The number of people choosing meatless meals is on the increase. And a vegan vegetarian diet — one without any animal products — is an unusually healthy one because it is high in fiber, low in saturated fat, and very nutritious. “Too many vegan recipes have relied on exotic and difficult-to-find ingredients or tedious, time-consuming techniques,” says Jannequin Bennett, executive chef of a restaurant in a AAA Five Diamond, Mobile Five Star hotel. “But Very Vegetarian has recipes made with common foodstuffs that are uncommonly delicious.”
Very Vegetarian is presented by and introduced by 9-time Olympic gold medal winner Carl Lewis, who says that a vegan diet of fresh fruits and vegetables, whole complex carbohydrates, high quality proteins, and natural fats is the best way to ensure a person’s health and longevity.
In addition to a wide range of more than 250 mouth-watering recipes, Very Vegetarian includes a helpful introduction about eating vegan and 16 pages of beautiful four-color photographs. The book will help the person who is beginning to choose meatless meals by providing nutritional information and recipes featuring familiar foods and techniques. For those who have more experience with a plant-based diet, the book offers recipes that will broaden their culinary horizons.
Endorsed by the Physician’s Committee for Responsible Medicine.
Indulgence is hardly the first word that comes to mind when one thinks of a vegan diet, but in Very Vegetarian, chef Jannequin Bennett proves that the two concepts are more closely related than one might think. After all, she explains, vegans “regularly partake of the very best foods–the most nutritious, appealing and tasty–that nature has to offer.”
With more than 250 recipes, Bennett proves that you don’t need animal products to eat delicious and satisfying foods. Soups, like Chunky Polish Borscht and Harvest Vegetable, are as hearty as any Grandma used to make. Appetizers like Spicy Corn Blini with Red Peppers and Shitakes and Artichoke and Spinach Phyllo Triangles will delight guests, and none will miss the traditional additions of meat and cheese. Entrées–from pastas and risottos to vegetable casseroles and baked, barbecued, and seared tofu dishes–are surprisingly appealing. With dishes like White Bean Ravioli with Caramelized Onion Sauce and Acorn Squash Stuffed with Wild Rice and Winter Fruits, Bennett brings a sophisticated culinary approach to this oft-maligned way of cooking and eating. Some of the desserts suffer from the use of vegan margarine and the lack of eggs, but Bennett hits the right note with those that rely on fresh fruit for flavor and texture, such as Pear Betty and Watermelon Ice.
Useful advice on how to ensure that you get the nutrition you need, how to continue to enjoy dining out, where to shop, and much more make this book a boon to vegans who aren’t willing to give up flavorful meals for their health concerns or ethical beliefs. –Robin Donovan