Synopses & Reviews
Irresistible Vegetarian Entrées That Fill the Center of the Plate!
Vegetarian Entrées That Wont Leave You Hungry solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry, or a veggie burger—with readily available ingredients and without too much fuss—for a filling and flavorful vegetarian main course?
The 70 main-course recipes here are as wonderfully varied and delicious as those in Lukas Volgers first book, Veggie Burgers Every Which Way. Yet this is food that can be made every day—from pantry and refrigerator staples like grains, beans, noodles, eggs, and tofu, as well as a wide variety of fresh, seasonal produce that will give you tasty options all year round!
Break free of your old dinner routine with easy entrées that coordinate with the seasons like Summer Squash Gratin and Butternut Squash and Brussels Sprouts Galette, recipes that draw on Southeast Asian cuisines like Classic Pad Thai and Kimchi Stew, and inventions that transform everyday ingredients into appealing new flavor combinations like Volgers Curried Potato Crepe Stack. With Vegetarian Entrées That Wont Leave You Hungry, youll never be at a loss for a new dish for dinner.
Also included are recipes for flavor enhancers and finishing touches—such as croutons, caramelized onions, roasted garlic, pestos, kimchi, and more—and over 15 informative features on “Vegetarian Kitchen Essentials,” including Five Salad Dressings, Five Easy Desserts, Cooking for One, and Hosting a Dinner Party.
With over 60 color photos, dozens of variations, “group activity alerts,” and helpful sidebars on finer points like perfecting fragrant jasmine rice, homemade paneer, and tofu marinades, Vegetarian Entrées That Wont Leave You Hungry is an indispensable companion for fans of vegetarian main dishes.
"With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive symÂbol of vegetarian diets. Trained on the job and in classes at home and abroad, VolÂger blends a variety of techniques and cuisines in surprising ways; for example, his adaptations of Indian saag paneer (with cheese or tofu), Korean kimchi stew (a spicy, comforting concoction), and pizza (baked, grilled, or panfried) are on par with restaurant and high-quality take-out versions. For novice chefs, he includes sections on arranging a vegetarian pantry and kitchen and preparing basic ingredients like vegetables, beans, soup stock, sauces, dressings, and marinades. The beauty of Volger's approach lies in its simplicity, creativity, and portability; many of the recipes are ideal for making either single servings, family meals, or for feeding a room full of guests. Such dishes as soups, rice bowls, noodles, couscous, grain-based salads, vegetable cakes, and tarts can be wrapped to take on the road or refrigerated for use as leftovers. While the crepes, omelets, risottos, and vegetable casseroles might seem light to some meat eaters, Volger's mushroom stroganoff with turnips, and seitan and pineapple skewers, for example, will satisfy but leave room for his delectably easy affogato dessert made with vanilla ice cream, hot espresso, and nuts with chocolate garnish." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
“Vegetarian Entrées That Wont Leave You Hungry will certainly not leave you hungry, but first it will make you very hungry indeed. Whether or not you are vegetarian, every dish in this book will lure you into the kitchen.”
—Martha Rose Shulman, author of The Very Best Recipes for Health
"With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive symbol of vegetarian diets. Trained on the job and in classes at home and abroad, Volger blends a variety of techniques and cuisines in surprising ways . . . The beauty of Volgers approach lies in its simplicity, creativity, and portability."
“Finally, Lukas Volger has shattered the protein/veg/sauce format that has shackled vegetarian food for decades.”
—Amanda Cohen, chef/owner, Dirt Candy
“[W]ill expand your horizons far past pastas and salads.”
"If the adjective 'vegetarian' immediately calls to mind side dishes and incomplete meals, this lively cookbook aims to convince readers otherwise."
Whether you’ve eaten vegetarian fare for two weeks or twenty years, creating flavorful, filling dinners every night can be a chore. The problem: for former omnivores, “entrée” means meat or fish at the center of the plate—with vegetable sides. And replacing that hunk of protein with more vegetables can make “dinner” seem like nothing but sides.
Now, Lukas Volger cooks up more than 100 main courses so varied that vegetarians—and omnivores who are eating more plant-based foods—will never lack an exciting new dish for dinner. Easy entrées like Creamed Kale on Toast and Winter Root Vegetable Gratins showcase seasonal produce; recipes for dumplings, noodle bowls, and curries draw on global cuisines; and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wraps transform everyday ingredients into appealing new flavor and taste sensations. These nutritionally balanced meals satisfy every craving—and definitely won’t leave you snacking later.
About the Author
Lukas Volger began to garner fans, readers, and media attention with his first book, Veggie Burgers Every Which Way. He has worked for many years at food establishments in New York City and in his native Idaho as a baker, caterer, prep cook, server, and occasional dishwasher. He lives in Brooklyn, New York.