The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks

· Sold by Penguin
4.0
1 review
Ebook
224
Pages
Eligible

About this ebook

More than 240 healthy and easy no-prep recipes for creating delicious meals-in 30 minutes or less.

No chopping, peeling, slicing, coring, seeding, whipping, or blending required!

From appetizing hors d'oeuvres to impressive desserts, from casual weeknight suppers or elegant dinner parties, The PDQ Vegetarian Cookbook is bursting with great-tasting recipes that eliminate the prep work by taking clever advantage of the best new convenience foods and innovative time-saving techniques.

The PDQ promise:
  • More than 240 nutritious recipes for appetizers, soups, salads, sandwiches, main courses, side dishes, brunch, and desserts
  • No cutlery, graters, juicers, electric mixers, blenders, or food processors required
  • Tips on using convenience foods like ready-washed salad greens, pre-cut fruits and vegetables, jarred sauces, and ready-made crusts
  • Most dishes ready in 30 minutes-with minimal kitchen clean-up
  • Nutritional analysis of calories, protein, total fat, cholesterol, carbohydrates, dietary fiber, and sodium for every recipe
  • More than 100 egg-free, dairy-free vegan recipes with no tofu or other substitutes needed

Ratings and reviews

4.0
1 review
A Google user
June 29, 2011
While these recipes are not necessarily gourmet dishes, there are several great recipes in here--you just need to try more than a few. For example, I regularly make the Cuban black beans and the jambalaya--both are delicious. I think the value in this cookbook, however, is that it helps you to make easy veggie dishes really quickly, and from that viewpoint can be viewed as a guide. I think her use of frozen, canned, and otherwise no-prep required ingredients is a great idea for busy cooks--now I always keep some chopped green pepper in my freezer, and I add garlic powder if I need it.
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About the author

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

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