I've tried many of the recipes in this cookbook and have yet had one fail to please myself and my husband. The flavors are wonderful, and the recipes are quite varied! Most involve no more prep time than chopping the veggies and giving some a brief sautee to bring out the flavor. Some recipes include making a home-made curry paste first, but this only added about 15 minutes of extra prep time. Others are quick to get going - great for prepping before work. Most recipes use canned or precooked beans to ensure that the beans are fully cooked by the end of the cooking time.

I read a complaint in the first reviews about the peppers (in particular, the chipotle) being too hot after eight hours of cooking, but the recipe says to add the chipotle at the end of the cooking time, which makes it savory but not molten! The recipes were obviously pretty well-tested before publication!

I am really enjoying this cookbook and it's collection of tasty, easy to prepare meals! This has joined my list of favorite vegetarian cookbooks!

I have just received my copy of Rachaels book Veggie meals.

A sneak peek is that it is loaded with recipes that are(drum-roll) loaded with vegetables (bet you didn't see that coming?)
I'm kidding, this is a welcomed addition to my growing library of Rachaels books. Anyone looking for a way to incorporate more vegetables into their lives(like me, wink-wink) or looking for a healthier lifestyle needn't look any further cause you found it.

I am suspicious of the reviews posted stating this is a bad book, and then end with a plug of their book. This book is loaded with delicious recipes that use vegetables as the main ingredient, soups, and other tips and tricks to make your waistline shrink. I love Rachael and this book is just another great cookbook released by an incredible cook.

When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts.

Vegetarian Times is known for its "great recipes" (Chicago Tribune), and this new edition of the Vegetarian Times Complete Cookbook offers more than 600 fabulous recipes, along with comprehensive information on vegetarian diet and nutrition. It's the definitive guide for vegetarians as well as an inspiration to all cooks who want fresh new ideas and great taste. Forget about labels this is the vegetarian cookbook that everyone will love! "The new edition of the Vegetarian Times Complete Cookbook beautifully updates this classic. The recipes are practical and sensitive to the seasons." Deborah Madison, author of Vegetarian Cooking for Everyone "Vegetarian Times has long been a respected presence in the world of vegetarian cooking. This impressive collection of innovative recipes ranging from homestyle to elegant will be a valuable guide to new cooks and a repertoire-refresher for the experienced cook." David Hirsch, Moosewood Restaurant "From ethnic twists galore to healthy, vegetarian versions of standard dishes, and with many more recipes than it had the first time around, this new edition of the Vegetarian Times Cookbook earns the designation 'complete.' Classic subjects (main courses, baking) are joined by new chapters addressing real-world vegetarian challenges: meals that are kid-friendly, what to fix at the holidays, and more. Soy in all its forms (tofu, tempeh, 'soysage,' etc.) is given new prominence, too. With both vegan and lacto-ovo offerings, the book will please eaters, vegetarian or not, ready for fresh, interesting food. It's a cookbook likely to make many happy trips from your bookshelf to your prep counter." Crescent Dragonwagon, author of Passionate Vegetarian "This book has a wealth of contemporary vegetable-based recipes, from quick and flavorful meal ideas to recipes you'll want to pull out for an elegant dinner party. Drawing influences from around the globe, the Vegetarian Times Complete Cookbook features the exotic as well as vegetarian variations on comforting favorites. Lots of inspired cooking will come from this book. The Vegetarian Times Complete Cookbook will be a great resource for both the novice and the experienced cook alike." Eric Tucker, Millennium Restaurant

Now you can enjoy healthy, low-carb meals without the cholesterol--in this collection of high-protein, high-fiber meat and dairy-free recipes.

The low-carb revolution continues to take the nation by storm. But the heavy emphasis these diets place on meats leaves vegetarians in the lurch. Now acclaimed cookbook author Robin Robertson offers 150 fabulous carb-conscious vegetarian recipes--meat and dairy-free dishes that banish refined carbohydrates and bring out the best flavors from vegetables and other vegetarian ingredients.

Within these pages are 150 dishes that are simple to prepare yet offer the full rich flavors of more complicated fare. The delightful appetizers and main courses include Lettuce-Wrapped Spring Rolls with Spicy Peanut Sauce, Mushrooms Stuffed with Spinach and Pine Nuts, Moroccan Vegetable Tagine, and Fennel and Artichoke Gratin with Three-Herb White Bean Pesto. Sensational stews, salads, soups, sauces, sides, and scrumptious good-for-you desserts round out the mix.

At last, there's a delectably enlightened way for America's 12 million vegetarians--and the millions of other health-conscious individuals who want to up their fiber and reduce their cholesterol--to reap all the benefits of a carb-conscious lifestyle.

Vegetarians can enjoy all the benefits of slow cookers.

Slow cookers have been rediscovered by a whole new generation of busy families, students and professionals. Those on the go love being able to throw wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. However, most slow cooker cookbooks feature recipes using meat, poultry and fish, and include only a few vegetarian recipes.

125 Best Vegetarian Slow Cooker Recipes features outstanding vegetarian recipes including: - Cannelloni with Tomato Eggplant Sauce - Three-Bean Chili with Bulgur - Louisiana Ratatouille - Rice and Bean Casserole with Cheese and Chilies - Creamy Leek, Potato and Mushroom Stew with Blue Cheese - Succulent Succotash - Potato-and-Cauliflower Dal with Spicy Shallots - Cider Baked Beans - Meatless Moussaka - Mushroom and Artichoke Lasagna.

Also provided is useful information about the basics of slow cooking and tips like using whole leaf herbs and spices. Common pantry ingredients are particularly helpful in turning out great-tasting and innovative slow cooker food.

Comprehensive and well-researched, this new edition provides everything you need to know about making a healthy transition to a vegetarian diet or maximizing its benefits if already a vegetarian.

Updated with the latest recommendations for intakes of vitamins, minerals, proteins, and fats, the authors show how to achieve optimal nutrition for all stages of life. Easy-to-read tables, figures, menus, and food guides help you determine how to meet your nutritional requirements. You'll also learn what plant-based dietary components and factors play active roles in both the prevention and treatment of chronic illnesses.

And for practical application, over 50 new and easy recipes show how to incorporate highly nutritious ingredients - some of which may be unfamiliar. These delicious meals include contributions from chefs Joseph Forest, Ron Pickarski, Joanne Stepaniak, and Yves Potvin (Yves Veggie Cuisine) as well as favorites of the authors.

Vegetarian cookbooks sometimes concern me, as their thrust seems actually to be towards NON-vegetarians. Such great volumes of text are spent trying to convince the reader of the sundry benefits of the vegetarian diet that the energy left over for recipes and recipe description is minimal ("This cheesy soy casserole is just so yummy!"). No, thanks.
"Vegetarian Planet," though, seems content to convince on the strength of its recipes. I fell for this book partly because of the fact that it has an entire chapter on dumplings--from gnocchi to pierogis, from quenelles to pot-stickers--but the desserts also interested me, and so did the salads (in addition to these and others, there are also chapters on tortillas, pizza, and burgers and sandwiches).
This is a lovely book, put together by a palate familiar with a wide range of cuisines and flavors, and smart enough to know how to combine them in some swinging recipes. The recipes are terrific--the pasta recipes are especially to be recommended (try the one which uses as the sauce a puree of sweet red peppers and almonds--absolutely divine!).

Tofu "Egg Salad"; Caramelized Onion and Tomato Calzone; Pear, Walnut, and Feta Salad--do these treats sound like Weight Watchers fare? You betcha! The recipes in this eclectic and elegant meatless cookbook will help you discover ways to enjoy unfamiliar foods that can add variety to vegetarian meals, including millet, tempeh, and purslane. Weight Watchers Versatile Vegetarian even makes tofu more appealing by explaining tricks such as pressing and freezing it. Icons indicate which recipes are spicy; can be made ahead; cooked in the microwave; in one pot; or are ready in under 30 minutes. If there's a diehard meat-and-potatoes person in the house, add some extra spice or a touch more fat to these recipes and they will please everyone at the table; in fact, the dishes in this book may seduce others who need to lose weight into joining you in a healthful regimen.

I purchased this cookbook but I am not a student. The title appealed to me - Quick, Easy, and Cheap. Many of the recipes in the book are very similar to things I cook already, things I just "throw together" and call my own. This book helps me with new ideas for my meals. I appreciate the ease of the recipes, and how they are written. I am not "Suzy homemaker" so I absolutely hate recipes and recipe books, most of them just make me roll my eyes and tear my hair out. So saying I like this book means a lot!

When parents choose a vegetarian lifestyle for their child, it can set family fingers wagging in dietary disapproval. It's no easier on steak-loving parents when Junior announces he's sworn off meat. With the strategies in Raising Vegetarian Children , parents can ease family tensions and learn to accommodate the nutritional and emotional needs of their vegetarian offspring. It includes a detailed explanation of the Vegetarian Food Pyramid and its vitamin- and protein-rich foods, allays concerns over dietary gaps, and is packed with recipes that will please any growing vegetarian, from infant to teenager.

I have several different Indian cookbooks, and this is the only one I have found practical enough for everyday use. The first time I made an Indian dinner, I visited an Indian grocery store to get the 4 or 5 ingredients (spices) that weren't readily available at my usual grocery store, but these "unusual" ingredients are called for in almost every recipe, so I can use them over and over again--they are called for in almost all the recipes. And unlike my other Indian cookbooks, I don't need to buy a bunch of different spices for each recipe; the basic menu of spices is used over and over again.

I have found every recipe to be delicious and easy to cook. Indian food used to be a treat we had only at restaurants, but now it is something we eat regularly at home.

Real Thai has gone vegetarian! Everyone loves Thai food, but ?it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.

I just bought my pressure cooker a week or so ago and have been using it in conjunction with this cookbook. Man is it great! The recipes are varied, interesting, tasty and right on target for use with one of these kitchen tools. The author provides all sorts of tips, "lessons learned" and ideas for making up recipes and menus of your own. She is clearly well versed in how to use the pressure cooker. She even gives tips on freezing food if you make a big batch. So far allof the recipes have turned out great which I really appreciate since I had never used a pressure cooker before.