Food for the Spirit: Seasonal Vegetarian Recipes to Warm the Kitchen and Nourish the Soul

By Manuela Dunn-Mascetti

With more than 100 delicious seasonal vegetarian recipes, and wisdom about the sacred nature of food, Food for the Spirit shows you how goodness and health can be abundant in your kitchen. This book, however, offers more than just fresh, original recipes: suggestions for how to make our kitchens the souls of our homes, tips and ways to enjoy a solitary meal during a hectic day, and advice about selecting and preparing food in the best possible way makes Food for the Spirit a cook's spiritual manual, too. There are even meditations and prayers included to really make mealtime truly special. The recipes are organized by meals (breakfast, lunch, and dinner) as well as by season - from Spring's Spicy Black Bean Stew with Apple Polenta to Winter's Penne Bake with Broccoli, Sun-Dried Tomatoes, and Capers.

• Format: Hardcover
• Language: English
• ISBN: 0875964605
• ISBN13: 9780875964607
• Release Date: February 1998
• Publisher: Rodale Books
• Length: 244 Pages
• Weight: 1.25 lbs.
• Dimensions: 1.0" x 6.8" x 9.5"

Customer Reviews

A little out of the main stream and I like that

The subtitle of this book is "Seasonal Vegetarian Recipes to Warm the Kitchen and Nourish the Soul". The recipes are vegan. The first part of the book is about nutrition, the ritual of eating, evolution of what humans have eaten over the centuries, meditation and diet, and other spiritual aspects of eating. Then there are the recipes - starting out with "the basics" like sauces and dips that are used in the larger recipes. There are also some excellent breakfast recipes (cereals, pancakes). For the recipes there are salads, sandwiches, lentil burgers, tofu dishes, and some great grain recipes. One of the ones we tried recently was Kasha with spinach and pasta. The recipes use delicious herbs for flavor - using garlic, rosemary, sage, thyme - all things you can find easily and may already have on hand. Tonight I'm making mushrooms with swiss chard and almonds. I'll likely serve it with brown rice. The neat thing about this recipe is that there's also pesto and breadcrumbs and parsley thrown in which I wouldn't have though of. I highly recommend this book. Only negative is that there are no photos but the recipes definitely make up for it.