A vegetarian, by definition, consumes no meat, poultry or fish. Nonetheless, vegetarian cuisine can be packed with nutrition and flavor enough for even the most devout carnivores. Vegetarianism, as a blanket term, covers three related groups: vegan, lacto-vegetarian, and ovo-lacto-vegetarian. Vegans use no animal products at all, while lacto-vegetarians may include dairy products in their diet, and ovo-lacto-vegetarians allow both dairy and eggs. This recipe book contains a varied selection of all three kinds of dishes, including Pepperonata, Curried Cassoulet, Broccoli Calzones, Cabbage Strudel, Carrot Soufflé, Gluten-free Scones, Non-Dairy Fudge, and much more. It begins with appetizers and finishes with sweets, with side dishes and entrées in between. I hope you enjoy them all!