Can you satisfy your vegetarian nephew and your son’s vegan girlfriend at a holiday meal? Can latkes be made without eggs? Is there such a thing as a fancy and delicious vegetarian entrée? Rose Elliot, Britain’s queen of vegetarian cooking, says “yes” and she’s here to show you how. With more than 1,000 mouthwatering and satisfying recipes, ROSE ELLIOT’S NEW COMPLETE VEGETARIAN (Sterling, $30) is not just for herbivores. Covering everything from soups, beans, and breads to drinks and desserts, Elliot’s dishes are simple yet exquisite, and eschewing soy and tofu for legumes and veggies. There’s a recipe here for everyone to love (my personal favorite: eggplant fritters with tomato sauce). Vegan and easy-to-freeze dishes are readily marked. Make room at the dinner table: vegetarianism has gone scrumptiously mainstream.
The Moosewood Collective is back, this time with a book of recipes based on the simple premise that eating more fruits and vegetables, both cooked and raw, is the ingredient to living healthier and longer. The Moosewood Restaurant Cooking For Health: More than 200 Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes (Simon & Schuster, $35) is full of creative, globally inspired recipes including chickpea crepes, figs baked with chevre and pistachios, and tofu, leek, and almond-stuffed portabellas. Besides the recipes, each of which comes with detailed nutritional analysis, and menu ideas, The Moosewood Restaurant Cooking for Health also discusses timely topics such as environmental sustainability, the importance of eating locally, and the Glycemic Index.