Vegetarian Times Cooks Mediterranean: More than 250 Recipes for Pizzas, Pastas, Grains, Beans, Salads, and More

From Publishers Weekly
With simplicity in mind, the editors of the Vegetarian Times (Vegetarian Times Complete Cookbook, etc.) make the most of the heralded low-fat, "plant-based cuisine" of the Mediterranean, including dishes from Turkey (Turkish Fennel Salad), Morocco (Moroccan Eggplant Salad), Israel and Lebanon. Nonvegetarians will forget about meat cravings when they try Mushroom Pot Pie with Polenta Crust and the delicately spiced Pumpkin Flan with Olive Vinaigrette. Some dishes do not deliver: Linguine with Caramelized Onions and Pine Nuts calls for a jarring addition of rosemary. Aside from a few overwrought recipes, the book's selections shine, especially in Salads (Chickpea Salad with Walnuts and Tomatoes) and Savory Tarts, Pastries and Egg Dishes (Torta Rustica filled with wild mushrooms, roasted peppers and cheeses). Moroccan Carrot Soup, with apples, yams and fennel, is a fresh take on a recent commonplace. The desserts are easy to prepare, such as Hazelnut Biscotti Yogurt Cheesecake with Black Pepper and Honey. The book's editors have disproved the old adage that too many cooks spoil the pot. (Jan.) Copyright 1999 Reed Business Information, Inc.


From Library Journal
With the Mediterranean diet's emphasis on vegetables, grains, and beans, Vegetarian Times and Mediterranean food seems a natural match. And there are indeed some good recipes here, from countries all around the region. However, some of them seem like pale imitations of the real thing (e.g., an Italian Torta made with pesto, sun-dried tomatoes, and cream cheese and butter, rather than the rich cheese the original surely uses, or a meatless Cassoulet made with seitan) or only distant relations (Italian Tofu and Spinach Patties). With all the delicious vegetarian dishes the Mediterranean has to offer, this collection is somewhat disappointing. For libraries where Vegetarian Times and its previous cookbooks are popular. Copyright 1999 Reed Business Information, Inc.


Book Description
The newest cookbook from the most authoritative name in vegetarian cooking.

When the New York Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has never been stronger. The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in healthy vegetables, grains, beans, and olive oil. It doesn't hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a collection of the very best Mediterranean-style recipes from the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes. In fact, these recipes are so good, even nonvegetarians will be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.When the New York Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has never been stronger. The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in healthy vegetables, grains, beans, and olive oil. It doesn't hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a collection of the very best Mediterranean-style recipes from the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes. In fact, these recipes are so good, even nonvegetarians will be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.When the New York Times or the Wall Street Journal needs an expert opinion on the vegetarian lifestyle, who do they call? The editors at Vegetarian Times magazine. With more than 25 million Americans (about 12.5 percent of the population) now calling themselves vegetarians, the demand for exciting new cookbooks on the subject has never been stronger. The editors at Vegetarian Times have long been advocates of the Mediterranean diet, rich in healthy vegetables, grains, beans, and olive oil. It doesn't hurt that Mediterranean food tastes so great, too, including dishes like pasta, pizza, frittatas, polenta, main-dish salads, paella, and rich soups and stews. Now, for the first time, comes a collection of the very best Mediterranean-style recipes from the pages of this popular magazine. With more than 250 recipes in all, Vegetarian Times Cooks Mediterranean is a cookbook that vegetarians can turn to night after night for wonderful recipes. In fact, these recipes are so good, even nonvegetarians will be impressed, which makes cooking dinner easy--even if there is only one vegetarian in the family! This is one cookbook that all vegetarians need to have on the bookshelf.


About the Author
Vegetarian Times, founded more than twenty years ago, is the leading magazine on all things vegetarian, with a paid circulation of more than 350,000.


Excerpted from Vegetarian Times Cooks Mediterranean by Vegetarian Times. Copyright © 2000. Reprinted by permission. All rights reserved
Herbed White Bean PateMakes 3 cupsThis herb-imbued, smooth pate gets even better if you let it sit in the refrigerator for an hour or more before serving. Serve it as a dip with whole-grain crackers and sliced radishes or carrots, or spread it on a thick piece of crusty bread and garnish with watercress and cucumber slices.You can make the pate up to one day in advance and store it, well covered, in the refrigerator.1/2 cup diced shallots or scallions (white part only)2 garlic cloves, minced2 cups cooked white beans (rinsed if canned)3 tablespoons minced fresh parsley or chives1 tablespoon capers, drained1 tablespoon fresh lemon juice1 tablespoon extra-virgin olive oil1/2 teaspoon dried thyme1/2 teaspoon dried dill1/2 teaspoon dried tarragon1/2 teaspoon ground white pepper1/2 teaspoon salt, or more to taste1/4 teaspoon ground nutmegDash of hot pepper sauce (optional)1. Place the shallots or scallions and garlic in a food processor or blender. Process or blend for a few seconds, until finely chopped. 2. Add the beans and remaining ingredients, except for the hot pepper sauce. Puree the mixture until very smooth. Adjust seasoning for taste--if pate needs more zip, add a little hot sauce or more lemon juice.Raw Artichoke Salad with ParmesanMakes 6 servingsDon't let the simplicity of this traditional recipe mislead you--the flavors are bright and sophisticated. If you aren't accustomed to eating raw artichokes, you're in for a special treat. Choose small or baby artichokes--they are the most tender. This is a good salad to make ahead since the flavors develop as the artichokes marinate.12 small, tender artichokes (baby Italian violet artichokes are best)1/2 cup fresh lemon juice (from 4 lemons)1/4 pound Parmesan cheese, sliced very thin, then cut into small cubes3 tablespoons extra-virgin olive oilSalt and freshly ground black pepper to tastePeel away all but the most tender inner leaves of the artichokes. Cut each artichoke in half lengthwise. Remove and discard the hairy inner chokes. Place the artichokes in a bowl of water to cover, add all but 2 tablespoons of the lemon juice, and let soak for 30 minutes. Remove the artichokes from the water, drain, and slice them into thin wedges. Place the wedges in a serving bowl along with the remaining 2 tablespoons lemon juice, the Parmesan cubes, olive oil, and salt and pepper. Let the salad rest for at least 20 minutes before serving.Per serving: Calories: 163 Protein: 13 G Fat: 13 G Carbohydrates: 3 G Cholesterol: 15 MG Sodium: 365 MG Fiber: 0


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With the Mediterranean diet's emphasis on vegetables, grains, and beans, Vegetarian Times and Mediterranean food seems a natural match. And there are indeed some good recipes here, from countries all around the region. However, some of them seem like pale imitations of the real thing (e.g., an Italian Torta made with pesto, sun-dried tomatoes, and cream cheese and butter, rather than the rich cheese the original surely uses, or a meatless Cassoulet made with seitan) or only distant relations (Italian Tofu and Spinach Patties). With all the delicious vegetarian dishes the Mediterranean has to offer, this collection is somewhat disappointing. For libraries where Vegetarian Times and its previous cookbooks are popular. Copyright 1999 Cahners Business Information.


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