279 pages, 10 × 8 × 0.8 in
September 14, 2010
The following ISBNs are associated with this title:
ISBN - 10: 0981393802
ISBN - 13: 9780981393803
Read from the Book
Apple Fennel Celery SaladPrep: 8 minutesMakes: 6 to 8 serving1 cup (250 ml) thinly sliced fennel1 cup (250 ml) sliced celery1 cup (250 ml) red seedless grapes, halved2 Red Delicious apples, peeled and chopped1/2 cup (125 ml) chopped toasted walnutsPoppy Seed Dressing1/2 cup (125 ml) Balkan-style plain yogurt2 tbsp (30 ml) liquid honey4 tsp (20 ml) lemon juice1 tsp (5 ml) Dijon mustard1/2 tsp (2 ml) poppy seedsPinch saltPinch paprikaPoppy 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 QuesadillasPrep: 20 minutesCook: 25 minutesMakes: 4 Servings2 tsp (10 ml) vegetable oil1 onion, chopped1 sweet green pepper, diced1 tbsp (15 ml) chili powder1/2 tsp (2 ml) ground cumin1/4 tsp (1 ml) each salt and pepper1 can (19 oz/540 ml) black beans, drained and rinsed1 cup (250 ml) salsa1/2 cup (125 ml) cooked corn kernels4 large (10-inch/25 cm) flour tortillas2 cups (500 ml) shredded old Cheddar cheese1/2 cup (125 ml) light sour cream1/4 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 half of each tortilla; sprinkle with cheese
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.