Quick-Fix Vegetarian
Healthy Home-Cooked Meals in 30 Minutes or Less
by Robin Robertson
Price: $16.99
ISBN-13: 978-0-7407-6374-8
ISBN-10: 0-7407-6374-1
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 pages

Robin Robertson is a 25-year veteran restaurant chef, caterer, columnist, and cooking teacher. Having published 19 cookbooks, including Quick-Fix Vegetarian, she has contributed to Vegetarian Times as well as Cooking Light, Natural Health, Better Nutrition, Health, Restaurant Business, and other magazines. She lives in Virginia’s Shenandoah Valley.
“Robin is one of the best and most prolific cookbook authors in the veggie world, and is perhaps best known for being the author of the widely acclaimed terrific cooking blog that I regularly visit.” ––Vegan Break http://www.veganbreak.com/?p=39
Watch the review: http://www.amazon.com/review/R1M6689G45XUF7?ie=UTF8&ref_=cm_cr_rdp_perm
In a hurry? You can still eat healthy
Whether you’re a novice or a seasoned vegetarian, the recipes, tips, and ideas in this book will turn you into a “quick-fix vegetarian” cook in no time. You will discover the simple techniques, shortcuts, and strategies so “fast food” no longer has to mean “junk food.” —Robin Robertson in Quick-Fix Vegetarian
Vegetarian expert Robin Robertson’s newest cookbook, Quick-Fix Vegetarian (Andrews McMeel Publishing, $16.95, April 2007), brings a whole new meaning to the term “fast food.” Recipes in the book not only are good for you; they also will get you in and out of the kitchen in less time than it takes to go to Taco Bell.
In today’s rushed culture, Quick-Fix Vegetarian reaches out to people throughout the vegetarian world as well as to people simply interested in a healthier diet. The book’s fun, common-sense approach attracts young people (the fastest-growing segment of vegetarians) as well as longtime vegetarians, and its focus on recipes that use no animal products appeals to seasoned vegans.
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From Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less, by Robin Robertson
serves 4
Descriptive names for pasta dishes abound in Italy from spicy arrabbiata meaning angry or enraged, to the evocative puttanesca, or “streetwalker-style” pasta. By extension, I suppose this delicious recipe, which combines flavor elements of both recipes, could be called “angry streetwalker” pasta.
* 2 tablespoons extra-virgin olive oil
* 3 cloves garlic, minced
* ½ teaspoon red pepper flakes, plus additional to taste
* 1 (28-ounce) can petite diced tomatoes, drained
* ¾ cup pitted Kalamata olives, halved
* 1 tablespoon capers, drained and rinsed
* 3 tablespoons chopped fresh parsley
* Salt and freshly ground black pepper
* 1 pound ziti or other small tubular pasta
Put the pasta water on to boil in a large covered pot. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes and simmer for 10 minutes to allow the flavors to blend. Stir in the olives, capers, parsley, and salt and pepper to taste, adding additional red pepper flakes if you want it spicier. Keep warm over low heat while you cook the pasta.
Cook the ziti in the salted boiling water, stirring occasionally, until it is al dente, about 10 minutes. Drain well and transfer to a shallow serving bowl. Add the sauce and toss to combine.
From Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less, by Robin Robertson
serves 4
The smoky rich flavor of the chipotle helps make this soup taste like it’s been simmering all day.
* 1 tablespoon extra-virgin olive oil
* 1 cup sliced baby carrots
* ¾ cup chopped onions
* 2 cloves garlic, minced
* ½ teaspoon ground cumin
* 3 (16-ounce) cans black beans, drained andrinsed
* 1 (15-ounce) can diced tomatoes, drained
* 3 cups vegetable broth (page 12)
* 1 to 2 canned chipotle chiles in adobo sauce, minced
* Salt and freshly ground black pepper
* Minced fresh cilantro or parsley, for garnish
Heat the oil in a large pot over medium heat.
Add the carrots, onions, and garlic. Cover and cook until softened, about 5 minutes. Stir in the cumin, black beans, and tomatoes.
Add the broth and the chipotle and season with salt and pepper to taste. Simmer until the vegetables are soft and the flavors have developed, about 15 minutes.
Use an immersion blender to puree some of the soup right in the pot. If you don’t have an immersion blender, transfer 2 to 3 cups of the soup to a blender or food processor and puree until smooth. Stir back into the pot. Taste and adjust the seasonings. Serve hot, garnished with cilantro.
Every mouthwatering recipe…is a tribute to healthy, humane, and delicious eating. This remarkable cookbook makes it a snap for veteran vegans and beginners alike to enjoy gourmet meatless cuisine in less time than it takes to order a pizza. —PETA, which named Quick-Fix Vegetarian the Best New Cookbook of 2007
If you think being vegetarian is boring, then read this book! It’s full of mouth-watering recipes that are quick and easy to prepare, making it a perfect introduction to vegetarian living. —TheVegetarianChannel.com
Thankfully, Robin Robertson understands that recipes don’t need to be complicated, voluminous or inaccessible to be delicious….The simplicity of the 150 recipes is what makes them perfect. —VegNews Magazine
Vegetarian cooking has never been easier — or more delicious. Quick-Fix Vegetarian is the answer for busy families who are looking for healthy food, fast. —Soulveggie.com
People who rarely cook but wish they could put more time into homemade meals will find Quick-Fix Vegetarian a genuine treasure. —Vegparadise.com
Quick-Fix Vegetarian’s soups are outstanding…as tasty as they are easy. —South Florida Sun-Sentinel
Complete without being too long, healthy without being inedible, time-saving without cutting corners on nutrition….It establishes Robin Robertson’s expertise…as a writer and teacher about vegetarian food. —Savvyvegetarian.com
Most people live a hectic lifestyle these days, and any quick-and-easy vegetarian cookbook is greatly appreciated. —Vegetarian Journal