Sheet Pan Suppers Vegetarian

 I love to cook, so I was was very excited when I got a chance to review Sheet Pan Suppers Vegetarian. I received a copy of this book from Netgalley in exchange for an honest review. I'm always swapping recipes with someone or have my nose in a cookbook looking for the next delicious meal to cook. What I like about this cookbook is that all the meals are quick and easy. Basically, all you need is a sheet pan and your off and cooking your way to a great meal.  Of course, you may need a mixing bowl here or there and maybe a blender but everything is really very simple.

I didn't even get finished reviewing the book and I was out in the kitchen making one of the recipes.  I couldn't resist.  I knew I needed something to add to my baked potatoes and black beans I was making for lunch.  And there it was staring right at me, Blissed Out Cheesy Broccoli Gratin.  I ran out to the kitchen rooted around in the drawers and the next thing I knew I was looking at a fresh sheet pan of broccoli gratin.Let me tell you the nice thing about broccoli gratin on a sheet pan versus a casserole dish.Well, you know how everybody fights over the nice crusty top on a casserole? Well, the whole thing on the sheet pan is that nice crusty top.

There are eight chapters which cover every meal of the day and then some.  And the meals are not just your average ho-hum variety either.  These meals have pizzaz that will whet the appetite and tickle the taste buds.  For instance, one of the next meals I plan on making is the Eggs in Guajillo Chile Sauce.  Now that is my kind of breakfast. I like something with a little oomph in the morning, something that wakes up the senses and says good morning.  What better way to do that than with chiles.  And guajillo is one of my favorite peppers.  So, I am very excited to try that one.

Then there is lunch. Soup and Salad anyone? Wait, did I just say soup and salad.  Yes, that's right you can make soup and salad with a sheet pan as well.  Because for that salad you're going to be showcasing some nice roasted veggies on it.Then there are recipes for main courses and desserts as well.

I think this book is a great way for people to introduce more veggies into their diet.  The average person consumes way more meat than is needed. And for those who are already vegetarians or vegans, this book will add some new quick, easy, and healthy recipes.

Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Jr. and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

*The sheet pan that is used most in the book is a half sheet pan.   A few of the recipes she also uses a rack which fits inside the sheet pan.