Vegetarian Cooking for the Masses (Telegram & Gazette)
Posted by Drew.
There’s a good article in Sunday’s Telegram & Gazette about the rise of vegetarianism in the United States. It’s called Vegetarian Cooking for the Masses and it is an AP story, which means that it was likely syndicated in newspapers around the country. Sweet! The article recommends a handful of cookbooks, including Short-Cut Vegan, Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, and Babycakes.
Vegetarian cooking outgrew its Birkenstocks long ago, but as Americans combat obesity and even financial strain, meatless meals are becoming mainstream. Several excellent new cookbooks explore the complexities of vegetarian cuisine in ways that will tempt even the most devout carnivores.
Chef Maria EliaвЂ™s вЂњThe Modern VegetarianвЂќ (Kyle Books, 2009) is the book for home cooks who remain unmoved by cauliflower soup and lentil loaf. Lush photography in saturated hues вЂ” jewel-like tomatoes in gold, green and red; a nearly emerald watermelon set against aquamarine вЂ” offers a vision of vegetarian cooking that is rich, silky and deeply textured. And the recipes deliver.
Indian, Asian and Middle Eastern flavors inspire many of the guideвЂ™s more than 120 recipes, but each…
It’s funny. They list only vegan cookbooks, but the recipe at the end of the article calls for heavy cream and Parmesan cheese. Well, it’s not difficult to veganize: just switch the cream out for silk soy creamer and use a vegan version of Parmesan cheese.