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Introduction

Simply Vegetarian

Easy-to-Prepare Recipes for the Vegetarian Gourmet
by Nancy Mair



Have you ever wondered why so many people claim that "Mom's cooking is best" and why, even if you follow her recipe, it just doesn't turn out the same? A good recipe is a starting point, but cooking well is more than a matter of technique. There are many intangibles which make the difference in how a meal tastes-your thoughts, your attitudes, your consciousness while you work. You, in fact, are the most important ingredient in any recipe. Food takes on the quality of the person preparing it, and if there is a special relationship between that person and the one being served-the food will show it. The old saying, "the way to a man's heart is through his stomach," contains more subtle truth than many people realize. Food, when prepared with love, satisfies more than the physical appetite. It nurtures on many levels.

Sound like a heavy responsibility? It really isn't. The best way to do it right is imply to have fun cooking. Just as your philodendron responds to your cheerful words and loving vibrations, so also do the carrots and the rice and the Italian salad dressing. They like to be treated kindly, with respect for what they have to offer. They will give more to you if you give more to them. Even if you are only slicing an apple-pay attention. Do it carefully, lovingly, as well as you can. Enjoy the process as well as the results and the results will be much more delicious.

 

Introduction to the Revised Edition

When we decided to revise the original cookbook, we did so only to make a good thing better. The first edition, The Ananda Cookbook, has enjoyed four years of success including two years in a row as a book-of-the-month club selection.

But just as a good cook tinkers with a recipe in search of perfection, we decided to update the cookbook offerings to reflect current trends, both vegetarian and mainstream. Simply Vegetarian! is the delightful result. New recipes add to the original sparkle without sacrificing our original goal: a cuisine that appeals to both vegetarians and non-vegetarians.

Vegetarians in search of meals of superior taste will be pleased to include our recipes in their repertoire of fine vegetarian cooking. Non-vegetarians who are moving in the direction of healthier, more balanced diets, will be more than reassured to find that taste and texture combine with imagination to make meatless meals that are a pleasure.

There is no pretence about this cookbook. It does what it says it does by providing complete gourmet meals that are easy to prepare. In fact, we went out of our way to maintain a middle ground of reasonable preparation time. Many of our dishes take 30 minutes or less to prepare. The ingredients are easy to find in your local market, and clear, easy-to-follow directions include preparation time and number of servings.

Simply Vegetarian! comes to you from our community of vegetarians in northern California, our vegetarian restaurant, catering service and retreat center which specializes in vegetarian meals for guests from all over the world. It is the distillation of years of experience putting together meals with loving hearts and hands. In this spirit, we offer you dishes that are simply delicious as well as simply vegetarian.

Nancy Mair
Susan Rinzler

Revised Edition Editors



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