Vegetarian can be fast
Although I am not a vegetarian, I use this cookbook frequently. I especially like the spice mix recipes, the Italian chickpea spread, and the scones. The author is a fan of pressure cooking as a way to cut cooking time. She creatively develops the use of cabbage as a staple vegetable, as well as beans and the lesser known quinoa (grain). The soups, salads, and stir-fries sections are all good. The helpful hints on the sidebars encourage anyone who is the least bit willing to let go of the meat based diet mentality to expand their horizons. I still don't like tofu, but this book contains a much simpler, doable approach to vegetarian cooking than some others on the market.