I'm really excited to see an updated edition of this book, the original Vegetarian Cooking for Everyone which came out in the late 90s, happens to be the first cookbook I added to my collection to help me on my way to becoming a vegetarian. It was instrumental in shaping the way I cook and even though I'm no longer a strict vegetarian I still find myself incorporating recipes from this book into our menu rotation. As the author mentions in her introduction, this book wasn't written strictly for vegetarians, but also for those looking to add more vegetables to their meals, which is one of the reasons I still use it frequently. It's always been a great book to turn to for meatless Mondays, when I'm burned out on meat-based meals, or have a Vegetarian or Vegan guest.
As I flipped through this book I noticed a lot of changes have been made, many of the recipes have been refined and 150 new recipes have been added. I'm glad to see many of these refinements, the entire landscape of vegetarian cooking has changed since this book was originally published and the updates reflect that. There is now less of an emphasis on tofu (for which I'm grateful, I never did enjoy it) and a greater emphasis on fermented soy products such as tempeh. If you happen to be allergic to soy, don't worry, many of the recipes don't call for soy based products at all. Another notable change in this book were the icons denoting which recipes were Vegan friendly, there were a fair amount of these recipes and a great many more which can easily be adapted for those living a Vegan lifestyle.
I've always found this book incredibly easy to cook from, the recipes are full of flavor and don't ask for a long list of hard to find ingredients as many vegetarian and Vegan cookbooks do. There are a handful of ingredients, such as epazote (a type of Mexican herb commonly used with beans) that may be hard to come by if you live in a rural area like I do, but these less common ingredients can easily be purchased on the internet. Earlier in the week I made the hour long round trip drive into the city and stopped by Penzey's Spices where I was able to track down some epazote so I can try the slow cooker black bean chili recipe I've been eyeing since I first received my review copy of this book. I suppose it's a good thing that it's April and we're still getting snow, otherwise I'd have to wait till the weather cooled off again to try it out.
Can you tell I'm trying to look on the bright side here? I'm ready for the sun to come out for good. In the meantime, I'll take advantage of the cooler weather to do some baking and try out a few of the recipes in this book better suited to the cold weather. Keep your eyes on my instagram and twitter feeds, as always I'll be trying out several of the recipes and posting photos for you to drool over.
Where to Purchase
This book was sent to me for review by Ten Speed Press through NetGalley. As always, all opinions are my own.
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