• DeAnna says:


    I love this cookbook. While I am not an avid cook, I am becoming more focused on eating in a more healty manner. This cookbook has great recipes that are fast, easy and taste fabulous. I liked it so much I bought copies for my friends. I highly recommend this cookbook for those looking for healthy alternatives. No skills required.

  • Mary A. Seipel says:


    Every dish I’ve prepared using recipes in Vimala Rodgers’ newest book has been a delicious success. I started with the cholcolate brownies and ‘Sara’s Mexican Salad’ which are both a big hit with my family’s teen-agers. My refigerator now boasts a supply of dressings and dips always ready for a snack or for use in other recipes.

    I intend to use every recipe in this cookbook; this will take a while because I keep finding a new favorite to make again and again. Every meal I’ve made using Vimala’s recipes has given me increased energy and vitality.

    Background nutritional information and the many recipe variations provide so much more than the 101 recipes promised in the title.

    And I especially appreciate the light-hearted comments on how the recipes came to be.

  • Anonymous says:


    For people who have never had an appetite for the kitchen, this book is so wonderful! It tells you how to put your kitchen together, what basics you need and it’s everything you can find at a mainstream grocery store as well as healthfood stores.

    I have a bunch of cookbooks and it seems that even when you follow the directions to the last drop, it almost never seems to turn out right. I have not had that experience with this book AT ALL and the dishes I have tried are absolutely delicious. I never knew cooking without everything we are so used to (dairy and meat) could taste this good. You will be in for a treat with this one and I can’t wait to buy copies for my friends!

  • Sarah M. Turner says:


    I have tried many of the recipes in this book and have at least really liked, if not loved, every one. The pictures are beautiful, the text is concise but makes a point, and the recipes are easy to follow. Even my carniverous husband, and my kids, have complimented me on everything I have made from this book.

  • mh says:


    i was vegetarian for about three years (starting right after i moved out on my own) and this cookbook, a gift from my mother, not only taught me to cook, but to cook well and healthfully. i’ve made almost every single recipe in it, from the simple mexican rice to the time-consuming (but worth every minute) tofu enchiladas to the decided-to-make-it-on-a-whim-and-was-surprised-at-how-good-it-is tofu mayonnaise. i’ve since returned to the meat-eating segment of the population, but i still use this cookbook more than any other in my kitchen, and i only occasionally substitute meat for soy products. i can’t say enough great things about it!

  • Paula Rose says:


    This book is chock full of useful nutritional information, preparation techniques, and easy, delicious recipes. I highly recommend it.

  • Willalee M. Campbell says:


    It’s not always easy being a vegetarian and cooking on the go. One can easily get sick of salads and grilled tofu 😉 This book gives recipes for all seasons and a good variety, which was nice. I have already tried some of the stir fry recipes and am looking forward to the Zucchini and Basil Pesto! Mmmm!

  • W. Jay Gibson says:


    The book is relatively concise and full of recipes that look & taste delicious. Additionally, I am recommending it because it is unlike any other cook book I have for several reasons: First, it is written by a woman who is not a recipe-book writer by profession, but instead a mother of 8 children who has been a vegetarian for 35+ years. As such all of the recipes have been created & refined by her (some with input from her children) and there seem to be few to none of what I would call `filler’ recipes that you find in the books of people who work in test kitchens and churn out bizarre things that look good in photos and seem easy to make but turn out to be anywhere from bland to outright bad.

    Additionally, Ms. Rodgers is very knowledgeable about the healing properties of foods, combining foods, etc. and reading the wealth of information she provides before, after, & in-between the recipes (albeit concise enough to peruse & learn from with ease) could enlighten even the most zealous of health nuts. Among this info:

    women, meat/dairy, & osteoporosis; why to always eat raw salads before (not after) a meal, details about the evils of aluminum, why not to use cornstarch (and alternative thickeners), fruit combinations including but not limited to: always eat melons alone, eat raw fruit 30+ minutes before or after a meal but never with vegetables/grains, etc., what kinds of combos produce intestinal gas, why apple cider vinegar is the only vinegar the human digestive tract finds agreeable & how all other types actually interfere with the digestive process, hidden sources of MSG (she is adamant about Always Read your Labels), why you should Always buy organic peanuts (if you buy nothing else organic, because they are rotated with cotton which is the most heavily-sprayed agricultural product & they tend to absorb these residues up to the point where they can actually become carcinogenic), how to keep pasta from clumping while boiling, what foods are acid-forming (body doesn’t like) vs. which are alkaline, why, if your soy cheese is made with casein (extracted from milk & used in the manufacture of wood glue) you had just well not buy it, that the highest mineral content of vegetables lies just under the skin, why not to eat iceberg lettuce, why to eat spinach raw & never cooked, tricks for ripening a rock-hard avocado, why you should NEVER use/eat canola or cottonseed oil, how to make delicious flavored vinegars of your own, that `the grain-and-dairy combination is one of the least-friendly-to-our-body -combinations we can create,’ why you should never ingest/cook with/etc. water from the `hot’ tap, apple cider vinegar as a low-cost and effective (more so than water) vegetable wash, why yogurt/dairy & fruit together hamper digestion, why you should not eat raw fruit after a meal, thinking it is the `ideal dessert,’ how Chocolate & THC (in marijuana) have almost identical effects in the brain (also contained in Michael Pollan’s book, The Botany of Desire The Botany of Desire: A Plant’s-Eye View of the World, which I also highly recommend) and a wealth of other information.

    It’s short & to the point enough that you can read all the text & recipes in ~2-3 hours and almost everything in it seems very good & different from your standard vegetarian cook book fare (I have 10+ vegetarian cook books and this is by far the best). Also it is 100% vegan except for the fact that she is a huge fan of clarified butter–ghee–which she explains about & how to make & which I’m sure could be substituted with a truly vegan alternative in almost if not every case. Another reviewer thought this (i.e. the relative absence of eggs & dairy products) was a negative aspect of the book, but honestly (although I am not 100% vegan) I appreciate the added heath and conscientiousness of her animal product-free recipes, and find them a welcome change from the excessive amounts of cheese-based vegetarian `meals’ offered by typical cook books.

    This is The Best vegetarian cookbook I have found–and this woman is a published expert on Handwriting! One of these West-Coast Renaissance women. You should definitely get this book.



  • Devon says:


    I bought this book online on a whim. So far, I have made 4 things and they all have been super easy and very tasty. I like these meals because they are very hearty – unlike some vegetarian meals. The author also uses a lot of “one-pot” meals where you just make one dish and it is filling enough to be the whole meal (I prefer this to having to prepare a main dish and a side dish and a salad, etc.) I thought the ingredients were easy to find and the health information seems well-researched. I have found that the preparation times in the book (generally 10-20 minutes) are very accurate. The dishes also seem very kid-friendly both in cooking and taste. I have already thought about sharing this cookbook with my mom!

  • Peter John Pols says:


    This great book is filled with superb ideas, methods and simple recipes for the person on the go; this book serves vegetarians well by offering truly tasteful, healthy recipes that we can enjoy either as a main course or side dish while not spending hours in the kitchen. It also provides our cookbook library a great comprehensive reference book for a variety of topics from learning more about no-so-commonly used veggies to tried and true techniques in creating the perfect accompaniments. Well done! This cookbook is a complete, comprehensive guide to cooking vegetarian.

    There are a couple of others that you could also read and gain a wealth of knowledge and recipes from:

    221 New Vegetarian Dishes

    Delicious, Healthy And Easy – Tom’s Vegetarian Cookbook: Easy Yummy And Nutritional Vegan Recipes

    The Black Art Of Cooking: The Raw Truth

    The Golden Age Vegetarian Cook Book

    Vital Facts about Foods: Included: 200 + Longevity recipes & 250 Food Analyses References

    For each of these books you can rely on, I love vegetables, and everything I have tried in these books was just great. In fact, between them all, I have really come to rely on them book not only for recipes, but for reference as well.

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