Vegetarian Entrées That Won’t Leave You Hungry encompasses a wide range of ingredients—from pantry and refrigerator staples like grains, beans, noodles, eggs, and tofu—to an inspiring range of year-round and seasonal vegetables. Easy entrées like Summer Squash Gratin showcase seasonal produce, recipes for dumplings and curries draw on global cuisines; inventions like a Curried Potato Crepe Stack transform everyday ingredients into appealing new flavor combinations. Recipes for flavor enhancers and finishing touches—croutons, toasted bread crumbs, caramelized onions, roasted garlic, pestos, kimchi, and more—as well as informative and wide-ranging “Vegetarian Kitchen Essentials” features (including Five Appetizers, Five Easy Desserts, Cooking for One, and Hosting a Dinner Party) contribute to making this new cookbook one that home cooks will want to turn to again and again.

Author Lukas Volger will discuss

● Fresh ways to take advantage of seasonal ingredients and produce

● Making filling dishes without having always to resort to “fake” meat (tofu, seitan, tempeh)

● Making delicious vegetarian fare worthy of dinner parties and other meals to impress guests.

 Tasty samples will be available!