How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
In honor of World Vegetarian Day, I decided to write about one of my favorite cookbooks, How to Cook Everything Vegetarian. Author Mark Bittman is a food writer for the New York Times who has written several well-known cookbooks and books on food in general. I just read about him in Runner’s World magazine recently and he even runs marathons - is there anything this guy can’t do? This book is amazing and covers just about every type of dish you can imagine. And it’s not just good for vegetarians, but for anyone who is interested in eating healthy or who is trying to decrease their meat consumption.
Last weekend I had some time on my hands so I decided to make my own vegetable broth with the recipe from How to Cook Everything Vegetarian. This is one of those things that is conveniently available in boxes at pretty much every grocery store, so I’ve always figured “why bother?”, but I’m glad I made the effort. Most of the ingredients I needed were avaialble at the farmer’s market and it really didn’t involve anything more than cutting a bunch of things up. It’s time-consuming (make sure you have a couple of hours available for simmering), but not hard, and the pay-off is fantastic. I got a much more robust (and less salty!) stock than what I get out of the box. And because I made extra to freeze, I’ll enjoy the benefits of my work a few more times.
For more information on World Vegetarian Day and the benefits of going meatless visit: http://www.worldvegetarianday.org/
