With an estimated 9 million Americans embracing a 100% vegetarian diet, as well as a whopping 100 million who eat at least one vegetarian meal per week, Meatless All Day is most definitely a cookbook for the masses It starts with 45 power ingredients that make vegetarian food satisfying and delicious. Following are 80 recipes with headnotes that explain how these super ingredients lend dishes a meaty or fishy flavor, demarcate vegan recipes, offer tips for making many of the non-vegan recipes vegan, and provide ideas for rounding out entrees with side dishes and desserts. Whether you re eating at your favorite restaurant chain or following the lifestyles of celebrities like Ellen DeGeneres, Carrie Underwood, and Russell Brand, vegetarianism is a hot trend. Veggie-packed choices are everywhere so why not in your own kitchen with Meatless All Day.
About the Author
Dina Cheney is the author of Year-Round Slow Cooker (Taunton, 2013), Tasting Club (DK, 2006), and Williams-Sonoma: New Flavors for Salads (Oxmoor House, 2009). She has been the "Taste Test" columnist for Everyday with Rachael Ray for several years, is a regular contributor to Fine Cooking, and has written articles or developed recipes for more than 20 other publications, including Cooking Light, Parents, Coastal Living, Clean Eating, Specialty Food, and The Huffington Post.
Dina conducts tastings and talks nationwide. Previously, she taught cooking classes through her (former) culinary instruction business, Cooking by Heart.
Dina graduated from the Institute of Culinary Education and Columbia College, Columbia University. She lives in Connecticut with her husband and two young sons.