Student's Vegetarian Cookbook: Quick, Easy, Cheap, and Tasty Vegetarian Recipes

by Carole Raymond

Book Overview

With vegetarian eating on the rise and with more young adults adopting this lifestyle, Student's Vegetarian Cookbook, Revised provides the means for developing healthy, low-fat meals that are quick, easy, and inexpensive to prepare. This cookbook will include a wealth of new and updated recipes, new health information including food source charts, and a new section of resources. Fully updated and revised, some of the new recipes (and revised old favorites)...

• Format: Paperback
• Language: English
• ISBN: 0761511709
• ISBN13: 9780761511700
• Release Date: June 2003
• Publisher: Clarkson Potter Publishers
• Length: 288 Pages
• Weight: 0.74 lbs.
• Dimensions: 0.7" x 5.6" x 8.2"
• Age Range: 12 to 17 years
• Grade Range: Grades 7 to 12

Customer Reviews

My Favorite Vegetarian Cookbook!

I have tons of vegetarian cookbooks, and this is the one I use most frequently. Most of my other books have lengthly preparation times, ingredients that necessitate trips to two or more stores, or (my personal gripe) recipes that require other recipes in the book! The Student's Vegetarian Cookbook is no frills and utilitarian. It introduces a few "exotic" ingredients like nori and tofu, but for the most part it emphasizes simple, fresh-tasting food that can be made with ingredients from the local grocery store. One page suggests easy additions to popcorn, while another has simple suggestions for vegetarian sushi. All the recipes have short preparation times and short ingredient lists. The majority of the book focuses on vegetarian renditions of the food that surrounds a student in college: pizza, burritos, and burgers. There are also recipes for bean meals, pasta meals, breakfasts, desserts, snacks, and more. The food in this book really does shine. One of my favorites is the White Bean and Tomato Salad. I also like the Broiled Tofu and the Bright Lemon Vinaigrette is one of my favorite salad dressings. Today I made Orange Rice and Black Bean Salad - the combination of cinnamon, orange, and balsamic vinegar made the whole taste exotic. For dinner I had Pete's Harbor Special, a conconction of refried beans and zuchinni flavored with thyme. Even though the recipes are basic, they're far from standard. Many of them are also designed to accept substitutions. Best of all, most of the recipes make from one to two servings, so there are no boring leftovers. The binding is cracked, the pages are stained, and the entire book is dog-eared - what higher recommendation can I give than that?!

Great for New Vegetarians

I love this book. I have been a vegetarian for only 2 years so am still exploring the vast variety of food options available (including many new ethnic foods that I have never heard of). This book is wonderful for those just transitioning into the vegetarian diet. the ingredients are simple to use and easy to find. My FAVORITE part of this book is that all of the dishes are for single or double servings. For a student or single person living alone, it is great to be able to only cook for one and not waste food. Additionally, it allows me to try new flavors without cooking a large meal. I would recommend it to anyone who is thinking about becoming a vegetarian, anyone on a tight budget (and who doesn't have access to specialty ethnic grocers), or anyone who is thinking of trying new flavors but is afraid to try it in a "fancy" way. Kudos to the author.

EXCELLENT BOOK--CHANGED MY LIFE!

Yes, this book has changed my life--I've gone from being a glamour girl, living the life of a starlet ("What? Me? Cook?! Yeah right!!!") To becoming a gourmet chef overnight. My family and friends are astounded--they are still trying to regain their speech after tasting my delectable Blueberry, Chocolate and Banana Nut cakes! Who KNEW? I now cook for myself every day and I have never eaten such delicious food. The title is misleading--it should be "Unleashing the Gourmet Cook Within." I am not a student, but a vegetarian girly girl who really had given up all hopes of ever learning how to cook. Everything I'd ever attempted making before this was not suitable for my dog even--until now...I am a Master Chef! The recipes are delicious and simple and the ingredients are all simple to find and inexpensive! I no longer eat out all the time and the change has made my eating habits and lifestyle that much healthier for it. Why grab a can of soup or a frozen food when you can dine on sumptuous delicious warm meals and desserts that you can make from scratch in minutes from whole/wholesome fresh ingredients? Amazing! I use this book daily and there's enough variety to never get bored...a little something for everyone. This is truly cooking's best kept secret.....shhhhh!!!

Not just for students

This book is a comprehensive book of easy, healthy, and delicious recipes. I am graduating college in a week and I'm sorry that I didn't find this book sooner! I will definitely keep using this book long after my student days are over. What's great about this book is that there are many "classic" vegetarian recipes (such as hummus, miso soup, pasta vegetable salad) that many other vegetarian cookbooks overlook (because they figure that you already know how to make those things). The only disappointment I have had with the book so far is the Mountain High Chocolate Cake (ended up mushy and vinegar-tasting on top), but everything else has been delicious (fruit smoothie, french toast, etc). If one is a vegan, she offers substitutes for milk & eggs (although these items are used infrequently anyway). Also, since I cook for just my husband and me, I appreciate that the recipes are designed for 1-2 people (so I don't end up with leftovers for 5 people!). By the way, we are not exclusively vegetarian, but like to eat healthy at home, and this book allows us to do that. Also check out my other favorites: Jeanne Lemlin's "Quick Vegetarian Pleasures" and Nava Atlas' "Vegetarian Express."

good book

I bought this book over a year ago when my husband & I started eating healthier. We avoid dairy now & most of the recipes that call for milk specify that soy milk can be substituted. (Recipes that call for cheese I automatically sub soy or rice cheese.)All of the recipes are extremely simple. The ingredients lists are usually very short & the entire book is very practical. If you're learning to cook (or if the idea of heading into a kitchen scares you) this is the book for you.Here are the sections with some examples of recipes:Breakfast (french toast, vegan pancakes, scrambled tofu, rice pudding)Dips & Spreads (salsa-excellent! hummus, guacamole, tahini)Soups & Stews (miso-happy soup, minestrone, split pea, kale & potato, Moroccan stew)Salads & Dressings (fruit salad, apple raisin couscous, marinated vegetables, avocado & pear salad)Sandwiches, wraps & pizza (falafel, crostini with a bean & a green, black bean & yam quesadilla, tacos monterey, pita pizza crust, farmhouse vegetable pizza)Bean meals (chipotle black bean chili, dal, marinated tempeh)Grain meals (spontaneous couscous, polenta with black beans, Indian rice, Sicilian rice)Pasta (with zucchini & basil, with green beans & feta, primavera, spaghetti pancake, peanut pasta)Vegetables, Stir frys & potatoes (artichoke feast, gingered Chinese green stir fry, Pad Thai, colcannon, scalloped potatoes vegan style)Desserts & quick breads (dark chocolate pudding, baked apples, baked bananas, banana bread)There's also a section on coffee drinks-like cafe au lait.