Vegetarian Burgers by Bharti Kirchner

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Want a burger that's low in fat and cholesterol, high in nutrition and fiber, and simply delicious? Try a veggie burger. Not the bland bean burgers of yore, these burgers offer a wide range of exciting flavors, textures, and ingredients that give America's favorite food a unique vegetarian twist, and an international flavor. Among the mouth-watering burgers presented here are: Beet and Mushroom Burgers--perfect for the summer grill; Peanut Burgers--which have a unique Indian accent; Teriyaki Tofu Burgers; and Shiitake-Stuffed Barley Burgers. In addition to serving suggestions, Vegetarian Burgers devotes entire chapters to creating side dishes and condiments that complement a meal of meatless burgers, featuring recipes for SautÉed Asparagus, Double Garlic Potatoes, Honey-Ginger Mustard, and Peanut Sauce.

From the strictest vegans and vegetarians to the curious carnivore looking for a change of pace, all will find the recipes in this unique cookbook a necessary part of their cooking repertoire.


About Bharti Kirchner

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Born in India, Bharti Kirchner worked as a systems software engineer for many years before becoming a prize-winning cookbook author. She is also the author of three acclaimed novels, including Darjeeling. Kirchner lives in Seattle, Washington with her husband.
Published May 8, 1996 by Morrow Cookbooks. 144 pages
Genres: Health, Fitness & Dieting, Cooking. Non-fiction

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Only a stoical (or very full) cook would not be tempted by the recipes here, which kick off with Carmelized Garlic from Spain, Pecan Mushroom Pate from France and Indian-Style Roasted Potatoes redolent of asafetida, mustard oil, cumin and mango powder.

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