More and more people are becoming vegetarians or are reducing their intake of meat. The interest in vegetarian food has grown over the last decade, and most restaurants now include vegetarian dishes on their menu. Also we are constantly reminded by the media of the health-giving benefits of a vegetarian Mediterranean-style diet. In the past, vegetarian cooking has had a boring image of lentils, nut rissoles and cheese with everything. But with the vast selection of fresh vegetables, pasta, pulses and other non-meat products available these days, there is no reason why vegetarian food can't be just as appetising as any other type of food. This book makes use of the wonderful ingredients available, and contains over 175 delicious recipes for all occasions. Sections include starter and main course soups, pasta dishes, hearty casseroles, extra quick stir-fries, and rice and cereal dishes. There is also a special section on entertaining with recipes for dinners, buffets and finger food. The recipes are all easy to make and there is guidance on good nutrition and menu planning, to ensure a balanced diet. With such tasty and health-giving recipes as apple and celery soup, aubergine pilau, sun-dried tomato quiche, spaghetti with sauteed spring vegetables, Mexican baked spinach, vegetable rosti, panzanelle (Italian bread salad) and crispy wontons, vegetarian food has never tasted so good.