An experienced chef and consultant, Robin worked for many restaurants and catering companies in northeastern Pennsylvania and Charleston, South Carolina, during the 1980s. In 1988, she left the restaurant business and rededicated her life to promoting and teaching gourmet vegetarian cooking. This collection features spicy vegetarian recipes from the U.S., South America, Mexico, the Caribbean, Europe, Africa, and Asia, and more. Includes recipes from mildly spicy to nearly incendiary. There are 12 million vegetarians in the U.S. and, according to Vegetarian Times magazine, the number of those choosing to eliminate meat from their diets is growing by 18,000 per month.
People generally choose vegetarianism for health, ethical, and environmental reasons.
They get it from the grains and grasses, just as we can. But those who depend upon meat get this vegetable protein second-hand by eating the flesh of the animal who ate the grain and grass, along with synthetic hormones, antibiotics, pesticides, and fertilizers. More than a cookbook, more than a diet book, The Soy Gourmet helps you lower and control cholesterol through soy protein with miso, tofu, and tempeh, and more. Sun Saut Radiant with the colors of the sun, this healthful saut is a feast for all the senses. Add the onion, ginger, and garlic and stir-fry for 2 minutes.