The Clueless Vegetarian

From Publishers Weekly
This vegetarian cookbook feels like a flashback to a time when vegetarianism was a virtually unknown lifestyle choice. A nutritional pyramid revised for vegetarians is helpful, but advice for vegetarians who wish to face the "challenge" of dining out sounds dire (suggestions include pizza, Indian, Chinese and sticking to salad and bread). In general, not eating meat is presented as problematic and strange, with recipe titles like Seemingly Normal Chocolate Pudding (made with soy milk) and Nearly Normal Shepherd's Pie. The latter, like many of the recipes, feels like a throwback with its filling of vegetables, ketchup, and TVP (texturized vegetable protein). It's not that Gazillion Bean Salad, made with canned beans, and Zucchini and Basil Strata aren't good, but they're '70s classics, not new ideas. A section on crepes hearkens back to a good idea that is often overlooked, and a few pizzasAsuch as Pizza with Sweet and Sour Caramelized OnionsAbring back the '80s. Raab employs a tone more suited to her earlier effort, Clueless in the Kitchen, which was geared to teens. For example, she describes Mexican Meltdown as a "wonderfully gloppy cheesy goop," and the headnote to Sweet and Sour Roasted Beet Salad promises: "Remember those yucky gluey beets with the sweet sauce you always hated? Well, this is not them. Totally." (Aug.) Copyright 2000 Reed Business Information, Inc.


From Booklist
The tyro vegetarian, particularly the teenage one rebelling against the dominant "burger culture," will relish the irreverent tone of Evelyn Raab's delightfully illustrated The Clueless Vegetarian. Raab assumes the posture of a teacher whose audience knows virtually nothing about vegetarian cooking but who believe it may be an appropriate choice for their lives. Raab takes care to define terms and to present recipes that presuppose no prior cooking experience. Her recipe classification system, rendered in icons, will also attract the computer-minded young adult. Despite her simple approach, Raab's recipes reflect a range of cooking styles and cater to today's multiethnic tastes with an emphasis on Italian and Mexican dishes and such Eastern exotica as pad Thai. So eager is she to expand her readers' horizons that she gives extensive instructions on managing the intricacies of phyllo pastry, a base for many Middle Eastern appetizers and entrees. Mark Knoblauch
Copyright © American Library Association. All rights reserved


Valerie Vinyard, Tucson Arizona Daily Star, September 10, 2000
The organization is wonderful ... tips on eating out and basic definitions of weird-sounding foods make this very user friendly.


Playboy, December 2000
Even if you don't want to go vegetarian but want to lighten your diet, this book can be a useful tool.


Dana Vance, Voice of Youth Advocate, February 2001
[An] educational cookbook ...the straightforward language and user friendly format are sure to appeal to teens.


About the Author
Evelyn Raab is also the author of "Clueless in the Kitchen" (Firefly). Her popular "Cooking with Kids" column has been appearing in magazines for ten years. She attributes her culinary expertise to her teenage sons. George Walker currently lives and works from his studio in Toronto and produces artists' books, wood engravings, prints, sculpture, music and computer art.


Excerpted from The Clueless Vegetarian by Evelyn Raab, Evelyn Raab, George A. Walker. Copyright © 2000. Reprinted by permission. All rights reserved
Cashew Noodle Stir-fry If you can find the thin Chinese noodles that come vacuum packed and precooked, use them in this stir-fry. They add a nice stringy, chewy texture to the dish. Otherwise use any thin pasta -- like spaghettini, vermicelli or capellini instead. 12 oz. (350 g) package thin precooked Chinese noodles OR 8 oz. (250 g) very thin pasta, vermicelli or capellini 1 tbsp. (15 mL) vegetable oil 1 cup (250 mL) cashew pieces 1 medium sweet green or red pepper, thinly sliced 2 stalks celery, sliced 1 (14-oz./398 mL) can baby corn cobs, drained and halved lenghtwise 2 cups (500 mL) fresh bean sprouts 4 green onions, silvered 1 tbsp. (15 mL) soy sauce 1 tbsp. (15 mL) Chinese chili paste (or less, or none) If you are using precooked Chinese noodles, open the package and place them in a strainer. Pour boiling water over them and fluff them up with a fork. That's all. They're now ready to use. If you are using regular pasta, cook it in plenty of boiling water until tender but not mushy, drain thoroughly, and set aside. Heat the oil in a wok or large skillet. Add cashews, and stif-fry over high heat for 1 minute, until they are lightly golden. Now throw in the sliced green or red pepper, the celery and the baby corn, and stir-fry for about 3 minutes. Add the bean sprouts and the green onions, and cook for just one more minute, until the sprouts are beginning to wilt. Now stir in the noodles and toss to combine. In a small bowl, stir together the soy sauce and the chili paste (if you're using it), then add to the noodle mixture, tossing just until heated through. (If you're not using the chili paste, you may want to increase the amount of soy sauce). Serve immediately. Makes 4 servings.


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Filled with fun and clever tips and hints to make meat-free cooking fun and exciting.Read all 8 "From The Critics" >


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