Local Vegetarian Cooking—Inspired Recipes Celebrating Northwest Farms

LOCAL VEGETARIAN COOKING--INSPIRED RECIPES CELEBRATING NORTHWEST FARMS By Debra Daniels-Zeller

Debra Daniels-Zeller is a longtime contributing writer to Vegetarian Journal. Her passion for organic agriculture and supporting family farms is evident throughout her first book, Local Vegetarian Cooking. You can read short feature stories on family farms in the Pacific Northwest region of the United States that intertwine with the 200 mostly vegan-friendly recipes in this cookbook. (Some recipes use honey, eggs, butter, etc.; however, a vegan alternative is usually provided.) You will also find facts about organic farming, as well as useful tips for vegetarian cooking.

Among the delicious recipes you can enjoy Quinoa, Corn, and Caramelized Walnuts for breakfast; Rice and Kamut Salad with Lemon-Tahini Dressing; Black-Eyed Peas and Collard Greens with Sundried Tomato Dressing; Acorn Squash Bread; Carrots with Fennel and Pecans; Smoked Tofu in Coconut Gravy over Biscuits; Maple-Glazed Grilled Peaches; Balsamic Poached Pears; plus much more.

There are beautiful pen and ink drawings throughout this book. Unfortunately, nutritional analyses are not provided; however, most recipes appear to be lowfat.

Local Vegetarian Cooking (ISBN 0-9728334-0-4) is published by LOC Press. This 317-page book retails for $19.95. You can order it online at <www.local vegetariancooking.com>.

COPYRIGHT 2005 Vegetarian Resource Group
COPYRIGHT 2008 Gale, Cengage Learning