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Totally Vegetarian Toni Fiore

Totally Vegetarian

Toni Fiore

Published
ISBN :
Kindle Edition
288 pages
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 About the Book 

Each day brings new findings about the myriad health benefits of a plant-based diet, but for many, the art of easily preparing vegetarian food as delicious and nourishing as the foods they’re accustomed to has remained a mystery—until now. ToniMoreEach day brings new findings about the myriad health benefits of a plant-based diet, but for many, the art of easily preparing vegetarian food as delicious and nourishing as the foods they’re accustomed to has remained a mystery—until now. Toni Fiore, the host and creator of Delicious TV’s Totally Vegetarian—the innovative vegetarian cooking show on public television, now seen by nearly 100 million viewers—is fast becoming one of the most trusted, reliable guides to delicious meatless cuisine. In this, her first-ever cookbook, Fiore has created an essential, all-in-one guide to vegetarian cooking. To begin, Fiore—herself a vegetarian cook for over twenty years—advises how best to stock your kitchen (with the right knives, appliances, cookware and bakeware, and other truly essential equipment) and pantry (organized from A to Z, covering the beans and legumes, grains, pastas, oils, and other staple ingredients and condiments you’ll want to have on hand). What follows are nearly 200 of Fiore’s very best recipes—including dozens of her most popular—for every meal and every time of day. The recipes are thoughtfully organized into sections that reflect how you really eat and cook—including Light Bites (covering appetizers, dips, and spreads)- Salads and Dressings- Soups and Stews- Breads and Pizza- Tempeh and Seitan- Pasta- Burgers and Sandwiches- Vegetables- Potatoes, Grains, and Beans- Good Mornings- and Sweet Finishes. Fiore has a particular knack for creating great-tasting vegetarian adaptations of popular culinary classics (dishes like Tempeh Fajitas, Celebration Potstickers, Eggplant Meatballs, and Mock Maryland Crab Cakes) that will especially satisfy those who may have only recently adopted a plant-based diet. And her many inventive and unusual recipes (like Edamame and Apple Salad, Malaysian Curried Tempeh, Black-Eyed Burgers, Sesame-Ginger Green Beans, Walnut Cake with Lemon Icing) will enrich the culinary repertoire of longer-term vegetarians and vegans. Many recipes are suitable (or readily adaptable) for vegans and easy enough to prepare in half an hour. Whether you are a longtime vegetarian, already vegan, seeking to eat less meat, or just beginning to explore plant-based cooking, this is delectable and nutritious vegetarian fare that you—and those you eat with each day—will enjoy preparing and savor eating.