Has anyone used the cookbook offered by Pickle Publishing?
According to the description, all the recipes contain ingredients you can purchase at your local supermarket.
The author used to work for Eden Valley in Ok.
Can you let me know?
Thanks.

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Examine me, O LORD, and prove me: try my reins and my heart. Ps.26:2

Gerry, I'm not familiar with that particular cookbook. Who is the author?

BTW, Eden Valley is close to Loveland, Colorado, or at least it used to be. Maybe they've moved it.

But speaking of cookbooks, I've been meaning to get in here and give a brief critique of some of the ones I own. I need to get on with that, starting with the next post.

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For I know that my redeemer liveth,
and that he shall stand at the latter day upon the earth.
_________________________

Linda

When it comes to vegetarian cookbooks I've got all kinds. Ethnic cookery, regional cookery, church cookbooks, Adventist cookbooks, new age cookbooks, cookbooks that specialize in one main ingredient, even a vegetarian pizza cookbook, and gourmet to fast food.

I'll start with a cookbook that has been around for many years, Ten Talents. Written by Frank and Rosalie Hurd, it is vegan and contains a vast number of recipes in its more the 350 pages. It also has glossaries, and for those concerned, a food combining chart. Though more than 30 years old, it has been revised and is still available. Lots of cooks have sworn by this cookbook.

Lentil Tomato Loaf
1 lb lentils, cooked almost dry
2 cups tomato puree or soup
1/2 cup chopped onions, sauteed
1/2 cup chopped celery, sauteed
2 tsp salt
1 clove garlic, minced
1/2 tsp thyme
4 slices bread crumbled
2 tbsp oil
Mix bread with tomato soup. Add lentils, and the rest of the ingredients. Mix well and bake in load pan at 350 degrees till set, about 45 minutes.

A cookbook that I often recommend to people is Tofu Cookery by Louise Hagler and available in health food stores. Every recipe in this book focuses on one primary ingredient, tofu. From dips to desserts, everything is made with tofu. Having used this cookbook I can say that the recipes are generally uncomplicated, and delicious. This book is revised and updated occasionally

This recipe is a little more involved, but I love it since I was always fond of the Chinese dish, egg foo yung.

Tofu Foo Yung
In a skillet or wok, saute over low heat for about 5 minutes:
2 tbsp oil
1 cup snow peas, cut in 1" pieces
1 cup fresh mushrooms, sliced
1 (8 oz) can water chestnuts

When vegetables are crisp-tender, mix in:
2 cups fresh bean sprouts [I used canned as fresh are hard to find]

Remove from heat and set aside.
Preheat oven to 325 degree F.
Blend until smooth and creamy:
1 3/4 lbs tofu
2 tbsp soy sauce

Pour this into a bowl and mix in:
1/2 cup tofu, mashed
3/4 cup unbleached white flour
3 tbsp nutritional yeast (optional)
2 tsp baking powder [I left it out]

Mix vegetables and tofu mixture together well. On an oiled cookie sheet, make six to eight 5" rounds about 1/2" thick, using about 1/2 cup of the mixture for each round. Leave about 1" space between the rounds. Bake for 30 minutes, flip over and bake 14 minutes more. Serve hot over rice or noodles with Mushroom Gravy, below.

Mushroom Gravy

Mix together in a saucepan:
2 cups cold water
4 tbsp soy sauce
2 tbsp cornstarch
1/2 cup fresh mushrooms, diced small

Cook over low heat, stirring until thickened.

Per Serving: Calories 262, Protein: 17 gm., Fat: 13 gm., Carbohydrates: 22 gm.

Sounds good thus far.
You are right, it is in Co. not in Ok.
They both used to work there.
She worked with the cooking I think.
And the book is vegetarian, and all ingredients are found in your neighborhood grocery.
I plan on getting one and will let you know how easy it is to follow.
If I can do it, anyone can.

Let's review a couple more vegetarian cookbooks.

First is Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder. This book was first published in 1991 and is currently available from major book chains. It has over 350 easy-to-prepare recipes from appetizers to desserts. Here's a recipe I like.

Eggless "Egg" Salad
One of the beauties of tofu is that it takes on the flavor of whatever you add to it, as in this recipe where it masquerades as egg salad. Serve on toast with lettuce and tomato and even you won't know the difference

1 pound medium or firm tofu, sliced and drained well between towels.
1 tbls very finely chhopped onion
2 finely chopped celery
1 tbls plus 1 tsp mayonnaise (soy or regular)
1 tbls sweet pickle relish
1 tsp lemon juice
1 tsp prepare mustard (I leave it out as mustard is an irritant)
1/2 tsp turmeric (for color)
1 and 1/2 tsp sugar
1/8 tsp dried parsley flakes
salt to taste

Place drained tofu in a large bowl and crumble with a fork. Stir in onion and celery.

In a small bowl, combine remaining ingredients, mixing well. Add to tofu mixture. Mix well.

Chill several hours to blend flavors.

Makes 4 servings

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For I know that my redeemer liveth,
and that he shall stand at the latter day upon the earth.
_________________________

Linda

Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery is a "vegetarian, vegan, low-fat cuisine" by Neva Brackett. This cookbook has color photos and like most cookbooks has recipes for breakfasts to desserts and it uses no meat, dairy, or egg products. How about a recipe for a great tasing substitute for butter?

Millet Butter
1/2 cup millet cooked in 2 and 1/2 cups water for 30 minutes.* [millet is a grain]
3 cups boiling water
2 1/2 Tbs unflavored Emes Kosher Jel
1/4 cup cashews
2 Tbs Schilling Butter Flavored Salt
1 Tbs lemon juice
1 Tbs honey or concentrated fruit juice sweetener

1. Dissolve Emes in boiling water.

2. Place hot millet in blender with half the boiling water mixture and the remaining ingredients. With lid on blender, cover with a towel, hold in place and start to blender. Blend smooth--about 2 minutes (as blender starts, hot liquid may forcefully open lid and splash operator with its scalding contents).

Before turning blender off, add remaining water mixture.

Hint: This works best if blended when the millet is still hot off the stove. It dose not work as well to use cold, re-heated millet.

3. Pour into containers and chill before serving.

Hint: It is quite runny when hot, but will thicken to a spreadable consistency when chilled. This is an excellent substitute for butter on toast, baked potatoes, or vegetables (very good on corn on the cob) because it melts, moistens, and tastes very good. Not very suitable on popcorn and not to be used as a substitute for butter or margarine in baking pastires or cookies.

Note: Keeps for 2 weeks. Freezing will change the texture, but can be fixed by boiling again the the microwave or on the stove, stir or blend then chill to set up.

Prep. time: 10 min.
Cooking time: 30 min.

Variation: For a more creamy "butter" either double the cashews to 1/2 cup or add 2 Tbs lecithin. This adds fat, of course, but the result is a little more like margarine as a transition for those who need it.

*or 1/2 cup cornmeal in 2 cups of water for only 5 minutes.

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For I know that my redeemer liveth,
and that he shall stand at the latter day upon the earth.
_________________________

Linda