The Weekday Vegetarians Get Simple: Strategies and So-Good Recipes to Suit Every Craving and Mood

Rosenstrach, who confesses to eating the occasional burger but stays strictly vegetarian Monday through Friday, stresses speed and convenience in this streamlined follow-up to The Weekday Vegetarians. An introduction, filled with meandering albeit amusing stories about texts from the author’s college student daughters asking for culinary advice, includes a list of 12 “store-bought saviors” such as pesto, jarred marinara sauce, and garlic salt. Bean empanadas are made with frozen dough, as are sheet pan pizza and a puff pastry tomato tart with blue cheese. The tone is chatty, and the recipes are familiar but easy to follow, with a focus on getting dinner on the table. A section on “cozy comfort food” features soup with curry paste and tofu; salad offerings include kale with black beans and queso, and cabbage with crunchy chickpeas; among the no-fuss skillet and sheet pan dinners are roasted leeks topped with runny poached eggs and gooey beans ’n’ cheese; and hearty pasta dishes include cheesy white lasagna with frozen peas. These basic recipes never intimidate, making this ideal for the novice cook who aspires to eat less meat. (Aug.)