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Meatless All DAY
Recipes for Inspired Vegetarian Meals


208 pages
The Taunton Press
10.0 X 8.0 X 0.4 in

04 Mar 2014

With an estimated 9 million Americans embracing a 100% vegetarian diet, as well as a whopping 100 million who eat at least one vegetarian meal per week, Meatless All Day is most definitely a cookbook for the masses! It starts with 45 “power ingredients” that make vegetarian food satisfying and delicious. Following are 80 recipes with headnotes that explain how these super ingredients lend dishes a meaty or fishy flavor, demarcate vegan recipes, offer tips for making many of the non-vegan recipes vegan, and provide ideas for rounding out entrées with side dishes and desserts. Whether you’re eating at your favorite restaurant chain or following the lifestyles of celebrities like Ellen DeGeneres, Carrie Underwood, and Russell Brand, vegetarianism is a hot trend. Veggie-packed choices are everywhere …so why not in your own kitchen with Meatless All Day.


*Mouthwatering Meatless Meals ---Really!

*Breakfast & Brunch

*Lunch & Light Entrees


*Vegetarian Resources

*Metric Equivalents


"Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome"

  • Vegetarianism continues to rise. As reported by Statistic Brain in Oct. 2012, 7.3 million Americans said they are strictly vegetarian (no meat, fish, or poultry), and 1 million reported being strictly vegan. Another 23 million reported following a vegetarian-inclined diet. One of the top 10 food trends of 2013 is vegetables as main dishes, according to The Sterling-Rice Group.
  • Veganism is exploding. Mainstream restaurant chains are now offering vegan options on their menus; celebrities (Ellen DeGeneres, Carrie Underwood, Ozzy Osbourne, Russell Brand) have abandoned eating meat and dairy; vegan-only food trucks have started appearing in cities like Miami, Denver, Dallas, and Vancouver; and media outlets and stars (Oprah Winfrey and Martha Stewart among them) continue to bring national attention to the topic.

Dina Cheney attended the Culinary Arts Career program at New York’s Institute of Culinary Education, and taught cooking classes throughout the New York City Metro area for 2 1/2 years. She’s also written two cookbooks: Tasting Club (DK, 2006) and Williams-Sonoma; New Flavors for Salads (Oxmoor House, 2009) and developed recipes for Fine Cooking and Coastal Living Magazines. Dina is a monthly columnist for Everyday with Rachael Ray Magazine, and has written for 18 other publications, including Cooking Light. Dina is also a working mom to two young children and relies on the slow cooker to simplify meal preparation for her family.

COOKING / General
COOKING / Vegetarian