New Vegetarian ($1.99), by Yvonne Duivenvoorden and Robin Asbell, is today's Student Deal of the Day. I've been waiting for this one to rotate in and have already downloaded my copy. No vegetarians or vegans here, but it should have plenty of ideas for meatless meals now and then, as well as dairy substitutes (it has both vegan and ovo-lacto vegetarian choices). One dinner menu, for example, has black bean soup, cooked quinoa, carrots and spinach and finishes off with a chocolate bar with almonds (every meal should end this way).For the new vegetarian, the intro seems to do a decent job of explaining some nutrients that are harder for vegetarians to obtain (and B-12 is the big one to make an effort to get; a UK study showed brain atrophy even in college kids that were vegan and took no supplements). Iron is easy to make up for by cooking with cast iron (teflon pots are blamed for the widespread iron deficiencies in the US, as they have replaced cast iron in many homes) and there are tips on drinks to avoid in the same meals, as they tend to inhibit iron absorption.
This isn't a huge volume, but has several interesting looking recipe titles. At $1.99, I'm not expecting a comprehensive recipe encyclopedia, but those seem to be more a collection of untested recipes (and I can find that on many websites). The author claims these are all family tested and approved, so there should be at least one or two gems in there, such as Mexican Corn and Quinoa with Chipotle Beans and Pickled Onions or African Garbanzo, Peanut and Kale Soup.
Book Description
With a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. More than 75 delicious and simple dishes span a wide range of cuisines and cultures -- from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula. Best of all, the dessert chapter includes goodies so luscious even the most die-hard dairy fans won't suspect these sweet treats are vegan!
