Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
Locricchio starts out with simple tips and information for beginning cooks and for those who are just starting out as vegetarians. His goal is to provide a core repertoire of dishes that have a range of flavors, are fairly easy to put together, and are appealing to both teen and adult vegetarians of all kinds. The book's mouth-watering recipes, from breakfast to dessert, offer modern versions of familiar foods plus some surprises.
Teen Cuisine New Vegetarian is printed on sleek but nonglossy paper and uses an earthy green and gold color scheme. Handy icons quickly point out which recipes are good for vegans and which for vegetarians who prefer raw foods. Scattered throughout the book are helpful chef's tips that ensure success. Besides introductions, beautiful full-page photographs, and clear ingredient lists, recipes are divided into fun and helpful "On your mark," "Get set," and "Cook!" sections that help teens develop the habit of preparing ingredients and gathering supplies before turning on the heat.
|From p. 118 of the cookbook|
Another plus is that Teen Cuisine New Vegetarian doesn't rely heavily on soy products and fake meats. One or two recipes call for tempeh and at least one calls for tofu, but in general, Locricchio has developed dishes based on fresh vegetables, beans, and some grains. Vegans will, however, welcome the optional soy dairy products.
Here are a few of the recipes that look particularly good to me and I know would also appeal to my teenage, vegetarian niece (who also likes to cook):
- Sloppy Janes, which are full-flavored and mushroom based
- New Waldorf salad, which includes jalapenos and fennel
- Hodgepodge, which is quinoa based and has bright flavors
- Curried vegetarian stir-fry, which is perfect for summer and is shown in the scan
- Cupcakes, chocolate and vanilla with both flavors of frosting
Here's quick drink snack that works for both vegetarians and vegans.
- 1 cup (10 to 12) fresh or frozen strawberries
- 1½ cups plain whole-milk yogurt or soy yogurt
- ⅓ cup cold water
- 2 tablespoons sugar
- 1 teaspoon ground cardamom
- 5 to 6 ice cubes, plus more for serving
If you are using fresh strawberries, wash them and let them drain in a colander, tossing them lightly, to remove any excess water. Cut away any dark spots or soft brown sections from the berries. Remove the stems. The tip of a teaspoon works well for this. Slice the strawberries in half and put in a blender.
If you are using frozen strawberries, let the whole berries partially thaw in a bowl. Transfer them to a blender.
Add the yogurt, water, sugar, cardamom, and ice to the blender in the order given and press firmly in place.
Blend at high speed for 20 seconds, or until smooth.
Divide between two glasses and serve immediately.
Buy Teen Cuisine New Vegetarian at an Indie or a bookstore near you. This link leads to an affiliate program.
Published by Amazon publishing, 2012
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy).