Simple Vegetarian Pleasures

Simple Vegetarian Pleasures

4.2 5
by Jeanne Lemlin

View All Available Formats & Editions

Jeanne Lemlin is aware that we're all vegetarians some of the time and that what we crave is delicious food that is quick and simple to prepare. In Simple Vegetarian Pleasures, she shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals.

The flexibility and range of Jeanne's recipes encourage you to take

See more details below


Jeanne Lemlin is aware that we're all vegetarians some of the time and that what we crave is delicious food that is quick and simple to prepare. In Simple Vegetarian Pleasures, she shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals.

The flexibility and range of Jeanne's recipes encourage you to take advantage of seasonal fruits and vegetables, and her menu suggestions for every occasion help frazzled cooks move serenely, almost effortlessly from soup to nuts. With tips for keeping your pantry and refrigerator stocked to simplify meal preparation and vibrantly flavored recipes - for stovetop dishes, make-ahead casseroles and gratins, rich vegetable stocks, salads, and a range of pizzas, quesadillas, sandwiches, and vegetarian burgers -vegetarian cooking becomes easy, fast, and fabulous. Whether you're vegetarian all the time or occasionally enjoy a meatless dish, Jeanne Lemlin has your food right here - simply delicious and deliciously simple.

Winning Dishes:

Chickpea Salad with Fennel, Tomatoes, and Olives
Spinach Soup with Couscous and Lemon
Garlic Mashed Potatoes
Portobello Mushroom and Caramelized Shallot Omelette
Nantucket Cranberry Cake

Read More

Editorial Reviews

Trish Hall
Ms. Wolfert does not just writer recipes; she writes about the recipes, and about the food, and about the people who make the food. —New York Times
Cooks Source
Simple Vegetarian Pleasures is, above all, a collection of recipes that will awaken your palate to the pleasures of vegetarian cooking, simply and easily.
Publishers Weekly - Publisher's Weekly
Lemlin (Main-Course Vegetarian Pleasures; Quick Vegetarian Pleasures) adds to her meat-free oeuvre with this unpretentious repertoire of quick-to-prepare vegetarian dishes. Without precisely defining "simple," Lemlin uses her introduction to give suggestions for stocking a pantry and a brief rundown on vegetarian nutrition. Recipes are fairly basic, although special touches enliven Mesclun Salad with Dried Apricots and Spiced Nuts; Beer Pizza (the brew's in the crust) and Coconut Lime Rice. Innovative approaches evidenced in such recipes as Tiny Eggplant Turnovers (thin slices of eggplant folded like ravioli around a goat cheese filling) accompany standards along the lines of Kale, Butternut Squash and White Bean Soup; Black Bean and Red Onion Burgers; and Macaroni and Cheese. Chapters like the one on tofu and tempeh dishes (Marinated Fried Tofu and Vegetable Salad with Mesclun, Baked Tofu and Mushrooms Hoisin, Garlicky Tempeh and Potato Ragout) open with useful tips (buy sealed tofu, because the loose variety is a breeding ground for bacteria). The chapter of breakfast recipes and that titled Pizzas, Burgers, Sandwiches, Quesadillas, Etc. brim with good ideas. Lemlin's refreshing, no-nonsense, unproselytizing attitude inspires. (May)
Library Journal
Haedrich (Simple Desserts, LJ 8/95) says that few of the many vegetarian cookbooks around are "grounded in the reality of family life," but his new book should remedy the situation. His four children have grown up on a vegetarian diet, and there are lots of kid-friendly recipes here, as well as advice on feeding a family with different likes and dislikes. Some of the recipes include variations or options for grownups only, and although Haedrich isn't a strict vegetarian, his partner (as he identifies her) is, and she's contributed some vegan recipes and alternatives. Any parents who are committed to a vegetarian diet should be interested in Haedrich's new book. Lemlin, who has written a number of excellent vegetarian cookbooks (including Main-Course Vegetarian Pleasures, LJ 4/15/95), is less concerned with avoiding dairy products, chocolate, and so forth than Haedrich is, but she is no less aware of the time constraints facing busy family cooks. She offers an attractive collection of quick and easy recipes, often with make-ahead suggestions. With its simple but fairly sophisticated recipes, Lemlin's latest should appeal to "sometime" as well as "all the time" vegetarians. Recommended for most collections.

Read More

Product Details

HarperCollins Publishers
Publication date:
Edition description:
Sales rank:
Product dimensions:
7.37(w) x 9.12(h) x 0.84(d)

Related Subjects

Read an Excerpt

Couscous Salad with Dried Cranberries and Pecans

Serves 4 as a main course

Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.

1 cup shelled pecans
1 1/2 cups couscous
1 cup dried cranberries
1/2 teaspoon turmeric
2 cups boiling water
1 cup thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded, and diced
1/4 cup shredded fresh basil

Lemon Dressing

Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves, minced
1/2 teaspoon salt
Freshly ground black pepper
1/3 cup olive oil

1. Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes. Set aside to cool.

2. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.

3. Stir in the pecans, peas, scallions, cucumbers, and basil.

4. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour onto the couscous mixture and stir to blend. Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. (Don't forget — if you make the salad more than an hour before you intend toserve it, hold back on adding the cucumbers until serving time or thereabouts.)

Fresh Fettuccine with Spinach, Red Peppers, and Smoked Cheese

Serves 3-4

This pasta dish is a knockout, and one of my favorite recipes to serve when company's arriving on short notice. Even a die-hard vegetarian like myself will readily admit that the bacon-like flavor of smoked cheese is hard to resist, and here, it weaves magic. If you can't get fresh pasta, 3/4 pound dried linguine could be substituted (odd as it may seem, fresh fettuccine and dried linguine are the same width), but a little character will be lost.

1/4 cup olive oil
4 garlic cloves, minced
1 red bell pepper, cut into thin 2-inch-long strips
1 (1-pound) bunch or 1 (10-ounce) package fresh Spinach, stems discarded and leaves washed
1/2 teaspoon salt
Generous seasoning freshly ground pepper
1 pound fresh fettuccine
1 cup grated smoked Gouda cheese

1. Bring a large stockpot of water to a boil.

2. Meanwhile heat the olive oil in a large skillet over medium heat. Add the garlic and cook 1 minute. Stir in the pepper and sauté until tender yet crisp, about 7 minutes.

3. Pile on the spinach, and cover the pan. Cook until wilted, about 3 minutes. Stir in the salt and ground pepper. Keep the sauce warm over very low heat.

4. Drop the fresh pasta into the boiling water and cook about 3 minutes, or until al dente. (If you are using dried pasta it will take 7-10 minutes.) Remove 1/4 cup of the starchy pasta water and stir it into the sauce. Drain the pasta and toss it with the sauce. Mix in the cheese and serve immediately.

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network


Most Helpful Customer Reviews

See all customer reviews >