Synopses & Reviews
PRAISE for THE VEGETARIAN MEAT & POTATOES COOKBOOK “This cookbook is a winner! Contrary to what some people believe, cooking with natural ingredients doesnt have to mean dinners of alfalfa sprouts and mashed yeast. The Vegetarian Meat & Potatoes Cookbook
is sure to inspire many fabulous meals that are both wholesomely healthy and extravagantly delicious.” - John Robbins, author of Diet for a New America
and The Food Revolution
and founder of EarthSave
“Vegetarians, vegans, and their families and friends will always leave the table satisfied following Robin Robertsons hearty approach to meatless fare, from reworked American classics such as stews and pot pies to an international array of curries and casseroles.” - Cheryl Alters Jamison and Bill Jamison, three-time James Beard Book Award winners and authors of American Home Cooking, Born to Grill, and Smoke & Spice “Robin Robertson has developed a substantial collection of globally inspired vegetarian dishes that will tantalize both vegetarians and non-vegetarians alike. From chowders to potato dishes to meaty mushrooms, these recipes are delicious proof that meatless dishes can be delicious, satisfying, and oh-so-comforting.” - Paulette Mitchell, author of The 15-Minute Gourmet: Vegetarian and The Complete Soy Cookbook
This book will change the way people think about vegetarian food, a cuisine not usually associated with indulgence. Robin Robertson has developed 275 recipes for mouthwatering, soul-satisfying dishes that feed the hunger without the meat.
This cookbook is for everyone who wants to eat less--or no--meat, without giving up the hearty, comfort foods they love. With hearty, satisfying recipes, "The Vegetarian Meat & Potatoes Cookbook" provides groundbreaking information for the 75 percent of all American households who eat meatless dinners two or more nights a week.
Eating vegetarian doesnt have to mean giving up the satisfaction of mouthwatering, stick-to-your-ribs comfort foods. The Vegetarian Meat & Potatoes Cookbook
recasts classic all-American “meat and potatoes” food in a healthier role, from family-style foods to gourmet specialties to ethnic favorites. It will revolutionize the way you think about vegetarian food. Recipes include:
Tapenade-Stuffed Red Potatoes
Spicy African Sweet Potato Stew
Meat-Free Meatloaf with Good Gravy
Cajun Red Bean Burgers
Chipotle-Glazed Portobello Fajitas
Total Chocolate Eclipse Cake
About the Author
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling title The Sacred Kitchen. She wrote a weekly column entitled “The Veg Edge” for The Virginian-Pilot newspaper of Norfolk, Virginia, which also appeared in the Albany, New York, Times Union newspaper under the title “The Veg Connection.” Robertson grew up eating and cooking the delicious foods prepared by her Italian-American mother. She became an expert at classical French cooking while working at a variety of fine restaurants in Pennsylvania and South Carolina. She left the restaurant business in 1988, adopted a vegan lifestyle, and began spreading the word about flavorful vegetarian and vegan cuisine in classes, workshops, newspapers, magazines, and cookbooks. Robertson currently writes, promotes her books, and teaches workshops and classes on her innovative vegan and vegetarian cuisine in Virginia Beach, Virginia, where she lives with her husband and two cats.