Rose Elliot’s Sumptuous Suppers: Veggie Food with Style
Rose Elliot’s Sumptuous Suppers: Veggie Food with Style 
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A to Z Naturals Echinacea, 400 mg, Vegetarian Capsules , 100 capsules 
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Cranks Fast Food: For Vitality and Health 
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Customer Review: I love this book!
I can’t say enough good things about this book. I was surprised by the comment about pasta dishes as only 1 out of the 10 chapters in this relates to pasta. For the tofu fans I would highly recommend the mushroom and tofu stroganoff which has a lovely strong rich flavor. There is a great variety in this book and I have yet to become bored of it, in fact when I recently moved house I was in a blind panic when I thought I’d lost it! There are a couple of recipes that will take you longer when you make them this first couple of times, but in general they live up to the promise of being easy to throw together in 30 mins. I often delve into this during the week after being at work all day and this is the only one of my recipe books I would dare to do this with. If you are looking at his book as a Christmas present then that gives just enough time to try the wonderful seasonal delight of Jerusalem artichokes with red wine and Gruyere. The best place to find these is always small fruit and veg shops as you don’t really see them in the supermarket other than Sainsbury’s. Enjoy!
Customer Review: Good if you like middle eastern flavours
Easy to use recipes and great if you like spicier, middle eastern flavours and colourful food (not bland, mushy stuff!). I don't find the ingredients unusual or hard to source, unlike other reviewers, but then I do live in London! One of the few recipe books where I've made more than 2 or 3 recipes.
Weitai Vegetarian Mushroom “Oyster” Sauce 20 oz. 
Shockingly Simple Chocolate Cake
1 1/2 cup white unbleached flour
1 cup sugar
3 1/2 tablespoons cocoa
1 teaspoon baking soda
1/2 tablespoon salt
3 tablespoons oil
3 tablespoons apple sauce
1 tablespoon vinegar
1/3 of a mashed banana (optional but delicious)
1 teaspoon vanilla
2 teaspoons instant coffee (optional for making the cake darker)
1 cup cold water
melted non-dairy baking chocolate (optional)
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake in a cake
or bundt pan for 40 minutes or until done.
Variation: Pour into well-greased muffin pan and cook for 25 minutes or until done
to make chocolate cupcakes.
