Whether you’re a meatless Monday type or a veteran vegan, let Canada’s premier vegetarian cook Nettie Cronish introduce you to the delightful tastes and textures of vegetarian meals. New Vegetarian Basics highlights the focal ingredients of vegetarian cooking and shows you how to shop for and prepare them. These widely available ingredients are then featured in simple, delicious recipes — each including a nutritional analysis — such as Mediterranean Vegetable Chowder, Black Olive Salad with Lentils and Feta, Hijiki with Carrots and Sesame Seeds, Sun-dried Tomato Risotto with Garlic and Greens, Basmati Burger Pockets with Coriander Yogurt Sauce, Root Vegetable Casserole, Swiss Chard Rolls with Tempeh Filling, Pecan Fruit Granola, Oatmeal Apple Muffins and Mango Cream Pie.
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About Nettie Cronish
In her varied career as a cook, Nettie Cronish has been a health spa chef, the owner of a vegetarian frozen food company and a cookbook author. Her first book, Nettie’s Vegetarian Kitchen, was called an essential reference by Canadian… More about Nettie Cronish
Published by Random House Canada Jul 12, 1999| 288 Pages| ISBN 9780679309789