Featured Cookbook

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1. Zucchini Lasagna

2. Pissaladiere

3. Vegetable-Stuffed Portobello Mushrooms

Book Description

From mushroom-stuffed tomatoes to roasted butternut squash, The Everything Vegetarian Cookbook by renowned chef and radio personality Jay Weinstein makes preparing delicious vegetarian meals easier than ever before. In this comprehensive, all-purpose cookbook, Mr. Weinstein provides you with simple instructions to create a variety of savory vegetarian meals—whether you are on an ovo-lacto, macrobiotic, or vegan diet or are someone who simply wants to reduce meat intake. The Everything Vegetarian Cookbook not only gives you options for meat substitutes, it also helps you ensure that you’re getting the proper nutrients and protein while on a vegetarian diet. Whether you want to cook a one-course dinner for the family or an elaborate feast for special guests, this book can satisfy even the heartiest appetite.

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The Everything Vegetarian Cookbook: 300 healthy recipes everyone will enjoy

Authors: Jay Weinstein

Date: June 2002

ISBN: 1580626408

Publisher: Adams Media Corporation

Paperback

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Layered and baked like the beloved Italian-American pasta dish, this wheat-free casserole is best made a day in advance, and cut while cold, then warmed before serving. If you don't have a mandolin or slicing machine, the deli counter person is usually glad to slice your zucchini at the store.

• 3 cups tomato sauce

• 4 large zucchini, sliced very thin on a mandolin or slicing machine, about 1/8-inch thick

• Kosher salt and freshly ground black pepper

• 1 pound ricotta cheese

• 1 pound provolone, fontina, mozzarella, or cheese of your choice, shredded

• 2 cups sauteed onions and mushrooms, or 2 cups frozen mixed vegetables, thawed

1. Heat oven to 350 degrees. Spread 1 cup sauce onto the bottom of a 9 x 13 baking dish. Arrange a layer of zucchini slices into the pan, overlapping the pieces by a third.

2. Dot the zucchini layer with half of the ricotta, distributing teaspoonfuls evenly around the casserole. Layer on 1/3 of the shredded cheese, and half of the vegetables.

3. Arrange another layer of zucchini, and repeat fillings, using remaining ricotta, vegetables, and another third of the shredded cheese. Add a final layer of zucchini on top, and spread on 2 more cups of tomato sauce.

4. Sprinkle top with remaining cheese; bake 1 hour until casserole is bubbly and cheese is lightly browned. Cool to room temperature, and then refrigerate until cold. Cut into portions, and reheat in the oven or microwave until hot.

More From This Book:

1. Zucchini Lasagna

2. Pissaladiere

3. Vegetable-Stuffed Portobello Mushrooms

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