1,001 Vegetarian Recipes - Book Giveaway!

We’ve got one last vegetarian cookbook giveaway to end our month-long vegetarian celebration: 1,001 Low-Fat Vegetarian Recipes by Sue Spitler with Linda R. Yoakam. With 1,001 recipes, you could spend years working your way through this cookbook without ever getting bored. Many of the recipes take less than 45 minutes and they all include handy icons to differentiate vegan recipes from lacto- or ovo-vegetarian recipes. Check out three sample recipes from the book: Mushroom Bruschetta, Vegetables Paprikash, and Frosted Sugar Cookies. Leave a comment below for your chance to win a copy of the book!

Mushroom Bruschetta
6 servings (2 each)

Use any desired wild mushrooms and make this filling up to 2 days in advance. Heat briefly before assembling and broiling the bruschetta.

1/4 cup each: chopped red, yellow bell pepper
2 green onions, thinly sliced
2 cloves garlic, minced
2 cups chopped wild mushrooms (portobello, shiitake, oyster, enoki, etc.)
1 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
2 tablespoons grated fat-free Parmesan cheese
Few drops balsamic vinegar
Salt and pepper, to taste
Bruschetta (see below)
1/4 cup (2 ounces) shredded reduced-fat mozzarella cheese

1. Saute bell peppers, onions, and garlic 2 to 3 minutes in lightly greased skillet. Add mushrooms and cook, covered, over medium heat until wilted, about 5 minutes. Stir in herbs and cook until mushrooms are tender and all liquid is gone, 8 to 10 minutes. Stir in Parmesan cheese; season to taste with balsamic vinegar, salt, and pepper.

2. Spoon mushroom mixture on Bruschetta and sprinkle with mozzarella cheese; broil 6 inches from heat source until cheese is melted, 1 to 2 minutes. Serve warm.

Per Serving: Calories: 184; % of calories from fat: 17; Fat (gm): 3.4; Saturated fat (gm): 1.3; Cholesterol (mg): 5.1; Sodium (mg): 388; Protein (gm): 8.8; Carbohydrate (gm): 29.5

Bruschetta
12 servings (2 each)

These simple-to-make Italian garlic toasts are perfect for serving with any kind of savory appetizer spread.

1 loaf French bread (8 ounces, about 15 inches long)
Olive oil cooking spray
2 cloves garlic, cut into halves

1. Cut bread into 24 slices; spray both sides of bread lightly with cooking spray. Broil on cookie sheet 4 inches from heat source until browned, 2 to 3 minutes on each side. Rub top sides of bread slices with cut sides of garlic.

NOTE: If desired, bread slices can be sprinkled with herbs, such as basil, oregano, or Italian seasoning, before broiling. Bread can also be sprinkled lightly with grated fat-free Parmesan cheese before broiling; watch carefully so cheese does not burn.

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Sonia M.

9:05AM PDT on May 14, 2013

Delicious recipe,thanks for sharing

May 14
send a green star

Joy W.

2:22AM PST on Dec 11, 2011

Thanks for the recipes.

December 11
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Jennifer C.

12:13AM PDT on Sep 12, 2011

Fabulous recipe, sounds delicious. Thanks for sharing.

September 12
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Abbie D.

6:54AM PDT on Jun 20, 2011

Yes, would love a vegetarian cookbook. I have been slowly going vegan over the past 10 years and have been finding it difficult to find good recipes.

June 20
send a green star

Carol F.

11:00AM PDT on Jun 18, 2011

Would love and use this book and it would replace one I lent a person but it was never returned. How I miss it!!

June 18
send a green star

8:15AM PST on Feb 20, 2011

Would love a vegetarian cookbook. I have noticed that (as I grow older) I have less and less use for meat. Am trying to create more healthy and tasty meatless meals. And this book would help out a lot for me and my sig other.