Easy Vegetable Meals
A Fuss-Free Cookbook for Everyone
June 2, 2020
Blurb: Healthy and filling—cooking vegetables has never been easier
You already know eating vegetables is good for you, but sometimes it can be hard to figure out how to include more of them in your everyday meals besides just in a side salad or appetizer. Easy Vegetable Meals is the vegetables cookbook that makes it simple, fast, and easy to eat tons of garden greens, feel full, and enjoy your homemade cooking.
Whether you have a box of unfamiliar vegetables from a weekly local produce delivery, or you just got home with a bundle from the farmers market, you’ll discover exactly how to enjoy whatever you have with this vegetables cookbook. A handy reference guide will help you quickly learn how to prep, cook, and serve all kinds of veggies—including ones you’ve never seen before.
Inside this vegetables cookbook, you’ll find:
- Recipes abound—With 100 creative and delicious recipes inside this vegetables cookbook, you’ll always have something that suits your mood for any meal of the day.
- Calendar cooking—These wholesome vegetable-forward recipes are sorted by season so you can find and enjoy the freshest vegetables no matter the month.
- Suit yourself—Easily tailor the recipes in this vegetables cookbook to your own dietary preferences with variation tips to make dishes vegetarian, vegan, and more.
Find out just how tasty and filling a meal full of veggies can be with this vegetables cookbook.
Easy Vegetable Meals by Larissa Olczak strives to be a vegetable cookbook for everyone, which is a good concept. Get omnivores to eat more veggies, which will, indeed, make them healthier.
Then I see that the book incorporates salmon and shrimp for, perhaps, a pescetarian take. But then there was sausage. Heh. And, yes, you will get omnivores to eat more veggies if you slip in sausage and bacon; folks cooking in the southern tradition have always known this. However, I can guarantee that this dish won’t be quite so healthy.
Some of the recipes are noteworthy. I definitely do want to try “Lemon Asparagus Pasta” except that I’m put off by the ubiquitous coconut milk and the fact that there are no herbs included. I think I’d dump the coconut milk and throw in some roasted garlic (or even sauteed garlic) with tarragon.
And, speaking of ubiquitous coconut milk. It is in a lot of recipes as is coconut cream. In the introductory chapter coconut cream is mentioned but not coconut milk. So, do I take it that the recipes calling for milk are definitely calling for milk? And no where does it say: absolutely do not use creme de coconut, which, for beginning cooks, is essential.
The one thing that has always given vegetable cooking a bad rap is that the vegetables are bland. I found that to be true with many of the recipes in this book. For instance, I could not imagine making chili (any kind of chili) with just cumin. Chili is one of those dishes that screams out for layered flavor: smokiness, heat, touch of tang.
The shepherd’s pie has become my yardstick for a vegan/vegetarian/vegetable cookbook. Whether fair or unfair, it does seem to be one recipe that pops up over and over again. If the author has done something notably different with the recipe, I do sit up and take notice. The recipe in this cookbook is the typical vegan shepherd’s pie with the umami coming from the mushrooms.
My overall feeling is that this book would probably work best for omnivores or individuals trying to slowly move toward a veg diet. I would, however, get crazy with the garlic and herbs so that the foods is tastier.
I received an ARC in exchange for an honest review.
3 out of 5 butterflies