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Veggie Delight


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Veggie Delight
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Cookbook Recipes
Cookbook Recipe
Acorn Squash Soup
 
Cookbook Recipe
Adzuki Beans
 
Cookbook Recipe
Tahini Extra Dip
 
Cookbook Recipe
Cucumber Salad with Tahini Extra
 
Cookbook Recipe
Butternut Squash Medley
 
Cookbook Recipe
Green Beans and Carrots
 
Cookbook Recipe
Jalapeño Chiles en Escabeche
 
Cookbook Recipe
Creamy Super Green Soup
 
Cookbook Recipe
Couscous
 
Cookbook Recipe
Red Quinoa Salad
 
Cookbook Recipe
Fennel Salad
 
Cookbook Recipe
English Cucumber Salad
 
Cookbook Recipe
Beet Salad - Raw
 
Cookbook Recipe
Mama's Tabbouleh - Middle Eastern Salad
 
Cookbook Recipe
Barley Salad
 
Cookbook Recipe
Caribbean Style Pinto Beans
 
Cookbook Recipe
Whole Wheat Berries Salad
 
Cookbook Recipe
Cabbage and Radish Salad
 
Cookbook Recipe
Lentil Soup
 
Cookbook Recipe
Baked Beet Salad
 
Cookbook Recipe
Sauteed Cabbage
 
Cookbook Recipe
Fennel Celery and Cabbage Salad
 
Cookbook Recipe
Broccoli Edamame Bean Soup
 
Cookbook Recipe
Potato Mushrooms and Spinach Frittata
 
Cookbook Recipe
Spaghetti with Fresh Marinara and Carrot Sauce
 
Cookbook Recipe
Coconut Cream of Asparagus Soup
 
Cookbook Recipe
Coconut, Spinach and Mushroom Soup
 
Cookbook Recipe
Mama's Hummus
 
Cookbook Recipe
Garbanzo Beans
 
Cookbook Recipe
Corn Pudding
 
Cookbook Recipe
Homemade Mayonnaise
 
Cookbook Recipe
French Green Beans Salad
 
Cookbook Recipe
Green Split Pea Soup
 
Cookbook Recipe
Italian Eggplant Relish
 
Cookbook Recipe
Baked Stuffed Zucchini Moroccan Style
 
Cookbook Recipe
Mushrooms with Tofu
 
Cookbook Recipe
Nopal Cactus with Fresh Tomatoes
 
Cookbook Recipe
Tortilla Espanola
 
Cookbook Recipe
Eggs Ranchero Style
 
Cookbook Recipe
Tomato Sauce
 
Cookbook Recipe
Fresh Serrano Spicy Salsa
 
Cookbook Recipe
Fresh Tomato and Egg Soup
 
Cookbook Recipe
Garlic Mushrooms
 
Cookbook Recipe
Leek and Potato Soup
 
Cookbook Recipe
Yellow Squash Medley
 
Cookbook Recipe
Five Bean Casserole
 
Cookbook Recipe
Scalloped Potatoes - Gratin
 
Cookbook Recipe
Brussels Sprouts with Caramelized Onions and Fresh Thyme
 
Cookbook Recipe
Spaghetti Squash with Macadamia Pesto
 
Cookbook Recipe
Spaghetti Squash with Marinara Sauce
 
Cookbook Recipe
Escabeche of Sweet Peppers
 
Cookbook Recipe
Macadamia Pesto
 
Cookbook Recipe
Marinara Sauce
 
Cookbook Recipe
Antipasto
 
Cookbook Recipe
Cucumber Salad with Roasted Sesame
 
Cookbook Recipe
Stuffed Cremini Mushrooms
 
Cookbook Recipe
Mashed Cauliflower and Potatoes with Coconut Milk
 
Cookbook Recipe
Glazed Pineapple Yams
 
Cookbook Recipe
Celery Salad
 
Cookbook Recipe
Buckwheat Banana Pancake
 
Cookbook Recipe
Nutty Barley Salad
 
Cookbook Recipe
Black Eyed Peas with Veggies
 
Cookbook Recipe
French Green Beans Bundles
 
Cookbook Recipe
Pico de Gallo - Salsa Fresca
 
Cookbook Recipe
Mango Curry Sauce
 
Cookbook Recipe
Stuffed Bell Peppers with Barley
 
Cookbook Recipe
Mushroom Soup
 
Cookbook Recipe
Broccoli and Potato Soup
 
Cookbook Recipe
Pickled English Cucumber Salad
 
Cookbook Recipe
Roasted Broccoli with Lemon and Garlic
 
Cookbook Recipe
Fresh Strawberry Ice Cream
 
Cookbook Recipe
Guacamole with Baby Tomatoes
 
Cookbook Recipe
Beet Salad
 
Cookbook Recipe
Fresh Jalapeño Chile
 
Cookbook Recipe
Cabbage Slaw Salad
 
Cookbook Recipe
Yellow Splilt Pea and Quinoa
 
Cookbook Recipe
Quinoa and Tomato Soup
 
Cookbook Recipe
Curry Cauliflower
 
Cookbook Recipe
Roasted Red Potatoes with Garlic
 
Cookbook Recipe
Broccoli and Baby Tomatoes
 
Cookbook Recipe
Pinto Beans
 
Cookbook Recipe
Medley of Zucchini and Mushrooms
 
Cookbook Recipe
Moroccan Lentil and Carrot Soup
 
Cookbook Recipe
Ginger Cranberry Sauce
 
Cookbook Recipe
Roasted Potatoes
 
Cookbook Recipe
Mashed Potatoes
 
Cookbook Recipe
Three Cheese Lasagna with Veggies
 
Cookbook Recipe
Cream of Butternut Squash Soup
 

Cookbook Recipe
Acorn Squash Soup
Acorn squash is considered a winter squash. It resembles an acorn and is indigenous to North America and Central America. The Native Americans introduced acorn squash to early Europeans settlers. It's a good source of fiber and potassium and has lower amounts of vitamins C, B, magnesium and manganese.

Cookbook Recipe
Adzuki Beans
Adzuki known for its small bean first came from Japan around 4000 BC. It's grown through out East Asia and the Himalayas. The beans have a source of protein, magnesium, potassium, zinc and folic acid.

Cookbook Recipe
Tahini Extra Dip
Tahini is a Middle Eastern and Mediterranean staple. It's popularly used in making hummus.

Cookbook Recipe
Cucumber Salad with Tahini Extra

Cookbook Recipe
Butternut Squash Medley

Cookbook Recipe
Green Beans and Carrots

Cookbook Recipe
Jalapeño Chiles en Escabeche
Spicy

Cookbook Recipe
Creamy Super Green Soup
Vegan

Cookbook Recipe
Couscous
Couscous is primarily a staple for Northern African countries. It was first spotted in an North African cookbook in the 13th century. Couscous is known as the national dish for Northern Africa.

Cookbook Recipe
Red Quinoa Salad

Cookbook Recipe
Fennel Salad
Fennel is indigenous to the Mediterranean, but has spread to many other parts of the world especially in dry soils near the seacoast. It's species is a flowering plant in the carrot family. Fennel has a similar taste to anise.

Cookbook Recipe
English Cucumber Salad
English cucumbers are generally more expensive and are also know as "seedless cucumbers". Generally english cucumbers are longer, a bit thinner and sweeter. They are excellent in salads and crudité.

Cookbook Recipe
Beet Salad - Raw
Beets provide antioxidant, anti-inflammatory and detoxification support. Beets also supply considerable folate, manganese and some potassium in that order.

Cookbook Recipe
Mama's Tabbouleh - Middle Eastern Salad
Tabbouleh is the most popular salad in the Middle East.

Cookbook Recipe
Barley Salad
If you can not find currents you may substitute with raisins or cranberries.

Cookbook Recipe
Caribbean Style Pinto Beans

Cookbook Recipe
Whole Wheat Berries Salad

Cookbook Recipe
Cabbage and Radish Salad

Cookbook Recipe
Lentil Soup
Lentils are part of the legume family and they have protein and high fiber content. They come in various colors ranging from yellow, red, green and brown. Lentils do not need to be presoaked.

Cookbook Recipe
Baked Beet Salad

Cookbook Recipe
Sauteed Cabbage

Cookbook Recipe
Fennel Celery and Cabbage Salad

Cookbook Recipe
Broccoli Edamame Bean Soup
Edamame is commonly used in East Asia as a source of protein. They are fresh green soybeans that are flavorful and have a crunchy texture. They are nutritious eaten raw as a natural snack.

Cookbook Recipe
Potato Mushrooms and Spinach Frittata

Cookbook Recipe
Spaghetti with Fresh Marinara and Carrot Sauce
You may omit parmesan if you want vegan and/or substitute with Brazil Nut Parmesan or Parma. Or make your own vegan parmesan by blending: 1 cup raw cashews 2 tablespoons nutritional yeast 1 teaspoon garlic powder 1/2 teaspoon or so mineral salt

Cookbook Recipe
Coconut Cream of Asparagus Soup

Cookbook Recipe
Coconut, Spinach and Mushroom Soup
If you want to thicken the soup you may add 1 TBSP corn starch diluted.

Cookbook Recipe
Mama's Hummus
Hummus is Middle Eastern used as an appetizer and dip for pita bread and popularly used as an ingredient in falafels.

Cookbook Recipe
Garbanzo Beans
Vegan

Cookbook Recipe
Corn Pudding

Cookbook Recipe
Homemade Mayonnaise
Vegetarian

Cookbook Recipe
French Green Beans Salad

Cookbook Recipe
Green Split Pea Soup
Green split peas do not require soaking. Green split peas soak up a lot of water so you may have to add more water.

Cookbook Recipe
Italian Eggplant Relish
To be served as an appetizer with sliced french or pita bread.

Cookbook Recipe
Baked Stuffed Zucchini Moroccan Style
Vegan

Cookbook Recipe
Mushrooms with Tofu

Cookbook Recipe
Nopal Cactus with Fresh Tomatoes

Cookbook Recipe
Tortilla Espanola
Tortilla Espanola translates to Spanish Omelette and is commonly eaten in Spain as tapas, or appetizers.

Cookbook Recipe
Eggs Ranchero Style

Cookbook Recipe
Tomato Sauce
This is an all purpose tomato sauce.

Cookbook Recipe
Fresh Serrano Spicy Salsa

Cookbook Recipe
Fresh Tomato and Egg Soup

Cookbook Recipe
Garlic Mushrooms
To clean mushrooms use a wet paper cloth . Do not soak mushrooms in water since they soak up water like little sponges.

Cookbook Recipe
Leek and Potato Soup

Cookbook Recipe
Yellow Squash Medley
You can substitute olive oil instead of butter for vegan.

Cookbook Recipe
Five Bean Casserole

Cookbook Recipe
Scalloped Potatoes - Gratin
Gratin comes from the French word gratter meaning "to scrape", as of scrapings. Gratin means the dish is topped with a browned crust often using cheese, eggs, butter and or breadcrumbs.

Cookbook Recipe
Brussels Sprouts with Caramelized Onions and Fresh Thyme

Cookbook Recipe
Spaghetti Squash with Macadamia Pesto

Cookbook Recipe
Spaghetti Squash with Marinara Sauce

Cookbook Recipe
Escabeche of Sweet Peppers
This is savory tangy (from vinegar) pickled peppers that can accompany many foods.

Cookbook Recipe
Macadamia Pesto

Cookbook Recipe
Marinara Sauce

Cookbook Recipe
Antipasto

Cookbook Recipe
Cucumber Salad with Roasted Sesame

Cookbook Recipe
Stuffed Cremini Mushrooms
Mushrooms are cleaned with wet towels.

Cookbook Recipe
Mashed Cauliflower and Potatoes with Coconut Milk
Vegan

Cookbook Recipe
Glazed Pineapple Yams
In the USA this dish is commonly eaten for Thanksgiving.

Cookbook Recipe
Celery Salad
Ovo Vegetarian Substitute the tahini extra dip recipe instead of homemade mayonnaise for a raw vegan recipe. Celery is great in soups and for crudité. Best of all you can eat as much as you want because it only has 8 calories per stalk and it's a good source of fiber.

Cookbook Recipe
Buckwheat Banana Pancake
Although buckwheat is used like wheat it is not wheat because it doesn't come from wild grass seeds; it comes from a plant/flower that has rectangular grain-like seeds.

Cookbook Recipe
Nutty Barley Salad
Vegan

Cookbook Recipe
Black Eyed Peas with Veggies
It's thought that the black eyed pea came from West Africa but it is widely grown throughout countries in Asia. It is known for it's medium size and it's pale color and black spot. It came to the state of Virginia USA in the 17th century. Throughout Southern United States, the black eyed pea is commonly used in Soul Food.

Cookbook Recipe
French Green Beans Bundles

Cookbook Recipe
Pico de Gallo - Salsa Fresca
Pico de Gallo (literally rooster's beak) is super versatile. Use as a dressing in salads. Or as a dip with chips or crudité. Mix it in brown rice.

Cookbook Recipe
Mango Curry Sauce
May be served hot with tofu.

Cookbook Recipe
Stuffed Bell Peppers with Barley

Cookbook Recipe
Mushroom Soup
Vegan

Cookbook Recipe
Broccoli and Potato Soup
Vegan

Cookbook Recipe
Pickled English Cucumber Salad

Cookbook Recipe
Roasted Broccoli with Lemon and Garlic

Cookbook Recipe
Fresh Strawberry Ice Cream
Best served fresh.

Cookbook Recipe
Guacamole with Baby Tomatoes
Raw Vegan

Cookbook Recipe
Beet Salad

Cookbook Recipe
Fresh Jalapeño Chile
Spicy

Cookbook Recipe
Cabbage Slaw Salad

Cookbook Recipe
Yellow Splilt Pea and Quinoa
You can substitute vegetable bouillons instead of tomato bouillons so recipe stays yellow.

Cookbook Recipe
Quinoa and Tomato Soup
Quinoa (pronounced KEEN-wah) is gaining popularity as being a healthy protein and a gluten-free grain. It can replace rice or couscous. The Andean where the plant is indigenous were the first to use quinoa around 3000 to 4000 years ago. Quinoa was sacred to the Incas, calling it the mother of all grains.

Cookbook Recipe
Curry Cauliflower

Cookbook Recipe
Roasted Red Potatoes with Garlic

Cookbook Recipe
Broccoli and Baby Tomatoes

Cookbook Recipe
Pinto Beans
Pinto beans can take up to 3 hours to cook depending on the age of bean, variety or size of bean. If beans are soaked overnight, you may reduce cooking time to approximately 1 hour. However I personally prefer the taste of cooking pinto beans and most all other beans dry. Not surprisingly pinto bean is the most popular bean in the USA.

Cookbook Recipe
Medley of Zucchini and Mushrooms

Cookbook Recipe
Moroccan Lentil and Carrot Soup

Cookbook Recipe
Ginger Cranberry Sauce
In the USA cranberry sauce is traditionally eaten with the turkey on Thanksgiving day. Cranberries grow mainly in Northern United States in states such as Massachusetts, New Jersey, Oregon, Washington and Wisconsin. But also in parts of British Columbia and Quebec. Cranberry sauce can also be eaten as frozen popsicles, with peanut butter on bread, as a topping on vanilla ice cream and even by itself.

Cookbook Recipe
Roasted Potatoes

Cookbook Recipe
Mashed Potatoes
You can change the texture and taste of your mash potatoes by adding more butter, oil and or milk (coconut, almond milk, dairy milk and/or cream).

Cookbook Recipe
Three Cheese Lasagna with Veggies
Lasagna is a traditional Italian dish, however it traditionally includes meats such as ground beef, pork or chicken.

Cookbook Recipe
Cream of Butternut Squash Soup

Filter By:                                                                  

Acorn Squash Soup
Acorn squash is considered a winter squash. It resembles an acorn and is indigenous to North America and Central America. The Native Americans introduced acorn squash to early Europeans settlers. It's a good source of fiber and potassium and has lower amounts of vitamins C, B, magnesium and manganese.


Adzuki Beans
Adzuki known for its small bean first came from Japan around 4000 BC. It's grown through out East Asia and the Himalayas. The beans have a source of protein, magnesium, potassium, zinc and folic acid.


Tahini Extra Dip
Tahini is a Middle Eastern and Mediterranean staple. It's popularly used in making hummus.


Cucumber Salad with Tahini Extra


Butternut Squash Medley


Green Beans and Carrots


Jalapeño Chiles en Escabeche
Spicy


Creamy Super Green Soup
Vegan


Couscous
Couscous is primarily a staple for Northern African countries. It was first spotted in an North African cookbook in the 13th century. Couscous is known as the national dish for Northern Africa.


Red Quinoa Salad


Fennel Salad
Fennel is indigenous to the Mediterranean, but has spread to many other parts of the world especially in dry soils near the seacoast. It's species is a flowering plant in the carrot family. Fennel has a similar taste to anise.


English Cucumber Salad
English cucumbers are generally more expensive and are also know as "seedless cucumbers". Generally english cucumbers are longer, a bit thinner and sweeter. They are excellent in salads and crudité.


Beet Salad - Raw
Beets provide antioxidant, anti-inflammatory and detoxification support. Beets also supply considerable folate, manganese and some potassium in that order.


Mama's Tabbouleh - Middle Eastern Salad
Tabbouleh is the most popular salad in the Middle East.


Barley Salad
If you can not find currents you may substitute with raisins or cranberries.


Caribbean Style Pinto Beans


Whole Wheat Berries Salad


Cabbage and Radish Salad


Lentil Soup
Lentils are part of the legume family and they have protein and high fiber content. They come in various colors ranging from yellow, red, green and brown. Lentils do not need to be presoaked.


Baked Beet Salad


Sauteed Cabbage


Fennel Celery and Cabbage Salad


Broccoli Edamame Bean Soup
Edamame is commonly used in East Asia as a source of protein. They are fresh green soybeans that are flavorful and have a crunchy texture. They are nutritious eaten raw as a natural snack.


Potato Mushrooms and Spinach Frittata


Spaghetti with Fresh Marinara and Carrot Sauce
You may omit parmesan if you want vegan and/or substitute with Brazil Nut Parmesan or Parma. Or make your own vegan parmesan by blending: 1 cup raw cashews 2 tablespoons nutritional yeast 1 teaspoon garlic powder 1/2 teaspoon or so mineral salt


Coconut Cream of Asparagus Soup


Coconut, Spinach and Mushroom Soup
If you want to thicken the soup you may add 1 TBSP corn starch diluted.


Mama's Hummus
Hummus is Middle Eastern used as an appetizer and dip for pita bread and popularly used as an ingredient in falafels.


Garbanzo Beans
Vegan


Corn Pudding


Homemade Mayonnaise
Vegetarian


French Green Beans Salad


Green Split Pea Soup
Green split peas do not require soaking. Green split peas soak up a lot of water so you may have to add more water.


Italian Eggplant Relish
To be served as an appetizer with sliced french or pita bread.


Baked Stuffed Zucchini Moroccan Style
Vegan


Mushrooms with Tofu


Nopal Cactus with Fresh Tomatoes


Tortilla Espanola
Tortilla Espanola translates to Spanish Omelette and is commonly eaten in Spain as tapas, or appetizers.


Eggs Ranchero Style


Tomato Sauce
This is an all purpose tomato sauce.


Fresh Serrano Spicy Salsa


Fresh Tomato and Egg Soup


Garlic Mushrooms
To clean mushrooms use a wet paper cloth . Do not soak mushrooms in water since they soak up water like little sponges.


Leek and Potato Soup


Yellow Squash Medley
You can substitute olive oil instead of butter for vegan.


Five Bean Casserole


Scalloped Potatoes - Gratin
Gratin comes from the French word gratter meaning "to scrape", as of scrapings. Gratin means the dish is topped with a browned crust often using cheese, eggs, butter and or breadcrumbs.


Brussels Sprouts with Caramelized Onions and Fresh Thyme


Spaghetti Squash with Macadamia Pesto


Spaghetti Squash with Marinara Sauce


Escabeche of Sweet Peppers
This is savory tangy (from vinegar) pickled peppers that can accompany many foods.


Macadamia Pesto


Marinara Sauce


Antipasto


Cucumber Salad with Roasted Sesame


Stuffed Cremini Mushrooms
Mushrooms are cleaned with wet towels.


Mashed Cauliflower and Potatoes with Coconut Milk
Vegan


Glazed Pineapple Yams
In the USA this dish is commonly eaten for Thanksgiving.


Celery Salad
Ovo Vegetarian Substitute the tahini extra dip recipe instead of homemade mayonnaise for a raw vegan recipe. Celery is great in soups and for crudité. Best of all you can eat as much as you want because it only has 8 calories per stalk and it's a good source of fiber.


Buckwheat Banana Pancake
Although buckwheat is used like wheat it is not wheat because it doesn't come from wild grass seeds; it comes from a plant/flower that has rectangular grain-like seeds.


Nutty Barley Salad
Vegan


Black Eyed Peas with Veggies
It's thought that the black eyed pea came from West Africa but it is widely grown throughout countries in Asia. It is known for it's medium size and it's pale color and black spot. It came to the state of Virginia USA in the 17th century. Throughout Southern United States, the black eyed pea is commonly used in Soul Food.


French Green Beans Bundles


Pico de Gallo - Salsa Fresca
Pico de Gallo (literally rooster's beak) is super versatile. Use as a dressing in salads. Or as a dip with chips or crudité. Mix it in brown rice.


Mango Curry Sauce
May be served hot with tofu.


Stuffed Bell Peppers with Barley


Mushroom Soup
Vegan


Broccoli and Potato Soup
Vegan


Pickled English Cucumber Salad


Roasted Broccoli with Lemon and Garlic


Fresh Strawberry Ice Cream
Best served fresh.


Guacamole with Baby Tomatoes
Raw Vegan


Beet Salad


Fresh Jalapeño Chile
Spicy


Cabbage Slaw Salad


Yellow Splilt Pea and Quinoa
You can substitute vegetable bouillons instead of tomato bouillons so recipe stays yellow.


Quinoa and Tomato Soup
Quinoa (pronounced KEEN-wah) is gaining popularity as being a healthy protein and a gluten-free grain. It can replace rice or couscous. The Andean where the plant is indigenous were the first to use quinoa around 3000 to 4000 years ago. Quinoa was sacred to the Incas, calling it the mother of all grains.


Curry Cauliflower


Roasted Red Potatoes with Garlic


Broccoli and Baby Tomatoes


Pinto Beans
Pinto beans can take up to 3 hours to cook depending on the age of bean, variety or size of bean. If beans are soaked overnight, you may reduce cooking time to approximately 1 hour. However I personally prefer the taste of cooking pinto beans and most all other beans dry. Not surprisingly pinto bean is the most popular bean in the USA.


Medley of Zucchini and Mushrooms


Moroccan Lentil and Carrot Soup


Ginger Cranberry Sauce
In the USA cranberry sauce is traditionally eaten with the turkey on Thanksgiving day. Cranberries grow mainly in Northern United States in states such as Massachusetts, New Jersey, Oregon, Washington and Wisconsin. But also in parts of British Columbia and Quebec. Cranberry sauce can also be eaten as frozen popsicles, with peanut butter on bread, as a topping on vanilla ice cream and even by itself.


Roasted Potatoes


Mashed Potatoes
You can change the texture and taste of your mash potatoes by adding more butter, oil and or milk (coconut, almond milk, dairy milk and/or cream).


Three Cheese Lasagna with Veggies
Lasagna is a traditional Italian dish, however it traditionally includes meats such as ground beef, pork or chicken.


Cream of Butternut Squash Soup


I was fortunate to have a mother who was the best cook ever. She had her own Catering business based in the San Francisco Bay Area. She specialized mainly in Mediterranean cuisine. I was her right hand and helped her in everything possible including cooking and the administrative part. My passion for cooking grew through my mother's devotion and love in the kitchen and cuisine. One day I started to journal my families favorite vegetarian recipes and "Veggie Delight" began.

Please eat only organic produce because it is substantially richer in antioxidants, nutrients - vitamins, minerals, enzymes and macronutrients and its non-GMO. Organic produce cannot be genetically modified in any way. Also by eating organic produce you are helping the environment by reducing pollution. Organic farming is more responsible in that it reduces pollution (air, water and soil).

My vegetarian and vegan cookbook is mainly Mediterranean with a California twist. You don't have to be either a vegetarian nor a vegan to enjoy my recipes.

I dedicate "Veggie Delight" to my son Nicolas who is the apple of my eyes and whom I have taught to eat healthy and make healthy choices whenever possible.

I hope you enjoy my recipes.

With all my love,

~Maria Elena Furlan

furlanme
on Oct/02/2015
I have tasted all of the recipes and they are all delicious. One of my favorites is the strawberry ice cream with chocolate chips. Philippe

Cookbook Recipe
Veggie Delight

4.99

I was fortunate to have a mother who was the best cook ever. She had her own Catering business based in the San Francisco Bay Area. She specialized mainly in Mediterranean cuisine. I was her right hand and helped her in everything possible including cooking and the administrative part. My passion for cooking grew through my mother's devotion and love in the kitchen and cuisine. One day I started to journal my families favorite vegetarian recipes and "Veggie Delight" began. Please eat only organic produce because it is substantially richer in antioxidants, nutrients - vitamins, minerals, enzymes and macronutrients and its non-GMO. Organic produce cannot be genetically modified in any way. Also by eating organic produce you are helping the environment by reducing pollution. Organic farming is more responsible in that it reduces pollution (air, water and soil). My vegetarian and vegan cookbook is mainly Mediterranean with a California twist. You don't have to be either a vegetarian nor a vegan to enjoy my recipes. I dedicate "Veggie Delight" to my son Nicolas who is the apple of my eyes and whom I have taught to eat healthy and make healthy choices whenever possible. I hope you enjoy my recipes. With all my love, ~Maria Elena Furlan