In this book author Karri Ann Allrich provides numerous vegetarian recipes for the four seasons. As the author points out in the introduction, "Each time of year offers foods and herbs that evoke the beauty and unique gifts of the season." Some of the recipes included are listed below.
Spring: Bruschetta, Tomato Basil Soup, Split Pea Soup with Mint, Tofu Scramble, Spring Asparagus with White Bean Sauce, Roasted Two Potato Salad, Lemon-Garlic Vinaigrette, Chocolate-Almond Coconut Ice Cream.
Summer: Wine Cooler Punch, Garlic Salsa, Ginger Mushroom Soup, Garden Gazpacho, Vegetarian Tacos, Savory Red Potato Salad, Cappuccino Ice Cream.
Fall: Mulled Cider, Spicy Hummus, Spicy Vegetarian Chili, Stuffed Acorn Squash.
Winter: Mulled Wine, Spicy Black Bean Soup, Winter Solstice Pumpkin Soup, Maple-Baked Acorn Squash, Roasted Winter Vegetables.
At the end of each section, there is a convenient page where you can write notes about your favourite seasonal recipes. Another useful feature includes the section on "A Vegetarian Goddess' Pantry" where a detailed list of "must-have-on-hand items" is included.
Cooking by the Seasons is a book for vegetarians as opposed to vegans. Many of the recipes contain food derived from animals including "free-range" eggs, cheese (various types), creams and honey.
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