Best cookbook for simple vegetarian one-pot meals?
Mil can help with cooking in the afternoon for dinner, but I need recipes to give her. We are looking for more vegetarian options or low meat in the dish. Lentils, beans, etc. They favor more European style food but low heat curries or Middle Eastern type dishes also work. Slow cooker recipes are also good but I don't want it to be over-cooked.
I like Quick Vegetarian Pleasures from Jeanne Lemlin.
Some of the recipes I like: the Couscous with Spinach,Tomatoes and Cheese; the Rice, Broccoli and Feta Cheese Saute , Broccoli, mushrooms, red peppers sandwich with wasabi mayo; Zucchini, Tomato and Swiss Cheese Pie; the Crusty Potatoes, Tomatoes and Onions baked with Olive Oil and Garlic; Zucchini Tostadas; even Chocolate Cake and Oatmeal Muffins. They even have copies of the book at my library.
I like a lot of the recipes from, Fresh From The Vegetarian Slow Cooker. I picked it up for $7.00
I like this book of her's as well, especially
I like the Oyster Mushroom Chowder here:
I also like 1,000 Vegetarian Recipes, by Carole Gelles. Tonight I am making an adaptation of her Asparagus with Walnuts and Browned Butter.
Toasting the walnuts in the oven at 350 for 15 min. Roasting the asparagus. Then brown the butter and toss in the walnuts and 1/2 tsp of freshly grated lemon rind.
Serving it along side some eggplant lasagna from yesterday. Basically the same as you would make regular lasagna, but I like to add carrot and a lot of onion to my basic tomato sauce. Instead of meat, I do a layer of breaded and fried eggplant. I do eat cheese, so I use ricotta.
For something simpler, my friend Katie really likes Quick Fix Vegetarian. I haven't cooked a lot from this book, but I liked how these dishes could come together in a fast and furious manner, without too much consternation for someone new to vegetarian cooking and cuisine.
You can get this book from the library and peruse, as I did. here are a few that I photocopied to make in the future:
pretty quick pinto picadillo, southwestern pasta salad with avocado-serrano dressing (and pinto beans), golden garbanzo sauce, spicy coconut rice noodles with tofu and cilantro, ginger sesame noodles with broccoli, tempeh with coconut-peanut sauce, grilled garden sandwiches, tahini green bean salad with baked tofu, quinoa saqlad with roasted asparagus, white beans, and red peppers