Linda McCartney's Home Vegetarian Cooking: 308 Quick, Easy, and Economical Vegetarian DishesIn this internationally bestselling classic vegetarian cookbook Linda McCartney stresses freshness and nutrition, using her imagination to create meatless dishes that are quick and economical and sacrifice nothing in taste. One of the world’s first “celebrity chefs” and an outspoken animal rights activist, McCartney turned to vegetarian cooking early in her life. Decades of cooking a meatless diet for friends and family have culminated in these 308 easy, clear, and delicious recipes—from dinner to dessert, there is something for every occasion here. With recipes like fresh Avocado and Dill Soup, hearty Beefless Stroganoff, delicious Maine Sauerkraut, and tasty Lentil Cheese Loaf, McCartney’s upbeat presentation encourages cooks of all ages and abilities to explore the endless variations possible in a vegetarian diet. Also included are handy measurement conversion tables, advice for cooking with children and teenagers, and a brief glossary to get you thinking about vegetarian cooking terms. |
Contents
Introduction | |
My Kitchen | |
Thinkingabout Food | |
The New Ageof Food | |
A Cooks Companion | |
Essential Utensils | |
Choosing and Using Vegetables | |
Nutritious Nuts and Seeds | |
Growing Your Own Goodness | |
Soups | |
Snacks Appetizersand Light Dishes | |
Salads | |
Main Courses | |
Vegetable Specialties | |
Sauces and Sundries | |
Desserts Cakes and Cookies | |
Other editions - View all
Linda McCartney's Home Vegetarian Cooking: 308 Quick, Easy, and Economical ... Linda McCartney No preview available - 2011 |
Common terms and phrases
½ cup ½ teaspoon 15 minutes 30 minutes aubergine bay leaf beans Beat the egg boil breadcrumbs butter or margarine cake calcium carrots casserole casserole dish celery cheddar cheese chives chopped fresh parsley clove clove garlic cook cool cornstarch cups milk cups vegetable stock Drain flavour freshly ground black frying pan garlic grated ground black pepper group vitamins Heat the oil herbs lightly browned low heat medium onion Melt the butter mixing bowl mixture mushrooms olive oil oregano paprika Parmesan cheese parsley pasta pastry peel pepper to taste potassium potatoes Preheat the oven rice salad salt and freshly sauce saucepan and sauté sauté the onion seeds Serve hot Serve immediately shortcrust pastry simmer sliced soup sour cream source of protein source of vitamin soy sauce spinach sprinkle sticks celery stock or water tablespoons butter tablespoons chopped fresh tablespoons olive oil teaspoon tomato paste TVP chunks vegetable burgers