Format: Trade Paperback
Dimensions: 279 pages, 10 × 8 × 0.8 in
Published: September 14, 2010
Publisher: Transcontinental Books
The following ISBNs are associated with this title:
ISBN - 10: 0981393802
ISBN - 13: 9780981393803
Read from the Book
Apple Fennel Celery Salad Prep : 8 minutes Makes : 6 to 8 serving 1 cup (250 ml) thinly sliced fennel 1 cup (250 ml) sliced celery 1 cup (250 ml) red seedless grapes, halved 2 Red Delicious apples, peeled and chopped 1/2 cup (125 ml) chopped toasted walnuts Poppy Seed Dressing 1/2 cup (125 ml) Balkan-style plain yogurt 2 tbsp (30 ml) liquid honey 4 tsp (20 ml) lemon juice 1 tsp (5 ml) Dijon mustard 1/2 tsp (2 ml) poppy seeds Pinch salt Pinch paprika Poppy Seed Dressing : In large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth. Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts. Black Bean Quesadillas Prep : 20 minutes Cook : 25 minutes Makes : 4 Servings 2 tsp (10 ml) vegetable oil 1 onion, chopped 1 sweet green pepper, diced 1 tbsp (15 ml) chili powder 1/2 tsp (2 ml) ground cumin 1/4 tsp (1 ml) each salt and pepper 1 can (19 oz/540 ml) black beans, drained and rinsed 1 cup (250 ml) salsa 1/2 cup (125 ml) cooked corn kernels 4 large (10-inch/25 cm) flour tortillas 2 cups (500 ml) shredded old Cheddar cheese 1/2 cup (125 ml) light sour cream 1/4 cup (60 ml) diced pickled jalapeno peppers (optional) In large skillet, heat oil over medium heat; fry onion, green pepper, chili powder, cumin, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. Evenly spoon bean mixture over hal
From the Publisher
Cooks across Canada are trying to eat well, incorporate more healthful foods into their menus and accommodate the dietary choices of family members. Canadian Living''s new collection of vegetarian recipes caters to this trend with nourishing dishes that work every time - whether you''re cooking for vegetarians, flexitarians or vegans, or just want a little something meat-free and delicious. The book is packed with helpful information on different types of vegetarian diets, advice on shopping for and preparing new and interesting ingredients, and tips that ensure success in the kitchen.
About the Author
Alison Kent is an avid food writer and recipe developer who also enjoys food styling, culinary instruction and occasionally authoring cookbooks. She is currently Special Publications Food Editor with Canadian Living Magazine. Prior to joining Canadian Living in 2005, she was a chef at many acclaimed Toronto restaurants and test kitchens. She''s wildly enthusiastic about vegetarian cookery and sincerely hopes her keenness is apparent in this book. She lives by the lake in the west end of Toronto with her veggie-loving husband and their carnivorous feline, Igor.