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

Watch the review: http://www.amazon.com/review/R1M6689G45XUF7?ie=UTF8&ref_=cm_cr_rdp_perm

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.

The 150 delicious and satisfying recipes in Quick-Fix Vegetarian range from flavorful soups to elegant desserts, from Spinach and Sun-Dried Tomato Quesadillas to Oh-So-Sloppy Joes. They call for fresh produce, grains, pastas, and beans, along with healthy convenience foods and time-saving shortcuts. As Robin shows, there is no need to sacrifice taste and nutrition when there is little time for cooking.

Robin shares in detail her kitchen tips and time-crunch strategies, including keeping a well-stocked pantry (she provides the list of essentials), being organized, planning menus, and having sharp knives and other time-saving equipment. She even includes a chapter of slow-cooker recipes, well-suited to a quick-fix book because “you can literally sit down to eat dinner the minute you arrive home.”

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.

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.

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