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General Vegetarian:

 

Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking
by Heidi Swanson

"There is a natural foods co-op as big as a football field located in the heart of San Francisco just a short distance from my house."

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Throwin' Down Vegetarian Style!
(Our Family's Guide to Practical Vegetarian Living in the 21st Century)
by Martha Theus and Kamaal Theus

Our friend, Martha wrote this cookbook. Find out more information on her website.

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Low-GI Vegetarian Cookbook
by Rose Elliot

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Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
by Isa Chandra Moskowitz

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The Veggie Queen: Vegetables Get the Royal Treatment
by Jill Nussinow

(Jill created the Amy's Diet Plan!)

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Intimate Vegetarian: Practical Cooking for Singles and Couples
by Nancy Mair

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Fresh from the Vegetarian Slow Cooker : 200 Recipes for Healthy and Hearty One-Pot Meals that Are Ready When You are (Paperback)
by Robin Robertson

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Diet for a Small Planet
by Frances Moore Lappe

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The New Moosewood Cookbook
by Mollie Katzen

 

Vegetarian Cooking for Everyone
by Deborah Madison

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How to Cook Everything : Vegetarian Cooking (Paperback) by Mark Bittman

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The New Laurel’s Kitchen
By Laurel Robertson

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Great Vegetarian Dishes
by Kurma Dasa

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The PDQ (Pretty Darn Quick) Vegetarian Cookbook
By Donna Klein

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While these books are all vegetarian, some of the books contain recipes with eggs. We would like to suggest using an egg replacer instead. Recipes that call for one or two eggs can easily be made using Ener-g Egg Replacer or you can make your own egg substitute. Here's how:

To replace 1 egg:
2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.

or

2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth.

or

1T ground flax seeds + 3T warm water, beaten together until smooth.


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