If your into watching your weight or just into a healthier lifestyle you would have heard by now that going meatless once or twice a week is the thing to do! Honestly though, going meatless brings people to thoughts of fish or salads, which most people are not fond of to begin with. I have a solution for you. Everyday Vegetarian. .
(This post contains affiliate links, see my disclosure page for more information about those links. I did receive a free copy of this cookbook for this review)
Everyday Vegetarian is a delicious guide for creating more than 150 meatless dishes, presented by the authors of Cooking Light. Featuring more than 150 recipes and full-color images, Everyday Vegetarian will help vegetarians and meat eaters alike transform fruits, vegetables, and whole-grains Ito nutritious healthy and heartily meals.
This book will guarantee you add more vegetarian dishes to your weekly meal plans or transition you to a full time vegetarian diet in no time.
My Experience with EverydayVegetarian
I lived a vegetarian lifestyle for a few months and it was really hard coming up with recipes that sounded good and looked good. I wasn’t even sure what some of the ingredients were when I was looking at the recipes and I was reluctant to go looking for it at a store. If I am being honest with myself, I was afraid to venture out and since I was going it alone I pretty much gave up. Truly I wished this book had entered my life when I was ready to make that jump into a vegetarian lifestyle. I think I would have been more successful that my previous experience.
I really felt like this cookbook could make it into any household, whither a beginner or an experienced vegetarian cook. There were recipes for all levels. I choose to try out two of the more everyday recipes I felt any reader might be willing to try. I also choose to try out breakfast foods because I feel people are more likely to ease into a meatless day starting with breakfast options. At least in my experience thats were I succeeded the most when it comes to making healthy options.
Fried Egg Salad
My first recipe was a fried egg salad. I know you just re-read that last line. YES I said salad for breakfast. I know what your thinking. You read in my first paragraph that salads turn people away, and to be honest I am really not much of a salad person. But, I am always running late in the morning and need healthy options that are quick to make. This fit both of those categories. The most important part though is that it didn’t disappoint! I have actually had this salad a few times since trying it out! I cook a soft fried egg so that the yolk runs into my salad, and the dressing of oil and vinegar is just enough of a tang that it works as a pick me up! The best part of this salad, for me anyway, is the breadcrumbs. I could eat those breadcrumbs all day!! This has truly become one of my most favorite breakfast item of the work week! (here is my recreated picture =)
One of my favorite times of the year to visit California is the winter, (I have family there) because it is Avocado season! They are cheap and they are everywhere! I live in New Mexico, where avocados are not everywhere and they are not cheap, so you really have to buy them for special occasions. In the past I had tried avocado toast in California one winter but apparently I was eating it wrong because I just smashed my avocado onto the toast and didn’t do anything to it. I didn’t really think there was much more to an avocado toast than that, but I was so wrong! These were amazing! I really never thought to add sprouts and and egg on top! I did have some difficultly finding the sprouts in my town, I finally found them at Natural Groceries, our only health food store. I have also had these a couple of time after making them the first time. So yummy!! A definite recipe for my breakfast routine.
This book is really a must have for anyone looking to vamp up their lifestyle into something healthly. Again, whither it’s to move into a full vegetarian lifestyle or to just replace one or two days a week with meatless options, this book is your ticket to living the Goodlife. Look below for the recipes I tried out and pick out the book today from Amazon!
Recipes for Fried Egg Salad and Avocado Toasts
Excerpted from Everyday Vegetarian by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
FRIED EGG AND CRUNCHY BREADCRUMB BREAKFAST SALAD
If you have access to whole-grain rye bread, definitely give it a try here; it’s so flavorful on its own and adds a special lift to this salad. You can make the toasted breadcrumbs up to two days ahead; just store them in an airtight container or zip-top plastic bag until you’re ready for them. Hands-on: 11 minutes Total: 11 minutes Serves 1
1 ounce whole-grain bread
1 tablespoon extra-virgin olive oil
1 large egg
11/2 teaspoons white wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
11/2 cups salad greens
4 radishes, halved
- Tear the bread into small pieces. Heat a small skillet over medium-high heat. Add 1 teaspoon of the oil to the pan; swirl to coat the pan. Add the breadcrumbs to the pan; cook for 3 minutes or until toasted, stirring occasionally. Remove from the pan.
- Reduce the heat to medium. Add 1/2 teaspoon of the oil to pan. Crack the egg into the pan; cover and cook for 11/2 to 2 minutes or until desired degree of doneness.
Combine the remaining oil, vinegar, salt, and pepper in a bowl. Add the greens and radishes; toss to coat. Top with egg and breadcrumbs.
CALORIES 250; FAT 18.9g (sat 3.5g, mono 11.7g, poly 2.5g); PROTEIN 9g; CARB 14g; FIBER 5g; SUGARS 2g (est. added sugars 0g); CHOL 186mg; IRON 2mg; SODIUM 389mg; CALCIUM 163mg
FRIED EGG AND AVOCADO TOASTS
Sunny-side-up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. It’s a sure winner at breakfast, lunch, or dinner. Hands-on: 12 minutes Total: 12 minutes Serves 4
1 teaspoon olive oil
4 large eggs
1 ripe peeled avocado, mashed
4 (1-ounce) slices hearty whole-grain bread, toasted
1 cup alfalfa sprouts
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated fresh salsa
- Heat a large nonstick skillet over medium heat. Add the oil to the pan; swirl to coat. Crack the eggs into the pan; cook 2 minutes. Cover and cook 2 minutes or until the desired degree of doneness.
- Spread one-fourth of the mashed avocado evenly over each toast slice. Arrange 1/4 cup sprouts over the mashed avocado on each toast slice. Top each toast slice with 1 fried egg. Sprinkle the eggs evenly with the salt and black pepper. Top each assembled avocado toast with 2 tablespoons fresh salsa.
(serving size: 1 toast): CALORIES 245; FAT 14.9g (sat 2.8g, mono 8g, poly 2.8g); PROTEIN 11g; CARB 19g; FIBER 7g; SUGARS 4g (est. added sugars 0g); CHOL 186mg; IRON 2mg; SODIUM 422mg; CALCIUM 57mg
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