The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks

Front Cover
Penguin, 2004 - Cooking - 200 pages
More than 240 healthy and easy no-prep recipes for creating delicious meals-in 30 minutes or less.

No chopping, peeling, slicing, coring, seeding, whipping, or blending required!

From appetizing hors d'oeuvres to impressive desserts, from casual weeknight suppers or elegant dinner parties, The PDQ Vegetarian Cookbook is bursting with great-tasting recipes that eliminate the prep work by taking clever advantage of the best new convenience foods and innovative time-saving techniques.

The PDQ promise:
  • More than 240 nutritious recipes for appetizers, soups, salads, sandwiches, main courses, side dishes, brunch, and desserts
  • No cutlery, graters, juicers, electric mixers, blenders, or food processors required
  • Tips on using convenience foods like ready-washed salad greens, pre-cut fruits and vegetables, jarred sauces, and ready-made crusts
  • Most dishes ready in 30 minutes-with minimal kitchen clean-up
  • Nutritional analysis of calories, protein, total fat, cholesterol, carbohydrates, dietary fiber, and sodium for every recipe
  • More than 100 egg-free, dairy-free vegan recipes with no tofu or other substitutes needed
 

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LibraryThing Review

User Review  - bamalibrarylady - LibraryThing

I liked that it divided recipes by vegetarian, lacto-ovo and vegan. I also found it helpful that it provided way to substitute items if you were vegan. Read full review

LibraryThing Review

User Review  - bamalibrarylady - LibraryThing

I liked that it divided recipes by vegetarian, lacto-ovo and vegan. I also found it helpful that it provided way to substitute items if you were vegan. Read full review

Contents

Introduction
xi
Tempting Starters Snacks and Tidbits
1
Savory Soups Stews and Chilis
19
Simply Salads
38
Sandwiches Wraps Pizza Breads and Other Lighter Fare
59
Oodles of Noodles
86
Hearty Vegetable Grain and Legume Combos
110
Super Sides
131
Brunch and Egg Dishes
159
Sweet Endings
170
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About the author (2004)

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

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