Book Review
I found this wonderful cookbook published in the 80s in our local bookstore. I purchased Sunset Vegetarian Cooking for 10 cents that back then was selling for $6.95! Wow, what a treasure I found! Within the 96 pages, you will find excellent fine-tasting recipes for salads & appetizers, soups, main dishes, vegetable side dishes, and sweet desserts, to name a few. Just roasting bell peppers over the fire can add that nutty flavor to your salad, along with the Lemon Thyme Dressing for your artichoke pasta salad. I am a huge fan of homemade soups, especially the Cuban Black Bean, so this section has good abundant choices. A favorite collection of variety is the Feast from India with Vegetable Curry India-spiced Eggplant and Savory Fried Rice. This is a good book to add to your kitchen library.
5/5 stars.
Sunset Vegetarian Cooking
Recipe
Vegetable Curry
This Indian curry takes easily to improvisation. You start with a basic method of cooking and combination of spices, then add vegetables that appeal to you. If you cook vegetables other than those suggested here, and the textures vary, add the firmest vegetables to the pan first. Then, toward the end of the cooking time, add the more tender vegetables.
2 tablespoons salad oil
1 large onion, coarsely chopped
1 teaspoon each salt and curry powder
1/2 teaspoon pepper
1/4 teaspoon each ground ginger and cumin
1/8 teaspoon ground red pepper (cayenne)
2 bay leaves
2 medium-size carrots, cut into 1/4-inch slices
1/2 pound broccoli, separated into flowerets, stems peeled and sliced
1/2 pound butternut or banana squash, peeled and cut into 1-inch pieces
3/4 cup water
Pour oil into a 5-quart pan and place over medium heat. Add onion and cook, stirring occasionally, until soft. Stir in salt, curry powder, pepper, ginger, cumin, and red pepper, cook for 1 minute. Add bay leaves, carrots, beans, bell pepper, cauliflower, broccoli, squash, and water. Cover and bring to a boil, reduce heat and simmer until vegetables are just tender (about 20 minutes). Remove cover, increase heat, and cook for a few minutes to reduce part juices by one-half. Remove bay leaves before serving. Makes 6 servings.
Per serving: 5 grams protein, 33 grams carbohydrate, no cholesterol, 127 calories.
Sunset Vegetarian Cooking
Additional Vegetarian Book Review
Vegetarian Cookbook Bundle
Happy Reading!
Lady D
“You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis
