Good Vegetarian Cookbooks
Carolyn C. Doss L.V.T.
My SO and I have gone completely Vegan in the last couple
months, can anyone reccommend a good cook book I am looking for some
recipes including Seitan and Tofu as well as grains and Legumes ...most
of the books don't seem to have a lot of suggestions for tofu or Seitan.
Any and all suggestions would be appreciated.
Thanks
Carolyn
Alex Cameron
>From: fal...@gatecom.com (Carolyn C. Doss L.V.T.)
>Subject: Good Vegetarian Cookbooks
>Date: Sat, 21 Aug 93 02:00:23 EDT
Mike Eisele
>
> Msg-ID: <gate.cVB...@gatecom.com>
> Posted: Sat, 21 Aug 93 02:00:23 Org. : Gateway Communication Inc.
>
> Hello,
> My SO and I have gone completely Vegan in the last couple
> months, can anyone reccommend a good cook book I am looking for some
> recipes including Seitan and Tofu as well as grains and Legumes ...most
> of the books don't seem to have a lot of suggestions for tofu or Seitan.
> Any and all suggestions would be appreciated.
> Thanks
>
> Carolyn
>
>
My vegan cooking bible is Marylin Diamond's American Vegetarian Cookbook From
The Fit For Life Kitchen. She has a fair selection of Tofu recipes, as well
as many others. Louise Hagler's Tofu Cookery deals entirely with vegan tofu
recipes from salads to main meals to desserts, including ice cream. If you're
looking for seitan recipes, I would suggest Ron Pickarsky's Friendly Foods.
His book contains several seitan recipes. He's into gourmet cooking, so his
recipes tend to be somewhat lengthy to make.
Congratulations on making the switch.
...Mike
Tanya Heikkinen
bible. It has charts for cooking times, complementary herbs and spices, and
lots of neat recipes that are vegetarian, besides many that can be easily
made to be vegetarian.
One thing that I do is make recipes that call for chicken, and substitute
firm tofu. If the recipe does not call for marinating the chicken, I
marinate the tofu in soy, garlic and other spices depending on the style of
the recipe. I find that a 1 to 1 substitution works quite well. I have
never even tried seitan (the first time I even heard of it was on this
newsgroup!), but I plan on making some when I get a little time to play. It
sounds like you can make similar substitutions, however.
I also substitute cooked lentils for ground beef - although usually ground
beef is just taking up extra space in a recipe, rather than being a major
contributor.
Good luck!
Eric S. Boltz
_The Enchanted Brocolli Forest_ is GREAT. Try the brocolli tofu stirfry - sort
of a peanut, cayenne, tasty kinda thing!
--
Eric S. Boltz,
My views, opinions and statements in no way reflect those of the U.S. Gov't,
the U.S. Department of Commerce or NIST.
News
News
Jude Shabry
teach you how to make anything: soymilk, tofu, seitan, melty
nutritional yeast 'cheese' and tons more. Plus they have all sorts of
recipes using these foods. It is competely vegan and also contains
some nutritional information.
-jude
--
Gone are the days when we stopped to decide
where we should go-
We just ride
jude shabry
hey_...@brown.edu
Patrick S Burke
My favorite vegetarian cookbook is called "American Wholefoods Cuisine" by
Goldbeck and Goldbeck. This tome is stuffed with recipes ranging from
simple to complex, quick to intricate. It includes an entire section on
ingredients and making your own mixes (for sauce bases, biscuit bases, etc.).
It may be a little basic for some, but IMHO there is something for everybody
in this book.
Pat
//////////////////////////////////////////////////////////////////////////////
/Patrick Burke "The universe is not only weirder than we imagine it to be, /
/ it is weirder than we can imagine it to be." /
/ps...@columbia.edu J.B.S. Haldane /
/ /
Chuck Narad - Diver/Adventurer/Engineer
I whipped this one up last night; it was one of those "I need to
eat, but there is a wierd selection of things in the house" kind
of meal.
Still Life With Peanut Sauce
-----------------------
1 can bamboo shoots
1 can water chestnuts
1 carrot, sliced
4 oz pressed tofu ("Savory Baked Tofu" as seen in the store)
1 can Vegetarian Mock Duck, or 8 oz seitan cubes marinated in Soy
2 roma tomatoes. quartered
handful mushrooms, sliced
small handful snow peas
peanut oil
3 cloves garlic, smashed and minced
2 tbs. minced ginger
1/2 tsp. yellow thai curry paste
1/4 cup peanut butter
2 tsp cumin
1 tsp tumeric
1/4 tsp white pepper
light soy sauce
cooking sherry
1/4 head iceburg lettuce, shredded coarse (sliced?)
Heat the wok, add 2 tbs oil, heat the oil. Add garlic, ginger, and
curry paste. Add each in order, stirring for a minute between: carrot,
water chestnuts, tofu, seitan, bamboo shoots, snow peas, mushrooms.
Add a generous splash of soy sauce and another of dry sherry; stir for
a couple of minutes. Add the tomatoes, cumin, tumeric, and white
pepper, stirring. Say "trust me" to anybody that is watching, and
add the peanut butter. Keep stirring; when it is melted, add the lettuce
(repeating the "trust me" incantation) and stir until it just starts to wilt.
Serve with rice or fresh dinner rolls.