Canadian Living: The Vegetarian Collection: Creative Meat-free Dishes That Nourish And Inspire by Alison Kent

Canadian Living: The Vegetarian Collection: Creative Meat-free Dishes That Nourish And Inspire

byAlison Kent

Paperback | September 14, 2010

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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 kitchen...

Details & Specs

Title:Canadian Living: The Vegetarian Collection: Creative Meat-free Dishes That Nourish And InspireFormat:PaperbackDimensions:279 pages, 10 × 8 × 0.8 inPublished:September 14, 2010Publisher:Juniper PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0981393802

ISBN - 13:9780981393803

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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. Fold uncovered half over top and press lightly. Bake on greased large baking sheet in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Cut into wedges; serve with sour cream, and jalapenos (if using).Cider-Glazed Roasted VegetablesPrep: 20 minutesCook: 1 1/4 hoursMakes: 8 to 10 servings1 rutabaga (2 lb/1kg), peeled and cut into 3/4-inch (2 cm) cubes4 parsnips (1 lb/500 g), peeled and cut into 1-inch (2.5 cm) cubes1 cup (250 ml) apple cider 1/4 cup (60 ml) butter, melted4 tsp (20 ml) minced fresh thyme1 tsp (5 ml) salt1/2 tsp (2 ml) pepper3 leeks (white and light green parts only), cut into 1-inch (2.5 cm) thick rounds2 sweet red peppers, cut into 2-inch (5 cm) pieces1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces1 head garlic, separated into cloves and peeledToss together rutabaga, parsnips and half each of the cider, butter, thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass baking dish or small roasting pan. Cover with foil; roast in 425°F (220°C) oven for 15 minutes. Meanwhile, toss together leeks, red peppers, fennel, garlic and remaining cider, butter, thyme, salt and pepper. Spread in separate same-sized greased baking dish or roasting pan; cover with foil. Add to oven; roast for 30 minutes. Uncover both pans; stir vegetables. Roast, stirring occasionally, until tender, golden and almost no juices remain, about 30 minutes.