My Vegan Chronicles - Part 6 of 10 - Non Vegan Cookbooks

OTHER COOKBOOKS

By Gary Boutin

This is the six of ten posts that shares information on how to become a vegan. This post show that your non-vegans older cookbooks can be used but may need vegan alternative. Of course some recipes, with meat, cheese, and oils will never be vegan. But the hopes is that if you love Italian, Mexican, or American foods, you be able to substitute some of the ingredients of your favorite dish.

This post lists non-vegan cookbooks that can be adapted to a vegan lifestyle.

Below are some of my non-vegan cookbooks. Many recipes are not vegan approved but some of the recipes are fine, and some recipes can be adapted to fit a vegan recipes. I have listed my favorite recipes from each book. I hope you enjoy each as I do. Have fun!

Fig.1 Healthy Choice
Recipes For Life

This recipe Pasta Pizza is delicious. All ingredient are vegan, including the low fat sauce did not contain any meat but only vegetables. Less oil was used when the recipes was made and cashew nut cheese was used and drizzle at the end of the cooking cycle. This book is not vegan, but it has many recipes that are worth using, the two chapter that have almost vegan recipes are: Vegetables page 152-177 and Pasta, Rice & Beans page 178-207. I recommend this book into your library. 

Fig.1 shows the Recipes For Life, from the kitchen of Healthy Choice Foods (1994)
Pasta Pizza: Page 186-187 full plate picture, 6 servings.

Ingredients:

• 8 oz. uncooked capellini (angel hair spaghetti)
• 1 tbsp. plus 1 tsp. olive oil (I used Extra Virgin Olive Oil: EVOO)
• 1/3 cup chopped green onions
• 1/4 cup chopped onions (I use my mini chopper)
• 1 1/4 low-fat pasta sauce (I use regular sauce)
• 1/4 cup black olives (optional, my wife doesn't like them, off they go)
• 1/2 cup shredded non-fat mozzarella cheese (I use vegan cashew nut cheese)
• 1/4 tsp. Italian seasoning (herbs)

Directions: Prepare spaghetti as directed on the box and rinse and drain. Set aside. In a 6-inch non stick skillet, combine 1 tsp. EVOO (oil), the green pepper, and onion. Cook over medium-high heat for 3-to-5 minutes, or until vegetables are tender, stir frequently, then set aside. Heat remaining 1 tbsp. oil (EVOO) over medium-high heat in 10-in (or your largest pan) skillet. Cook for 4 to 6 minutes, or until lightly brown on the underside. Flip pasta crust onto the plate and slip crust back into skillet brown-side-up. Reduce heat to medium and spoon sauce evenly over crust. Top evenly with vegetables and olives (optional). Sprinkle Italian seasoning and cover and cook for 4-to-5 minutes. Cut spaghetti pizza into wedges. Absolutely delicious.

Fig.2 Cooking with 
Just Four Ingredients (2005)

Fig.2 shows Cooking with just four ingredients by Joanna Farrow.
Potato and Roasted Garlic Broth: Page 58 serve 4.

This book is not vegan, but many recipes can be used within this book. This recipes is a truly delicious soup and it's vegan. 

Ingredients:

• 2 small or 1 large whole head garlic (about 20 cloves)
• 4 medium potatoes (about 500 g/1 1/4 lb in total), diced.
• 1.75 liters/3 pints/7 1/2 cups good quality hot vegetable stock (I make my own)
• Chopped flat leaf parsley used to garnish broth

Directions: Preheat the oven to 190 degree Celsius, 375 degrees Fahrenheit. Place the unpeeled garlic bulbs or bulbs in a small roasting pan and bake for 30 minutes until soft in the center. Par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes. Simmer the stock in another pan for 5-minutes. Drain the potatoes and add them to the stock. Squeeze the garlic pulp into the broth, reserving a few whole cloves, stir and season. Simmer for 15-minutes and serve with a whole garlic clove and parsley.

Fig.3 Fat Free
Living Super
Cookbook

Fig.3 shows the book The Fat Free Living Super Cookbook by Jyl Steinback,
Roasted Red Pepper Spread: Page 12:, Serves 4.

This book is not vegan, but it has many pages that can help in the kitchen. This recipes is a truly delicious spread. Its also vegan.

Kitchen Tools:

• Food processor or blender

Ingredients:

• 16 oz. roasted red peppers, drained
• 2 tsp. minced garlic
• 1 tbsp fresh garlic
• 1 tbsp capers drained

Direction: Combine all ingredients in a food processor or blender and process until smooth. Serve with crackers or toasted pita chips.

Fig.4 Don't Eat
Your Heart Out
Cookbook

Fig.4 shows Don't Eat Your Heart Out Cookbook by Joseph C. Piscatella.
Eggplant Antipasto: Page 248

This book is not vegan but it has many recipes that can be changed. This recipes is a truly delicious spread. Its also vegan.

Kitchen Tools:

• 4-quart sauce pan 

Ingredients:

• 1 large eggplant
• 1 8-oz. can tomato sauce
• 3 cloves garlic, minced
• 1 green pepper, seeded and chopped
• 1-2 tsp. cumin 
• 1/4 tsp. cayenne
• 1 tsp. or less salt
• 1 tsp. sugar (choose organic)
• 1/4 cup red wine vinegar
• Tortilla chips (optional)

Direction: Dice unpeeled eggplant; place in a 4-quart sauce pan. Add remaining ingredients. Cover; cook over medium heat 20 minutes, stirring frequently. Uncover; cook 30 minutes or thick. Serve hot or cold with tortilla chips. 
 

Fig.5 Suzanne
Somer' Get Skinny

Fig.5 shows Suzanne Somers' Get Skinny on Fabulous Food Hardcover (1999).
Roasted Vegetable Stock: Page 126, serves 6.

This book is not vegan, over half of the book explains Suzanne Somers' philosophy. There are some good recipes, but most of them need to have some ingredients replaced with vegan alternatives.

Kitchen Tools:

• Baking dish
• Oven 
• Fine sieve
• Stockpot

Ingredients:

• 1 red bell pepper
• 4 celery stalks, with tops
• 1 medium sweet onion
• 2 small turnips
• 1 medium parsnip
• 1 small rutabaga
• 1 tbsp. kosher salt
• 3 garlic cloves
• 1 leek
• 1 cup dry white wine
• 1 bunch of parsley
• 8 thyme springs
• 10 black peppercorns
• 1 tsp paprika 
• 8 cups of water

Directions: Preheat the oven to 359 degrees Fahrenheit. Place the pepper, celery, onion,  turnips, parsnip and rutabaga in a baking dish. Sprinkle with salt. Place the dish in the oven and roast the vegetables for 30 minutes. Place the roasted vegetables, 8 cups of water, and all remaining ingredients into stockpot. Make sure you scrape all the bits from the baking dish. Simmer for 1 1/2 hours. Strain the stock through a fine sieve, making sure you squeeze the juice out of the vegetables and discard the vegetables (Note: I don't).

Footnotes:
[1] Recipes For Life, from the kitchen of Healthy Choice Foods (1994)
[2] Cooking with just four ingredients by Joanna Farrow.
[3] The Fat Free Living Super Cookbook by Jyl Steinback
[4] Don't Eat Your Heart Out Cookbook by Joseph C. Piscatella
[5] Suzanne Somers' Get Skinny on Fabulous Food Hardcover (1999)

My Vegan Chronicles:

• Part 1 of 10 - The Types of Vegetarian Including Veganism
• Part 2 of 10 - Juicing, Vegan Films and Instant Pot Cookbooks
• Part 3 of 10 - My Story and Vegan Films
  
• Part 4 of 10 - Meetups, Locations and Start Your Own Group 
• Part 5 of 10 - Vegan Cookbooks
• Part 6 of 10 - Non Vegan Cookbooks
• Part 7 of 10 - Free Books, Information and E-mail Recipes
• Part 8 of 10 - Part 8 of 10 - YouTube and Free Digital Books
• Part 9 of 10 -
• Part 10 of 10 -

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Note: The Kiwis To Pistachios assumes no liability for omissions, errors or the outcome of any cooking recipes or cooking tips. The reader must always exercise reasonable caution, and follow current cooking and safety regulations that may apply for each recipe. All rights reserved. © Copyright 2011-