So you're considering a vegetarian diet. This should not be a spur of the moment decision. You don't want to become vegetarian just for kicks. Becoming a vegetarian is a lifestyle change that will require motivation. Usually, following a vegetarian diet is a process that occurs over time, or it's something you were raised into.
It is better to gradually transition into vegetarianism. There's no reason for you to give up meat all at once. Instead, try a few new recipes. Perhaps you can start by eating one vegetarian meal for the first week, then two in the second week, and so on.
Also, there's no reason for you to give up dairy or eggs if you're giving up meat. Do what you feel is best for you.
This cookbook series was designed to help you make a smooth transition to a vegetarian diet. Each volume in this series includes outstanding and innovative recipes that will make the best vegetarian food you have ever tasted. But for the person who has just started a vegetarian diet, you will also find easy meat variations, thus turning these outstanding vegetarian meals into delicious meat eater food.
There recipes are also focused towards people who are interested in following a Lacto-Ovo-Vegetarian diet, which would include plant based products, milk and eggs.
In every volume 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.
Here is what you find inside Volume 2:
Chapter One - Soups & Snacks:
Lots of flavor surprises from around the world will delight you in this section. The soups, for instance, include a Spicy Corn Chowder that is partnered with Tortilla Crisps. Even more inventive are the snacks, some of which could double as a tempting entrée, such as the Mushrooms on Toasted Rye and the Layered Vegetable Loaf. 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 Sun-Dried Tomato and Zucchini Quiche or the Cheesy Vegetable Pie. 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. The grains used in these recipes offer earthy colors and different shapes and are fascinating little packages of high nutrition, with protein, fibre, and complex carbohydrates. If you can't obtain some 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. These recipes are scrumptiously different, with temptations such as dainty Cheese and Spinach Cannelloni, Baked Gnocchi with Tomato and Olives, and the Peppered Pasta with Vegetables and Gremolata.
Chapter Five - Pulses:
Peas, beans and lentils are unobtrusive stars, easy to use, a source of protein and fibre, 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.
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.
With the help of this cookbook, you will find that easing into a vegetarian diet has never been easier! ingredients.
It is better to gradually transition into vegetarianism. There's no reason for you to give up meat all at once. Instead, try a few new recipes. Perhaps you can start by eating one vegetarian meal for the first week, then two in the second week, and so on.
Also, there's no reason for you to give up dairy or eggs if you're giving up meat. Do what you feel is best for you.
This cookbook series was designed to help you make a smooth transition to a vegetarian diet. Each volume in this series includes outstanding and innovative recipes that will make the best vegetarian food you have ever tasted. But for the person who has just started a vegetarian diet, you will also find easy meat variations, thus turning these outstanding vegetarian meals into delicious meat eater food.
There recipes are also focused towards people who are interested in following a Lacto-Ovo-Vegetarian diet, which would include plant based products, milk and eggs.
In every volume 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.
Here is what you find inside Volume 2:
Chapter One - Soups & Snacks:
Lots of flavor surprises from around the world will delight you in this section. The soups, for instance, include a Spicy Corn Chowder that is partnered with Tortilla Crisps. Even more inventive are the snacks, some of which could double as a tempting entrée, such as the Mushrooms on Toasted Rye and the Layered Vegetable Loaf. 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 Sun-Dried Tomato and Zucchini Quiche or the Cheesy Vegetable Pie. 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. The grains used in these recipes offer earthy colors and different shapes and are fascinating little packages of high nutrition, with protein, fibre, and complex carbohydrates. If you can't obtain some 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. These recipes are scrumptiously different, with temptations such as dainty Cheese and Spinach Cannelloni, Baked Gnocchi with Tomato and Olives, and the Peppered Pasta with Vegetables and Gremolata.
Chapter Five - Pulses:
Peas, beans and lentils are unobtrusive stars, easy to use, a source of protein and fibre, 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.
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.
With the help of this cookbook, you will find that easing into a vegetarian diet has never been easier! ingredients.
