Recipes from a Vegetarian Goddess

Weekly Features Highlights: Virtual Cookbook Harvesting Vegetables Sassy Salsas Bushels of Beans Easy Snacks for Busy Kids Back to School Breakfasts - Quick and Easy Beating the Breakfast Rush Hour Lunch Smiles Ask The WebChef Freebies and Fun Stuff Review by TeAntae Turner Karri Allrich Llewellyn Publications; ISBN: 1-56718-016-7 In a time when many people are looking for a more holistic approach to their lives, Recipes from a Vegetarian Goddess doesn't just give you flavorful recipes, using the freshest ingredients. It also provides a little history on the different Goddesses and their roles in the four seasons. After a short introduction on herself and her beliefs, Mrs. Allrich includes with a two page list of items she considers worth keeping on hand in your pantry. From here, we get into the heart of the book which are the recipes. Broken down by season and then again by course, each recipe is given its own page along with a small quip. Each season's chapter begins with a listing of two pertinent festivals. There is a short paragraph on the meaning of that festival and then a menu using some of the recipes from that chapter. Recipes are then broken down into the following sub-catergories: Beverages and Bites, Seasonal Soups, Everyday Feasts, Savory Sides, Spring Salads, and finally Sweet Endings. Rounding out the chapter, we are given a page to write "Notes on your favorite (Season) recipes". When I received this book, I wasn't entirely sure what to think. It is a good looking book. Mrs. Allrich, being an artist as well, created the artwork for the cover. The layout is easy to follow and the book is easy on the eyes. I think the paper maybe recycled and she uses green to emphasize the recipe titles and ingredients lists. It was the "Goddess" part that made me pause. I have my own beliefs and wasn't sure if I could swallow what she was going to say. To my delight and surprise, she does not attempt to convert anyone. For the most part, the Goddess references are meant to be about you, the cook. Other references are lightly sprinkled throughout the book and make for an interesting read, especially the festival menu section. As for her recipes, she knows her food. Many of the recipes I tried were hits without any adjustment from me. What a treat to find really flavorful vegetarian recipes. She promotes using organic or true vegetarian ingredients where possible but if you can't find them, don't panic. If you can't find soy cream, she tells you to use regular diary cream. She doesn't always give you alternatives but you can easily substitute the non-vegetarian equivalent. For the Green Goddess Wraps, she says to use provolone-style soy cheese. I used regular provolone cheese instead and it tasted wonderful. She leaves lots of room to make her recipes your own, which is evident with the notes page ending each chapter/Season. For instance, though her Peanut Soup was a big hit, I wrote that next time I'd run the soup through a blender and add some red pepper flakes and/or ginger to add a little kick. I found her recipes quick to prepare. With ingredients in hand, the majority of her recipes could be ready in under and hour. None of her recipes are run of the mill. She pairs some interesting ingredients together and darn if they don't work. Though not the end all be all of vegetarian cookbooks, you get company worthy recipes that even kids would love. Is it the perfect cookbook? No. Personally, I like to look at pictures of finished recipes to help me decide which ones to try. It would have been nice to have known what the "Middle Eastern Plate" looked like. If nothing more, so that I had an idea of how to present it. There are a few recipes where unless you have a good grocer or farmers market near by, you may not be able to make the dish. I was amazed at how hard it was to find a small head of raddichio. When I finally did, it had been sitting there for some while and was far from fresh. This may only be a "me" problem but there were a few recipes, namely the soups, that didn't mention if they should be covered or not when simmering. In all my years of cooking, I've learned that it does make a difference. Regardless, this is a delightful book to add to your collection. Note to European cooks: measurements are only in US standards. Pros: Well laid out and organized. Recipes follow the season. Each section ends with a notes page for your comments. Cons: No pictures. A few directions seemed vague. A few ingredients may be hard to find. From the chapter "Spring: Everyday Feasts" Fettuccine with Asparagus and Lemon Serves 4 This lovely spring pasta features tender young asparagus spears (thought to be an aphrodisiac!) and a light lemony sauce on a bed of fettuccine. 1 pound Italian fettuccine 3 tablespoon extra-virgin olive oil 4 garlic cloves, minced 2 cups tender asparagus spears, tough ends removed 2 tablespoons capers, rinsed 2 tablespoons lemon juice 2 tablespoons dry white wine 1 teaspoon grated lemon peel 1/2 cup soy or dairy cream 1/4 cup grated Asiago or Pecorino cheese White pepper, freshly ground 2 tablespoons chopped fresh parsley Boil fresh water in a large pot for the fettuccine, and cook the pasta till al dente. In a large skillet, heat the olive oil over medium heat and saute the garlic for 1 minute. Slice the asparagus spears, diagonally, into 3-inch pieces and toss in with the garlic. Add the capers and lemon juice and saute for 4-5 minutes, just until the asparagus is tender-crisp. Add wine, lemon peel, and cream. Stir well until heated through. (Do not overcook the asparagus). When the pasta is done, drain and pour it into a warmed pasta serving bowl. Drizzle with a little extra-virgin olive oil, add the cheese and freshly ground white pepper, and toss well. Add the asparagus and sauce from the skillet and toss together. Garnish with the fresh parsley and serve at the table Italian-style, with a salad of baby greens and Lemon-Garlic Vinagrette (Spring, page 39). About the Author: TeAntae Turner is author of Cookbooks Reviewed, a biweekly newsletter. Each review covers not only recipes but layout, accuracy and other pertinent information that makes a cookbook worth keeping or throwing away. Mail this article to a friend (or yourself) You will be returned to this page after your mail has been sent. Your email address Your Name To email address