Here is a vegetarian cook's tour of American cuisine, from the east coast to the west, the southwest, the midwest, the south and everything in between. All your old favorites are here in healthful vegetarian versions. Every recipe includes author's notes and nutritional counts, which makes it easy to plan these great, easy to accomplish recipes into your everyday meals.

This country is lucky to have a wide variety of ingredients and cooking styles. This book highlights the best of all of them, vegetarian style.

Chapters and recipe examples include:

Biscuits, Muffins & Griddlecakes -- Buckwheat Pancakes, Sweet Potato Biscuits, Banana Pecan Pancakes, Wild Blueberry Oatmeal Muffins

Soups -- Creole Eggplant, Potage, Tortilla, Pennsylvania Dutch Corn and Cabbage

Southwestern Tortilla Specialties -- Pepper Enchiladas, Sizzling Soy Fajitas, Avocado Quesadillas

Corn -- Corn Stuffed Peppers, Bakes Cheese Grits, Creamy Hominy with Corn and Green Chile

Vegetables -- Bakes Honey-Glazed Onions, Amish Potatoes with Lima Beans, Creole Eggplant Souffle, Red Wine Cabbage

Loaf and Pan Breads -- Shaker Herb Bread, Pumpkin Bread, Southern Spoonbread, Quick Boston Brown Bread

Salads & Relishes -- Cabbage & Pepper Slaw, Picnic Potato Salad, Texas Caviar, Waldorf Salad, Pennsylvania Dutch Corn Relish

Beans & Rice -- Beer-Stewed Pinto beans, Cincinnati "Chili Mac,", Jambalaya, Rice Croquettes, Apple Walnut Wild Rice Pilaf

Eggs -- Eggs Creole, Huevos Rancheros, Potato Omelet, Migas, Mexican Omelet

Desserts -- Shoo-Fly Pie, Boston Cranberry Pie, Apple Brown Betty, Guilt-free Chocolate Brownie Cake, Pecan Squares.