Lindsay Wagner's
"The High Road to Health"
A Vegetarian Cookbook

 

"The High Road to Health"

A Vegetarian Cookbook


By

Lindsay Wagner and Ariane Spade

 

 

 

A vegetarian cookbook giving a unique collection of vegetarian recipes and vegan recipes, all made without meat, eggs, dairy products or fish, to help make the transition to a healthy and fulfilling vegetarian lifestyle.

With delicious low-fat, high fibre meals to tempt the most discerning of pallets and bring amazing health benefits to the whole family, it is not just for vegetarians. It also offers helpful suggestions for snacks and lunch boxes for the vegetarian child and teenager that won't leave them feeling deprived when with friends.

Presented in an interesting and informative manner, this vegetarian cookbook is much more than just a recipe book, it will tell you so much of what you need to know about vegetarian and vegan eating, including a special chapter on the vegetarian pantry, full explanations of the ingredients used in the recipes and lots of menu suggestions, making you wonder how you ever managed without it!

A paperback book with 304 pages and measuring 23.8cm x 19.2cm x 1.7cm

Price : $20.95

(We welcome orders from overseas and will ship internationally)

 

 

Sample Recipes:

PECAN HERB LOAF

Serves six

This great alternative to meatloaf has the taste and the texture to satisfy the fussiest meat loaf maven. Make enough for leftovers because it's delicious served cold on sandwiches or crumbled in pita bread.

LOAF
½ onion, finely chopped
1 tsp cold-pressed olive oil
8 medium mushrooms, finely chopped
6 large garlic cloves, finely chopped
½ cup chopped pecans
½ cup chopped almonds
¼ cup chi seeds (or ½ cup hulled sesame seeds)
2 tblsp raw soy flour
2 tblsp arrowroot powder
4 tblsp nutritional yeast
1½ tsp salt
¼ tsp ground black pepper
½ tsp basil
¼ tsp oregano
¼ tsp savory
¾ tsp garlic powder
20 oz firm Chinese tofu
5 tblsp raw tahini

SAUCE
½ onion, finely chopped
1 tblsp cold-pressed olive oil
2 14-oz cans chopped tomatoes
½ tblsp soy sauce
¼ tsp ground black pepper
¼ tsp garlic powder
½ tsp basil

  1. Sauté the onion in olive oil over medium heat for 3 minutes. Add the mushrooms and cook, covered for 5 minutes. Add the garlic and cook for 2 minutes more.
  2. Place the pecans and almonds in a food processor or blender. Using short strokes at medium speed, chop the nuts until they have the texture of very coarse corn meal.
  3. Combine the nuts, chia seeds, soy flour, arrowroot, yeast, salt, pepper, basil, oregano, savory and garlic powder in a large mixing bowl and mix well.
  4. Place the tofu, half at a time, in a clean dish cloth. Collect the corners and wring tightly to expel as much water as possible. Do not use cheesecloth since the holes would allow the tofu to pass through. The tofu will crumble. Break up any large pieces that remain.
  5. Combine the tofu thoroughly with the onion-mushroom mixture and tahini. Add to the dry ingredients and combine well (using your hands works especially well).
  6. Press firmly into an oiled loaf pan (preferably glass) and bake at 350 ° F for 1 hour.
  7. While the loaf is baking, prepare the sauce. Sauté the onion in olive oil over medium heat for 7 minutes. Add all the other ingredients and cook, covered for 30 minutes and then uncovered for 15 minutes more.
  8. Remove the loaf from the heat and let stand, covered, for 15 minutes. Turn out onto a serving dish, cover with sauce and garnish with sprigs of parsley. To serve, slice and cover each slice with sauce.

PECAN HERB BURGERS

Makes 10 to 12 patties

1 recipe of Pecan Herb Loaf, omitting the sauce.

  1. Follow instructions 1 through 5 for Pecan Herb Loaf.
  2. Press the mixture firmly into patties.
  3. Bake at 350 ° F in an oiled baking dish for 35 minutes or until the patties are firm and browned. Serve on warm, whole wheat burger buns with lettuce, tomatoes and your favorite condiments. Baked patties can be eaten immediately, frozen for future use, or spread with barbecue sauce and barbecued for 10 minutes.
The above recipes are taken from Lindsay Wagner's cookbook “The High Road To Health”

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