Last month I was contacted by the publisher of Supermarket Vegan to do a review (how exciting!) How timely it came because my family and I had just been talking about trying to incorporate more vegetarian options into our diet and even having at least one vegetarian meal a week. I even made it one of my New Year’s Resolutions. Now this of course says vegan which, honestly, has always seemed even more intimidating to me than just vegetarianism. What? Eat only vegetables AND no dairy or eggs? That would be hard. Afterall, we do use a lot of dairy products in our home (lots of organic though!) I would have to look for all sorts of funky substitutions found at specialty or health food stores. Or so I thought. Enter this book.
The title says it all because every recipe in this book uses ingredients that are easy to find at most any grocery store making meal planning and prep just as easy and convenient as any other cooking I might be used to. With over 225 original recipes for every course, you’ll have tons of variety to keep your tastebuds asking for more. Start off with an appetizer like Greek-Style Spinach Puffs then move on to a salad like Cucumber and Tomato Salad with Tahini. Then move on to the main dish with Tuscan-Style White Bean Quesadillas with Artichokes and Sun-Dried Tomatoes or Crimson Slaw with Cranberries. How about Blueberry-Oatmeal Bars or Cherry-Berry Crisp for dessert?
What I also like about this book is that each recipe has the nutrition facts And as an extra bonus, the author Donna Klein has included with each recipe a little fact or tip about the ingredients in the recipes. So, if you’ve been thinking of ways that you can incorporate more vegetarian or vegan options into your diet, Klein’s book is a great start and soon you may find it is eaier than you thought!
