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| BOOK REVIEW |
Reviewed by Cheri Sicard With this book as your guide, you’ll really look forward to getting up in the morning. You might even be inspired to set your alarm clock just a little bit earlier than usual. Mollie Katzen has created one of her best books yet (if not the best) in this inspired encyclopedic collection of meatless recipes for breakfasts and brunches. Who knew that the subject of meatless breakfast recipes could be so wide in scope? You’ll find over 350 delicious recipes for muffins, omelets, pancakes, homemade protein bars and much, much more. Many of the recipes can easily stretch beyond the realm of breakfast -- serving as lunch and light supper entrees, sweets and snacks and mid afternoon pick me ups. Whether you’re planning an elegant brunch party, a hearty breakfast for the whole family, or are just looking for a quick, tasty breakfast on the run for one, you’ll find inspiration in these pages. But more than just a collection of recipes, this, like all of Mollie’s books, contains a lot of the author herself, which means lots of charming illustrations, tips, instructions, cooking, food and nutritional tutorials as well as personal notes, observations and recipe variations. Recipe Chapters include: Beverages; Fruit; Grains -- Cereals, Cooked and Cold; Muffins, Biscuits, Breads & Buns; Eggs, Tofu, Scrambles, Quiches & Souffles; Potatoes, Beans, Tempeh & Hashes; Vegetables for breakfast; Griddle Foods -- Pancakes, Waffles, Blintzes, Crepes & French Toast; Yogurt & Cheese; Puddings & Custards; Condiments, Sauces, Toppings & Spreads; Breakfast Bars, Coffee Cakes & Sweet Somethings. Vegetarians rejoice (omnivores will also love this book). Morning just got a whole lot more interesting! Sample Recipe from Sunlight Café: Pumpkin Muffins You don't need to wait for autumn to celebrate the spirit of the harvest. Create your own holiday season any time of year with these golden muffins. For a touch of texture, and to give more of an intriguing bitter edge to the muffins, coarsely chop the orange rather than grating it. The easiest way to do this is to shave off the outermost peel with a vegetable peeler and then to chop the shavings into smaller pieces with a sharp knife. * The range of sugar allows you to make these sweeter or not, according to your taste. * Cooked sweet potato or winter squash can be substituted for the pumpkin. * For protein powder and whole wheat flour options, see page 68. * Canola oil can be substituted for some or all of the butter. Nonstick spray 2 cups unbleached all-purpose flour 1/2 teaspoon salt (rounded measure) 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon allspice 3 to 4 tablespoons granulated sugar 1 tablespoon chopped orange zest 1/3 cup (packed) dark brown sugar 1 cup mashed pumpkin 1 large egg 1/2 cup milk 1 tablespoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter, melted Preheat the oven to 400°F. Lightly spray 8 standard (2 1/2-inch-diameter) muffin cups with nonstick spray. Combine the flour, salt, baking powder, spices, granulated sugar and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended. Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving Highly recommended. Hardcover: 304 pages Publisher: Hyperion ISBN: 0786862696; (September 2002) List Price: $29.95 Our Price: $20.97 You Save: $8.98 (30%) |
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About the Author: Cheri Sicard is the author of "The Great American Handbook: What You Can Do For Your Country Today and Every Day," and the editor of FabulousFoods.com, a favorite net destination for recipes, cooking tutorials, health and fitness information, holiday and entertaining ideas, celebrity chef interviews, cookbook reviews and more. Sign up for their free cooking and recipe newsletters! http://www.fabulousfoods.com |
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Let's Get Cooking!
