I've had this cookbook forever, but didn't really start using it until recently. I think I was a little turned off by it because most of the recipes include instructions for making everything in a pressure cooker, and honestly, has anyone bought a pressure cooker since the 70s? That being said, all the recipes do also have conventional instructions and are relatively simple to make.
This book is a fabulous resource for how to cook, and make tasty, all those things we're supposed to be eating like whole grains and lentils. The recipes are all vegan. Ingredients run from the readily available like quinoa and couscous, to the harder to find like amaranth. It included recipes for grain salads, tofu, quick breads and even an entire chapter on rice and risotto. There is also a nice section on how to cook with a pressure cooker, as well as how to stock a vegetarian pantry.
Recipes I cooked from the Complete Vegetarian Kitchen were:
Casserole Millet with Herbs (delicious, but I adore millet)
Quinoa and Potatoes with Caraway (good basic grain recipe)
Wheat Berry-Bean Stew (honestly, this one needed some cream and cheese to really elevate it)
Lentil-Quinoa Salad with (probably the most delicious lentily/quinoa salad thing I've ever eaten)
Lime-Curry Vinaigrette
It's looking like this is yet another book I'll have to keep on my shelves. It's just too valuable a resource to get rid of between the grain cooking instructions and the flavorful recipes.
