The Gigantic Vegetarian Cookbook: Delicious Recipes For Every Taste: The Home Cook Collection, #4

By Connor Nicolas

Everyone deserves to treat themselves to a beautiful vegetarian meal...especially you! I’ve included some of the most delicious all-vegetarian foods for breakfast and brunch, lunch and dinner including recipes for salads, quinoa, French toasts, pancakes, pastas and casseroles so you can indulge yourself and all the gods and goddesses in your life. Completely indexed with resources included, you will find something for every taste in The Gigantic Vegetarian Cookbook from The Home Cook Collection. So, what are you waiting for? Throw on an apron and get to it!

• Language: English
• Publisher: The Home Cook Collection
• Release date: Dec 1, 2015
• ISBN: 9781519943859

Connor Nicolas

Connor Nicolas is the author of several bestselling cookbooks featured in The Home Cook Collection. Additionally, she developed a line of hair and skincare products featuring sustainable, easy-to-find items. Those resulting recipe books will be released by her publisher in early 2016. When not writing, crafting, whipping her kitchen into chaos or filling the bellies and hearts of those within a cookie's throw, Connor likes to read, play with her babies (skin and fur), wander the woods of California and laugh until she cries. Catch up with Connor at her website at connornicolas.com, on Twitter at twitter.com/madebyconnor, Facebook at facebook.com/madebyconnor, Pinterest at pinterest.com/connornicolas, Tumblr at tumblr.com/blog/madebyconnor, LinkedIn at linkedin.com/in/madebyconnor and Google+ at google.com/+ConnornicolasMADE.

Book preview

Breakfast And Brunch 

Asparagus And Swiss Quiche

Deviled Eggs With Dill

Fruit Salad And Poppy Seed Dressing

Hash Browns With Onions

Honey Lime Fruit Salad

Mushroom Crepes

Potato Frittata With Spinach

Spicy Roasted Potatoes

Spinach Mushroom Quiche

Super Veggie Omelet

Baked French Toast

Banana Bread French Toast

Banana Crepes

Bran Muffins

Blueberry Lemon Quinoa

Buttermilk Pancakes

Caramel Apple French Toast

Chocolate Banana Pancakes

Chocolate Waffles

French Toast Casserole

Gluten-Free Pancakes

Granola

Oatmeal Pancakes

Creamy Strawberry Crepes

Stuffed French Toast

Sweet Potato Pancakes

Coconut Oatmeal

Wheat Germ Whole-Wheat Buttermilk Pancakes

Asparagus And Swiss Quiche

Ingredients:

1 pound fresh asparagus, trimmed and sliced into 1/2-inch pieces

2 8-inch pie shells, unbaked

4 whole eggs

1 egg white, lightly beaten

1 1/2 cups half -and-half cream

2 cups shredded Swiss cheese

1/4 teaspoon ground nutmeg

salt and black pepper, to taste

Directions:

1. Preheat oven to 400 degrees F (200 degrees C)

2. Steam asparagus pieces over 1-inch of boiling water and cover. Cook between 2 to 6 minutes until tender, but firm. Drain and let cool.

3. Brush pie shells with beaten egg white and pour asparagus into shells.

4. Sprinkle cheese over asparagus.

5. Beat eggs, cream, nutmeg, salt and pepper in bowl. Pour egg mixture on top of cheese and asparagus.

6. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Cool a bit to set and serve.

Deviled Eggs With Dill

Ingredients:

1 dozen fresh eggs

2/3 cup plus 2 tablespoons mayonnaise

2 tablespoons Dijon mustard

olive oil, to taste

salt, paprika and pinch of cayenne

fresh dill

1. Lay the eggs in a pan of cold water and bring to a boil. Turn down heat and

simmer for 10 minutes.

2. Cool eggs and peel.

3. Cut the eggs in half and remove the yolk.

4. Mash the yolk with the mayonnaise and the mustard until perfectly smooth. Salt to taste.

5. Fill the whites with the yolk mixture and sprinkle with paprika and cayenne.

6. Sprinkle with dill and drizzle good extra-virgin olive oil over deviled eggs.

Fruit Salad And Poppy Seed Dressing

Ingredients:

1 banana, sliced

1 cup plums, sliced

1 cup blueberries

1 cup strawberries, sliced in half

1 cup watermelon, sliced in cubes

1 cup cantaloupe, sliced in cubes

1 cup seedless red grapes

1/4 cup raspberries

1/2 cup orange juice

1 tablespoon lime juice

1 tablespoon raspberry vinegar

1/4 teaspoon olive oil

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons poppy seeds

Directions:

1. Dressing: pour orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, banana, salt and cayenne in blender and puree until smooth.

2. Cover and refrigerate dressing.

3. Combine strawberries, plums, watermelon, cantaloupe, grapes and blueberries in large bowl.

4. When ready to serve, toss cold dressing into fresh fruit to coat and serve.

Hash Browns With Onions

Ingredients:

2 medium russet potatoes, shredded

1/2 medium onion, finely chopped

1 egg

1/4 cup flour

1 cup coconut oil

salt and pepper to taste

Directions:

1. Shred potatoes, rinse until water is clear to pull excess starch out and squeeze dry.

2. Combine potatoes, onion, flour and egg in bowl and mix until incorporated completely.

3. Heat about 1/4 inch of oil in a heavy skillet over medium-high heat. Place potatoes into the pan in a 1/2 inch thick layer when oil is sizzles.

4. Cook until brow on the bottom and flip over and brown the other side, about 5 minutes per side.

5. When cooked, remove and drain on paper towels. Sprinkle with salt and pepper and serve.

Honey Lime Fruit Salad

Ingredients:

2 large bananas, sliced

16 ounces of fresh strawberries, hulled and sliced

1/2 pound fresh blueberries

2 tablespoons good-quality honey

1 lime, juiced

1/3 cup shelled pistachio nuts

DIRECTIONS:

1. Combine bananas, strawberries and blueberries in a bowl.

2. Toss with honey and lime juice to coat.

3. Sprinkle with pistachio nuts and serve.

Mushroom Crepes

Ingredients:

1 cup flour

1