I don’t often cook completely vegetarian. When my oldest daughter was in high school she was vegan. Back then I often cooked vegetarian meals for the entire family. I did this to accommodate her wishes to be vegan. I had a garden back then too so it was super easy to cook vegetarian with the freshest organic veggies. Today I’m sharing a cookbook 125 Best Vegan Recipes. You don’t have to be vegetarian to cook vegan recipes either.

The nice thing about cooking is you can expand your knowledge, try new recipes and end up with more dinner options. It also helps you to get more creative in the kitchen. Who doesn’t love breaking out of the routine and eating healthier anyway?! What’s great about this cookbook is it will appeal to a variety of people. Whether you are single or have a family the recipes in the book are enjoyable.

Cookbook: 125 Best Vegan Recipes

Name: Veggie Kabobs
Total time: 30 min
Ingredients: Seasonal Fresh Veggies; Olive Oil; Garlic Cloves; Peanut Dip (see recipe, page 23); Needed item: Skewers

125 Best Vegan Recipes book includes;

Not only the recipe but, tips to the left of the recipe
Variations of the recipe under the recipe
A section for stocking the pantry
Tips for in the refrigerator
Cooking terms and techniques

Veggie Kabob Recipe from the book 125 Best Vegan Recipes:

Veggie Kabobs

This is a recipe book excerpt 125 Best Vegan Recipes Veggie Kabobs, page 144

Total Time 30 minutes

Servings 6

Author Maxine Effenson Chuck & Beth Gurney

Ingredients

Seasonal Fresh Veggies
Olive Oil
Garlic Cloves
Peanut Dip see recipe, page 23
Needed item: Skewers

Instructions

Veggie Kabobs, page 144
In summer and early fall, when fresh vegetables are in season, this dish is a standby for Beth’s family. The kabobs are equally delicious served hot or at room temperature.
Use Versatile Peanut Dip (see recipe, page 23) as a sauce for these kabobs. It makes a wonderful partner.
• Preheat grill or broiler
• 16 bamboo or metal skewers
1⁄3 cup freshly squeezed lemon juice 75 mL
1⁄4 cup olive oil 50 mL
1 clove garlic, minced (about 1 tsp/5 mL) 1
2 tsp dried oregano leaves 10 mL
(or 2 tbsp/25 mL finely chopped fresh)
Salt and freshly ground black pepper
2 bell peppers (any color), cut into 2
1-inch (2.5 cm) strips
2 small zucchini, cut into 1-inch (2.5 cm) 2
thick slices
2 cups grape tomatoes or cherry tomatoes 500 mL
` (about 16)
2 cups whole button mushrooms (about 16) 500 mL
1 large onion, cut into 8 wedges and 1
halved crosswise, separated into
single layers
1 yellow summer squash (such as 1
golden zucchini) cut into 1-inch
(2.5 cm) cubes
1. In a large bowl or resealable plastic bag, combine lemon juice, olive oil, garlic, oregano and salt and pepper to taste. Add peppers, zucchini, tomatoes, mushrooms, onion and squash and stir to evenly coat. Marinate at room temperature for 15 to 20 minutes or in the refrigerator for up to 12 hours.
2. Thread vegetables onto skewers, alternating to form an attractive pattern and leaving a bit of space between the pieces to allow air to circulate.
3. Grill or broil, turning and basting often with remaining marinade, for 8 to 10 minutes or until vegetables are browned on all sides and tender. While cooking, rotate location of the skewers on the grill or broiler to ensure even cooking. Zucchini, which comes in green and yellow (or golden) versions, is a type of summer squash. In this recipe we like to use both green zucchini and yellow summer squash for appearance. If you prefer, use just green or golden zucchini in this recipe.
The longer the marinating time, the deeper the flavors. Any leftover veggies from these kabobs make a perfect beginning for tasty pasta dishes or salads.
Makes 6-8 servings

Recipe Notes

Recipe shared with permission of Robert Rose Inc. This recipe is not adapted to find it in the book or see more recipes like this visit the link at the end of the post to the book.

This is a great resource for anyone just starting to cook vegan. Mind you not every recipe requires special vegan ingredients! When they do it’s just soy milk, soy margarine or vegan cream cheese….

Recipes range starting with appetizers to soups and salads. Then there is a section of recipes for the kids Next the recipes cover pastas and grains to strictly vegetables. Lastly there are the vegan desserts – baked goods. There are sections of the book with images. But, there isn’t an image for each recipe that I could tell. But, I don’t think this will matter much because these are easy recipes.

Some of the recipes that caught my eye were the granola and smoothie recipes which are perfect for kids this spring and summer. The Orzo Salad with Lemon and Sage and a Savory Artichoke Pie sounded amazing. Then there was a Cheese less Pizza, Asian Vegetable Turnovers recipe that sounded interesting. I’d love to get fresh peas this summer for to try a Fresh Minted Pea Soup. And when I go to Starbucks they have a recipe for one of my favorite’s a Cranberry Orange Sconce. I digress, I could go on.

The first two recipes I want to try are the Veggie Kabobs for grilling and the Sticky Pecan Squares! Be sure to subscribe as I’ll be sharing this recipe soon! This book is by a different author than the other two cookbooks I reviewed.