Get 700+ vegetarian recipes that even meat-eaters will enjoy.

The Complete Vegetarian Cookbook from America's Test Kitchen. [America's Test Kitchen] [View in a Web browser]( [Get 700 Fresh and Foolproof Vegetarian Recipes]( [Save up to 50%]( Order The Complete Vegetarian Cookbook for just $19.95. ($29.95 cover price) [order now]( “True to its name, this smart and endlessly enlightening cookbook is about as definitive as it’s possible to get in the modern vegetarian realm … It’s daunting to think of all the muscle and brainpower that went into every single one of these recipes.” men’s journal Dear Home Cook, There was a time not so long ago when vegetarian cooking meant brown rice and overcooked vegetables. How times have changed! As we all try to incorporate more vegetables into our diets, a comprehensive cookbook that offers a fresh, modern take on everyday vegetarian cooking would be very valuable indeed. Our goal with The Complete Vegetarian Cookbook was to develop foolproof recipes for all kinds of cooks—whether you’re a committed vegetarian or simply trying to steer your diet in a healthier direction and wanting recipes that offer more than glorified side dishes. The result is a comprehensive approach to vegetarian cooking with over 700 recipes offering inventive, kitchen-tested strategies to build bold flavor using simple techniques and a host of readily available ingredients. We’re offering you The Complete Vegetarian Cookbook for $19.95, a significant discount off the $29.95 cover price. Buy more and save more; get 50% off the cover price when you buy additional copies with this exclusive email offer. We trust you’ll find inspiration to try a new way of eating in the pages of this book. If so, we’ve succeeded (if not, send it back and we’ll refund your money!). Here’s to the vegetarian in all of us, [Jack Bishop Signature] Jack Bishop Editor and Chief Creative Officer [save up to 50%]( Let the test kitchen be your trusted guide to the world of vegetarian cooking. Often the hardest part of eating vegetarian is finding vegetable dishes that feel like entrées. So we include a huge chapter featuring more than 50 vegetable mains, including recipes such as Vegetable Pot Pie, Rustic Polenta Casserole with Mushrooms and Swiss Chard, and Stuffed Eggplant with Bulgur . The book’s 11 recipe chapters also include “Soups, Stews, and Chilis,” “Rice and Grains,” “Beans and Soy,” “Savory Flatbreads, Pizzas, Tarts, and More,” “Eggs for Breakfast and Dinner,” and “Small Bites and Savory Snacks.” We reengineered many favorite meat-based recipes like shepherd’s pie, spaghetti and meatballs, and Philly-style cheesesteak sandwiches. We found inspiration in ethnic cuisines from around the world—from South America to India to the Middle East—for all-new recipes such as Pan-Seared Tempeh Steaks with Chimichurri Sauce, Vegetable Bibimbap, and Cabbage and Mushroom Potstickers . As always, every recipe has been tested and retested dozens of times to ensure your success and to streamline steps to make cooking and cleaning easier. You’ll get more than vegetarian recipes in this collection: 500 of the recipes are gluten-free, and 250 are vegan, so you’ll be able to cook for everyone who comes to your table from one comprehensive cookbook. We also include 300 “fast” recipes that take 45 minutes or less from start to finish. Vegan, gluten-free, and fast recipes are tagged and easy to find. [order NOW]( Inside The Complete Vegetarian Cookbook The book begins with a comprehensive basics chapter that introduces you to the essential ingredients and tools of the vegetarian cook. We offer a guide to flavor builders like oils, nuts and seeds, spice blends, and Bragg Amino Acids, which are derived from soybeans and provide a meaty, savory flavor. Vegetable prep is a big part of vegetarian cooking, and while you don’t need special equipment, you’ll have an easier time of it with good-quality knives, graters, food processors, and more. We share our top picks for each. Finally, we offer advice, based on more than 20 years of working with vegetables, on what sizes and varieties of everything from artichokes to zucchini to buy and how to keep them fresh. [Inside pages]( 1. 700 foolproof recipes for everything from breakfast dishes to mains, sides, sandwiches, pizza, and snacks 2. Vegan, gluten-free, and fast recipes are tagged for easy reference [Vegan, Gluten-Free, Fast]( 3. Why This Recipe Works precedes every recipe, and we include substitutions wherever possible that will make the recipe vegan or gluten-free. 4. 200 color recipe photos show you how the final dish will look 5. 500 step-by-step photos walk you through vegetable prep and tricky techniques 6. Notes from the Test Kitchen and All About pages offer concise information on the staples of vegetarian cooking, including hearty greens, Asian ingredients, cheeses, and tofu 7. Core Recipe Pages cover simple but essential recipes for cooking rice and grains, basic egg dishes, making pesto, and simple tomato sauces [Core Recipe Pages]( [save up to 50%]( 700+ Enticing Recipes Make It Easy to “Eat Your Vegetables” Trendy Soup Relies on Surprising Ingredient Our Super Greens Soup with Lemon-Tarragon Cream combines healthy appeal with something you’ll actually want to eat. To build flavor, we caramelize onions and mushrooms before cooking the greens (we’re partial to a mix of chard, kale, arugula, and parsley, but you can choose what you like). A surprising ingredient—Arborio rice—thickened the soup without dulling its clean vegetal flavors. We cooked it right in the soup and blended it with the greens for a silky texture and clean flavor. Bolognese Made With Meaty-Tasting Mushrooms We discovered that meaty, umami-rich mushrooms make an authentic-tasting Bolognese without the meat. A combination of cremini and dried porcini sautéed with butter, carrot, and onion lends complexity. Tomato paste, soy sauce, and red wine give the dish deep, savory flavor, while whole peeled tomatoes pulsed in a food processor give the sauce a great chunky texture. Crowd-Pleasing Enchiladas This simple recipe was a big hit in the test kitchen. We roasted fresh poblanos until charred and made a quick enchilada sauce with canned tomatillos (their quality is consistently good, not so with fresh tomatillos, which varied season to season). We mixed the poblanos with some smashed canned black beans to create a quick refried bean base and then stirred in a little of the tomatillo sauce, Monterey jack cheese, whole black beans, and classic seasonings. Making Poblano and Black Bean Enchiladas 1. Broil Poblanos: Broil poblanos until skins are charred. Transfer to bowl, cover, and let steam for 5 minutes. Remove skins, stems, and seeds, then chop poblanos into ½-inch pieces. 2. Make Sauce and Filling: Process sauce ingredients until smooth; set aside. Sauté onion, garlic, and spices, then stir in broiled poblanos and black beans. Stir in cheese. 3. Assemble Enchiladas: Spread ½ cup sauce over bottom of baking dish. Roll each tortilla around ¼ cup filling and place in dish. Pour remaining sauce over top and sprinkle with cheese. 4. Cover and Bake: Cover dish tightly with greased aluminum foil and bake until enchiladas are heated through, about 25 minutes. [order NOW]( The vegetables many of us found on our plates as children left something to be desired (mainly flavor, but the texture wasn’t much better). Now we know how good vegetables can taste when their essence isn’t boiled away, and how versatile they can be when putting together a satisfying meal. With The Complete Vegetarian Cookbook at your fingertips, you’ll have a well-considered collection of recipes and resources for 21st century cooking. Get your copy now for just $19.95 (a significant discount off the $29.95 cover price). Buy two or more copies and save 50% off each additional copy. [save up to 50%]( [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Cook's Science]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, the America’s Test Kitchen Cooking School, and Cook’s Science, a new digital experiment with cooks, scientists and journalists reporting from the world of food and science. We have a single mission: to help you succeed every time you cook. FOLLOW US [Facebook]( [Twitter]( [Pinterest]( [Instagram]( [YouTube]( [Forward to a friend →]( View this email in a [Web browser](. Offer expires May 9, 2017. All prior sales excluded. No substitutions. We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. 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