The Occasional Vegetarian: More Than 200 Robust Dishes to Satisfy Both Full- And Part-Time Vegetarians

by Diane Porter and Karen Lee

Book Overview

Finally, a cookbook for meat-eaters who want to reduce--not eliminate--the amount of meat in their diets. The Occassional Vegetarian offers original, naturally low-fat recipes that will entice both... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0446517925
• ISBN13: 9780446517928
• Release Date: January 1995
• Publisher: Warner Books (NY)
• Length: 272 Pages
• Weight: 1.80 lbs.
• Dimensions: 1.0" x 8.4" x 9.4"

Customer Reviews

I wish the authors would write another!

It's amazing that such simple recipes could produce such delicious food. I go mostly for the side dishes, due to a husband who does not believe a meal is complete unless there is a dead animal on his plate. The artichoke vinaigrette is indeed delicious. Other recipes that I turn to over and over are the green beans (or haricot verts) with slivered almonds and the shiitake mushrooms and snow peas (which takes about 10 seconds to make). I will definitely try the dishes recommended by the other readers as well.

This is the number one cookbook in my house!

I love this cookbook! Every single recipe is great and tasty. Although some are not the quickest to prepare, nor use ingredients you'd 'usually' have in the pantry, Lee has given me a new outlook on produce and preparation methods.While every dish is delicious, you can be assured that it is healthy, too. My favorites include: stir fried rice and ginger cookies.

"If it's so good, tell me about your favorite recipes!"

I'm up to the unspoken challenge, so here goes!I bought this book when it first came out in hardback, and echo the motivations of the previous reviewers for purchasing the book. Since I cannot improve upon the positive comments they have already shared, I offer a description of some of the recipes that I consider definite "keepers" and regulars in my cooking portfolio. "Artichokes with Mustard Vinaigrette" (Finger Foods and Appetizers) provides a delightful alternative to the clarified butter or mayonnaise 'dipping sauce' that most folks associate with steamed artichokes. Once I tried it, I was hooked! Dijon mustard and balsamic vinegar are the foundation for the vinaigrette, and the author provides complete instructions for preparing the artichokes."Minestrone" (Soups, Light and Substantial) takes the prize as my all-time favorite vegetable soup! I make this for myself at least once every couple of months for my work lunches. Leeks are key to this recipe, and the author again provides complete instructions on their preparation. Other ingredients include carrots, celery, kidney beans, potatoes, tomatoes, mushrooms, parsley, thyme, and oregano."Penne with Roasted Tomato and Leek Sauce" (Pasta) has become a Thanksgiving dish in my house, offered alongside the traditional turkey and trimmings as a savory alternative for those who prefer meatless dishes or just don't get all that excited about turkey. Leeks, plum tomatoes, garlic, and fresh basil provide the flavorings that make this dish memorable."Lentil and Potato Stew with Spiced Oil" (Beans) is, without a doubt, the best lentil recipe I have ever tried. It's hearty, accompanied by bell peppers, carrots, onion, and celery, and seasoned with soy sauce, fresh ginger, olive oil, and roasted cumin. I never tire of it when I make it for my work lunches."Sweet Potato and Pear Gratin" (Vegetables) makes a fabulous light vegetarian lunch. The sweet potatoes and pears are baked with a sauce of citrus juices, cinnamon, allspice, and brown sugar. Then, they are topped with bread crumbs and freshly grated Parmesan cheese. You'll say goodbye to the old sugary-marshmallow yams once you try this!Oh, and I must mention that this book was directly responsible for introducing me to the delightful flavors of leeks and shallots and saffron, and in how to prepare good rice! I grew up in the Midwest, where "Minute Rice" was supreme -- but I never much thought about serving rice as a side dish in my own home until I stumbled upon Basmati Rice (via a good friend) and Karen's suggestions for preparing it.

Great introductory cookbook for vegetarians and non-

I purchased this book a few years ago at the insistence of my sister, who owned it. Now my parents and my sisters own it, as well as numerous friends -- and I'm the only vegetarian in the bunch.In fact, whenever someone expresses interest in vegetarian cooking (or frustration with figuring out how to handle family meals with a new vegetarian in the family), I suggest this cookbook. I also suggest it to people who want to try interesting recipes or make cooking a fun, creative experience. The food itself is good, and her recipes are thorough (nothing worse than trying to figure out exactly what the author means me to do next). In fact, it wasn't until I read her explanation for including the Drop Dead Chocolate Cake recipe that I discovered this was a low-fat cookbook. I wouldn't be as bold as some of the other reviewers in saying that all of the ingredients are ones I keep on-hand. It probably depends on how you cook and your access to produce (but most are readily acquired at a good health food store). In fact, this cookbook probably introduced me to 'fancier' cooking -- e.g., roasting my cumin seeds then grinding them as needed, portabello mushrooms, reggiano parmesan, risotto.As one reviewer mentioned, she has great tips about cleaning mushrooms, buying parmesan, etc. And when the recipe calls for roasted red bell peppers, she refers the user to a recipe for roasting bell peppers (or cumin seeds, for that matter) in the Basics section of the cookbook. I have found that her preparation times aren't exactly accurate and, beyond that, certainly don't account for the time of, e.g., roasting bell peppers if she calls for them in the ingredients. And this isn't exactly a meal-in-a-minute cookbook. Several of my favorite recipes only take 20 minutes, but that is not her general aim, I don't think.She also provides menu suggestions which include meat options (e.g., serve as a side dish with chicken) for people who do eat meat (or for 'mixed' meals/families who want to provide both options).I strongly recommend this cookbook. It's the one most often used in my house and the homes of many of my family.

Great dishes even for non-vegetarians

We're trying to eat less meat and more vegetables so we loved the title of the book and bought it. It is my favorite cookbook, vegetarian or not. I flipped through last night to make a nice light summery dinner and found 10 recipes I could easily make with supplies on hand. Quick, too. I had some pretty committed meat eaters try the lentil and potato stew and they LOVED it. Great flavors, interesting meal ideas. Good cooking philosophy.