• Heather Ford says:


    I highly recommend this book. It has a great and diverse selection of recipies.

  • Emily Welch says:


    I am very pleased with this cookbook. I’ve been a vegetarian for about 10 years but only recently starting cooking more and this cookbook is great. The front section talks about the choice to be vegetarian and goes over how to have a balanced diet without eating meat.

    The recipes themselves are divided up logically into chapters such as “vegetable main dishes”, “grains and legumes”, and “soy-based meals” which I appreciate. It makes it easy to find what you are looking for. There are also sections on foods aimed at kids and recipes that you can make in under 30 minutes.

    At the back there is a section with sample menus which is really helpful for people who have a hard time breaking away from the idea that a meal must have a meat/protein center and side dishes.

    Everything I’ve made so far has come out well and even my meat-eating husband has enjoyed them. Nothing is too complicated for a new cook. Highly recommended.

  • John Matlock says:


    While only some 2.5% of Americans are consistent vegetarians, an estimated 25 percent of us replace meat with meat alternatives for at least some meals, and for a handfull of reasons including:

    many illnesses (heart, stroke, diabetes) are related to diet.



    Food safety (mad cow disease, genetically modified foods. bioterrorism).

    Increase in organic foods.


    Ethnic Diversity.

    Regardless of the reasons, Vegetarian Times magazine, started in 1974 has now grown to over a million subscribers. They actively research good tasting, healthy dishes and report on them in their magazine. This cookbook is a compilation of favorites from the magazine and seems destined to become a standard by which others are compared. Almost 500 pages long, with many pages having two recipies, this book covers everything from apetizers to deserts.

  • Sprinter says:


    We have tried several recipes. None have surpassed our expectations, some have not met them. The recipes often require unusual ingredients. Some examples pulled at random: liquid aminos, smoked dulse flakes, liquid smoke, zucchini blossoms, pomegranate vinegar, and barbecue flavored baked tofu. This makes it difficult to open the book and throw something together. I would recommend the Moosewood Cook’s at Home cookbook or even Laurel’s kitchen first, especially to beginners.

  • M. Coffman says:


    Hey all–this book goes into fantastic detail on a ton of vegetarian recipes, but it definitely reads a bit blandly. If you’re looking for a vegetarian cookbook with more personality, I’d point you toward the Moosewood cookbooks first. An even better alternative would be a little-known irreverent offering called Cooking com Bigode, available online at Check that one out. You won’t be disappointed.

  • S. Brinton says:


    This cookbook has many very tasty recipes and it also has information about the things that you need to eat in order to be healthy, depending on age and health. I am very pleased with it. The only thing that I wish that it had are more pictures of the finished products.

  • R. E. Reed says:


    I purchased this for my son and daughter in law as a gift. After I had purchased this cookbook, I found out that they had borrowed it several times from their local library. It is one of their favorite cookbooks.

  • Janet E., Bratton says:


    I got this for my daughter in law who is learning how to cook. She loves it.

  • chenski says:


    diverse recipes, easy to follow, if you are to have only one vegetarian cook book, this is the one!

  • Laura Newton says:


    I have not had this cookbook very long but so far I have liked what I’ve made. The Black Bean and Corn enchiladas were good, and the Black Bean chili pot pie was AMAZING. Some of the recipes on my queue are Apricot Almond Sorbet, Spicy Stuffed Sweet Potatoes, Mexican Lasagna, Garden Po’ Boy, and the Black Bean and Grilled Vegetable Tacos. It has an easy to navigate index and even some color photo’s. There ARE quite a few recipes in this book I will never try (such as items with fake meats and tofu – due to GMO’s and such), but enough that I do want to try to make it worth it. Overall it’s no Jeanne Lemlin cookbook – but I’m glad I have it.

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