna with Beetroot and Spinach, Cheesy Gnocchi with Tomato Sauce and Olives, or the Linguine with Creamy Asparagus.
Chapter Five – Pulses:
Peas, beans and lentils are all pulses, or seeds from the pods of certain leguminous plants. They are unobtrusive stars, easy to use, a source of protein and fiber, wonderfully filling and economical, too. The pulses in these recipes show their style in hearty main meals, pretty salads, dinner party fare, casual lunches and snacks, all with lots of color and great taste. Often, various grains and pulses are blended together for its variety and texture. If using dried beans, split peas and chick peas, etc..., you generally need to soak them overnight, so allow for this in your planning.
Chapter Six – Vegetables:
In a triumph of tastes and textures, I have used a fabulous range of vegetables for recipes with an international touch. They are innovative without being difficult, giving you new ways with favorites, plus the chance to try something you might not have thought of using. Vegetables are fantastic to work with because they are easy to handle, and mix and match brilliantly with all kinds of tantalizing ingredients.
