The Teen's Vegetarian Cookbook

Front Cover
Viking, 1999 - Juvenile Nonfiction - 186 pages
From Apple-Date Dessert to Zesty BBQ Burgers, vegetarian cooking is more varied and exciting than ever before. Here are over 120 recipes for mouth-watering and nutritious meals, snacks, and desserts--including Easy Homemade Granola, Cold Sesame Noodles, Thai Coconut Curry, and Chocolate Coma--that are easy enough for beginning chefs to handle. You'll also find a glossary of cooking terms and unusual ingredients, complete step-by-step menus for meals the whole family can enjoy, and a chapter on college cuisine. So get ready to do some vegetarian cooking--all it takes is a little enthusiasm and the willingness to experiment, and in no time at all you'll be simmering, sautéing, and stir-frying like a pro!

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.



9 other sections not shown

Other editions - View all

Common terms and phrases

References to this book

About the author (1999)

Top Ten Reasons to Eat Soup1. Soup is easy to make and requires only one pot. 2. Soup is random. You can put whatever you want in it. (In fact, it's a great way to use up veggies that are getting old in your freezer or fridge.) 3. Soups are a tasty way to sneak veggies and other nutritious foods into your diet. 4. Soup can be made to suit any taste: creamy soup, chunky soup, spicy soup, noodly soup, you name it. 5. Soup is transportable. Pack some in a thermos or a sealable plastic container and you're good to go. (And most soups taste best as leftovers, anyway.) 6. Soup lets you blend in. You can't really tell just by looking at soup whether it was made with chicken stock or veggie stock, so you won't stand out as the weird vegetarian. 7. Soup is flexible. You can make a soup more filling just by adding things like beans, noodles, rice or more veggies. 8. Soup warms you up in the winter. And cold soups, like gazpacho, cool you down in summer. 9. Soup is inexpensive.
10. Soup is fun to make! Tofu Rancheros Tostadas 15 ounce can vegetarian refried beans
1 1/2 Tablespoons vegetable or olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
12 ounces firm or extra-firm tofu, drained and cubed (or crumbled)
Salt and pepper to taste
Dash of cumin (optional)
4 to 6 tostada shells
Bottled salsa for topping

1. Heat the refried beans in a small saucepan or in a bowl in the microwave.
2. Meanwhile, heat oil in a skillet, add onion and green pepper and saute for 1 minute.
3. Add tofu and saute for about 4 minutes, stirring often, until tofu starts to brown. Sprinkle in salt and pepper and cumin, if using.
4. Heat tostada shells in toaster oven for about a minute (heating isn't necessary, but it's a nice touch), spread tostada shell with a layer of refried beans, top with tofu topping and salsa and serve. Makes 4 to 6 tostadas.

Variation: For Bean and Burger Tostadas, omit the refried beans and tofu from the recipe. Instead, add a 15 ounce can whole black or pinto beans (drained and rinsed) to the sauteed onion and green pepper, along with 2 chopped store-bought veggie burgers. Season as above and cook for a few minutes until thoroughly heated. Easiest Ever Berry Crisp Using store-bought granola as a topping makes this dessert a snap. Serve it warm with vegan or dairy ice cream.

2 ? cups fresh or frozen berries such as blueberries, raspberries, blackberries, or sliced strawberries (you can use all one kind or mix them up)
? cup apricot preserves (the fruit-only kind works best)
1 ? cups of your favorite granola
A little soy margarine

1. Preheat oven to 350. In a bowl mix together berries and preserves. Place berry mixture in a greased 9-inch square baking pan or small glass casserole dish.
2. Spread granola evenly on top of the berries, and scatter little dots of margarine on top of the granola.
3. Bake for about 25 minutes, or until granola looks a little browned and berries look juicy and bubbly. Serves 4 to 6.

Bibliographic information