Vegetarian Express : Easy, Tasty, and Healthy Menus in 28 Minutes(or Less!)

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9780316057400: Vegetarian Express : Easy, Tasty, and Healthy Menus in 28 Minutes(or Less!)

This is a collection of vegetarian meals aimed at busy vegetarian families and singles who do not want to spend hours in the kitchen. It contains more than 180 low-fat recipes which are arranged in nutritionally balanced menus.

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Vegetarian Express claims that each of its recipes can be prepared in 28 minutes or less. If preparation time sometimes stretches to 40 minutes on a few of the more complicated recipes, it hardly matters, for you end up with an extraordinarily delicious, low-fat meal in as much time as it takes for the local pizza place to deliver one of its greasy pies. This book was written with busy people in mind: folks who like to eat well but don't have the time to spend steaming, blanching, soaking, and simmering after a full day of work. Instead, Nava Atlas and Lillian Kayte encourage cooks to use prepared foods as often as possible: canned chickpeas, frozen spinach, and quick-cook rice add up to a blissful curried chickpea stew; frozen corn, canned olives and tomatoes, and tortillas combine to make a dynamite Mexican lasagna. The book is divided into sections on grains, pastas, sandwiches, and more, including recipes for side dishes to compliment each entree.

Accompanying each recipe is a checklist for ingredients; a breakdown of the calories, grams of fat, and protein contained in each serving; and instructions for when to begin each phase of preparation. With Vegetarian Express, even the most harried cook can prepare healthful, tasty meals in record time.

From Publishers Weekly:

Atlas (Vegetariana) and food writer Kayte serve up a slew of recipes for cooks who don't have time for the lengthy preparation often required by vegetarian dishes. The recipes, grouped in menus that help to minimize even the decision-making time, depend heavily on such "convenient foods" as canned beans, frozen vegetables, quick-cooking rice and packaged, pre-cut vegetables while making good use of tofu and pasta. Recipes come with nutritional analyses that sometimes require a second look: Vermicelli with Fresh Tomato and Basil Sauce, for example, has a per-serving calorie count of 177, but the recipe, intended for six, uses only 10 to 12 ounces of pasta, making for servings that are quite small. Of considerable appeal is the variety of menus in the chapter, Pizzas, Sandwiches, and Burgers, that are appropriate for lunch and provide a welcome respite from peanut butter; White Bean Pate is especially flavorful. There are some tasty recipes here, particularly for those with the leisure to substitute slightly less convenient ingredients.
Copyright 1995 Reed Business Information, Inc.

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