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Discover the stress-free way to stay vegetarian with easy, everyday comfort recipes from The Simply Vegetarian Cookbook.
Simplicity―it’s the only ingredient that should be in every vegetarian recipe. When you’re short on time, low on ingredients, or cooking for omnivores and carnivores alike, The Simply Vegetarian Cookbook stocks your kitchen with the easiest, everyday recipes that anyone can pull off, any day of the week.
This vegetarian cookbook features recipes grouped by type of cooking ease. From 5-Ingredient to 30-Minutes or Less to One Pot recipes, The Simply Vegetarian Cookbook allows you to decide what to cook not only by what looks good―but also by what’s the easiest for you.
Simplicity is the main ingredient of every recipe in this vegetarian cookbook, with:
- Easy-to-find ingredients that you can buy year-round in your local market
- Easy-to-make comfort meals for lunch or dinner, with a handful of side dishes, breakfasts, and snacks
- Easy-to-adapt recipes for vegans and meat eaters, with substitution tips for recipes, plus an entire category devoted to making one dish in two different ways
From Portabella Eggs Florentine to Baked Eggplant Parmesan, The Simply Vegetarian Cookbook serves up fuss-free, everyday recipes to make your life easy.
From the Publisher
Meatless Meals Made Easy:
This cookbook is filled with recipes that are easy to make, without using every pan you own and spice in your cabinet just to get dinner on the table. It’s intended for vegetarians cooking for themselves at the end of a long workday, as well for as home cooks preparing family meals for both vegetarians and omnivores. To support the mixed family table, Flexitarian Tips for adding meat or fish are offered with many recipes. Here is a preview of what you’ll find inside.
The vast majority of the ingredients used in this cookbook’s recipes are ones you should be able to find year-around in your local market, with some being available only when they’re in season.
Recipes in this vegetarian cookbook are organized by category of easiness instead of type of meal, such as No Cook, Thirty Minutes Max, Five Ingredients, One Dish, Slow Cooker and Pressure Cooker, and much more.
Every recipe in this vegetarian cookbook highlights whether it’s vegan, dairy-free, gluten-free, nut-free, and/or soy-free, and many include recommendations for adapting the recipes to these diets. And even if your table doesn’t include any vegetarians, there’s no reason why they can’t fully enjoy these recipes just as they are.
Sample Recipe: Buttermilk Cornbread–Topped Skillet Chili
One Skillet / Serves 6 / Prep time: 20 minutes / Cook time: 50 minutes
1. Preheat the oven to 375°F.
2. Heat the oil in the skillet over medium-high heat, and add the onion, bell peppers, jalapeño, and garlic. Sauté until the vegetables begin to soften, about 10 minutes. Add the beans, tomatoes, chili powder, oregano, salt, and pepper. Simmer for 10 minutes until slightly thickened.
3. In a medium bowl, make the cornbread batter by whisking the cornmeal, flour, sugar, baking soda, and salt together. Form a well in the middle of the dry ingredients. Pour in the eggs, buttermilk, and butter. Whisk together to create a thick batter.
4. Spread the cornbread batter over the top of the chili. Place the skillet on a baking sheet, and slide it into the oven. Bake for 30 minutes, or until a knife inserted into the cornbread comes out clean.
You’ll need a 14-inch ovenproof skillet, or one large enough to accommodate both the chili and cornbread, without spilling over in the oven. You can also use a medium Dutch oven with great success. If you prefer less cornbread, cut the recipe in half, and dollop spoonfuls of the batter onto the chili, cobbler-style.
Buttermilk makes the cornbread tender, but if you don’t have any on hand, either squeeze 1 tablespoon of lemon juice into 1 cup of milk and let it sit for several minutes, or thin some sour cream or yogurt with milk until you have the consistency of buttermilk.
Add ½ pound cooked and drained ground turkey or ground beef to the chili in place of one of the cans of beans.
Ingredients for the Chili and Cornbread:
2 tablespoons olive oil, ½ onion, diced (about 1 cup), 2 orange bell peppers, diced (about 2 cups)
½ jalapeño pepper, seeded and finely diced, 1 tablespoon garlic paste
2 (15-ounce) cans kidney beans, drained and rinsed, 1 (28-ounce) can crushed tomatoes
1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper
1 cup fine ground cornmeal, 1 cup all-purpose flour, ½ cup white granulated sugar
½ teaspoon baking soda, ¾ teaspoon kosher salt, 2 large eggs
1 cup buttermilk, ½ cup unsalted butter, melted