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Living Vegetarian for Dummies


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Table of Contents

Foreword xxv Introduction 1 Part I: Being Vegetarian: What It's All About 9 Chapter 1: Vegetarianism 101: Starting with the Basics 11 Chapter 2: Vegetarians Are Sprouting Up All Over: Why Meatless Makes Sense 25 Chapter 3: Nutrition Know-How for Living Vegetarian 37 Chapter 4: Supplement Savvy 59 Chapter 5: Making the Transition to Meat-Free 73 Part II: Planning and Preparing Your Vegetarian Kitchen 89 Chapter 6: Getting Familiar with Common Vegetarian Ingredients 91 Chapter 7: Shopping and Stocking Your Vegetarian Pantry 107 Chapter 8: Cooking Tools and Techniques 123 Part III: Meals Made Easy: Recipes for Everyone 145 Chapter 9: Beyond Cereal and Toast: Whipping Up Breakfast Basics 147 Chapter 10: Serving Simple Starters 161 Chapter 11: Enjoying Easy Soups, Salads, and Sides 173 Chapter 12: Making Meatless Main Dishes 183 Chapter 13: Baking Easy Breads and Rolls 197 Chapter 14: Dishing Out Delicious Desserts 205 Chapter 15: Celebrating the Holidays, Vegetarian-Style 217 Part IV: Living - and Loving - the Vegetarian Lifestyle 227 Chapter 16: Getting Along When You're the Only Vegetarian in the House 229 Chapter 17: Vegetarian Etiquette in a Nonvegetarian World 237 Chapter 18: Dining Away from Home in Restaurants and Other Venues 251 Part V: Living Vegetarian for a Lifetime 265 Chapter 19: When You're Expecting: Managing Your Vegetarian Pregnancy 267 Chapter 20: Raising Your Vegetarian Baby 277 Chapter 21: Meatless Meals for Children and Teens 287 Chapter 22: Aging Healthfully: Vegetarian Lifestyles for Adults of All Ages 301 Part VI: The Part of Tens 315 Chapter 23: Ten Sound Reasons for Going Vegetarian 317 Chapter 24: Ten Simple Substitutes for Vegetarian Dishes 323 Chapter 25: Ten Vegetarian Lunchbox Ideas 329 Index 335

About the Author

Suzanne Havala Hobbs, DrPH, MS, RD, a vegetarian for more than 30 years, is a registered and licensed dietitian, an editorial board member for Vegetarian Times magazine, and a nationally recognized author on issues relating to food, nutrition, and health policy. She is also a clinical associate professor at the University of North Carolina's Gillings School of Global Public Health.

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