Students Vegetarian Cookbook For Dummies

The fast and easy way to eat vegetarian on campus Personalized for students, this hands–on, friendly guide gives you 170 quick–fix recipes, a variety of creative meal ideas, and money–saving tips for sticking to a vegetarian diet on campus. When dining halls are inadequate and restaurants become too expensive, Student′s Vegetarian Cookbook For Dummies has you covered! Here′s to your health — find out how to make sure you′re getting the nutrition you need when eating only vegetarian foods Handle sticky situations — arm yourself with the know–how to stick to a vegetarian diet at family dinners, in restaurants, and at other social events Shop ′til you drop — discover the vegetarian staples you need to have on hand, which ingredients to avoid, how to save money, and tips for understandingfood labels Start cookin′ — get 170 fast and delicious vegetarian recipes for every meal of the day, from grab ′n′ go breakfasts and no–cook lunches to dinners that can be made in ten minutes or less Open the book and find: Information on different types of vegetarianism Lists of the tools, gadgets, and serving pieces you need to get cooking Pointers for making the most of limited kitchen space No–cook and quick–cook breakfasts, lunches, and dinners Recipes for snacks, appetizers, and baked goodies Steps for creating delicious desserts Tips for substituting vegetarian ingredients and resurrecting leftovers Learn to: Stick to a vegetarian diet on campus Shop for staple ingredients and set up your kitchen Make 170 easy, quick, and tasty recipes

Introduction. Part I: Living the Vegetarian Lifestyle. Chapter 1: Vegetarian Cooking 101. Chapter 2: Understanding Types of (and Reasons for) Vegetarianism. Chapter 3: Jumping Over Health Hurdles. Chapter 4: Handling Sticky Social Situations. Chapter 5: Shopping with Savvy. Chapter 6: Setting the Scene for Vegetarian Cooking. Part II: Vegetarian Vittles. Chapter 7: Five Minutes or Less: Grab ′n′ Go Breakfasts. Chapter 8: 20 Minutes till Mealtime: Breakfasts. Chapter 9: Five Minutes or Less: Grab ′n′ Go Lunches. Chapter 10: 25 Minutes till Mealtime: Lunches. Chapter 11: Ten Minutes or Less: Grab ′n′ Go Suppers. Chapter 12: 30 Minutes till Mealtime: Suppers. Part III: Beyond Three Squares. Chapter 13: Serving Up Snacks, Appetizers, and Baked Goodies. Chapter 14: Dishing Up Decadent Desserts. Chapter 15: Changing Recipes and Resurrecting Leftovers. Part IV: The Part of Tens. Chapter 16: Nearly Ten Tips for Creating a Vegetarian Feast for Guests. Chapter 17: Nearly Ten Ways to Make Any Recipe Vegetarian–Friendly. Appendix: Metric Conversion Guide. Index.

Connie Sarros is a nationally recognized and trusted speaker, writer, and advocate for healthy eating and nutrition. She′s the coauthor of Gluten–Free Cooking For Dummies , and her work has appeared in Cooking Light , the Chicago Tribune , and other publications.