Though it’s gotten better in recent years, I have a bit of a cookbook hoarding problem. I’ll admit to curling up with a cookbook in bed. The problem is with so many cookbooks, plus recipe clippings from magazines, plus the entire internet, well, I get a little overwhelmed and most of my cookbooks don’t get used. There is one, however, that I find myself going back to time and time again and that’s the PDQ Vegetarian Cookbook.
This cookbook promises healthy meals that can be made quickly without a lot of prep work. It relies heavily on frozen veggies and quick cooking grains and pastas. I guess it’s sort of the antithesis of the whole farm to table movement, but hey, when you’re tired after work, opening a can of corn and incorporating that into a healthy recipe is a lot more appealing that chopping up a ton of veggies. Plus even if the veggies aren’t fresh, having a veggie-based meal at home is much healthier than picking up take out or going out to dinner.
The back cover says the following:
• More than 240 nutritious recipes for appetizers, soups, salads, sandwiches, main courses, side dishes and desserts.
• No cutlery, graters, juicers, electric mixers, blenders, or food processors required.
• Tips on using convenience foods like ready-washed salad greens, precut fruits and vegetables, jarred sauces and ready-made crusts.
• Most dishes ready in 30 minutes – with minimal kitchen cleanup.
• Over 100 egg-free, dairy-free vegan recipes with no tofu or other substitutions necessary.
I like to think of this book as very carnivore friendly. While all the recipes are vegetarian, and some are vegan, they don’t have any strange ingredients. While I don’t mind some of the more interesting ingredients in some vegetarian cookbooks, I know that Jason prefers food that resembles what he’s used to. (For those that have asked, he’s not vegetarian anymore. It lasted for a month.) With recipes like cheese stuff shells, Tex-Mex Baked Potatoes with Chili Beans and Skillet Breakfast Potatoes, it’s probably good for kids too. Last night, I made Szechuan-Style Lo Mein Stir-Fry with Broccoli Slaw and Peanuts (only without the peanuts).
I liked this but I thought the sauce to pasta ratio wasn’t right. I’d do either more sauce or less pasta. Other than that, it was quick and tasty.
In between the time that I wrote this post and the time that I’m publishing it, I bought another cookbook. Clearly, I have a problem.