Vegetarian Entrees That Won't Leave You Hungry

October 3, 2011
With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive sym­bol of vegetarian diets. Trained on the job and in classes at home and abroad, Vol­ger blends a variety of techniques and cuisines in surprising ways; for example, his adaptations of Indian saag paneer (with cheese or tofu), Korean kimchi stew (a spicy, comforting concoction), and pizza (baked, grilled, or panfried) are on par with restaurant and high-quality take-out versions. For novice chefs, he includes sections on arranging a vegetarian pantry and kitchen and preparing basic ingredients like vegetables, beans, soup stock, sauces, dressings, and marinades. The beauty of Volger’s approach lies in its simplicity, creativity, and portability; many of the recipes are ideal for making either single servings, family meals, or for feeding a room full of guests. Such dishes as soups, rice bowls, noodles, couscous, grain-based salads, vegetable cakes, and tarts can be wrapped to take on the road or refrigerated for use as leftovers. While the crepes, omelets, risottos, and vegetable casseroles might seem light to some meat eaters, Volger’s mushroom stroganoff with turnips, and seitan and pineapple skewers, for example, will satisfy but leave room for his delectably easy affogato dessert made with vanilla ice cream, hot espresso, and nuts with chocolate garnish.

October 1, 2011
If the adjective "vegetarian" immediately calls to mind side dishes and incomplete meals, this lively cookbook aims to convince readers otherwise. Volger (Veggie Burgers Every Which Way, 2010) dutifully covers all the vegetarian basics. In seven chapters, the author details the finer points of pantry staples like grains and beans; outlines several hearty meals comprised of soups and salads; and tackles meat-free noodle and curry dishes, among many others. Volger does not rely on meat substitutes such as seitan or tempeh, and only occasionally make use of tofu. Vegetables may be the stars, but, unfortunately for vegan readers, the author makes liberal use of dairy. The author's recipes are simple, and he mainly avoids exotic, hard-to-find ingredients. Most dishes can be completed quickly by the amateur chef, with a few standouts that require more in-depth preparation. His foundational recipes leave readers much room for substitution and improvisation, depending on what's seasonable or available in their panty. Volger clearly enjoys cooking and is eager to inspire others, but this causes the author some minor trouble. He dedicates much space in a lengthy introductory chapter with non-essential and rather obvious information. That space should have been used for the paltry and unimaginative dessert section, which features a mere five recipes compared to the author's lengthy discourse on pizza and the 11 recipes that accompany it. The pros far outweigh the cons, but a more apt title would have been Vegetarianism for Beginners.

(COPYRIGHT (2011) KIRKUS REVIEWS/NIELSEN BUSINESS MEDIA, INC. ALL RIGHTS RESERVED.)