What is important to many of us regarding food?

  • eating healthy
  • simple meals
  • variety
  • quick meals
  • accessible ingredients

I’m excited to share a cookbook with you that covers all those aspects! Even if you aren’t a “full-time vegetarian”, you  may be interested in eating this way now and then. This book can be great for everyone!

The Best 30-Minute Vegetarian Recipes

The Best 30-Minute Vegetarian Recipes contains varied and delicious recipes that can be prepared in 30 minutes or less! Author Marie-Claude Morin is a well-known redio personality, recipe developer, and bestselling cookbook author.

What’s In The Book?

The introduction provides tips for using the recipes, as well as a list of pantry essentials. The 150 recipes are divided into the following categories:

  • Appetizers
  • Soups
  • Salads
  • Main Dishes
  • Sides
  • Desserts

Tempt Your Palate

Among the recipes are classics as well as new and interesting combinations. Here are just a few of the recipes included:

  • Bean Dip
  • Feta Cheese Bites
  • Wild Rice Salad
  • Tabbouleh
  • Grilled Vegetable Sandwich
  • Spinach Quiche
  • Pesto Pizza
  • Vegetable Curry
  • Mini Lasagnas
  • Three-Bean Omelet
  • Veggie Burger
  • Ricotta Coconut Cake

My Thoughts

This is a great book to have for not only vegetarians but for those of us who like to have a meatless meal now and then. While it says 30-minute meals, the first time I made a meal it took  me longer than that. I should also point out that it usually takes me longer to make a new meal the first time. The second time I made the same meal it was much closer to 30 minutes, as long as you multi-tasked the steps appropriately. Here are a few other things I liked:

  • Color Photos: There are several gorgeous color photos of some amazing recipes!
  • Healthy: I was impressed by the author’s dedication to using real ingredients.
  • Two units of measure: For each recipe, the measurements are in English units and metric.

Where to Buy

You can find The Best 30-Minute Vegetarian Recipes on Amazon.com. I’ve also added it to my Amazon.com store in the ‘Books for Parents’ category.

As a bonus, I can share with you a recipe from the book!

Spinach Ricotta Cannelloni

Don’t have much time? This recipe takes just a few steps.

Makes 8 small cannelloni


  • Preheat broiler
  • 8-inch (20 cm) square glass baking dish, greased


  • 4 spinach lasagna noodles (see Tip,below)


  • 1 tsp olive oil (5 mL)
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 3 cups fresh spinach, chopped (750 mL)
  • 1/2 cup ricotta cheese (125 mL)


  • 2 tbsp butter (30 mL)
  • 2 tbsp all-purpose flour (30 mL)
  • 1 1/4 cups milk (300 mL)
  • Salt and freshly ground black pepper
  • 1 cup shredded Emmental cheese (250 mL)
  • Paprika


  1. In a large pot of boiling salted water, cook lasagna noodles according to package directions until tender but firm. Drain and rinse under hot water. Drain well and cut crosswise in half.
  2. Filling: In a skillet, heat oil over medium heat. Sauté garlic and onion for about 5 minutes or until softened. Stir in spinach until wilted. Remove from heat and stir in ricotta.
  3. Spoon filling equally onto one end of each piece of lasagna, roll up and place in a baking dish, seam side down.
  4. Béchamel: In a saucepan, melt butter over medium heat. Sprinkle with flour and sauté for 30 seconds. Gradually whisk in milk and bring to a simmer,, whisking constantly. Simmer, stirring, for about 5 minutes or until thickened. Season with salt and black pepper to taste.
  5. Pour béchamel evenly over cannelloni. Top with cheese and a little paprika. Broil about 5 minutes or until cheese is melted and browned.

Tip: The flat lasagna noodles without curly edges work best for this recipe.


Spinach, Roasted Pepper, and Basil Cannelloni: Reduce the spinach to 2 cups (500 mL) and add 1 roasted red bell pepper, finely chopped, with the ricotta. Stir 1/4 cup (60 mL) finely chopped fresh basil into the béchamel with the salt and pepper.

MamaWendy’s Note:

In case you don’t know what Emmental cheese is (like I didn’t) it’s a type of Swiss cheese.

Excerpted from The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin. Photographs copyright © 2009 Headlight, Text © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

[Disclosure: I received a review copy of this book from the publisher Robert Rose Inc. With that being said, the comments and opinions above are purely my own.]

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Wendy – ParentingTips365.com

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