Regina's Vegetarian Table: Your Invitation to Flavor, Freshness, and Health

Regina Campbell's philosophy of dining is simple: Enjoy! For over eight years she has been developing her recipes with one goal in mind: to make vegetarian cooking a pleasurable and practical reality for everyone to enjoy. So she set out to create recipes that explode the myth that vegetarian cooking is a time-consuming hassle. By combining fresh ingredients with perfectly acceptable frozen and other convenient substitutes, she has perfected a 'real world' vegetarian cuisine that anyone can follow. But here is the real surprise. These recipes are incredibly delicious! Regina is a wizard in the kitchen, and her recipes, while short on hassle, are long on flavor. Discover her magic touch on such dishes as Chilled Lemon-Rice Soup, Portabello Parasols, Cajun Cauliflower and Potatoes, and Thai Garlic Dip. In addition to great recipes, Regina has filled her book with nutritional tables, culinary facts, and fascinating historical anecdotes. About the Author Regina Campbellis a cook, columnist, television producer, writer, and on-air personality who lives in Sacramento with her son, Stuart, and herbichon freise, Genie. Regina became a vegetarian in 1985 and began her culinary media career in 1992, writing "Vegetarian in the Kitchen," a weekly column for theSacramento Bee. Her highly acclaimed cooking demonstrations on public television led to her own PBS television series,Regina's Vegetarian Table. The series is based on recipes from this book. She is currently writing a second volume,Regina's Vegetarian Table II: Great Vegetarian Cuisine of the World.