Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less

Front Cover
Andrews McMeel Publishing, Jan 1, 2009 - Cooking - 224 pages

"Many studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus, and some forms of cancer."--The American Heart Association

Quick-Fix Vegetarian by Robin Robertson recently was named Best New Cookbook by PETA, People for the Ethical Treatment of Animals. The international organization's Proggy Award (short for "progress") recognizes animal-friendly achievement in 21st century culture and commerce. No longer considered a "hippie fad," the vegan lifestyle is becoming going mainstream. In her latest book vegetarian expert Robin Robertson creates recipes such as Spinach and Sun-Dried Tomato Quesadillas, Chipotle-Kissed Black Bean Soup, Mediterranean Orzo Salad, Beat-the-Clock Lasagna, Five-Minute Slow-Cooker Chili, and No-Bake Oatmeal Almond Cookies for this growing consumer base. In addition, Quick-Fix Vegetarian shows how to use many of the new commercial vegetarian products and includes recipe variations and tips for speedy, stress-free entertaining without sacrificing flavor or mainstream appeal.

 

What people are saying - Write a review

User ratings

5 stars
2
4 stars
3
3 stars
1
2 stars
1
1 star
0

LibraryThing Review

User Review  - esquetee - LibraryThing

The recipe layouts make them hard to read or scan for information while cooking. No photos. Found several recipes that could be very interesting, but I would have to retype them just to use them. Read full review

Mrs. Bee

User Review  - Cheryl B. - Overstock.com

Great gift that I got for my nephew busy with college. Read full review

Contents

chapter4salads that make the meal
58
sandwiches and wraps
78
chapter 6
94
chapter 7
114
chapter
134
chapter 9
150
chapter10 sauces in a snap
171
chapter 11
184
index
204
Copyright

Other editions - View all

Common terms and phrases

About the author (2009)

An experienced chef and consultant, Robin Robertson is a 25-year veteran restaurant chef, caterer, columnist, cooking teacher, food writer, and author of 19 vegan and vegetarian cookbooks. She writes The Global Vegan column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Health, Restaurant Business, and other magazines. She lives in Virginia's Shenandoah Valley.

globalvegankitchen.com

Bibliographic information