The Student's Vegetarian Cookbook
A Review of Quick, Cheap, and Tasty Vegetarian Recipes
Although this book says it's for students, it really works for anyone who wants a quick, cheap vegetarian meal.
In the Student's Vegetarian Cookbook, Carole Raymond, a mother and teacher, has put together 135 vegetarian recipes that are easy and inexpensive to prepare.
After starting with some great reasons to go veg, Raymond gives a concise and helpful guide to buying fresh produce (something every shopper could use a refresher on) that encourages vegetarian eaters to go beyond the easy apples and bananas and try out everything from artichokes to zucchini. (In keeping with the college student theme, she also specifies how long you can safely keep each fruit or vegetable in the fridge.) After a quick course on cooking techniques, it’s on to the recipes.
Breakfast Anytime
This book is worth getting for the Fluffy Vegan Pancakes alone. Although the Student’s Vegetarian Cookbook isn’t strictly vegan, it does include plenty of egg-free, dairy-free options, such as the Greek-Style Scrambled Tofu and Banana French Toast. It also includes regular French toast, Overnight Oatmeal, and, in another nod to students, Beer Pancakes.
Dips and Spreads
“You’ll find salsa on the shelves of every supermarket, but for a real treat, make your own,” Raymond encourages. She gives seven recipes for basic, but flavorful dips, perfect for parties or late-night snacking. “If you can use a fork, you can make guacamole,” she says.
Soups and Stews
Although you won’t find gourmet soups here, they’re a step up from the canned variety, as they use fresh or frozen vegetables. Always cost-conscious, she sticks with easy-to-find ingredients for Impulse Minestrone, Split Pea Soup, and Corn and Potato Chowder (which includes a soymilk option for vegans).
Salads and Dressings
Pasta, Potato, Taco, or Fruit salad are just a few of the simple, healthy offerings here, along with Apple Raisin Couscous, Tabbouleh, Butter Beans, and Green Salad with Oranges. (Which she especially recommends when citrus fruit are in season and tomatoes cost a fortune.) These salad and dressing recipes provide a great start for those venturing out from bagged lettuce into something more satisfying and refreshing.
Fast Foods
This chapter is stuffed with quick and easy recipes for vegetarian sandwiches and wraps, including Cremini Mushroom Burgers, Falafel, Curry in a Hurry, and Black Bean and Yam Quesadillas. She also gives some great recipes for pizza toppings (the Zucchini and Cheese pizza is an especially nice surprise) and, for the adventurous, explains how to make pizza dough from scratch.
Bean Meals
Chili, Dal, and Marinated Tempeh provide some extra protein in this book. She even explains how to cook dried beans (for “dirt-cheap” vegetarian meals) and how not to get gas.
Grain Meals
This chapter begins with a handy chart covering various grains and their cooking times. Although the recipe section could be bigger, it does have some nice ideas for Indian Rice and Chinese Fried Rice, as well as Polenta and Couscous recipes.
Pasta
If you’re tired of dumping a jar of sauce on spaghetti, you can make Pasta Primavera, Farfalle and Peas, and even Pasta Puttanesca without too much trouble. Many of the recipes include only optional Parmesan cheese, making them palatable to vegans as well.
Various Vegetables
From Easy Asparagus to Stuffed Acorn Squash, this chapter delivers basic vegetable recipes as well as stir-fries and Pad Thai. It also has recipes for basic baked or mashed potatoes, and passable vegan Scalloped Potatoes.
Desserts and Quick Breads
This chapter covers Basic Pudding, Baked Apples, and Banana Bread, but best of all is the Blueberry Cake.
Coffee Break
After all that cooking, the book concludes with five recipes for coffee drinks.
