By Susie MiddletonI will start out by saying I am not a vegetarian, but I do love just about any food that's green. And since we do have friends and family who don't eat meats (or fish or poultry), it seems prudent to "beef up" my repertoire of vegetarian meals. Susie Middleton has a good strategy in this cookbook. To summarize:
1 - combine veggies with one of eight "major players" (e.g., grains, eggs, beans or other legumes, broth, etc) from the pantry,
2 - forget "3 things on a plate" and focus instead on 1-dish recipes that have it all.
Vegetables - whether green and leafy, red and oblong, or magenta and bulbous - certainly look a whole lot more appetizing than, say, a roasted pork chop or a burger patty. However, cooking vegetables usually takes much longer than grilling a piece of meat, what with all the cutting, shredding, and dicing - so the prospect of making just one dish (with proteins as well vitamins) is appealing. We have sampled a few recipes from this cookbook (Curried Basmati Rice with Peas, Shallots, Dates, Almonds and Coconut is a favorite, as well as Quinoa and Roasted Leek Stuffed Portobellos) and I might just get hooked on this technique of vegetarian cooking (as long as I can have a piece of grilled salmon every so often).
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