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New Vegetarian Cooking by Rose Elliot: Book Review

Posted Jul 07 2009 5:45pm

Summer is the perfect time to check out new vegetarian recipes, whether you’re cooking for yourself or company, its good to hit the books — cookbooks — and expand your cooking repertoire.


This week’s book review pick is New Vegetarian Cooking by Rose Elliot, which presents 120 “fast, fresh, and fabulous recipes”.  Rose Elliot made a good name for herself with Vegetarian Fast Food, and that track record continues with this title.

The book, which retails for $19.95 in the U.S. and $29.95 in Canada, offers up yummy meat-free recipes beautifully laid out with large color photos.

Accompanying the recipes are numerous useful mini-sections on a hoard of topics of interest.  Pregnant?  There’s a nutrition section for you!  Have children or teens, which you want to raise vegetarian?  There’s sections for that too!  Also handy is the advice for international cooks in the introduction (recipes use international measurements, such as grams in addition to traditional U.S. cooking measurements).

Here’s two delicious selections to whet your interest:

Green Pea Soup With Mint

2 lb. frozen peas or, preferably, garden-fresh organic peas in the pod
1 large onion
6 garlic cloves
(optional) Salt and pepper
(optional) Fresh mint leaves
(optional) 3-4 tablespoons thick plain yogurt

Put peas in a saucepan, simmer for 10-15 minutes.  Empty contents into a food processor, adding a bit of water if the mixture seems dry.  Puree in the food processor, then return to the saucepan, warming until hot.  Ladel into bowls, garnish with mint and yogurt.

Deep Fried Tofu and Hijiki Balls

2 tablespoons hijiki seaweed
1 cup (250 g) tofu (drained and blotted)
2 tablespoons (50 g) grated carrot or turnip
1 garlic clove, crushed
2 teaspoons ginger
5 tablespoons sesame seeds
vegetable oil

2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon grated raw ginger root

Cover hijiki with boiling water, soak for 10 minutes.  Drain and cover with fresh water and simmer for 20 minutes or until tender.  Pat dry.  Break tofu in food processor.  Add hijiki, turnip/carrot, and ginger and blend to pulp.  Roll walnut-sized balls of mixture in sesame seeds.  Fill frying pan 1/3rd full with vegetable oil.  Heat until sesame seed immediately rises to top and begins to brown when dropped in.  Drop the coated balls into the frying pan and fry for 3-4 minutes.  Drain on paper towels and serve with dip.


That gives you a taste of what  New Vegetarian Cooking has to offer.  Check it out!  Thanks to Rose Elliot and her wonderful book for these recipes.

Related posts:

  1. 10 Good Sites To Find Vegetarian Recipes
  2. Book Giveaway: Vegan Cupcakes Take Over The World
  3. Boca Burger Mini-Review, Plus Coupons.
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