Passionate Vegetarian

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Overview


Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy.

Written by longtime vegetarian Crescent Dragonwagon, author ...

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More About This Book

Overview


Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy.

Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.)

Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.

Winner of the 2003 James Beard Foundation Cookbook Award: Vegetarian/Healthy Focus

Editorial Reviews

From Barnes & Noble
Crescent Dragonwagon's editor at Workman Publishing described this book as "in effect as a vegetarian Joy of Cooking." With its 1,000 recipes and its eclectic meal suggestions, this mammoth 800-page book does indeed justify such an ambitious claim. The diversity of these recipes will surprise even veteran vegetarians, and vegans can rejoice too: Most recipes offer low-fat and vegan options.
Christian Science Monitor
Don't limit this cookbook just to vegetarians on your list; it deserves a place in every kitchen.
More Reviews (4) Fewer Reviews
Cincinnati Enquirer
A complete and all-purpose vegetarian cookbook for any time of year.
Newsday
If there is one book that will encourage you to stay home and cook this winter, it is Passionate Vegetarian.
Seattle Times
How often do you come across a cookbook, vegetarian or otherwise, where every page has something worth exploring.
Library Journal
For many years, Dragonwagon and her husband ran an inn in the Ozarks of Arkansas, and two previous cookbooks, The Dairy Hollow House Cookbook and Dairy Hollow House Soups and Breads: A Country Inn Cookbook, grew out of that experience. Despite having been a vegetarian for decades, Dragonwagon did not feature vegetarian fare at the inn or in her earlier books. This big, exuberant book marks her foray into the cooking closest to her heart, with more than 1000 recipes, from "Welcoming Hors d'Oeuvres" to "Just Desserts." Dragonwagon is indeed a passionate vegetarian, and adjectives like sensual and voluptuous appear in many of her recipe notes. Her food is boldly seasoned and draws from a variety of cuisines. In addition to the recipes, she includes hundreds of boxes and sidebars on ingredients and myriad other subjects; the vegetable chapter, for example, features an A-Z guide to her favorites. There is also a chapter called "Quick Fix," with recipes and suggestions for no-fuss meals. Many of the other recipes offer suggestions for easy variations. Deborah Madison's huge Vegetarian Cooking for Everyone came first, and it and Dragonwagon's book cover similar ground by virtue of having the same topic, but there is little overlap in terms of recipes. With vegetarian cooking more popular than ever, most libraries will want Passionate Vegetarian, too. Highly recommended. Copyright 2002 Cahners Business Information.

Product Details

  • ISBN-13: 9780761128250
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 1/1/1903
  • Pages: 1120
  • Product dimensions: 8.52 (w) x 9.48 (h) x 2.32 (d)

Meet the Author

Crescent Dragonwagon, the author of the James Beard Award-winning Passionate Vegetarian, The Cornbread Gospels, Dairy Hollow House Soup & Bread Cookbook, many children’s books, and two novels, is now working on The Bean Book, which will be published by Workman in 2010. For 18 years she was innkeeper/chef/ owner of Dairy Hollow House, an acclaimed country inn in Eureka Spring, Arkansas, which she owned with her late husband, Ned.

Dragonwagon has the distinction of having prepared cornbread for a president (Bill Clinton), titled royalty (Princess Elizabeth of Yugoslavia), a world-renowned feminist (Betty Friedan) and a World Series of Poker champion (Stephen Zolotow). She teaches "trans-genre" writing workshops around the world, and has appeared on Good Morning America, Today, TVFN, & CNN.

She lives, writes, cooks, gardens, and blogs in a 1795 home near Saxtons River, Vermont ... under the supervision of her tabby cat, Cattywhompus.

Read an Excerpt


ROASTED BUTTERNUT AND APPLE SALAD ON A BED OF BITTER GREENS

Serves 4 to 6

1 large butternut squash, about 1 pound, halved, seeded, and peeled Cooking spray (optional)
2 teaspoons tamari or shoyu soy sauce
1 teaspoon olive oil About 1 1/2 teaspoons honey Honeyed Red-Wine Vinaigrette (recipe follows)
8 to 10 cups assorted salad greens, half mild (oakleaf, romaine, and/or Boston lettuces) and half bitter or pungent (arugula, watercress, curly endive), well washed and dried
1 to 2 cups very thinly sliced green cabbage
1/2 cup cilantro leaves, chopped medium-fine
1 sweet, crisp apple, such as Galla, peel on, diced into 1/3 inch pieces
2 to 3 tablespoons toasted sesame seeds, or chopped, toasted pecans, toasted pumpkin seeds, or – best yet – tamari-roasted pumpkin seeds (optional)

1 – Preheat the oven to 400 F.

2 – Place 4 to 6 salad plates in the freezer to chill.

3 – Cut the peeled squash into +-inch dice. Place the cut-up butternut squash on a large nonstick baking sheet or one that has been sprayed with cooking spray. Toss the squash with the soy sauce and oil and bake until the squash pieces are lightly browned, slightly shriveled-looking and semicrisp on the outside and barely tender all the way through, 20 to 30 minutes. The squash should definitely keep its shape. Remove the squash from the oven, keeping the oven on. Immediately drizzle a little honey over the squash, toss and return to the oven. Bake 5 to 10 minutes more, until the squash is all browned. Remove from the oven and let cool to room temperature.

HONEYED RED-WINE VINAIGRETTE

Makes about 1 2/3 cups

1/3 cup red wine vinegar
1 teaspoon tamari or shoyu soy sauce
3 to 4 cloves garlic Juice of 1/2 lemon
1/4 teaspoon salt
5 to 6 solid grinds black pepper
2/3 cup extra virgin olive oil
2 to 3 tablespoons honey, or, for vegans, sugar or Rapidura

Combine the vinegar, tamari, garlic, lemon juice, salt and pepper in a food processor. Start the machine buzzing, and gradually, through the hole in the pusher-tube, drizzle in the oil. Remove pusher-tube, and, with the motor running, drizzle in the 2 tablespoons honey. Stop the machine. Taste, and if you feel the dressing should be sweeter, add the remaining tablespoon of honey.

PASTA WITH PUMPKIN

Serves 2

8 ounces fettuccine, dried or fresh
1 wedge (about 1 1/2 pounds) eating pumpkin or any sweet orange fleshed squash, sliced into long, 1/3-inch thick pieces
2 teaspoons to 1 tablespoon olive oil, plus additional for serving Cooking spray
3 cloves garlic, pressed Salt and freshly ground black pepper Freshly grated Parmesan or soy Parmesan-type cheese

1 – Start the fettuccine in vigorously boiling water.

2 – As the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed with cooking spray. You'll want a skillet with a tight-fitting lid. Add the pumpkin or squash and sautT over medium-high heat for 3 minutes. Cover tightly and steam over medium-low heat, stirring every now and again. Add the garlic and stir-fry for 30 seconds or so longer.

3 – When the pumpkin is tender around the edges but still has a bit of bite to it, transfer it to a bowl and toss with the cooked fettuccine. Season. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper.

CHOCOLATE DREAM PIE

Makes one 9-inch pie, Serves 6 to 8

CRUST

Cooking spray or oil (optional)
1/2 cup graham cracker crumbs
1/2 cup crush Nutri-Grain or other no-sugar-added corn or wheat flakes
2 tablespoons unbleached white all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon melted butter or mild vegetable oil, such as corn, canola or peanut
2 to 3 tablespoons water, preferably spring or filtered

FILLING

1 ounce unsweetened chocolate, chopped
1 ounce semisweet chocolate, chopped
3/4 cup Rapidura
2 packages (21 ounces total) silken tofu, firm or extra firm
2 tablespoons cashew butter
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract

FOR SERVING (Optional)

Fresh raspberries (you may substitute other fresh fruit in season, such as strawberries or sliced oranges, with or without a sprig of mint)

1 – Preheat the oven to 425 F.

2 – If not using a nonstick pan, spray an 8- to 9-inch pie pan with cooking spray, or oil it.

3 – Combine the graham cracker and cereal crumbs, flour, brown sugar, and salt. Add the melted butter and 2 tablespoons of the water. Add the remaining water only if needed to make a consistency that can be pressed into the pan. Using your fingers, press the mixture into the prepared pan to cover the bottom and sides evenly. Bake for 10 minutes. Remove from the oven and set aside to cool.

4 – Melt the chocolate in the top half of a double boiler over hot water.

5 – Place the Rapidura in a food processor along with the tofu and cashew butter. Buzz until smooth, stopping to scrape down the sides of the bowl. Add the melted chocolates, cocoa, and vanilla. Process until very smooth.

6 – Pour the chocolate mixture into the cooled pie crust. Place in the refrigerator and chill for at least 4 hours. Serve, chilled, with the fresh raspberries or fruit if desired.

Table of Contents

Chapter 1 Invitation 1
Chapter 2 Welcoming Hors d'Oeuvres 11
Chapter 3 Salads and My Salad Days 65
Chapter 4 Soups for Spirit & Sustenance 135
Chapter 5 Satisfying Stews 183
Chapter 6 Deep Dish, Savory Cobblers, Gratins & More 251
Chapter 7 Wrapped, Stuffed & Stacked 309
Chapter 8 Great Grains 435
Chapter 9 A Bountiful Bowl of Beans 587
Chapter 10 Celebrating Soyfoods 623
Chapter 11 Vegetable World 679
Chapter 12 Savory Cakes, Burgers & Patties 823
Chapter 13 Quick Fix 849
Chapter 14 Sauces, Salsas & Seasonings 897
Chapter 15 Just Desserts 955
Thoughtful Vegetarian's Bookshelf 1065
Afterword 1068
Index 1069

Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews

  • Anonymous

    Posted February 4, 2008

    I have been searching for this book my whole life.

    This book is completely full of creative, easy, low fat, great tasting vegetarian food from a fantastic chef/writer. I fell in love with Dragonwagon's recipes and anecdotes from her Dairy Hollow House Soup and Bread (which I also recommend) but when I realized that the same person had written a vegetarian cookbook also, I was smitten. I would highly recommend this book, even if you're not a vegetarian. Anyone would benefit from this one!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 16, 2004

    cookbook perfection!

    When it comes to vegetarian cooking, Dragonwagon's book is not to be missed. It spends much more time in my kitchen than it does on my shelf. Buy it, you will be glad that you did!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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