Articles & Recipes

It's time to think green (veggies, that is!)

March 18, 2019

Do You Want to Eat Well?

Do you want to eat healthy foods? Do you want to simplify your life? You can. We tend to think of vegetarian cooking as a complex adventure. This book will prove the opposite. I’m a vegetarian. I follow my instincts. I like to eat well. And, perhaps like you, I’m a mother on the run who juggles work, family and food. I learned to cook quickly. The minutes we save in the kitchen can be used to listen to our children tell us about their day, to have discussions with our friends or to gaze into our loved ones’ eyes. We must appreciate the beautiful things and the good things in life. The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin is intended not only for vegetarians but also for people who would like to try eating vegetarian from time to time.

Variety

Some people are born vegetarians, some become vegetarians over time, and others just like to eat this way now and then. We eat vegetarian for all kinds of reasons: for taste, by desire, on principle and out of respect. We have to feel free to be a vegetarian according to what feels right. You’ll see that vegetarian cuisine is very imaginative. Among the legumes, tofu, cereal grains, fruits and vegetables, there’s a wide range of possibilities. It’s true, you have to put a little effort into it, but the result is a varied, colorful and inviting diet.

Simplicity and Speed

We often rack our brains for nothing. The simple things are usually the best. Flavors take full effect in simplicity, and this book is meant to be unpretentious. The lists of ingredients are not very long and the steps for following recipes are easy. The Best 30-Minute Vegetarian Recipes contains many recipes invented under pressure to calls of “I’m hunnnnnnngry...”. It contains many of the great classics revisited, several family jewels that have been handed down and a few of my own personal treasures. Some recipes demand a little more time, but, in general, they can be made in less than 30 minutes.

Accessibility

It’s often happened to me that I was leafing through inspiring cookbooks, and then got discouraged when I read the list of ingredients. That’s what made me want to offer you a cookbook that’s accessible. You won’t have to run to specialty food stores to find this or that ingredient. You’ll find absolutely everything you need just about everywhere. What you won’t find in this book is nutritional information. I leave it up to the health professionals to talk about nutrition and the wonderful world of carbohydrates and fats. This book is not about depriving yourself or having to do calculations. It’s about good eating habits. Let’s opt for the basic principles that appeal to our common sense. Not too much fat. Not too much sugar. And as few processed foods as possible.

The Pantry

Everyone has their own particular tendencies and their favorite food products. There are foods that can serve in a pinch in any situation. I like to keep these in stock: pine nuts, almonds, sesame seeds, canned Italian tomatoes, legumes, pasta, vegetable bouillon, olive oil, onions, garlic, carrots and tofu — these are what I call miracle ingredients (see also page 12).

Improvise

The desire to cook develops with time and practice, as do confidence and instinct. As you go through these recipes, I hope you’ll have the desire to modify them, expand on them and add your personal touch, to make this your own cookbook.

 

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Most of these rich, varied and delicious vegetarian recipes can be prepared in 30 minutes or less. The ingredients are readily accessible and provide a wonderful range of choices and combinations...

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