Why Vegetarian

Zojirushi NP-HTC18 Induction Heating 10-Cup Pressure Rice Cooker and Warmer

Deerpark — Sun, 09 Oct 2011 12:42:26 +0000

Zojirushi's advanced rice cooker system uses precise heat control and pressurized cooking to create perfect rice. Induction Heating (IH) directs the heat right into the inner cooking pan, which is vacuum insulated to maintain temperature.

Panasonic SR-DE103 Rice Cooker, 5-Cup Uncooked/10-Cup Cooked Rice Capacity

Deerpark — Sun, 09 Oct 2011 12:41:19 +0000

Panasonic 5-cup (uncooked) "Fuzzy Logic" Rice Cooker, Micro-computer controlled, Gray Fluoride non-stick coated pan, White w/gray LCD readout, Domed Lid with Moisture Cap, 24-hour Clock Timer, Automatic Cooking, 4 to 12-hour Keep Warm, Auto Shut-off, 8-Menu / Program settings (Porridge, White/Brown/Sticky Rice, Cake, Steam, Quick), Multi-Lingual Instruction Manual (English, French, Spanish, Korean, Chinese), Detachable Power Cord, Print Water Level, White finish, Carry handle, Measuring Cup, Deluxe Steam Basket and "NEW" Rice Scoop included, 750-watt.

Zojirushi NS-TGC10 Micom 5-1/2-Cup Rice Cooker and Warmer, Stainless Steel

Deerpark — Sun, 09 Oct 2011 12:40:39 +0000

The Zojirushi versatile Micom Rice Cooker and Warmer cooks perfect rice and even bakes cakes. The features are as follows: Advanced fuzzy logic technology; New multi-menu cooking functions: white/sushi rice, mixed rice, porridge, sweet rice, brown rice, cake and quick cooking; New easy to clean clear coated stainless steel exterior; Black thick inner cooking pan; detachable and washable inner lid; easy to read LCD control panel; interchangeable melody and beep signal.

Corn Fritters

Deerpark — Sat, 25 Sep 2010 08:22:33 +0000

2 cups freshly grated creamed corn

1 tsp. baking powder

2 lightly beaten eggs

1 tsp. salt

4 heaping tbsp. all-purpose flour

Ground pepper to taste

Combine all ingredients in one bowl and stir well. Lightly grease a non-stick skillet and drop the batter on the pan, in generous tablespoons. These cook like pancakes. Cook approximately one minute on each side, and should be turned when they are lightly browned. Serve with chili, soup, or barbecue.

Red and Yellow Pepper Omelets

Deerpark — Tue, 14 Sep 2010 13:41:29 +0000

Ingredients

1 teaspoon of olive oil

4 egg whites

½ teaspoon of dried basil

2 teaspoons of grated Parmesan cheese (divided)

One sweet red pepper (thinly sliced)

One yellow pepper (thinly sliced)

¼ teaspoon of black pepper

Instructions

1) In a large non-stick frying pan, warm the oil over medium heat.

2) Add the red peppers and yellow peppers – stirring frequently for about 4 to 5 minutes. Make sure to keep the ingredients warm over low heat.

3) In a small bowl, lightly whisk together the egg whites, basil, and black pepper.

4) Coat a small non-stick frying pan with non-stick spray.

5) Warm the ingredients over medium-high heat for one minute.

6) Add half of the egg mixture, swirling the pan to evenly coat the bottom.

7) Cook for 30 seconds or until the eggs become set.

Carefully loosen the omelet and flip, cooking for one minute (or until firm).

9) Sprinkle half of the peppers over the eggs. Fold to enclose the filling.

10) Transfer to a plate, sprinkling 1 teaspoon of the Parmesan on top.

11) To make a second omelet, repeat the above steps using the remaining egg mixture, peppers, and teaspoon of Parmesan.

A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends

Deerpark — Sun, 12 Sep 2010 17:03:37 +0000

As a husband, father of two young children, cookbook author, magazine and book editor, and cast member of the highly successful PBS show America"s Test Kitchen, who also does all the cooking for his family, Jack Bishop is an expert at making appealing vegetarian meals that work in real time. Cooking with seasonal produce, says Bishop, is the best way to bring a welcome variety to dinners. In A Year in a Vegetarian Kitchen, Bishop guides cooks through the seasons with 248 simple recipes that draw from many traditions. For spring, there"s Garlicky Greens in Soft Corn Tacos; for summer, Penne with Pan-Roasted Garlic, Sautéed Cherry Tomatoes, and Basil; and for fall, Pizza with Caramelized Onions and Thyme. In winter, when farmers" markets are a distant memory in most parts of the country, dinners include Pan-Glazed Tofu with Thai Red Curry Sauce and Grilled Cheese Sandwiches with Mushrooms. In concise sidebars that accompany each recipe, Bishop gives readers the benefit of his ten years of experience at Cook"s Illustrated, covering everything from choosing winter squash, preparing fennel, and making perfect fried rice to buying the best grater.

The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

Deerpark — Sun, 12 Sep 2010 11:04:33 +0000

Publisher: This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.

Cafe Flora Cookbook

Deerpark — Sun, 12 Sep 2010 06:28:43 +0000

For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

Veganomicon: The Ultimate Vegan Cookbook

Deerpark — Fri, 10 Sep 2010 17:48:15 +0000

Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include:
- Autumn Latkes
- Samosa Stuffed Baked Potatoes
- Grilled Yuca Tortillas
- Baby Bok Choy with Crispy Shallots
- Chile-Cornmeal Crusted Tofu Po- Boy
- Roasted Eggplant and Spinach Muffuletta
- Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette
- Acorn Squash, Pear and Adzuki Soup
- Tomato Rice Soup with Roasted Garlic and Navy Beans
- Asparagus and Lemongrass Risotto
- Almost All-American Seitan Pot Pie
- Hot Sauce-Glazed Tempeh
- Black Eyed Pea Collard Rolls
- Chocolate Hazelnut Biscotti
- Pumpkin Crumb Cake with Pecan Streusel

Vegetarian Times Complete Cookbook

Deerpark — Thu, 09 Sep 2010 23:02:01 +0000

Vegetarian Times Complete Cookbook is your definitive cookbook for vegetarians with more than six hundred delicious recipes, including vegetarian classics, meatless variations of American favorites, international dishes, healthful desserts, and more--plus, tips on cooking techniques, types of vegetarian diets, and health concerns.