My journey as a serious cook began when I was 18 years old. My mother was dying from breast cancer and was trying a macrobiotic diet to see if it would help. A friend of mine, a vegetarian and a good cook, showed me the ropes so that I could make meals for my family. It didn’t take me long to realize that I loved everything about cooking.
When I moved to Providence for college, I was exposed to international cuisines that I’d never seen in my hometown of Louisville. I subsequently worked in a beautiful Zen Buddhist farm kitchen in California and traveled the world, gradually settling into a career as a software engineer, making dinosaurs for “Jurassic Park” and animation software for Adobe.
My love for cooking deepened through the years. I wanted to do more than simply prepare meals for my own family. I started my blog, Herbivoracious.com, in 2007. Thousands of people see fit to visit daily and share my passion for vegetarian food that draws on global inspirations and, above all, puts flavor and pleasure first. I also spent some months interning at restaurants in Seattle and New York. This book is the next step. I’ve brought together classic techniques and flavor combinations from around the world, along with ideas from cutting-edge cuisine, to create 150 original recipes that you will be able to use for every occasion, from casual weeknight suppers to your fanciest dinner party.
It seems that everyone I meet, even dedicated carnivores, recognizes the value of eating more plant-based meals. I’ve written Herbivoracious both for vegetarians and for others who are just looking to broaden an omnivorous repertoire.
This is the book for you if you’d like to eat lusty Crispy Polenta Cakes with White Beans and Morel Mushrooms, rich and fragrant Brown Butter Cornbread, or an unusual and refreshing salad of Persimmon, Parsley, and Black Olives. I get excited thinking about the aroma of making red curry paste from scratch, the first taste of a new year’s olive oil, or the texture of beautiful chanterelle mushrooms, and I want to share those discoveries with you.
Here’s a simple but tasty vegetarian recipe for chickpeas and potato done in a curry sauce. Known as curry channa and aloo in Trinidad and Tobago, it’s a very tasty vegetarian dish enjoyed in the Caribbean. To learn how to make the green seasoning used in the dish, check out this video: http://youtu.be/g7znPCJvhnU
My daughter has all ways been a meat hater since she was born really. I have tried to go with her idea of no-meats, but being raised as a meat-eater this is hard transition for us. I thought about changing completely once and tried to catch a show with Linda McCartney when she was publicizing her vegetarian cookbook, but all the reporter wanted to do was talked about her Ex-Beatle husband, Paul. I have looked at vegetarian cookbooks and some of the ingredients they talk about are really foriegn to me. Is there a good place to start or a good starter book without looking for a "Vegetarian book for Dummies." We use a lot of fruits and vegetables, but cutting out the meat would be great once and for all.
Kudos to you for supporting your daughter on this. My 12 years old is a vegetarian, and we did it together too. Yes, alot of the things can seam foriegn at first, but you will quickly learn about them. I think one of the important things is to learn which grains are good sources of complete proteins, as well as sources for other nutrients. I am allergic to wheat, soy, and other things, so tofu and fake meats are out of the question for me, but my daughter does like the boca burgers and some ot the other meat substitutes, which can be used just like meat in recipes. We also use portabello mushrooms and beans as meat substitutes. Try visiting your library, where you can check out a selection of vegetarian books, rather than limiting yourself to just one viewpoint. It gets easier, and you will soon find meat repulsive-we cant even walk past the meat counter in the grocery store any more. You might crave it at first, but as your body detoxes, you get more used to it. Many people do it in stages, giving up red meat first, then pork, then poultry, then fish and seafood. Best of luck to you-your daughter is lucky to have a supportive mother-I see so many young people posting on here about their parents wont "allow" them to become vegetarian. What a shame it would be to be so closed minded. Good luck!
Food is full of uncomplicated, tasty meals to tempt both vegetarians and meat-eaters alike. Inspired by growing up as a vegetarian and working on her mother Linda’s recipes, and using stories and photographs (past and present) to tell her life through food, Mary has created recipes for friends and family that are imaginative and creative.
Fresh, inspirational and irresistible, Mary’s first cookbook will enthuse readers to bring more meat-free cooking into their repertoires. From Fruit and Nut Granola to Asparagus Tart, Mexican Bean Tortilla to Coconut Rice Pudding, Mary gives us ideas for every meal, from breakfasts to Sunday roasts, and offers new twists on old classics like pancakes, and Shepherd’s Pie.
As a working mother, Mary is perfectly placed to write a contemporary vegetarian cookbook – good food, cooked well and with ease, for all the family. And as a photographer she has a unique vision – her pictures are a glorious accompaniment to her mouth-watering food.
I look through them and don’t really know if they’re good recipes or not, could someone who actually uses their favorite vegetarian cookbook please tell me which one they like? Thanks, have a great Sunday!
The one I love is "How to Cook Everything Vegetarian." I bought this cook book, and it’s great. It has a lot of stuff in it to cook, and overall, it’s just great. It doesn’t have some far out their recipes like some of the other ones I have had.
The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay’s Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.
At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother’s farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world – a launderette was converted first in to a deli and then a restaurant, and Prashad was born.
Now Kaushy shares her cooking secrets – you’ll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it’s cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat – the king of street-side India – there’s plenty here for everyone to savour and share.
The Lotus and the Artichoke – Vegan Recipes from World Adventures is a cookbook featuring over 100 vegan (plant-based) recipes created by artist and avid traveler Justin P. Moore. http://www.lotusartichoke.com
This original cookbook is the result of 2 decades of travel, experimentation, and exploration of kitchens, restaurants, and street carts in over 35 countries.
The cookbook features a strong emphasis on Indian and Asian cuisine, often blending and fusing styles. Indo-Chinese dishes, unforgettable American standbys and family hits, Italian variations, hijacked German classics, African medleys from North, West and East, many of my favorite sweets of the world, and a variety of supercharged salads round out the book.
Publication: November 2012
Check out my Kickstarter fundraising campaign to back the first printing of the book! (Sept/Oct 2012)