madteaparty Posted January 16, 2016 Share Posted January 16, 2016 We eat "everything", and enjoy it, and plan to continue to do so :). We try to source decent quality, like salmon from a co-op, flash frozen in Alaska, and half a beef locally grown at a non-industrial farm, and I do cook most everything from scratch with the random trader joe's bag thrown in because I need to unchain self from the kitchen sometime. That said, I'd like to incorporate more vegetarian meals. Like one or two a week. But I need it to be delicious because I think food is fun and I want to keep it that way. Any recipe books I should look at? many thanks! 1 Quote Link to comment Share on other sites More sharing options...
rebbyribs Posted January 16, 2016 Share Posted January 16, 2016 I'd suggest A Year in a Vegetarian Kitchen and / or The Complete Italian Vegetarian Cookbook both by Jack Bishop. I've also been using How to Cook Everything Vegetarian by Mark Bittman and The Complete Vegetarian Cookbook by America's Test Kitchen a lot lately. Quote Link to comment Share on other sites More sharing options...
nevergiveup Posted January 16, 2016 Share Posted January 16, 2016 I second the recommendation of The Complete Vegetarian Cookbook by America's Test Kitchen. I have tried many recipes from it and have liked every one of them so far. I have a number earmarked to try this week. 1 Quote Link to comment Share on other sites More sharing options...
mommymonster Posted January 16, 2016 Share Posted January 16, 2016 My personal bible is Vegetarian Cooking for Everyone, by Deborah Madison. I will be keeping an eye on this thread, though, as one can never have too many cookbooks! Quote Link to comment Share on other sites More sharing options...
kewb Posted January 16, 2016 Share Posted January 16, 2016 In addition to the ones mentioned I also like the moosewood cookbooks. The blogs I like are www.ohsheglows.com and I believe her cookbook is out if you want a book; and www.chocolatecoveredkatie.com (because, you know, dessert) 2 Quote Link to comment Share on other sites More sharing options...
livetoread Posted January 16, 2016 Share Posted January 16, 2016 I really like Amercan Test Kitchen's one too, but holy cow, the entrees I've tried take about an hour and a half to prepare, let alone bake, and every recipe seems to take every pan in the house. Dh comes home to a disaster in the kitchen and immediately knows dinner will be good and I've been using ATK. 1 Quote Link to comment Share on other sites More sharing options...
Bluegoat Posted January 16, 2016 Share Posted January 16, 2016 I have one called THe Ultimate Vegetarian Cookbook by Roz Denney. It's a little older, but it includes a lot of variety, and not too many odd ingredients. It's British though so recipes are written accordingly. Quote Link to comment Share on other sites More sharing options...
whitestavern Posted January 16, 2016 Share Posted January 16, 2016 (edited) Seconding (thirding?) Deborah Madison and Mark Bittman. Oh, and Moosewood and Thug Kitchen as well (ignore last one if foul language bothers you, lol) Edited January 16, 2016 by whitestavern Quote Link to comment Share on other sites More sharing options...
madteaparty Posted January 16, 2016 Author Share Posted January 16, 2016 I really like Amercan Test Kitchen's one too, but holy cow, the entrees I've tried take about an hour and a half to prepare, let alone bake, and every recipe seems to take every pan in the house. Dh comes home to a disaster in the kitchen and immediately knows dinner will be good and I've been using ATK.Can they be frozen easily, you think? I'm in a cooking slump(and my family thinks poached salmon with lentils in homemade broth is a boring weeknight meal) so I need a bit of a shakeup here. Quote Link to comment Share on other sites More sharing options...
livetoread Posted January 17, 2016 Share Posted January 17, 2016 Can they be frozen easily, you think? I'm in a cooking slump(and my family thinks poached salmon with lentils in homemade broth is a boring weeknight meal) so I need a bit of a shakeup here. Sure. Not the tofu ones (frozen tofu takes on a completely different texture as you may already know), but certainly others. I like that ATK has a little blurb about why each recipe works the way it does and why they picked certain ingredients. It's informative. Quote Link to comment Share on other sites More sharing options...
Jyhwkmama Posted January 17, 2016 Share Posted January 17, 2016 I love Happy Herbivore cookbooks! There are some free recipes on her website. Quote Link to comment Share on other sites More sharing options...
pehp Posted January 17, 2016 Share Posted January 17, 2016 We are crazy about Isa Chandra Moskowitz in our household. Veganomicon is bigger and beefier (ha), but I also like Vegan with a Vengeance. I make pumpkin muffins from VWAV about a thousand times a week (de-glutenized for my son). Her her cupcake book is fun too. She's just pretty saucy and I like that about her. We would have been friends in college. 3 Quote Link to comment Share on other sites More sharing options...
Liz CA Posted January 17, 2016 Share Posted January 17, 2016 I've had this book for many years even though we've never been exclusively vegetarian. "The Garden of Earthly Delights - Gourmet Vegetarian Cooking" by Shea MacKenzie Quote Link to comment Share on other sites More sharing options...
rebbyribs Posted January 17, 2016 Share Posted January 17, 2016 We are crazy about Isa Chandra Moskowitz in our household. Veganomicon is bigger and beefier (ha), but I also like Vegan with a Vengeance. I make pumpkin muffins from VWAV about a thousand times a week (de-glutenized for my son). Her her cupcake book is fun too. She's just pretty saucy and I like that about her. We would have been friends in college. I use her cookbooks a lot too (husband is vegan). Isa Does It and Vegan Brunch are both really good and I probably make something from each every week. I don't think I'd recommend them for omnivores because there are a lot of "weird" ingredients and recipes that are vegan versions of foods that normally have meat, eggs, or dairy. Quote Link to comment Share on other sites More sharing options...
madteaparty Posted January 17, 2016 Author Share Posted January 17, 2016 Sure. Not the tofu ones (frozen tofu takes on a completely different texture as you may already know), but certainly others. I like that ATK has a little blurb about why each recipe works the way it does and why they picked certain ingredients. It's informative.I did not know that about tofu, thanks. 1 Quote Link to comment Share on other sites More sharing options...
nobeatenpath Posted January 17, 2016 Share Posted January 17, 2016 Veganomicon is bigger and beefier (ha), but I also like Vegan with a Vengeance. I was so excited when I go Veganomicon but found I rarely cooked anything from it. But I love Vegan with a Vengeance and make a lot from that one, so if I was only going to pick one, go with Vengeance. And Isa's website Post Punk Kitchen is fantastic. Quote Link to comment Share on other sites More sharing options...
kewb Posted January 17, 2016 Share Posted January 17, 2016 I was so excited when I go Veganomicon but found I rarely cooked anything from it. But I love Vegan with a Vengeance and make a lot from that one, so if I was only going to pick one, go with Vengeance. And Isa's website Post Punk Kitchen is fantastic. Oh, I forgot about ppk. I have made some awesome stuff from her site, too. Quote Link to comment Share on other sites More sharing options...
Mom22ns Posted January 17, 2016 Share Posted January 17, 2016 I did not know that about tofu, thanks. We much prefer the texture of tofu after it has been frozen and I freeze most of my tofu to get the texture change. Depending on what you are doing with tofu, you might actually prefer it in the frozen version. :) 1 Quote Link to comment Share on other sites More sharing options...
livetoread Posted January 17, 2016 Share Posted January 17, 2016 We much prefer the texture of tofu after it has been frozen and I freeze most of my tofu to get the texture change. Depending on what you are doing with tofu, you might actually prefer it in the frozen version. :) Yes, it is good frozen and thawed. It becomes more chewy and sort of spongy. It seems to soak up flavor better too. I like it both ways. 1 Quote Link to comment Share on other sites More sharing options...
Serenade Posted January 17, 2016 Share Posted January 17, 2016 In addition to the ones mentioned I also like the moosewood cookbooks. Moosewood cookbooks are great! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.