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By: MacMillan Publishing Company
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Subjects -> Cooking, Food & Wine -> Baking -> General
Subjects -> Cooking, Food & Wine -> Baking -> General AAS
Subjects -> Cooking, Food & Wine -> Special Occasions -> Holidays
Customer Reviews:
Total reviews: 1
Average rating: 3.0 of 5
Focus On Autumn 3 out of 5 stars.
14 of 15 people found this review helpful.
This cookbook tackles perhaps the most difficult challenge vegetarians face. While there is a wide range of produce that comes into its own in the Autumn, and the Thanksgiving table usually holds an array of plant-based foodstuffs, there is nevertheless no other gathering in U.S. culture that brings expectations of a certain dish. And flesh-based it is. Without the turkey, how do vegetarians host Thanksgiving? Vegetarian Times addresses the problem in this cookbook. There is an attempt to provide several impressive-looking dishes that can take the central place of the poultry. A number of roulades, tangines, and deep dish recipes make the effort.The focus on Fall dishes makes the book a good resource, especially for those people who reluctantly let go of the summer bounty of tomatoes, peppers, zucchini, etc. The dishes apply not only to the holiday meal but to all late year suppers. There are a number of appetizers and first course recipes that allow for any entertaining. In fact, the chapters include Appetizers, Beverages, Soups, Salads, Entrees, Sides, Gravies/Table Sauces, Breads, and Desserts. There a number of vegan options, including vegan pumpkin pie.
At times the recipes are complicated or use perhaps too many ingredients considering alternative preparation methods I've used. Also, there are a few dishes that fall on the bland side when prepared as directed. However, there are some stand-outs: Endive Spears with Goat Cheese and Roasted Garlic; Herbed White Bean Pate; Cider; Mock Champagne; Roasted Red Pepper and Sweet Potato Soup; Pear Salad With Raspberry Vinaigrette; Roasted Asparagus Salad; Vegetable Pancakes with Roasted Plum Sauce; Squash and Spinach Risotto; Baked Pumpkin Stuffed With Vegetable Pilaf; Shiitake and Potato Pot Pie with Polenta Crust; Glazed Shallots and Walnuts; Sweet Potato Stuffing; Great Winter Bread Pudding; and of course the Pumpkin Pie.
Editorial Review:
Being a vegetarian no longer means nibbling at side dishes on America's most food-oriented and meat-focused holiday. From Harvest Vegetable Pie to Succotash-Stuffed Butternut Squash, vegetarians and non-vegetarians alike will love these fresh ideas for a truly satisfying, bountiful, vegetarian Thanksgiving meal. Easy to use, the book is organized from soup-to-nuts, including appetizers, salads, soups and gravies, entrees, side dishes, desserts, breads, and even fresh ideas for beverages. With sumptuous appetizers like Stuffed Portobello Mushrooms, hearty entrees like Herb and Walnut Ravioli and Vegetarian Tourtiere, Baked Stuffed Onions for the side, and a Vegan Pumpkin Pie for dessert, this book will have vegetarians looking forward to the holiday they've been left out of in the past.
