Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Healthy Vegetarian Cooking by Cooking Light Magazine

  • Spinach-and-artichoke dip

    Spinach-and-artichoke dip (page 23)

    from Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Healthy Vegetarian Cooking Cooking Light Way to Cook Vegetarian by Cooking Light Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Cooking for a crowd; Vegetarian
    • Ingredients: sour cream; Parmesan cheese; canned artichoke hearts; part-skim mozzarella cheese; low-fat cream cheese; frozen chopped spinach; fat-free cream cheese
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chipotle bean burritos

    • jay.moe on June 03, 2024

      This was a quick meal to make and the burritos were tasty. I thought about swapping the kidney beans for pinto beans, but decided to make it according to the recipe instructions. I ended up mashing the beans more than the recipe instructed, so there weren't any big chunks of beans. This would be equally as good opening a can of refried beans and adding chipotle chile powder and salsa if you wanted to make this meal even quicker. My family would gladly eat these burritos again.

  • Buddha's delight with tofu, broccoli, and water chestnuts

    • jay.moe on August 13, 2023

      Many of the tofu cubes became crumbly while stir frying. Next time I would remove the tofu to a plate while stir frying the vegetables and return it to the pan at the end. I added a little more soy sauce after serving because I forgot to add the salt. I really liked the variety of all of the vegetables. I would make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0848733665
  • ISBN 13 9780848733667
  • Linked ISBNs
  • Published Oct 19 2010
  • Format Hardcover
  • Page Count 424
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

Cooking Light Way to Cook Vegetarian is a celebration of all the plant world has to offer-from colorful fruits and vegetables bursting with nutrients to hearty grains and proteinpacked beans and tofu. Even if you only occasionally go meat-free, this book has plenty to offer. It's filled with more than 700 images showing you exactly how to prepare over 150 delicious dishes as well as hundreds of cooking tips and nutrition information about the joys and flavors of vegetarian cuisine.

Vegetarian cuisine offers a healthy way of eating that can certainly meet all of your nutritional needs-the key is to eat a variety of foods so your nutrient bases are covered. Inside, Cooking Light shares healthy eating principles for a well-rounded vegetarian diet.

It also offers a world of flavor. Cultures around the globe have long been preparing delicious vegetarian meals, and you'll find a sampling of those international flavors in this book-from Egyptian koshari and Turkish carrots and lentils to Japanese tempura tofu and vegetables and Malaysian-style noodles. This book is filled with recipes and techniques to help you prepare and savor meat-free meals.

Other cookbooks by this author