Multi-Vitamins & Minerals (Vegetarian Antioxidant formula)

Multi-Vitamins & Minerals (Vegetarian Antioxidant formula)

Hero Nutritional - Yummi Bears Vegetarian Calcium W/Vit D, 90 gummies
Price: $14.99

Leith’s Vegetarian Bible
Vegetarians, or just lovers of vegetables, will find Leith’s Vegetarian Bible an indispensable addition to their cookbook collection. This tome of vegetarianism is packed with 1000 recipes ranging from starters to desserts and accompaniments, as well as handy information on nutrition and managing a non-meat diet.

The book is arranged by vegetable type, so it’s easy to look up recipes that use what you’ve got in the pantry. Information such as the peak season for each vegetable and the vitamins found in each is also included. Polly Tyrer and the other four contributing authors offer a wide range of recipes from all over the world. Mediterranean dishes such as fresh spinach cannelloni appear alongside Asian-inspired recipes like noodles with peanut sauce and raw vegetables as well as Middle-Eastern and South American flavours. In fact, there is such a plethora of choice that it’s hard to decide which recipe (or which continent) to start with.

You don’t have to be a vegetarian to enjoy using this cookbook. Most of the dishes (for example, the Thai red pumpkin and coconut curry) are so hearty that you won’t miss the meat at all. Alternatively, you could use many of them (such as asparagus with lemon and caper sauce) as accompaniments to a carnivorous meal. On the downside, only 16 of the 1000 recipes are accompanied by a photograph. This may cause less-confident cooks to shy away from the more complex recipes, but most of the dishes are simple enough and the steps are well explained. The Vegetarian Bible is useful for both everyday cooking and impressing friends at dinner parties. –Amelia Crook
List Price: ?30.00
Used Price: ?19.02
Customer Review: Fantastic collection - my favourite!
This is my favourite cookery book - and I’ve got LOADS of them. A lovely collection that has eased my transition to near-vegetarianism. Unusual, elegant recipes that always seem to work out despite initial fears(learn to trust the book!). Good clear instructions - many of the recipes are fairly complex, but there’s a good spread of difficulty and success may inspire you to tackle some of the big ones! A good index helps you to use up spare fruit and veg. The results are wholesome with plenty of ideas on incorporating sufficient protein in the vegetarian diet. And the book looks lovely on the shelf, too. Recommended.
Customer Review: Contains every ingredient under the sun
I hate those cookery books where the index is arranged according to the first ingredient of a recipe… you know, “rocket and tomato bake with goat’s cheese topping,” and you don’t find mention of tomato or goat’s cheese under their respective letters. Well, the index of this huge book is fantastic, arranged according to every ingredient used in every recipe, so whether you’re looking under rocket, tomato or goat’s cheese, you will find your recipe or an idea for an ingredient in a flash. Another fantastic aspect of this book is the amazing variety of ingredients, and the division of chapters according to foods rather than your traditional starter, main meal, salad and dessert categories. The scope of ingredients used is very wide, from asparagus to zuchinni, and it has motivated me to use so many ingredients I had never used before, like fennel, rhubarb, halloumi cheese or even watercress. It’s introduced me to some fantastic and tasty ingredients combined to give you mouth-watering flavours. I’ve made about 50 meals from this book and so far have been disappointed only with the fennel and melon risotto - apart from that each diah I’ve cooked up was exciting, original and a real feast. This extensive book is a must in any vegetarian kitchen, and will suit the beginner and advanced cook alike, with really simple recipes but also some time-consuming expert ones. Certainly one of the books I used most often.

Vegetarian Chili
Contributed by Tesha Olsen. Serves 6-8

2 1/2 cups raw kidney beans

1 cup raw bulghur

1 cup tomato juice

4 cloves garlic

1 1/2 cups chopped onion

1 cup chopped celery

1 cup chopped carrots

1 cup chopped green pepper

2 cups chopped fresh tomatoes

Juice of 1/2 lemon

1 tsp ground cumin

1 tsp basil

1 tsp chili powder

Salt & pepper

3 Tbs tomato paste

3 Tbs dry red wine

Dash of cayenne

About 3 Tbs olive oil

Put kidney beans in saucepan, covered with 6 cups of water. Soak 3-4 hours. Add

extra water and 1 tsp. salt. Cook until tender (about 1 hour.) Watch water level,

and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghur. Cover

and let stand at least 15 min. Saute onions and garlic in olive oil. Add carrots,

celery and spices. When veggies are almost done, add peppers. Cook until tender.

Combine all ingredients and heat together gently at a moderate heat. Optional: Serve

topped with cheese and/or parsley.