SHEET PAN SUPPERS MEATLESS by Raquel Pelzel (Workman, Oct. 3) offers recipes for 100 vegetarian meals "straight from the oven." Vegan and/or gluten free designations appear for almost half of the recipes. Pelzel also draws on her Chicago and Middle Eastern heritage in her choice of some ingredients like ground sumac. She advocates the use of a 13 by 18 half sheet pan and offers suggestions for meatless choices as snacks, salads, veggies, pasta, breakfasts and desserts. Note, a previous favorite from this publisher is Leanne Brown's Good and Cheap.

See review of Good and Cheap at: http://treviansbookit.blogspot.com/2015/07/good-and-cheap-by-leanne-brown.html

I like that it makes note right in the table of contents what is gluten free. The images of the food are beautiful. I'm a little bit iffy on the stew and soups on a sheet pan. I love making sheet pan dinners. I would like to see this book done with some meat options or with some gluten free meat options. I also would have liked to see some estimated times at the tops of the recipes. It isn't easy to tell at a quick glance what recipes are quicker or more time consuming.

To begin, I want to make it clear. I am not a Vegetarian. That doesn’t mean that a vegetarian cookbook like Sheet Pan Suppers Vegetarian by Raquel Pelzel isn’t of value. It is important to have veggies in your diet and everyone should have a go-to dish when having a Vegetarian over to eat.

As the author says, cooking with a Sheet Pan is easy. A big bonus is the recipes leave you without having to clean up a messy stovetop. There is nothing that can spoil a meal more than a huge pile of dishes and a messy kitchen. Most of these recipes will only need the pan a wooden spoon and a sharp knife.

Most of the recipes included use a 13×8″ pan known as a “half sheet”. It is nice that you don’t need a lot of special tools to make everything. Even if you haven’t used a sheet pan to cook a meal, all the information you need to prepare is in the Introduction. The author even includes tips on getting picky eaters to eat their veggies.

The first Chapter is “Bits, Bites, and Snacks” recipes. This is where you find tasty snacks like potato skins, dips, salsas, and more. With Chapter 2 you find “Soups and Salads”. And yes, apparently you really can use a sheet pan to make a soup. That surprised me.

With Chapter 3 you find “Veggies with A Side of Vegetables”. These recipes can be a main course or side dish as needed. Throughout the book, you will see little tips and tricks for Sheet Pan cooking. They range from preheating your pan to charts for cooking, variations of methods for reheating, and even where to find your ingredients and their benefits to mention only a few. Tips like these are invaluable.

“Grains Bowls and Beyond” is Chapter 4. As surprising as cooking soup in a pan, it is possible to make rice, bulgur, and other grains. There is even a risotto recipe. It does require stirring every 5 minutes but hey, that isn’t too bad! With “Beans and Legumes” in Chapter 5 you find the chili, baked beans, and other recipes. There is even the “Black Bean and Quinoa Veggie Burgers” recipe here.

If you want Pizza or Focaccia you will flip straight to Chapter 6 “Pasta, Bread, and Pizza”. There are recipes for Cornbread, a Burritza (a burrito/pizza hybrid) and even Lasagna. Chapter 7 has recipes for “Breakfasts and Brunches”. The various toasts look lovely but I am sure the Roasted Strawberry Danish will become a Sunday Brunch favourite with me!

Tasty Dessert Recipes Too

My favourite Chapter is 8, “Desserts”. Who could resist recipes like “Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting” and “Cherry Bomb Bars”? Not me.

In all the book is a good resource if you want to have veggie meals with a minimum of fuss. I like that all of the recipes have an opening description about cooking it or when/how it will work best. The instructions give you the detail I like to see and will make it easy, even for someone like me who has never done any Sheet Pan cooking.

The recipe for “Chocolate-Chocolate Sparklers” is irresistible which is why I have included it with the original review on RecipesNow! The Reviews And Recipes Magazine. Enjoy!

Thanks to the publishers for the review copy in hopes of an honest review.

This cookbook is full of easy and delicious recipes for vegetarian meals. We are not vegetarian, but are trying to eat better and healthier food; and this book gave me many good ideas to add to my dinner repertoire! A winner!

I really liked this book and it certainly fills a niche in my culinary section of my high school library. I tried several of the recipes and thought they were very good. I love pictures in cookbooks and sadly this one doesn't have a picture for every recipe. The ones that it had were colorful and made me want to try the recipe. I thought the cover shot was apt to get notice too. There were a wide variety of meals, appetizers, desserts and breakfast foods to choose from. The idea of using just one pan was a good one but some of the recipes called for adding boiling water and I just knew that could be a recipe for disaster in my kitchen! I want to thank Netgalley and the publisher for allowing me to preview the book. I will probably by it for my daughter for Christmas!

I appreciated this cookbook because I didn’t realize how much can actually be done using a sheet pan. Before reading this, I was only using them for pizzas and cookies, and would’ve never expected to be able to prepare something like a soup from them! I also appreciated the intro, with tips such as how to prevent burning and what type of sheet pan will work best. It was nice to see the recipes labeled as vegan versus vegetarian, and the majority of ingredients needed were not fancy and/or rare to find. The photos are artfully done, though I wish there was a photo for every recipe to compare results after trying them out myself.

I received an ARC ebook copy of this book from NetGalley to review.

This was an interesting book using a sheet pan to cook a variety of meals. While some make sense and I could see trying them, others were a stretch to imagine. The photos were lovely.

There are some really interesting recipes in here and it is nice to see inventive vegetarian recipes. The photos are also lovely and very tempting! However I think the author's definition of healthy is definitely different to mine - recipes with three cups of cheese or tons of sour cream and mayo aren't really what I'd consider to be healthy options!

A cookbook devoted to cooking a meal on a sheet pan and using very little other kitchen appliances. There recipes for appetizers, side dishes, breakfast, desserts, and main dishes. The appetizer recipes are for familiar foods and not complicated or elevated. The salad recipes are new and fresh like roasted plum and fresh grapefruit and cardamom syrup or Moroccan couscous salad with olives, chickpeas, and roasted tomatoes. Breakfast dishes include baked egg dishes and a rice meal. A highlight is the mushroom risotto, no stirring required. Included in this cookbook are a usage of a variety of vegetables. Recipes are labeled gf for gluten free(47 recipes) and v for vegan but even the ones not labeled can be adapted to become vegan.

Note: I was allowed an advance copy of this book to review. In no way did that affect my opinions.

A cool new take on vegetarian cooking - we are always lookig for ways to spice up our cooking (and our library shelves) and this fits the bill in both areas!

Bursting with flavors and ethnicity, the recipes are surprisingly straightforward and easy to follow. Vegan and gluten-free options are clearly marked. A worthy addition for all home cooks.

As a busy mum and teacher, this book is fab! Quick, easy and convenient meals for the whole family. I hate having to get out saucepans and keep an eye on the hob- this book allows you to prep and leave to do something more interesting! You then come back into the kitchen and a delicious dish is ready and waiting. Lots of great recipes, presented lovely with colourful photos. FAB.

Recipes I cooked from this book:

-Super Creamy No-boil Mac and Cheese
-My Go-To Rice and Beans with Pico de Gallo
-Slab Frittata with Leeks, Mushrooms, and Ricotta Cheese
-Roasted Strawberry Danish
-Ginger ‘N Cinnamon Roasted Apples and Almond Butter Toast

Review:
Committing an entire cookbook to one kitchen tool sounds a bit gimmicky, but a sheet pan is something we all have in our kitchens, it’s not a funky spiralizer or super-powered blender. It’s a pan. I was very happy with all of the recipes I tried, Raquel Pelzel makes complex flavors with ingredients and techniques that are easy for a home cook. The macaroni and cheese was incredibly delicious, and cooking it in a sheet pan was super quick. Mac and cheese in a sheet pan is like just cooking muffin tops– it’s the best part of the dish, the chewy edges and the crunchy topping without a ton of filler. Definite win. The frittata was also delicious, and quite easy, even though there was some sloshing and a bit of uneven depth because my sheet pan is slightly warped.

My only complaint is with the rice dishes, which require pouring boiling water into a sheet pan and covering it completely with aluminum foil. There is no way to do this safely. I did succeed with the rice and beans because I wanted to try it, but it was pretty scary. I would recommend using a nice, deep, lidded stainless steel skillet for these recipes instead. The rice recipes are worth cooking, but the technique is too dangerous.

Pelzel is the queen of toast, having published a cookbook by the name, and her breakfast dishes really shine. I had never considered making a Danish using an English muffin, or broiling apple slices to make toast that tastes like apple pie. These were really fun techniques and the results were quickly devoured. (Though, sadly, my kids turned down all the food I cooked from the cookbook! I don’t know what is wrong with them.)

I am not a vegetarian but I do like to make vegetarian meals occasionally. I used to be pretty good about Meatless Mondays but I fell into a rut of cheese pizza or salads. Not very exciting. This cookbook had some easy ideas to inspire me and the photography was mouthwatering. I also thought that this cookbook would make a wonderful gift for a beginning cook because the recipes were pretty straightforward and there are not multiple pots and pans involved.

Well written. I really liked this, especially since my husband and I are trying to go Vegetarian.

Raquel Pelzel's Sheet Pan Suppers Vegetarian covers everything from breakfasts to snacks to desserts. I found that it went beyond sheet pans and neared the casserole dish territory. While the ingredient lists are long, the recipes have minimal preparation steps. I was most impressed with the breakfast chapter. It is filled with dishes that will appeal to vegetarians and non-vegetarians alike. My favorite recipe was the mushroom risotto. With the variety of recipes included in this book, it offers something for everyone!

Thank you NetGalley and Workman Publishing Company for th free copy in exchange for an honest review.


I requested this book from NetGalley, because I'm a big fan of oven dishes. You prepare them (maybe a day in advance), pop them in the oven and while they're cooking you have time to clean up leaving you with very little work once dinner is over.

However, my feelings towards this book are lukewarm at best.

-Not all recipes have photographs. I tend not to make recipes that I don't have a clear idea about what they will look like when finished. I need a picture to give me an instant idea of whether this recipe will fit my plans for that particular occasion.

-You can take the idea of putting everything in a sheet pan too far. I tried one of dishes and yes, you can cook quinoa in a sheet pan in the oven. But,...why? Quinoa cooks easily on a stovetop, couscous only needs a bit of boiling water. In order to cook it in the oven you need something deeper than a traditional sheet pan to start with, because you're adding boiling water. You add boiling water to the vegetables you just roasted, making them, especially the onions, limp and watery. There's a hassle having your pan half in the oven, adding boiling water and then covering the whole affair with tinfoil.

-Using oven mitts. My recommendation: put a disclaimer in the foreword and be done with it. Things that come out of a hot oven are hot, we get that, and if we don't we find out soon enough and don't make that mistake again. This book reminds us time and time again of using oven mitts and not always in a logical way. Some recipes you get your pan out of the oven several times to add and take of stuff. Then on the third occasion there's a warning about using oven mitts?

-I made two of the recipes so far and am not really motivated to try another one. Overall they were pretty bland despite all the salt and herbs going in.
*I made the garam massala roasted carrots with peanuts and cauliflower couscous
The garam massala carrots were really nice, especially in combination with the peanuts. I would up the amount of spices a little bit the next time, but that part is a keeper. The cauliflower couscous is, well, raw cauliflower, which is not very exciting and it thinned out the already subtle flavour of the carrots. i also had a problem with the amounts stated in the recipe. I used a small head of cauliflower and had ample couscous for 4, but the amount of carrots only got me 2 portions.

*I also made the Quinoa and Tofu bowl with arugula (which is rocket) and creamy cilantro dressing which called for baked tofu. My Tesco did not have baked tofu on offer so I opted for the thing that was available, silken tofu. Big mistake. A mistake that is all mine and the author of this book is not to blame. The warm blobs of nothingness in my quinoa were positively revolting.
I did follow the recipe on how to cook the quinoa in the oven. Which calls for roasting onions and peppers first and then adding the quinoa and boiling water. Yes the quinoa was cooked and had absorbed the liquid 10 minutes later, but the roasted vegetables had lost their lovely roastiness in the process.
The dish was accompanied by a cashew/coriander dressing, which was lumpy and strangely sweet. The lumpiness again is entirely my fault for not having a proper blender.

All in all, not enough encouragement to try more recipes.

I'm into the sheet-pan trend hard core right now, running through parchment paper like I'm using it in the toilet, so I was jazzed to see a sheet-pan book just for vegetarians. (Note: author is a retired vegetarian. I'm always suspicious of authors who write veg*an books but aren't: if a vegan wrote a book on grilling fish it would be weird, but the reverse is unbelievably common.) There are a good assortment of recipes here, from the obvious (nachos!) to the new and clever (the minimalist broccoli gratin is quite clever), and some experienced hints, like keeping the pan in the oven while it preheats to cut down cooking time.

However, the book unfortunately does my sheet-pan pet peeve: it cheats! The whole magic of the sheet pan supper is 1) you get all that nice roasty charred flavor and 2) you only are supposed to dirty one pan for the main dish, but tons of authors, in order to bulk out sheet-pan books, include rather conventional-prep recipes that just incorporate roasting as one part of the overall 10 step list of things you need to do. Anything that includes a blender, no, doesn't count. Aside from overly complicated recipes, a fair amount of these recipes are straight up casseroles. (Which everyone calls "bakes" now, to desperately ward off becoming our mothers.) And obviously you can't make these in a half sheet or a jelly roll, stuff would be coming over the sides, dirtying the oven and destroying your once simple one-pan evening. Which isn't to say the recipes are bad, the casserole is a venerable one-pan meal, popular in many cultures, but a *potpie* just has no business in a sheet-pan book.

Overall some nice, detailed, and mostly fast and easy recipes, but wag of the finger for violating the purity of the turf on sheet pan suppers!

Holy Yum!! What a great cookbook! We have been looking through this cookbook in our staff room, drooling over the recipes! Everything looks absolutely delicious and we can't wait to get our hands on this cookbook to try them out. Beautiful color photos and nice, simple ingredients are key. I am sure this will be a terrific addition to our collection.

So...I loved the idea for healthy eating that is a simple process and doesn't take up a lot of my time. I have pcos so I have to watch everything I eat and I have tried a few recipes in this cook book so far and I will admit that there was a couple I enjoyed, like the Tortilla Rojo bake and there was some that I will have to force myself to try. But overall I think this is a good addition to my cook books and finding a healthier lifestyle change that doesn't have me stressing over all the cooking steps because I hate cooking. A lazy girl dream cook book.