The Vegetarian Meat and Potatoes Cookbook (Non)
by Robin Robertson
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Book Summary Information
Author: Robin RobertsonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2002-03
ISBN: 1558322051
Number of pages: 384
Publisher: Harvard Common Press
Book Reviews of The Vegetarian Meat and Potatoes Cookbook (Non)
Book Review: Wish I'd found it sooner!
Summary: 5 Stars
I've been vegetarian for about 6 years but for the last 2, I've been cooking for myself and my very non-vegetarian fiance. He hasn't complained at all, but I know that he often craves something meatier and manlier than the veg fare I was making. Enter the Vegetarian Meat and Potatoes Cookbook. In short, this has been a delightful, delicious, and very welcome addition to our household. I love the dishes, he loves them too, and so have our friends and family members who have tried the foods I've prepared from this book. These recipes truly have mass appeal.
One thing I really like about this book is its versatility. The author included recipes for vegetarian versions of classic omnivore fare- meatloaf, marinated steak, sloppy joes, etc.- but there are also numerous recipes for more unique and/or exotic fare. For instance, there is a recipe for Pad Thai, the "meat and potatoes" recipe for people in Thailand. Whether you want a potpie or a pasta dish or something hearty and down home, you'll find it in here.
Another thing I've enjoyed is that the majority of the recipes are relatively simple. I haven't come across any recipes that have required crazy ingredients or fancy cooking techniques. I consider myself a very skilled cook but let's face it, the last thing I want to do after a long day at work is finely dice fifteen different vegetables and dig around in my cabinet for a buncho of special tools and doodads. This book lets you make delicious, hearty food with relatively little hassle.
I also appreciate the fact that unlike many vegetarian cookbooks, this has more than just pasta recipes and things covered in mounds of cheese. I often get the feeling that publishers think pasta and cheese are the only things vegetarians can eat, which is sad considering that there are so many wonderful (and much healthier) grains, legumes, and vegetables out there. This book has variety and I like that.
Finally, this stuff is just plain GOOD! The garlic and ginger marinated portabella mushroom "steaks" on wasabi mashed potatoes have become a regular in our house. I recently tried a potpie recipe from this book and it was wonderful- thick, creamy, and surprisingly healthy filling with a tender, flaky crust on top. Yum!
If you're considering this cookbook, I'd say get it! I have never been happier with a vegetarian cookbook and I would wholeheartedly recommend it to anyone. In fact, I HAVE recommended it to several friends and family members. It's that good!
Summary of The Vegetarian Meat and Potatoes Cookbook (Non)
Eating vegetarian doesn?t have to mean giving up the satisfaction of mouthwatering, stick-to-your-ribs comfort foods. The Vegetarian Meat & Potatoes Cookbook recasts classic all-American ?meat and potatoes? food in a healthier role, from family-style foods to gourmet specialties to ethnic favorites. It will revolutionize the way you think about vegetarian food.
Recipes include:
Tapenade-Stuffed Red Potatoes
Spicy African Sweet Potato Stew
Meat-Free Meatloaf with Good Gravy
Cajun Red Bean Burgers
Chipotle-Glazed Portobello Fajitas
Eggplant Teryaki
Sloppy Giuseppes
Total Chocolate Eclipse Cake
Tapenade-Stuffed Red Potatoes
Spicy African Sweet Potato Stew
Meat-Free Meatloaf with Good Gravy
Cajun Red Bean Burgers
Chipotle-Glazed Portobello Fajitas
Eggplant Teryaki
Sloppy Giuseppes
Total Chocolate Eclipse Cake
Anyone who thinks that they could never give up meat will find true enlightenment in The Vegetarian Meat and Potatoes Cookbook. Eating vegetarian does not mean giving up hearty, filling, and, most importantly, deliciously satisfying food. Vegetarian cuisine is not often associated with indulgence, but in this book food writer, chef, and cooking instructor Robin Robertson provides recipes for hearty, soul-satisfying--yet surprisingly elegant--dishes that will entice vegetarians and nonvegetarians alike. Hoisin Eggplant Balls are a rich and flavorful appetizer, replacing that old standby, the chafing dish of little meatballs. In Compari-Scented Vegetable Stew with Fennel and Orange Zest, cured olives and chickpeas provide a substantial backdrop for a heavenly mingling of the more delicate flavors, resulting in an intense and sophisticated entrée. Ginger-Sesame-Glazed Portobello Steaks over Wasabi Mashers relies on an aromatic marinade to add complexity to these "meaty" mushrooms. Familiar comfort foods are also well represented: Mushroom Barley Soup, Flaky Potpie, Layered Vegetable Lasagne, and more. Even the most elegant recipes in the book are surprisingly easy to prepare, and each offers the many advantages of a vegetarian diet without depriving anyone of their beloved indulgences. --Robin Donovan
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