Including more than twenty-five of the author's own paintings to illustrate her love of vegetables, this cookbook explores the possibilities for all courses of a meal in such recipes as Giant Mushroom Popovers, Jamaican Salsa-Salad, and Cherry Upside-Down Gingerbread. Reprint. 50,000 first printing.

An acclaimed television cooking teacher presents eighty-five delicious vegetarian recipes, all of which take thirty minutes or less to prepare, for such dishes as Portobello Burgers, Stuffed Baked Potatoes, Pasta Primavera, and Vegetarian Chili.

A guide to vegan living features more than four hundred recipes for everything from Pumpkin Pie Pancakes and Fried Green Tomato Po-Boys to Ginger-Scented Pot Stickers, Hot Tamale Vegetable Pie, and Brandy-Apple Pie, all of which exclude all animal products. Simultaneous.

When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I'm a fun vegetarian!" As head chef of the popular Native Foods chain of restaurants in Southern California, Tanya treats her customers to a vegan cuisine that is so tasty, satisfying, and hearty that it draws praise from nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as tofu, tempeh, and seitan. And with signature dishes like her dairy-free cheesecake made from cashew nuts, she proves that healthy, animal-friendly eating can be indulgent and fun. Now, with this book, Tanya's best recipes can be made at home, including: "Fun Mung Curry," "Seitan Olé Mole," and "Rockin' Moroccan Skewers." Plus, there are plenty of outrageous desserts such as "Elephant Chocolate Cake with Cinnamon Peanut Butter Topping," "Sam's Vegan Cheesecake," and "Chocolate French Silk Lingerie Pie." The Native Foods Restaurant Cookbook also features instructions on basic cooking methods, helpful definitions, nutritional information, and a simple kitchen pantry setup.

Offers vegetarian recipes for breads, soups, sandwiches, main dishes, and desserts

Encourages making changes in dietary patterns by explaining the ways in which plant protein compares favorably with meats and providing numerous recipes for inexpensive, meatless meals

Everyone loves party food! But in today's busy world who has time to prepare sensational, healthy hors d' oeuvres to please every palate? Thanks to the creative ideas in Vegetarian Appetizers it's never been easier--or more delicious. Over 70 innovative recipes ideal for any festive event, large or small, take advantage of fresh, seasonal ingredients. So dip, dunk, spear, or munch, Vegetarian Appetizers is a great reason to eat your veggies.

A comprehensive guide to Ayurvedic cuisine introduces readers to the healing properties of this ancient Asian vegetarian practice, presenting more than 200 recipes designed to improve overall health. Original.

Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.