Quick-Fix Vegetarian

In a hurry? You can still eat healthy

Whether you're a novice or a seasoned vegetarian, the recipes, tips, and ideas in this book will turn you into a "quick-fix vegetarian" cook in no time. You will discover the simple techniques, shortcuts, and strategies so "fast food" no longer has to mean "junk food." —Robin Robertson in Quick-Fix Vegetarian

Vegetarian expert Robin Robertson's newest cookbook, Quick-Fix Vegetarian (Andrews McMeel Publishing, $16.95, April 2007), brings a whole new meaning to the term "fast food." Recipes in the book not only are good for you; they also will get you in and out of the kitchen in less time than it takes to go to Taco Bell.

In today's rushed culture, Quick-Fix Vegetarian reaches out to people throughout the vegetarian world as well as to people simply interested in a healthier diet. The book's fun, common-sense approach attracts young people (the fastest-growing segment of vegetarians) as well as longtime vegetarians, and its focus on recipes that use no animal products appeals to seasoned vegans.

The 150 delicious and satisfying recipes in Quick-Fix Vegetarian range from flavorful soups to elegant desserts, from Spinach and Sun-Dried Tomato Quesadillas to Oh-So-Sloppy Joes. They call for fresh produce, grains, pastas, and beans, along with healthy convenience foods and time-saving shortcuts. As Robin shows, there is no need to sacrifice taste and nutrition when there is little time for cooking.

Robin shares in detail her kitchen tips and time-crunch strategies, including keeping a well-stocked pantry (she provides the list of essentials), being organized, planning menus, and having sharp knives and other time-saving equipment. She even includes a chapter of slow-cooker recipes, well-suited to a quick-fix book because "you can literally sit down to eat dinner the minute you arrive home."

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chipotle-kissed black bean soup

serves 4

The smoky rich flavor of the chipotle helps make this soup taste like it's been simmering all day.

• 1 tablespoon extra-virgin olive oil
• 1 cup sliced baby carrots
• ¾ cup chopped onions
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 3 (16-ounce) cans black beans, drained andrinsed
• 1 (15-ounce) can diced tomatoes, drained
• 3 cups vegetable broth (page 12)
• 1 to 2 canned chipotle chiles in adobo sauce, minced
• Salt and freshly ground black pepper
• Minced fresh cilantro or parsley, for garnish

Heat the oil in a large pot over medium heat.

Add the carrots, onions, and garlic. Cover and cook until softened, about 5 minutes. Stir in the cumin, black beans, and tomatoes.

Add the broth and the chipotle and season with salt and pepper to taste. Simmer until the vegetables are soft and the flavors have developed, about 15 minutes.

Use an immersion blender to puree some of the soup right in the pot. If you don't have an immersion blender, transfer 2 to 3 cups of the soup to a blender or food processor and puree until smooth. Stir back into the pot. Taste and adjust the seasonings. Serve hot, garnished with cilantro.

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spicy ziti with olives and capers

serves 4

Descriptive names for pasta dishes abound in Italy from spicy arrabbiata meaning angry or enraged, to the evocative puttanesca, or "streetwalker-style" pasta. By extension, I suppose this delicious recipe, which combines flavor elements of both recipes, could be called "angry streetwalker" pasta.

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes, plus additional to taste
• 1 (28-ounce) can petite diced tomatoes, drained
• ¾ cup pitted Kalamata olives, halved
• 1 tablespoon capers, drained and rinsed
• 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper
• 1 pound ziti or other small tubular pasta

Put the pasta water on to boil in a large covered pot. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes and simmer for 10 minutes to allow the flavors to blend. Stir in the olives, capers, parsley, and salt and pepper to taste, adding additional red pepper flakes if you want it spicier. Keep warm over low heat while you cook the pasta.

Cook the ziti in the salted boiling water, stirring occasionally, until it is al dente, about 10 minutes. Drain well and transfer to a shallow serving bowl. Add the sauce and toss to combine.

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About Robin Robertson:

Robin Robertson is the author of more than a dozen cookbooks, which have sold more than 200,000 copies. Her culinary experience spans more than 25 years and includes tenures as a chef, caterer, cooking teacher, and food columnist. Robin writes for VegNews magazine and has an online cooking column at www.vegcooking.com. She lives in Virginia Beach, VA.

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