Easy Vegetable Meals: A Fuss-Free Cookbook for Everyone

The book is good size and is a lot of recipes in it that I would not use but I’m not vegetarian or some in there that does have Quite a few good ones. The Looks like it’s bigger and bigger for me but it’s OK

So many great recipes!! Easy to follow well laid out instructions step by step! My new favorite cookbook my family uses throughout the week.

I have tried only a few recipes so far but they are not difficult and so far taste very good. Glad I made the purchase.

I don't like this cookbook. The recipes don't seem that interesting but maybe because there are very few pictures. I must not have read reviews.

Great book . Can’t Waite till I try some of the recipes.

This is a great book for those who have some experience cooking but are looking to hone their skills. The book starts out by covering equipment and tools that it is a good idea to have in the kitchen—must haves and nice to haves. This is followed up with kitchen staples and descriptions of how to perform a few of the basic knife cuts. Great information. Also included is basic cooking techniques and some suggestions for flavor combinations and the dishes to use them. Some of the recipes use no more than five main ingredients or take less than 30 minutes to prepare. All in all, there are convenient and easy recipes that can be prepared over and over. Thank you to NetGalley, the author and publisher for the opportunity to review this book.

Disclosure: I received a free review copy from the publisher. (thank you.)Disclosure: I am not now, nor will I ever be, a vegan or vegetarian. (I tried it, I was starving, no thanks.)The recipes look delicious and have a range of variety. However, I'm somewhat disappointed with the liberal addition of tofu and edamame in many of the recipes. I'm actually allergic to soy, and tofu is quite the taste-free thing, so I avoid it at all costs.Additionally, the recipes do include fish, so they're not entirely "vegetarian." But if you're pescatarian, that's just fine. But I'm ready to try the corn and sweet pepper tamales any day of the week, along with the black bean burgers.Some of the recipes are confusing. How do you make a Vegan Spicy Tuna Avocado Roll? There's no tuna, which would make it not vegan, but the title says "tuna." Excuse me?Generally my partner, BF, would turn his furry nose up at anything you call "vegetarian" or "vegan," whereas I see it as something to be served along with meat. But there are also recipes that, I think, we would both enjoy if I don't tell him it's "vegetarian." Occasionally we find new favorites, sometimes by accident, and there are some of those types of recipes here.I like the looks of the Quinoa And Cranberry Stuffed Acorn Squash on page 86. I think anyone would enjoy it, with or without turkey. Ditto for the Herbed Garlic Cauliflower Mash, page 100. I might prefer to use regular dairy milk, unless someone has a dairy allergy.Spaghetti Squash with kale and Shrimp? Count me in! There's also a recipe for a cauliflower crust pizza. YUM!Not all of these recipes are gluten-free, so if you're looking for that, be forewarned that there are some recipes with all-purpose flour.I also like the way that the recipes are segregated by season. This makes it easier to find recipes according to seasonally available ingredients.For folks who are already vegetarian, you might like this book because of its easy and delicious recipes. Fish fans will find some recipes with salmon and trout. For folks who are like me and love new cookbooks, there's some interesting food in here for us, too.

Easy Vegetable Meals is a well curated collection of appealing plant based recipes by Larissa Olczak. Released 16th June 2020 by Callisto on their Rockridge Press imprint, it's 188 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers, this book is currently included in the KU subscription library to borrow and read for free.The book has a logical and easy to follow format. Following an introductory chapter which covers the background of vegetarian nutrition and lifestyle, tools, supplies, and ingredients, the following chapters include the recipes, arranged thematically by season. Nutritional information is included in the footer at the end of the recipes and includes calories, fat, sugars, carbohydrates, proteins, and micronutrients.The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Special classifications for each recipe (gluten free, nut free, 5 ingredient, vegan, etc) are included in a header bar. Most of the ingredients are easily sourced at any moderately well stocked grocery store. The book also includes a short author bio and a metric conversion chart, but lacks any index or a general ingredients index. The recipes themselves are varied, and represent a number of world cuisines. They're tasty and easily prepared and many are simple and easy to prepare, requiring few ingredients and little prep time.My main quibble with the book is that the recipes are mostly not photographed. There are a few photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. It is, however, a very well written book with a positive and upbeat "voice".Four stars.Disclosure: I received an ARC at no cost from the author/publisher for review purposes.