100 Surprising Vegetarian Meals Straight from the Oven [On Sale October 3, 2017; $16.95 U.S.] is an inspiring and practical cookbook filled with inventive recipes that serve as reminders that you don’t need fancy or expensive equipment to make great food, nor do you need meat to make a sumptuous filling meal. Featuring everything from delicate greens and caramelized root vegetables to woodsy mushrooms and nutty risotto (that’s right—risotto on a sheet pan), to crunchy granola to roasted, honeyed fruit, Pelzel covers all the bases for people looking to get more veggies on the table. Whether you’re vegetarian, vegan, gluten-free, or just want to get your family to eat a greener diet a few times a week, the sheet pan and Raquel Pelzel will get you there!
Covering sumptuous appetizers, soups, salads, grain bowls, simple no-boil pastas, hearty breakfasts, and even desserts, Pelzel’s enticing and clever recipes include:
Caramelized Onion Dip (p. 20)
Cucumber Soup with Roasted Beets and Potatoes (p. 31)
Marlon’s Chickpea and Winter Squash Stew with Crispy Tofu (p. 35)
Spiced Carrot Salad with Creamy Basil Dressing (p. 40)
Roasted Plum Salad with Fresh Grapefruit and Cardamom Syrup (p. 51)
Brown Rice Bowl with Maple-Roasted Parsnips, Fennel, Dates, and Spicy Pumpkin Seeds (p. 99)
I Can’t Believe It’s Mushroom Risotto (p. 101)
No-Boil Mac and Cheese (p. 144)
Bok Choy and Portobellos over Rice Vermicelli (p. 150)
Roasted Fruit, Pumpkin Seed, and Yogurt Bowls (p. 178)
Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions (p. 186)
Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting (p. 209)
Honey-Glazed Spice Cake (p. 212)
Pelzel’s voice is warm, playful, and knowledgeable. Stunning full-color photographs showcase the versatility of the sheet pan, revealing the multitude of meals it can deliver—and vegan and gluten-free recipes are clearly marked throughout. The result: beautiful, textured, succulent food with bold, concentrated flavors and no messy cleanup.
About the Author - Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior. and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.