So you are considering a vegetarian diet. This should not be a spur
of the moment decision. You do not want to become vegetarian just
for kicks. Becoming a vegetarian is a lifestyle change that will
require motivation. Usually, following a vegetarian diet is a
process that occurs over time, or it is something you were raised
into. This cookbook series was designed to help you make a smooth
transition to a vegetarian diet. Each volume in this series
includes outstanding and innovative recipes that will make the best
"almost" vegetarian food you have ever tasted. But for the person
who has just started a vegetarian diet, you will also find easy
meat variations, thus turning these outstanding "almost" vegetarian
meals into delicious meat eater food. These recipes are also
focused towards people who are interested in following a
Lacto-Ovo-Vegetarian diet, which would include plant based
products, milk and eggs. In every volume of Vegetarian Recipes for
Meat Eaters: Flexitarian Diet Recipes for People Who Can't Give Up
Meat, you will find a delicious variety or recipes, including
soups, snacks, entrees, meals, accompaniments and salads for the
family and for entertaining guests. Here is what you will find
inside Volume One: Chapter One - Soups & Snacks Lots of flavor
surprises from around the world will delight you in this section.
Even more inventive are the snacks, some of which could double as a
tempting entree. Chapter Two - Pastry and Eggs With eggs and
pastry, you have the basis of limitless recipes for the family or
entertaining. Eggs, of course, are great in sauces, fillings and
pastry, or star in their own right. Chapter Three - Grains Start
exploring the fabulous range of grains and see how readily they
blend with other ingredients in a great variety of enticing dishes.
The grains used in these recipes offer earthy colors and different
shapes and offer high nutrition, with protein, fiber, and complex
carbohydrates. Chapter Four - Pasta Easy and satisfying meals with
pasta are enjoyable to cook, and always very popular. These recipes
are scrumptiously different, with many unique temptations that will
leave your guests wanting more. Chapter Five - Pulses Peas, beans
and lentils are unobtrusive stars, easy to use, a source of protein
and fiber, wonderfully filling and economical, too. The pulses in
these recipes show their style in hearty main meals, pretty salads,
dinner party fare, casual lunches and snacks, all with lots of
color and great taste. Chapter Six - Vegetables In a triumph of
tastes and textures, I have used a fabulous range of vegetables for
recipes with an international touch. They are innovative without
being difficult, giving you new ways with favorites, plus the
chance to try something you might not have thought of using.
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