Totally
Vegetarian
Easy, Fast, Comforting Cooking
for Every Kind
of Vegetarian
Toni Fiore
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.
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.
• 16 pages of color photographs
Toni Fiore is
the host of Delicious TV's Totally Vegetarian.
A vegetarian for over twenty years, Fiore is a self-taught
chef who first embraced Mediterranean culinary techniques
and philosophy while growing up in Italy. She lives in
Portland, Maine.
Visit www.delicioustv.com to
learn more about Toni Fiore and Delicious TV's Totally
Vegetarian.
“Lots of variety in the ingredients
and flavors make the book a handy resource for vegetarians
in need of daily ideas.”
—Publishers Weekly
“Readers familiar with Robin Robertson (Vegan
Fire & Spice)
and Isa Chandra Moskowitz (coauthor, Veganomicon) will
find a similar blend of diversity and ingenuity in Fiore’s
work, as most of her recipes are vegan or allow for vegan
adaptations. Recommended.”
—Library Journal
“There are recipes for vegans
in the book, but there are also a lot of options for
folks who are trying to wean themselves from meat, or
who just like having a few meatless meals every week.”
—Portland Press Herald
“This is a perfect book
to introduce your customers to the diversity of vegetarian
and vegan cooking. Fiore's voice is casual and supportive.
For those customers looking for a healthier, eco-friendly
diet, this is a great choice.”
—Hollywood
Reporter.com
“Totally
Vegetarian challenges
any meat-eater to the notion that vegetarian eating is
not delicious.”
—Metro
New York
“A great cookbook for novice cooks or professional
chefs…”
—SLUG magazine
“Full of simple, easy to
prepare dishes, from light appetizers to sophisticated
breads and pastas, that use affordable as well as accessible
ingredients.”
—South
Bend Tribune
“Fiore’s charm comes through…”
—Richmond Times-Dispatch
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