20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Vegetarian Meals

Book Description
Get in and out of the kitchen FAST with tempting and nutritious dishes from vegetarian innovator, Bryanna Clark Grogan. Most of the recipes are based on the Mediterranean/Asian model using lots of grains, fruits and vegetables. Nutritional analyses accompany each recipe.


From the Author
I would like to clarify a couple of statements made by reviewers. First of all, a reviewer referred to a "fish" recipe, which has caused some concern among vegetarians. THERE IS NO FISH OR SEAFOOD IN ANY OF MY BOOKS! The recipe referred to was a "mock fish" cake made with rice and tofu. Secondly, in regards to the time it takes to make a recipe, and complaints that I had misled readers, read my section on p. 18 entitled "About the Length of Time Needed to Make These Recipes", which I will quote in it's entirety below. Before I do that, however, I would like to say also that I believe that it's my responsibility, as a cook making someone else's recipe, to read the entire recipe through before embarking on it. If I don't do this, I can hardly blame the writer of the recipe if I don't have the right ingredients! It is also completely unreasonable to add time for shopping into the time it takes to make a recipe! There is a whole chapter in the book on tips for the "time-challenged" cook, covering shoppping, kitchen efficiency, and equipment, in which I urge cooks to make menus ahead of time and keep a running shopping list so they don't run out of things. I do this myself, because I live on a small island. If I had to add shopping time to a recipe, it might! seem that every dish takes me over 4 hours to make! Also, if these foods are unfamiliar to you, it's going to take you a little longer than it takes me. When you are used to vegan food items and how to cook them, then, of course, it takes less time. I use this book often myself, and I'd like to thank all the reviewers who wrote in with positive comments.


Excerpted from 20 Minutes to Dinner : Quick, Low-Fat, Low-Calorie Vegetarian Meals by Bryanna Clark Grogan, Otis Maly. Copyright © 1997. Reprinted by permission. All rights reserved.
About the Length of Time Needed to make These recipes: It is assumed that you know your way around a kitchen-- if you don't, add a little more time. The time doesn't count answering phones, setting the table, comforting the baby, etc.. It is a given for these recipes that you either are an expert with a chef's knife OR you have a food processor for chopping, mincing, and puréeing-- also that you have a blender. Onions should be peeled and vegetables washed or even scrubbed. I call for frozen or pre-washed and trimmed fresh spinach, because washing spinach is very time-consuming. Except for the baking recipes, you don't have to measure every spice or herb painstakingly-- experienced cooks learn to "eyeball" amounts of ingredients and, as you become more relaxed about this, cooking will be faster. Remember that stoves and ovens differ-- some are hotter, and therefore, faster than others. Toaster ovens do not get as hot as ovens or oven broilers.


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Not only will these meat-, egg-, and dairy-free recipes be just the thing for putting together a well-balanced dinner (on those nights when you just can't figure out where the time went), but they'll be just the thing for creating a quick snack or appetizer for unexpected company and making that who-has-time-to-cook lunch. Most of the recipes are based on the Mediterranean/Asian model using lots of grains, fruits, and vegetables. Nutritional analyses accompany each recipe.


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