Vegetarian Cuisine

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

In this colorful collection of approximately 100 recipes, the author
blends a strong Caribbean influence and an obsession with nutritional
analysis to create a unique approach to vegetarian meal preparation. The
collection, which ranges from soups and dips to salads, main courses,
breads, and desserts, relies heavily on seasonings often associated with
the Caribbean and India, such as hot pepper sauce, curry, chili, coconut
milk, and cumin. Dishes such as Sweet Potato Pone, Coconut Bread,
Callaloo Soup, Sada Roti, Curried Okra, and Samoss bring with them a
suggestion of “the Islands.”

Unfortunately, the book is very confusing and difficult to use. First,
the nutritional analysis, printed in large, bold type for each recipe,
often overshadows the recipe. Second, some of the recipes call for
ingredients known only to the author. What, for example, is “Betty K
seasoning,” “garam masala,” or “Betty K soya mince”?

On a final note, because the ingredients used include eggs, milk,
cream, butter and cheese, many of the recipes are not suitable for
vegans.