The Veg-Feasting Cookbook.

THE VEG-FEASTING COOKBOOK By Vegetarians of Washington

I had an opportunity to review this book before it was published, and I couldn't wait for it to appear in print. How often have you enjoyed an incredible dish at a vegetarian restaurant and wished you could prepare that same meal at home? Well, even if you never get to dine in one of many wonderful restaurants in Washington and Oregon, you now have a chance to make several delicious vegan recipes from these establishments in your own kitchen. Recipes from other chefs/ authors in the Pacific Northwest and elsewhere are also included.

For breakfast, you can try Soysage from D'Anna's Deli Cafe in Bellingham, WA, or Cashew French Toast from Chef Dawn Hainey, a culinary instructor.

Mushroom Pate from Pilaf Restaurant in Ashland, OR, is a terrific appetizer. Also, Red Lentil Soup from Chef Sid Andersen and Tofu Coconut Soup from Bai Tong restaurant in Seatac, WA, are just two of many delicious soups found in this cookbook.

The Mushroom Walnut Roast by Chef Ken Charney, Vegetable Korma and Chickpea Curry from Mayuri Indian Cuisine in Bellevue, WA, and Yam Enchiladas from Oceana Natural Foods Cooperative in Newport, OR, would all contribute greatly to an unforgettable meal in your own home.

Of course, we can't forget dessert. The Vegan Carrot Cake from Cup and Saucer Cafe in Portland looks scrumptious, and Simple Treats' Pumpkin Spice Blondies are quite unique.

The Veg-Feasting Cookbook (ISBN 1-57067-178-8) is published by the Book Publishing Company. This 256-page book can be purchased from The Vegetarian Resource Group by sending $24 per book (includes postage and handling) to VRG, P.O. Box 1463, Baltimore, MD 21203.