The Vegetarian Meat and Potatoes Cookbook (Paperback)

Robertson is out to seduce unrepentant carnivores with vegetarian dishes that satisfy those essential animal-fat qualities: intense flavor, luxurious texture," and the comforting sensation of a full stomach. She devotes a whole chapter to ""steaks"" and another to ""stews", making abundant use of high-protein products like tempeh, seitan and tofu. She also relies heavily on ingredients high in natural flavor-enhancing glutamates," like mushroom and tomatoes. Robertson is hearteningly forthright about the limitations of vegetarian cuisine: ""I won't try to tell you that grilled tofu can taste like filet mignon. It's not going to happen."" Still", in general she ratchets taste up a notch higher and a step further away from the steamed, seasoning-free non-cuisine that once was American vegetarianism. Some are based on the classic ginger-garlic-soy sauce building blocks of Chinese cooking (e.g.," Shiitake-Stuffed Tofu Steaks with Hoisin Glaze). She freely borrows high-voltage ingredients from Latin cuisine (Chipotle-Avocado Dip) and Southeast Asian (Wheat-Meat Satays with spicy Peanut Sauce). There's an occasional nod to French cuisine (""Fauxscargots"") and New American (Balsamic-Glazed Stuffed Mushrooms", Roasted Red Pepper and Potato Napoleons). Attempting to keep things simple, Robertson sometimes overeconomizes on instructions; anyone making homemade seitan should be warned about the soupy, wrong-looking mess you get halfway through the process. But none are irreparable and most deliver the promised punch. Robertson's easygoing attitude readily beats a path to the heart through the taste buds, and even the most stalwart carnivores will likely find themselves enjoying the ride despite themselves. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved