Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition. She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker, Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Her website is robinrobertson.com.

Now you can make satisfying and flavorful vegetarian main-course meals any time, whether you're a devoted vegetarian, a vegan hoping to add variety to your diet, or a meat-eater looking to give your meals a healthy boost. One-Dish Vegetarian Meals offers an abundance of fare from best-selling author Robin Robertson, with more than 150 favorite recipes for very taste, lifestyle, and season. Each dish, from warming comfort foods to refreshing main-dish salads, is easy to prepare using wholesome ingredients. The recipes in this comprehensive new volume - including soups and stews, baked stuffed vegetables, pastas and casseroles, sitr-fries and sautes, hearty chilis, and speedy meals you can fix in a cinch - are ideal for family lunches or dinners, as well as for entertaining friends or taking to potlucks. Many of these globally inspired one-dish meals can even be made ahead and heated in the oven before serving. While preparation is simple and cost-effective, these family favorites are full of flavor, minus all the fuss. And if you're unable to consume dairy products - whether you're a vegan, lactose intolerant, or simply watching your cholesterol - Robertson gives you dairy-free options throughout the book. From summer to winter, you'll relish such recipes as Starstruck Minestrone with Yellow Peppers and Chickpeas; Eggplant Parmesan Lasagne; Green Beans and Rice with Sesame-Orange Sauce; Zesty Bombay Beans with Chutney; White Bean Cassoulet; and much more. This collection of the finest recipes from three earlier works - Rice & Spice, Pasta for All Seasons, and The Vegetarian Chili Cookbook - features an all-new introduction by the author and a fully updated chapter dedicated to vegetarian cooking tips and insights on ingredients. Robertson provides helpful advice on how to properly cook and store staples such as rice and other grains, pasta, and beans (including tofu, tempeh, and seitan) and also suggest how to stock your pantry so that you'll have all the tools you need to create fast, fabulous vegetarian meals!