The Vegetarian Kitchen Table Cookbook {Rafflecopter Giveaway}

The Vegetarian Kitchen Table Cookbook Provides a Wonderful Collection Recipes for Anyone Who Loves to Eat!

I was Blessed to receive The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec for review.
ISBN-10: 0778802930
ISBN-EAN: 9780778802938
Publisher: Rose, Robert Incorporated

I’ve been a vegetarian for 25+ years.  While I’m a master at simple veggie dishes there are times when I need inspiration to create more complicated vegetarian fare.  When I first became a vegetarian I made two complete dinners every single night of the week.  Hubby had absolutely no desire to try even the simplest vegetarian foods.  Now that my expertise in cooking vegetarian goodies has expanded Hubby is more than happy to eat what I cook.  And he’s even been known to experiment with veggies himself, his latest creation being panko grilled asparagus!!

As my loyal readers know I love cookbooks!  Vegetarian cookbooks are among my favorites because they inspire and tempt me to cook outside my comfort zone.  The Vegetarian Kitchen Table Cookbook contains 275 mouthwatering recipes for anyone that enjoys good food! You’ll find classic and internationally inspired recipes from appetizer to dessert.  These are recipes that have been created by two Master Chefs, yet the recipes are quite easy to prepare and all rely on simple, fresh, familiar ingredients.

If you enjoy cooking and love fresh, flavorful, vibrant foods this is the cookbook you’ve been waiting for!  The recipes in The Vegetarian Kitchen Table Cookbook rely on ingredients that are fresh, impeccable, tasty and absolutely essential to good health.  When you start with ingredients like that the finished dish can be nothing less than spectacular!

I’ve had a love affair with Stuffed Grape Leaves since I was a little girl.  If you’ve never tried them, you must.  The recipe in The Vegetarian Kitchen Table Cookbook is fairly simple and reminds me of a the Dolma my sister’s Mother-in-law prepared many years ago. There are over 20 appetizer recipes I’m itching to try and another is the Spanakopita which doesn’t look too complicated either thanks to the Tips which accompany each recipe.

Other Favorite Recipes Include

• Marinated Beet Salad with Honey Dressing
• Green Bean and Legume Salad
• Onion Quiche
• Pressed Grilled Vegetables with Tofu
• French-Style Tomato Tart
• Minestrone
• Onion Soup
• Hot and Sour Soup
• Vegetarian Cassoulet
• Linguine Canaletto
• Pad Thai
• Neapolitan-Style Panzerotti
• Fried Rice
• Tapenade
• Baklava
• Grapefruit Granita
• Caramelized Nectarines Scented with Vanilla

Tired of the same old sandwich? Crunchy Vegetable and Alfalfa Sprout Wraps are a great change of pace!  They’re chock full of vibrant, fresh veggies so they’re really good for you and they taste terrific!  Serve with a tall glass of cold iced tea out on the deck.  What a way to celebrate summer!

Crunchy Vegetable and Alfalfa Sprout Wraps
Serves 4
Preparation time – 20 minutes
Cooking time – 15 minutes

Ingredients

• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 large tomato, diced
• Salt and freshly ground black pepper
• 12 spears asparagus
• 2 avocados
• 1/3 cup sour cream or plain yogurt
• Juice of ½ lemon
• 4 large whole wheat or flax seed tortillas, warmed
• ½ cup alfalfa sprouts

Directions

1. In a skillet, heat oil over medium heat. Add red onion and cook, stirring, for 2 minutes. Reduce heat to medium-low and cook, stirring, until starting to caramelize, about 10 minutes. Stir in red bell pepper and tomato and cook, stirring, until onions are caramelized, about 15 minutes. Season with salt and pepper to taste.
2. Meanwhile, in a pot of boiling salted water, cook asparagus until tender-crisp, about 5 minutes. Drain and rinse under cold water to chill. Drain well and pat dry.
3. Cut avocados in half and remove pits. Scrape flesh from skins into a bowl. Using a fork, mash avocado with sour cream and lemon juice. Season with salt and pepper to taste.
4. Place warmed tortillas on a work surface. Divide avocado mixture among tortillas and spread thinly almost to the edge. Spoon onion mixture in a line along center of tortillas, dividing equally. Place 3 asparagus spears on top of each, then divide alfalfa sprouts equally on top. Fold bottom of tortilla over filling, then fold in both sides and secure with a toothpick.

Excerpted from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved. Photograph credit: © 2010 Les Éditions de l’Homme

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The generous folks at Robert Rose, Inc. are going to Bless THREE Leslie Loves Veggies Readers with a copy of The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. {$24.95 Value} Thank you so much!

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No Purchase Necessary. Void where prohibited by law. Many thanks to Robert Rose, Inc. who provided a product or sample for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” This Giveaway is brought to you by Robert Rose, Inc. and is not sponsored, endorsed or administered by, or associated with Facebook. Good Luck!