Cooking: Mini-Review of Vegetarian Cooking for Everyone

I like to cook. I don’t make many actual recipes, but I do like to play with a few things.

Lately, my favorite kind of cooking starts with olive oil and spices in the frying pan. Eggs? Sauteed onions (and other available veggies) and herbs with eggs scrambled on top. Rice? Sauteed onions, garlic (and other available veggies), spices and rice. Delicious. Pasta? Sauteed onions, garlic, italian spices, other available veggies, then tomato paste/sauce on top… on top of pasta. Chicken breast? Sauteed onions, garlic, spices… and then in goes the chicken breast with vinegar and other interesting spices. Yes, and I do have sauteed onions, usually with sauteed mushrooms, all on their own as a topping or addition to things like potatoes, roasts and rotisserie chickens.

Basically, if you walk in when I am sauteeing something, you never know where its gonna go and I love starting things that way.

I have a wonderful cookbook called ‘Vegetarian Cooking for Everyone” (Broadway Books, 9780767921220). I am nowhere near a vegetarian, but the tips and recipes offered in this cookbook are well worth the lack of meat. Actually, there are many recipes that either go extremely well with a meat dish or can be easily modified with meat. The best part of this book is how it is organized. The author chooses a vegetable type, tells you what it is, what it is good for, how to clean, store and cook with it, and then continues to give a range of recipes from basic to complex with each vegetable as a central feature. I have been introduced to a few exotic vegetables and given a load of information about veggies I thought I knew already. This book has taught me how to sautee well and how to make soups and dips and pancakes. In addition to veggies, there is also information about grains and pastas as well. The author offers tips and serving suggestions in the margins, as well as suggested substitutions. There are also beautiful full color photos of some entrees and sides as well.

My copy of the book is always out, I have a few bookmarks at favorite parts and it is starting to look well used. I used to follow a different recipe for pancakes, but once I tried the suggested recipe, I will never go to another. They are delicious as all get-out. When I have a random ingredient and I am wondering what to do with it, I will look it up in this book and more often than not get an inspiration from the preparation section if not an actual recipe I can use at the moment.

If you like cooking and don’t want to look through a hundred different books for tips, tricks and recipes, this book would be an excellent resource for cooking, cleaning, preparing, and storing fruits, vegetables, grains, breads, cereals and condiments of all makes and kinds. When they say Cooking for Everyone, I do believe they really mean it.